A5031259510- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Meat and Animal Product Quality
- Listeria monocytogenes in Food Safety
- Probiotics and Fermented Foods
- Phytochemicals and Antioxidant Activities
- Biochemical and biochemical processes
- Food Safety and Hygiene
- Wine Industry and Tourism
- Essential Oils and Antimicrobial Activity
- Sensory Analysis and Statistical Methods
- Microbial Inactivation Methods
- Microplastics and Plastic Pollution
- Tea Polyphenols and Effects
- Biochemical Analysis and Sensing Techniques
- Effects and risks of endocrine disrupting chemicals
- Recycling and Waste Management Techniques
- Microbial Metabolic Engineering and Bioproduction
- Food Quality and Safety Studies
- Polyamine Metabolism and Applications
- Salmonella and Campylobacter epidemiology
- Advanced Chemical Sensor Technologies
- Food Waste Reduction and Sustainability
- Olfactory and Sensory Function Studies
- Food composition and properties
Universidade Católica Portuguesa
2012-2025
University of Trás-os-Montes and Alto Douro
2018-2019
Wageningen University & Research
2014-2016
Universidade do Porto
2008-2014
Catholic University of America
2009-2010
Cornell University
2008
Universidade da Madeira
2008
Rede de Química e Tecnologia
2008
Escola Superior de Enfermagem do Porto
1996-2007
Association for the Development of Douro Viticulture
2003
The oxidative degradation of white wines rapidly leads to a loss their sensorial qualities. identification the most important descriptors related with oxidation-spoiled wine was performed by trained sensory panel. terms selected were "honey-like", "farm-feed", "hay", and "woody-like". By gas chromatography−olfactometry analysis three aromatic zones these in could be determined. Comparison aroma extract dilution aromagrams nonspoiled showed highest values factors attributed...
Aims: To determine the effect of several wine‐associated, phenolic acids on growth and viability strains Oenococcus oeni Lactobacillus hilgardii. Methods Results: Growth was monitored in ethanol‐containing medium supplemented with varying concentrations hydroxybenzoic (p‐hydroxybenzoic, protocatechuic, gallic, vanillic syringic acids) hydroxycinnamic (p‐coumaric, caffeic ferulic acids). Progressive inactivation phosphate buffer a similar manner to experiments. Hydroxycinnamic proved be more...
The negative effects of oxygen on white wine quality and the various factors which influence it (including temperature, dissolved oxygen, pH, free SO(2)) are well documented both at sensory compositional levels. What is less defined quantitative relationship between these parameters kinetics development oxidation. experiment presented here attempts to generate data can be used predictively model oxidative degradation wines. Bottled wines were submitted extreme conditions (45 degrees C O(2)...
The microflora of Serra cheese was monitored during a 35 d ripening period at three different periods within the ewe's lactation season. After 7 ripening, numbers micro‐organisms reached their maximum, and lactic acid bacteria (LAB) coliforms were predominant groups. Pseudomonads not detected after 1 week ripening. At all stages cheeses manufactured in spring exhibited lowest LAB yeasts, whereas winter showed staphylococci. Leuconostoc lactis most abundant found Enterococcus faecium...
Thirty-five strains of lactic acid bacteria (20 species) were screened for the ability to produce volatile phenols from corresponding phenolic acids, <i>p</i>-coumaric and ferulic, in culture medium. The concentration vinylphenols ethylphenols growth medium was analyzed by gas chromatography. Results showed that 13 (37%) able acid, although only three (9%) produced 4-ethylphenol, final product metabolic pathway. reduction step this pathway found <i>Lactobacillus</i> genus: <i>L. brevis</i>,...
The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct sets of environmental conditions have been isolated identified on the basis morphology biochemical tests. microbial population as a whole has characterized terms rates biomass production formation lactic acid ethanol. rheological properties purified polysaccharide (kefiran) produced by microflora accumulated therein were studied low water activity solvent component binary gel containing either...
Volatile sulfur compounds of 15 young port wines and 12 old were determined. As there is a great difference in the pool between two groups wines, an experimental protocol was performed to determine which technological parameter (dissolved O(2), free SO(2) levels, pH, time/temperature) related with formation/consumption these compounds. Four selected for this purpose: dimethyl sulfide, 2-mercaptoethanol, sulfone, methionol. The synergistic effects increasing temperature O(2) at lower pH had...
ABSTRACT The persistence of Listeria monocytogenes in food-associated environments represents a key factor transmission this pathogen. To identify persistent and transient strains associated with production fermented meat sausages northern Portugal, 1,723 L. isolates from raw material finished products 11 processors were initially characterized by random amplification polymorphic DNA (RAPD), PCR-based molecular serotyping, epidemic clone characterization, as well cadmium, arsenic,...