New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni von Collombel, Ingrid, Melkonian, Chrats, Molenaar, Douwe, Campos, Francisco M., Hogg, Tim

Volltext

Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal von Albano, Helena, Todorov, Svetoslav D., van Reenen, Carol A., Hogg, Tim, Dicks, Leon M.T., Teixeira, Paula

Volltext

Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds von Collombel, Ingrid, Campos, Francisco, Hogg, Tim

Volltext

Factors influencing the production of volatile phenols by wine lactic acid bacteria von Silva, Isa, Campos, Francisco M., Hogg, Tim, Couto, José António

Volltext

Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces von Couto, José António, Neves, Filipe, Campos, Francisco, Hogg, Tim

Volltext

Editorial von Hogg, Tim

Volltext

Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine von Campos, Francisco M., Figueiredo, Ana R., Hogg, Tim A., Couto, José A.

Volltext

Listeriosis in Portugal: an existing but under reported infection von Almeida, Gonçalo N, Gibbs, Paul A, Hogg, Tim A, Teixeira, Paula C

Volltext

THE INFLUENCE OF SELECTED OENOLOGICAL PRACTICES ON THE SENSORY IMPACT OF VOLATILE PHENOLS IN RED WINES von BARBOSA, Antonina, HOGG, Tim, COUTO, José Antonio

Volltext

Building on scientific excellence via sharing of scientific expertise – The case study of food safety von Hogg, Tim A., Couto, José A., Teixeira, Paula, Malcata, F. Xavier

Volltext

Plant aqueous extracts: Antioxidant capacity via haemolysis and bacteriophage P22 protection von Gião, Maria S., Leitão, Isabel, Pereira, Ana, Borges, André B., Guedes, Catarina J., Fernandes, João C., Belo, Luís, Santos-Silva, Alice, Hogg, Tim A., Pintado, Manuela E., Malcata, F. Xavier

Volltext

Inferring ethanol tolerance of Saccharomyces and non-Saccharomyces yeasts by progressive inactivation. [Erratum: 2004 Dec., v. 26, no. 24, p. 1897.] von Pina, C, Couto, J.A, Hogg, T

Volltext

Determination of Antioxidant Capacity Using the Biological System Bacteriophage P22/Bacterium Salmonella typhimurium von Gião, Maria S, Borges, André B, Guedes, Catarina J, Hogg, Tim A, Pintado, Manuela E, Malcata, F. Xavier

Volltext

Food Safety Management - International and interdisciplinary perspectives von HOGG, Tim

Volltext

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption von Silva, Ana Patricia, Jager, Gerry, van Bommel, Roelien, van Zyl, Hannelize, Voss, Hans-Peter, Hogg, Tim, Pintado, Manuela, de Graaf, Cees

Volltext

Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal von Martins, Ricardo Bessa, Hogg, Tim, Otero, Juan Gestal

Volltext

What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar von Silva, Ana Patricia, Jager, Gerry, Voss, Hans-Peter, van Zyl, Hannelize, Hogg, Tim, Pintado, Manuela, de Graaf, Cees

Volltext

Effect of adding hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal liking von Silva, Ana Patricia, Voss, Hans-Peter, van Zyl, Hannelize, Hogg, Tim, de Graaf, Cees, Pintado, Manuela, Jager, Gerry

Volltext

Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts von Moreira, Nathalie, Mendes, Filipa, Hogg, Tim, Vasconcelos, Isabel

Volltext

Production of volatile phenols by Lactobacillus plantarum in wine conditions von Fras, Pauline, Campos, Francisco M, Hogg, Tim, Couto, José António

Volltext