Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Manuel Malfeito-Ferreira"'
Autor:
Manuel Malfeito-Ferreira, Joana Granja-Soares, Mahesh Chandra, Arman Asryan, Joana Oliveira, Victor Freitas, Iris Loira, Antonio Morata, Jorge Cunha, Mkrtich Harutyunyan
Publikováno v:
Fermentation, Vol 10, Iss 8, p 401 (2024)
The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2
Externí odkaz:
https://doaj.org/article/a5be0c72e9484221bdb7743f0a41b6ee
Publikováno v:
Beverages, Vol 10, Iss 2, p 44 (2024)
The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of aged dry w
Externí odkaz:
https://doaj.org/article/e79562162add482789a831257d3343b0
Autor:
Acácio Salamandane, Gomes Cahango, Belo Afonso Muetanene, Manuel Malfeito-Ferreira, Luísa Brito
Publikováno v:
Biology, Vol 12, Iss 10, p 1353 (2023)
This study aimed to investigate enterococci recovered from eight Portuguese cheeses made with raw ewe’s milk, regarding antibiotic resistance, virulence genes, minimum inhibitory concentration (MIC) of benzalkonium chloride (BAC), biofilm formation
Externí odkaz:
https://doaj.org/article/a9363b76fa1c49aca4b64ca1096fb60b
Publikováno v:
Foods, Vol 12, Iss 20, p 3774 (2023)
The sale of ready-to-eat (RTE) street food represents an important source of income in many developing countries. However, these foods are frequently implicated in outbreaks of gastrointestinal diseases. Street food vendors face several constraints t
Externí odkaz:
https://doaj.org/article/515f0ee00cdd4a72890df2e549a8df24
Publikováno v:
Heritage, Vol 5, Iss 2, Pp 788-812 (2022)
The purpose of this work is to present the archaeological and historical background of viticulture and winemaking from ancient times to the present day in the Mediterranean basin. According to recent archaeological, archaeochemical and archaeobotanic
Externí odkaz:
https://doaj.org/article/965d3b4a2a834f8da3448b0bccf8b96f
Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis
Publikováno v:
Beverages, Vol 9, Iss 3, p 69 (2023)
Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precurso
Externí odkaz:
https://doaj.org/article/2e2d309ec0ac4a0e8c6c3c2e53013aad
Autor:
Acácio Salamandane, Jussara Correia, Belo Afonso Muetanene, Madalena dos Santos, Manuel Malfeito-Ferreira, Luísa Brito
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7725 (2023)
The aim of this study was to evaluate the biofilm-forming ability and the resistance of planktonic cells and biofilm to methicillin (MIC and MBC, and log CFU/cm2 reduction, respectively). Thirty-four isolates were used, including coagulase-positive S
Externí odkaz:
https://doaj.org/article/d3721cbc8b534a4cabcaa68242e1d757
Autor:
Manuel Malfeito-Ferreira
Publikováno v:
Fermentation, Vol 8, Iss 12, p 745 (2022)
In wines, minerality is a complex concept with increasing popularity in scientific research and the wine press. The flavour conceptual space of mineral wines comprises sulphur-reduced aromas, such as flint, wet stone or chalk associated with freshnes
Externí odkaz:
https://doaj.org/article/5ace5c0f7c80456e99bbe0185afd8930
Autor:
Bruno Miguel Campos, Edgar Ramalho, Isa Marmelo, João Paulo Noronha, Manuel Malfeito-Ferreira, Paulina Mata, Mário Sousa Diniz
Publikováno v:
Frontiers in Bioscience-Elite, Vol 14, Iss 4, p 26 (2022)
Background: The aim of this work was the study of the proximate composition and profile of fatty acids, minerals, and some microbiological aspects of four edible seaweed species (Chondrus crispus, Palmaria palmata, Porphyra sp., and Ulva sp.) availab
Externí odkaz:
https://doaj.org/article/4c9c96f1d5e44af79e698f66ed72f7fb
Publikováno v:
Fermentation, Vol 8, Iss 7, p 324 (2022)
Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria with different implications regarding wine quality. Despite
Externí odkaz:
https://doaj.org/article/16d68602533b41348ebfae57bb16be52