Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Maria Vitória San-Romão"'
Autor:
Maria C. Barreto, Maria Vitória San Romão, Dulce Brito, Mário Gadanho, Jos Houbraken, Robert A. Samson
Publikováno v:
FEMS Microbiology Ecology, 82(1), 202-214. Wiley-Blackwell
A particular fungal population is present in the main stages of the manufacturing process of cork discs. Its diversity was studied using both dependent (isolation) and independent culture methods (denaturing gel gradient electrophoresis and cloning o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa7e4d50efa0682dd00cac48b4972b21
https://doi.org/10.1111/j.1574-6941.2012.01419.x
https://doi.org/10.1111/j.1574-6941.2012.01419.x
Autor:
Jesper Mogensen, Thomas Ostenfeld Larsen, M. C. Barreto, Jens Christian Frisvad, Maria Vitória San-Romão
Publikováno v:
European Food Research and Technology. 232:575-582
Fungal species colonize the cork slabs during the manufacturing of cork stoppers process. The most important fungal species that colonizes cork slabs immediately after boiling is Chrysonilia sitophila. Other fungal species may germinate replacing the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01b2bee710ae8765b728a46b20e45765
https://doi.org/10.1007/s00217-011-1426-8
https://doi.org/10.1007/s00217-011-1426-8
Publikováno v:
Food Chemistry. 107:853-860
Biogenic amines formation results from the decarboxylation of the corresponding amino acids by action of microorganisms. The presence of these compounds is considered by some authors a fundamental parameter for detriment of alcoholic beverages. The a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::680f82dd830b4936abf9af077103a429
https://doi.org/10.1016/j.foodchem.2007.09.004
https://doi.org/10.1016/j.foodchem.2007.09.004
Autor:
Cristina Silva Pereira, Maria Vitória San Romão, Nuno Moreno, Helena Pereira, Ana Paula Cavalcante de Oliveira, Giselle A. M. Soares, Maria Emília Rosa
Publikováno v:
International Biodeterioration & Biodegradation. 57:244-250
The industrialization of traditional processes relies on the scientific ability to understand the empirical evidence associated with traditional knowledge. Cork manufacturing includes one operation known as stabilization, where humid cork slabs are e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a414959de56e78a40d0ccd0affe9ab8f
https://doi.org/10.1016/j.ibiod.2006.03.002
https://doi.org/10.1016/j.ibiod.2006.03.002
Publikováno v:
Food Control. 16:199-204
The study of biogenic amines in wine is important because the possible toxicological risk that might result from an intake of a great quantity of these molecules and the possibility that there might exist a relationship between high amine contents an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01a9cc792d3ff2c823b0097dc306c7e6
https://doi.org/10.1016/j.foodcont.2004.01.012
https://doi.org/10.1016/j.foodcont.2004.01.012
Autor:
Maria Vitória San Romão, A. P. de Coste Belchior, Maria Filomena Silva Alemão, A. Gonçalves Bento
Publikováno v:
OENO One, Vol 19, Iss 2, Pp 109-116 (1985)
Dans les moûts de raisins pourris, recueillis dans les conditions de la pratique, le métabolisme des bactéries lactiques est dévié ; on observe une accumulation de mannitol aux dépens du fructose. +++ In the must extracted from grapes infected
Externí odkaz:
https://doaj.org/article/5cff174d245f4a02915cf18f0c6be30f
Publikováno v:
OENO One, Vol 20, Iss 1, Pp 39-52 (1986)
La composition macromoléculaire des extraits alcooliques de moûts parasités par certains champignons filamenteux est variable, également certaines activités enzymatiques qui leur sont associées. Tandis que l'extrait de Botrytis cinerea se carac
Externí odkaz:
https://doaj.org/article/61fda5eca37747be82c96e05fe239678
Autor:
Catarina Silva, A.M.D. Goncalves, Isabel Bento, Ricardo Coelho, Maria Vitória San Romão, Daniele de Sanctis, Tânia I. Madeira
Publikováno v:
Acta crystallographica. Section D, Biological crystallography. 68(Pt 11)
The crystal structure of wild-type endo-β-D-1,4-mannanase (EC 3.2.1.78) from the ascomyceteChrysonilia sitophila(CsMan5) has been solved at 1.40 Å resolution. The enzyme isolated directly from the source shows mixed activity as both an endo-glucana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed63fdcb22267574907dcb7f13befc2c
https://pubmed.ncbi.nlm.nih.gov/23090396
https://pubmed.ncbi.nlm.nih.gov/23090396
Publikováno v:
Food microbiology. 31(2)
Oenococcus oeni is a lactic acid bacterium of economic interest used in winemaking. This bacterium is the preferred species for malolactic fermentation (MLF) due its adaptability to the chemically harsh wine environment. MLF enhances the organoleptic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d869d00dc5de602a86299baf15038da
https://pubmed.ncbi.nlm.nih.gov/22608229
https://pubmed.ncbi.nlm.nih.gov/22608229
Oenococcus oeni is a species of lactic acid bacteria with economic interest in winemaking. Using both in silico and in vitro analyses, a molecular method was developed that allows the identification of O. oeni isolates and its detection from wine sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::570be522dd8677ee47ed060a1ce18b85
https://hdl.handle.net/10400.18/182
https://hdl.handle.net/10400.18/182
