Data | Título | Autor(es) | Tipo | Acesso |
Dez-2010 | Accumulation of non-superoxide anion reactive oxygen species mediates nitrogen-limited alcoholic fermentation by Saccharomyces cerevisiae | Ferreira, Ana Mendes; Marques, Belém Sampaio; Barbosa, Catarina, et al. | Artigo | Acesso aberto |
2006 | Characterization and identification of wine yeasts with ability to use acetic acid | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Comunicação oral | Acesso aberto |
2011 | Effect of nitrogen supplementation on yeast fermentation performance and mead quality | Pereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M., et al. | Resumo em ata de conferência | Acesso aberto |
2010 | Effect of refermentation conditions and microoxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Artigo | Acesso aberto |
2014 | Effect of Saccharomyces cerevisiae cells immobilisation on mead production | Pereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M., et al. | Artigo | Acesso aberto |
2010 | Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Artigo | Acesso aberto |
2013 | High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production | Pereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M., et al. | Artigo | Acesso aberto |
Set-2012 | Impact of inoculum size on mead aroma compounds formation by wine strains of S. cerevisiae | Pereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M., et al. | Resumo em ata de conferência | Acesso aberto |
Dez-2005 | Isolation and characterization of yeast strains with ability to decrease volatile acidity of wines | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Resumo em ata de conferência | Acesso aberto |
2007 | Isolation of yeast strains with ability to reduce volatile acidity of wines | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Poster em conferência | Acesso aberto |
27-Abr-2009 | Isolation of yeast strains with ability to reduce volatile acidity of wines | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Resumo em ata de conferência | Acesso aberto |
Mai-2008 | Reduction of volatile acidity of wines by isolated and commercial yeast strains | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Comunicação oral | Acesso aberto |
Out-2008 | Reduction of volatile acidity of wines by selected yeast strains | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Artigo | Acesso aberto |
2009 | The effect of micro-oxygenation and cell immobilization on the reduction of excessive volatile acidity from wines | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Comunicação oral | Acesso aberto |
2011 | The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Artigo | Acesso aberto |
2011 | Use of immobilized saccharomyces cerevisiae cells to reduce volatile acidity of acidic wines | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Poster em conferência | Acesso restrito UMinho |
Dez-2011 | Use of immobilized saccharomyces cerevisiae cells to reduce volatile acidity of acidic wines | Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al. | Resumo em ata de conferência | Acesso aberto |