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Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry.
Mendes-Ferreira A, Mendes-Faia A, Leão C. Mendes-Ferreira A, et al. J Appl Microbiol. 2004;97(3):540-5. doi: 10.1111/j.1365-2672.2004.02331.x. J Appl Microbiol. 2004. PMID: 15281934
Survey of hydrogen sulphide production by wine yeasts.
Mendes-Ferreira A, Mendes-Faia A, Leão C. Mendes-Ferreira A, et al. J Food Prot. 2002 Jun;65(6):1033-7. doi: 10.4315/0362-028x-65.6.1033. J Food Prot. 2002. PMID: 12092717
Transcriptional response of Saccharomyces cerevisiae to different nitrogen concentrations during alcoholic fermentation.
Mendes-Ferreira A, del Olmo M, García-Martínez J, Jiménez-Martí E, Mendes-Faia A, Pérez-Ortín JE, Leão C. Mendes-Ferreira A, et al. Appl Environ Microbiol. 2007 May;73(9):3049-60. doi: 10.1128/AEM.02754-06. Epub 2007 Mar 2. Appl Environ Microbiol. 2007. PMID: 17337556 Free PMC article.
Saccharomyces cerevisiae signature genes for predicting nitrogen deficiency during alcoholic fermentation.
Mendes-Ferreira A, del Olmo M, García-Martínez J, Jiménez-Martí E, Leão C, Mendes-Faia A, Pérez-Ortín JE. Mendes-Ferreira A, et al. Appl Environ Microbiol. 2007 Aug;73(16):5363-9. doi: 10.1128/AEM.01029-07. Epub 2007 Jun 29. Appl Environ Microbiol. 2007. PMID: 17601813 Free PMC article.
Reduction of volatile acidity of wines by selected yeast strains.
Vilela-Moura A, Schuller D, Mendes-Faia A, Côrte-Real M. Vilela-Moura A, et al. Appl Microbiol Biotechnol. 2008 Oct;80(5):881-90. doi: 10.1007/s00253-008-1616-x. Epub 2008 Aug 2. Appl Microbiol Biotechnol. 2008. PMID: 18677471
The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations.
Mendes-Ferreira A, Barbosa C, Falco V, Leão C, Mendes-Faia A. Mendes-Ferreira A, et al. J Ind Microbiol Biotechnol. 2009 Apr;36(4):571-83. doi: 10.1007/s10295-009-0527-x. Epub 2009 Feb 4. J Ind Microbiol Biotechnol. 2009. PMID: 19190948
Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.
Barbosa C, Falco V, Mendes-Faia A, Mendes-Ferreira A. Barbosa C, et al. J Biosci Bioeng. 2009 Aug;108(2):99-104. doi: 10.1016/j.jbiosc.2009.02.017. J Biosci Bioeng. 2009. PMID: 19619854
The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation.
Mendes-Ferreira A, Barbosa C, Inês A, Mendes-Faia A. Mendes-Ferreira A, et al. J Appl Microbiol. 2010 Feb;108(2):540-9. doi: 10.1111/j.1365-2672.2009.04457.x. Epub 2009 Jul 7. J Appl Microbiol. 2010. PMID: 19663816
Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.
Vilela-Moura A, Schuller D, Mendes-Faia A, Côrte-Real M. Vilela-Moura A, et al. Appl Microbiol Biotechnol. 2010 Jul;87(4):1317-26. doi: 10.1007/s00253-010-2558-7. Appl Microbiol Biotechnol. 2010. PMID: 20390413
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