selected publications
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academic article
- High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiology. 33:114-123. 2013
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book
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conference paper
- Effect of different fining agents and additives in white wine protein stability. 163-166. 2012
- Potential of mannoproteins for white wine stabilization: effect on physicochemical and sensory characteristics 2012
- Mead production: selection and characterization assays of Saccharomyces cerevisiae 2009
- Effect of ethanol on the growth of lactic acid bacteria from wine 1989
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document
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journal article
- Volatile Composition and Sensory Properties of Mead. Microorganisms. 404-404. 2019
- Improvement of mead fermentation by honey-must supplementation. Journal of the Institute of Brewing. 405-410. 2015
- Mead production: Effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation. Journal of the Institute of Brewing. 122-128. 2015
- Mead production: Fermentative performance of yeasts entrapped in different concentrations of alginate. Journal of the Institute of Brewing. 575-580. 2014
- Effect of Saccharomyces cerevisiae cells immobilisation on mead production. Current Opinion in Food Science. 21-30. 2014
- High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiology. 114-123. 2013
- Efeito do etanol no crescimento de bactérias lácticas. I Encontro Nacional de Bromatologia, Hidrologia e Toxicologia. 44-48. 1990