A. Barata

发表

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

M. Malfeito-Ferreira, V. Loureiro, A. Barata, 2012, International journal of food microbiology.

The microbial ecology of wine grape berries.

M. Malfeito-Ferreira, V. Loureiro, A. Barata, 2012, International journal of food microbiology.

Wine Spoilage by Fungal Metabolites

M. Malfeito-Ferreira, V. Loureiro, A. Barata, 2009 .

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

A. Querol, M. Malfeito-Ferreira, V. Loureiro, 2008, FEMS yeast research.

Susceptibility of wine spoilage yeasts and bacteria in the planktonic state and in biofilms to disinfectants

M. Tristezza, M. Malfeito-Ferreira, A. Lourenco, 2010, Annals of Microbiology.

New Insights into the Ecological Interaction Between Grape Berry Microorganisms and Drosophila Flies During the Development of Sour Rot

M. Malfeito-Ferreira, V. Loureiro, S. C. Santos, 2012, Microbial Ecology.

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

A. Querol, M. Malfeito-Ferreira, V. Loureiro, 2006, International journal of food microbiology.

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

C. Belloch, M. Malfeito-Ferreira, V. Loureiro, 2008, Journal of applied microbiology.

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.

Eva Campo, Juan Cacho, Virgílio Loureiro, 2011, Journal of agricultural and food chemistry.

Growth and 4-Ethylphenol Production by the Yeast Pichia guilliermondii in Grape Juices

A. Nobre, M. Malfeito-Ferreira, V. Loureiro, 2006, American Journal of Enology and Viticulture.

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

M. Malfeito-Ferreira, V. Loureiro, A. Barata, 2008, Food microbiology.

Enumeration and Identification of 4-Ethylphenol Producing Yeasts Recovered from the Wood of Wine Ageing Barriques after Different Sanitation Treatments

A. Querol, H. Stender, P. Martorell, 2013 .

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

M. Malfeito-Ferreira, V. Loureiro, A. Barata, 2008, FEMS yeast research.

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

M. Malfeito-Ferreira, V. Loureiro, A. Barata, 2008, International journal of food microbiology.

The e ¡ ectof sugar concentrationand temperature ongrowthand volatile phenol production byDekkera bruxellensis inwine

M. Malfeito-Ferreira, V. Loureiro, A. Barata, 2008 .

The microbial ecology of wine grapes

M. Malfeito-Ferreira, V. Loureiro, A. Barata, 2012 .

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

S. Ferreira-Dias, M. Malfeito-Ferreira, V. Loureiro, 2014, Food microbiology.

New Insights into the Ecological Interaction Between Grape Berry Microorganisms and Drosophila Flies During the Development of Sour Rot

M. Malfeito-Ferreira, V. Loureiro, S. C. Santos, 2012, Microbial Ecology.

Influence of sour rotten grapes on the chemical composition and quality of grape must and wine

M. Malfeito-Ferreira, V. Loureiro, A. Barata, 2011 .