Arlete Mendes Faia
Arlete Mendes Faia
Vila Real
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Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry
A Mendes‐Ferreira, A Mendes‐Faia, C Leão
Journal of Applied Microbiology 97 (3), 540-545, 2004
The role of non‐Saccharomyces species in releasing glycosidic bound fraction of grape aroma components — a preliminary study
A Mendes Ferreira, MC Climaco, A Mendes Faia
Journal of Applied Microbiology 91 (1), 67-71, 2001
Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains
C Barbosa, V Falco, A Mendes-Faia, A Mendes-Ferreira
Journal of bioscience and bioengineering 108 (2), 99-104, 2009
Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production
A Mendes-Ferreira, F Cosme, C Barbosa, V Falco, A Inês, A Mendes-Faia
International journal of food microbiology 144 (1), 193-198, 2010
The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen …
A Mendes-Ferreira, C Barbosa, V Falco, C Leão, A Mendes-Faia
Journal of Industrial Microbiology and Biotechnology 36 (4), 571-583, 2009
Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines
L Abrunhosa, A Inês, AI Rodrigues, A Guimarães, VL Pereira, P Parpot, ...
International journal of food microbiology 188, 45-52, 2014
Transcriptional Response of Saccharomyces cerevisiae to Different Nitrogen Concentrations during Alcoholic Fermentation
A Mendes-Ferreira, M Del Olmo, J García-Martínez, E Jiménez-Martí, ...
Applied and Environmental Microbiology 73 (9), 3049-3060, 2007
Survey of hydrogen sulphide production by wine yeasts
A Mendes-Ferreira, A Mendes-Faia, C Leao
Journal of food protection 65 (6), 1033-1037, 2002
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines
A Vilela-Moura, D Schuller, A Mendes-Faia, RD Silva, SR Chaves, ...
Applied microbiology and biotechnology 89 (2), 271-280, 2011
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production
AP Pereira, A Mendes-Ferreira, JM Oliveira, LM Estevinho, ...
Food Microbiology 33 (1), 114-123, 2013
Reduction of volatile acidity of wines by selected yeast strains
A Vilela-Moura, D Schuller, A Mendes-Faia, M Côrte-Real
Applied Microbiology and Biotechnology 80 (5), 881-890, 2008
The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the …
E Jiménez-Martí, A Aranda, A Mendes-Ferreira, A Mendes-Faia, ...
Antonie Van Leeuwenhoek 92 (1), 61-75, 2007
A preliminary study of non-coloured phenolics in wines of varietal white grapes (códega, gouveio and malvasia fina): effects of grape variety, grape maturation and technology …
R Ramos, PB Andrade, RM Seabra, C Pereira, MA Ferreira, MA Faia
Food Chemistry 67 (1), 39-44, 1999
Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii
C Barbosa, A Mendes-Faia, P Lage, NP Mira, A Mendes-Ferreira
Microbial cell factories 14 (1), 1-17, 2015
Effect of Saccharomyces cerevisiae cells immobilisation on mead production
AP Pereira, A Mendes-Ferreira, JM Oliveira, LM Estevinho, ...
LWT-Food Science and Technology 56 (1), 21-30, 2014
Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks
AM Fernandes, C Franco, A Mendes-Ferreira, A Mendes-Faia, ...
Computers and Electronics in Agriculture 115, 88-96, 2015
The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation
C Barbosa, A Mendes-Faia, A Mendes-Ferreira
International Journal of Food Microbiology 160 (2), 87-93, 2012
Molecular and phenotypic characterization of Metschnikowia pulcherrima strains from Douro wine region
C Barbosa, P Lage, M Esteves, L Chambel, A Mendes-Faia, ...
Fermentation 4 (1), 8, 2018
Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics
F Cosme, I Capão, L Filipe-Ribeiro, RN Bennett, A Mendes-Faia
LWT-Food Science and Technology 46 (2), 382-387, 2012
Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions
E Costa, F Cosme, AM Jordão, A Mendes-Faia
OENO One 48 (1), 51-62, 2014
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