Barata A - Search Results

1

Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide.

Barata A, Caldeira J, Botelheiro R, Pagliara D, Malfeito-Ferreira M, Loureiro V. Barata A, et al. Int J Food Microbiol. 2008 Jan 31;121(2):201-7. doi: 10.1016/j.ijfoodmicro.2007.11.020. Epub 2007 Nov 17. Int J Food Microbiol. 2008. PMID: 18077036

2

Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot.

Barata A, Seborro F, Belloch C, Malfeito-Ferreira M, Loureiro V. Barata A, et al. J Appl Microbiol. 2008 Apr;104(4):1182-91. doi: 10.1111/j.1365-2672.2007.03631.x. Epub 2007 Nov 1. J Appl Microbiol. 2008. PMID: 17976167 Free article.

3

Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms.

Costa A, Barata A, Malfeito-Ferreira M, Loureiro V. Costa A, et al. Among authors: barata a. Food Microbiol. 2008 Apr;25(2):422-7. doi: 10.1016/j.fm.2007.10.003. Epub 2007 Oct 6. Food Microbiol. 2008. PMID: 18206786

4

The microbial ecology of wine grape berries.

Barata A, Malfeito-Ferreira M, Loureiro V. Barata A, et al. Int J Food Microbiol. 2012 Feb 15;153(3):243-59. doi: 10.1016/j.ijfoodmicro.2011.11.025. Epub 2011 Dec 2. Int J Food Microbiol. 2012. PMID: 22189021

5

A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.

Chandra M, Barata A, Ferreira-Dias S, Malfeito-Ferreira M, Loureiro V. Chandra M, et al. Among authors: barata a. Food Microbiol. 2014 Sep;42:40-6. doi: 10.1016/j.fm.2014.03.002. Epub 2014 Mar 13. Food Microbiol. 2014. PMID: 24929715

6

Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources.

Martorell P, Barata A, Malfeito-Ferreira M, Fernández-Espinar MT, Loureiro V, Querol A. Martorell P, et al. Among authors: barata a. Int J Food Microbiol. 2006 Jan 15;106(1):79-84. doi: 10.1016/j.ijfoodmicro.2005.05.014. Epub 2005 Oct 17. Int J Food Microbiol. 2006. PMID: 16229917

7

The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine.

Barata A, Pagliara D, Piccininno T, Tarantino F, Ciardulli W, Malfeito-Ferreira M, Loureiro V. Barata A, et al. FEMS Yeast Res. 2008 Nov;8(7):1097-102. doi: 10.1111/j.1567-1364.2008.00415.x. Epub 2008 Jul 9. FEMS Yeast Res. 2008. PMID: 18637043

8

Changes in sour rotten grape berry microbiota during ripening and wine fermentation.

Barata A, Malfeito-Ferreira M, Loureiro V. Barata A, et al. Int J Food Microbiol. 2012 Mar 15;154(3):152-61. doi: 10.1016/j.ijfoodmicro.2011.12.029. Epub 2012 Jan 8. Int J Food Microbiol. 2012. PMID: 22277696

9

Sour rot-damaged grapes are sources of wine spoilage yeasts.

Barata A, González S, Malfeito-Ferreira M, Querol A, Loureiro V. Barata A, et al. FEMS Yeast Res. 2008 Nov;8(7):1008-17. doi: 10.1111/j.1567-1364.2008.00399.x. Epub 2008 Jun 12. FEMS Yeast Res. 2008. PMID: 18554306 Review.

10

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.

Barata A, Campo E, Malfeito-Ferreira M, Loureiro V, Cacho J, Ferreira V. Barata A, et al. J Agric Food Chem. 2011 Mar 23;59(6):2543-53. doi: 10.1021/jf104141f. Epub 2011 Feb 24. J Agric Food Chem. 2011. PMID: 21348497

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