C. Barbosa

发表

Comparative Transcriptomic Analysis Reveals Similarities and Dissimilarities in Saccharomyces cerevisiae Wine Strains Response to Nitrogen Availability

J. Pérez-Ortín, J. García-Martínez, C. Barbosa, 2015, PloS one.

The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations

C. Barbosa, A. Mendes-Ferreira, C. Leão, 2009, Journal of Industrial Microbiology & Biotechnology.

Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts

C. Barbosa, A. Mendes-Ferreira, A. Mendes-Faia, 2014, AMB Express.

Molecular Details on Multiple Cofactor Containing Redox Metalloproteins Revealed by Infrared and Resonance Raman Spectroscopies

C. Barbosa, I. Zebger, S. Todorović, 2021, Molecules.

SERR Spectroelectrochemistry as a Guide for Rational Design of DyP-Based Bioelectronics Devices

M. Fraaije, C. Barbosa, S. Todorović, 2021, International journal of molecular sciences.

Immobilized dye-decolorizing peroxidase (DyP) and directed evolution variants for hydrogen peroxide biosensing.

C. Barbosa, L. O. Martins, S. Todorović, 2020, Biosensors & bioelectronics.

The impact of nitrogen on yeast fermentation and wine quality

C. Barbosa, A. Mendes-Ferreira, A. Mendes-Faia, 2011 .

Carbon Dioxide Hydrogenation Towards Methane with Ruthenium Nanoparticles in Ionic Liquid Media

C. Barbosa, 2018 .

Microalgal and cyanobacterial cell extracts for use as natural antibacterial additives against food pathogens

Helena M. Amaro, C. Barbosa, A. C. Guedes, 2011 .

Unusual structures and unknown roles of FeS clusters in metalloenzymes seen from a resonance Raman spectroscopic perspective

C. Barbosa, P. Hildebrandt, I. Zebger, 2022, Coordination Chemistry Reviews.

The wine yeast strain-dependent expression of genes implicated in sulfide production in response to nitrogen availability.

M. D. Del Olmo, C. Barbosa, A. Mendes-Ferreira, 2010, Journal of microbiology and biotechnology.

The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation.

C. Barbosa, A. Mendes-Ferreira, A. Mendes-Faia, 2012, International journal of food microbiology.

Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking

C. Barbosa, A. Mendes-Ferreira, Nuno Pereira Mira, 2019, Microorganisms.

Electrocatalysis by Heme Enzymes—Applications in Biosensing

C. Barbosa, S. Todorović, C. Silveira, 2021, Catalysts.

Accumulation of Non-Superoxide Anion Reactive Oxygen Species Mediates Nitrogen-Limited Alcoholic Fermentation by Saccharomyces cerevisiae

C. Barbosa, A. Mendes-Ferreira, C. Leão, 2010, Applied and Environmental Microbiology.

Fatty acid composition of several wild microalgae and cyanobacteria, with a focus on eicosapentaenoic, docosahexaenoic and α-linolenic acids for eventual dietary uses

Helena M. Amaro, C. Barbosa, A. C. Guedes, 2011 .

On-line control of light intensity in a microalgal bioreactor using a novel automatic system

F. Xavier Malcata, A. Catarina Guedes, Catarina Barbosa, 2008 .

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.

C. Barbosa, A. Mendes-Ferreira, V. Falco, 2009, Journal of bioscience and bioengineering.

H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: the role of initial nitrogen concentration.

C. Barbosa, A. Mendes-Ferreira, A. Mendes-Faia, 2014, International journal of food microbiology.

The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation

C. Barbosa, A. Mendes-Ferreira, A. Mendes-Faia, 2010, Journal of applied microbiology.

Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

C. Barbosa, A. Mendes-Ferreira, L. Chambel, 2018 .

Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts

C. Barbosa, A. Mendes-Ferreira, A. Mendes-Faia, 2014, AMB Express.

Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality

C. Barbosa, A. Mendes-Ferreira, E. Ramalhosa, 2022, Microorganisms.

Genome sequence of the non-conventional wine yeast Hanseniaspora guilliermondii UTAD222 unveils relevant traits of this species and of the Hanseniaspora genus in the context of wine fermentation

U. Güldener, R. Tenreiro, C. Barbosa, 2018, DNA research : an international journal for rapid publication of reports on genes and genomes.

Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.

C. Barbosa, A. Mendes-Ferreira, V. Falco, 2010, International journal of food microbiology.

Genome Sequence of the Nonconventional Wine Yeast Hanseniaspora guilliermondii UTAD222

U. Güldener, C. Barbosa, A. Mendes-Ferreira, 2017, Genome Announcements.

Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

C. Barbosa, A. Mendes-Ferreira, N. Mira, 2015, Microbial Cell Factories.

A new species of Lesleya (Spermatopsida) from the Carboniferous of Iberia and its palaeoecological and evolutionary significance

C. Barbosa, Z. Šimůnek, A. Sá, 2022, Historical Biology.

Chitosan application towards the improvement of grapevine performance and wine quality

C. Barbosa, Bruno Soares, M. Oliveira, 2023, Ciência e Técnica Vitivinícola.