Browsing by author Faia, A. Mendes

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Showing results 1 to 17 of 17.
Issue DateTitleAuthor(s)TypeAccess
Dec-2010Accumulation of non-superoxide anion reactive oxygen species mediates nitrogen-limited alcoholic fermentation by Saccharomyces cerevisiaeFerreira, Ana Mendes; Marques, Belém Sampaio; Barbosa, Catarina, et al.ArticleOpen access
2006Characterization and identification of wine yeasts with ability to use acetic acidMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.Oral presentationOpen access
2011Effect of nitrogen supplementation on yeast fermentation performance and mead qualityPereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M., et al.AbstractOpen access
2010Effect of refermentation conditions and microoxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
2014Effect of Saccharomyces cerevisiae cells immobilisation on mead productionPereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M., et al.ArticleOpen access
2010Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strainsMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
2013High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead productionPereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M., et al.ArticleOpen access
Sep-2012Impact of inoculum size on mead aroma compounds formation by wine strains of S. cerevisiaePereira, A. P.; Ferreira, A. Mendes; Oliveira, J. M., et al.AbstractOpen access
Dec-2005Isolation and characterization of yeast strains with ability to decrease volatile acidity of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.AbstractOpen access
27-Apr-2009Isolation of yeast strains with ability to reduce volatile acidity of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.AbstractOpen access
2007Isolation of yeast strains with ability to reduce volatile acidity of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.PosterOpen access
May-2008Reduction of volatile acidity of wines by isolated and commercial yeast strainsMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.Oral presentationOpen access
Oct-2008Reduction of volatile acidity of wines by selected yeast strainsMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
2009The effect of micro-oxygenation and cell immobilization on the reduction of excessive volatile acidity from winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.PosterOpen access
2011The impact of acetate metabolism on yeast fermentative performance and wine quality : reduction of volatile acidity of grape musts and winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
2011Use of immobilized saccharomyces cerevisiae cells to reduce volatile acidity of acidic winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.PosterRestricted access (UMinho)
Dec-2011Use of immobilized saccharomyces cerevisiae cells to reduce volatile acidity of acidic winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.AbstractOpen access