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Maria Arlete Mendes Faia
AuthID:
R-000-2G0
Publications
Confirmed
To Validate
Document Source:
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Document Type:
All Document Types
Article (35)
Review (3)
Abstract (2)
Proceedings Paper (1)
Letter (1)
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Order:
Year Dsc
Year Asc
Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
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Title Dsc
Results:
10
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Confirmed Publications: 42
1
TITLE:
ANTHOCYANIN PROFILE AND ANTIOXIDANT ACTIVITY FROM 24 GRAPE VARIETIES CULTIVATED IN TWO PORTUGUESE WINE REGIONS
AUTHORS:
Elisa Costa;
Fernanda Cosme
;
Antonio M Jordao
;
Arlete Mendes Faia
;
PUBLISHED:
2014
,
SOURCE:
JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN,
VOLUME:
48,
ISSUE:
1
INDEXED IN:
WOS
2
TITLE:
Effect of Saccharomyces cerevisiae cells immobilisation on mead production
Full Text
AUTHORS:
Pereira, AP
;
Mendes Ferreira, A
;
Oliveira, JM
;
Estevinho, LM
;
Mendes Faia, A
;
PUBLISHED:
2014
,
SOURCE:
LWT-FOOD SCIENCE AND TECHNOLOGY,
VOLUME:
56,
ISSUE:
1
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
3
TITLE:
H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration
Full Text
AUTHORS:
Patricia Lage;
Catarina Barbosa
; Beatriz Mateus;
Isabel Vasconcelos
;
Arlete Mendes Faia
;
Ana Mendes Ferreira
;
PUBLISHED:
2014
,
SOURCE:
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,
VOLUME:
172
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
4
TITLE:
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production
Full Text
AUTHORS:
Pereira, AP
;
Mendes Ferreira, A
;
Oliveira, JM
;
Estevinho, LM
;
Mendes Faia, A
;
PUBLISHED:
2013
,
SOURCE:
FOOD MICROBIOLOGY,
VOLUME:
33,
ISSUE:
1
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
5
TITLE:
Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells
Full Text
AUTHORS:
Vilela, A
;
Schuller, D
;
Mendes Faia, A
;
Corte Real, M
;
PUBLISHED:
2013
,
SOURCE:
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY,
VOLUME:
97,
ISSUE:
11
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
6
TITLE:
Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics
Full Text
AUTHORS:
Cosme, F
; Capao, I;
Filipe Ribeiro, L
;
Bennett, RN
;
Mendes Faia, A
;
PUBLISHED:
2012
,
SOURCE:
LWT-FOOD SCIENCE AND TECHNOLOGY,
VOLUME:
46,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
7
TITLE:
The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation
Full Text
AUTHORS:
Catarina Barbosa
;
Arlete Mendes Faia
;
Ana Mendes Ferreira
;
PUBLISHED:
2012
,
SOURCE:
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,
VOLUME:
160,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
8
TITLE:
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines
Full Text
AUTHORS:
Alice Vilela Moura
;
Dorit Schuller
;
Arlete Mendes Faia
;
Rui D Silva
;
Susana R Chaves
;
Maria Joao Sousa
;
Manuela Corte real
;
PUBLISHED:
2011
,
SOURCE:
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY,
VOLUME:
89,
ISSUE:
2
INDEXED IN:
Scopus
WOS
IN MY:
ORCID
|
ResearcherID
9
TITLE:
THE IMPACT OF NITROGEN ON YEAST FERMENTATION AND WINE QUALITY
AUTHORS:
Ana Mendes Ferreira
;
Catarina Barbosa
; Patricia Loge;
Arlete Mendes Faia
;
PUBLISHED:
2011
,
SOURCE:
CIENCIA E TECNICA VITIVINICOLA,
VOLUME:
26,
ISSUE:
1
INDEXED IN:
Scopus
WOS
IN MY:
ORCID
|
ResearcherID
10
TITLE:
Accumulation of Non-Superoxide Anion Reactive Oxygen Species Mediates Nitrogen-Limited Alcoholic Fermentation by Saccharomyces cerevisiae
AUTHORS:
Mendes Ferreira, A
;
Sampaio Marques, B
; Barbosa, C;
Rodrigues, F
;
Costa, V
;
Mendes Faia, A
;
Ludovico, P
;
Leao, C
;
PUBLISHED:
2010
,
SOURCE:
APPLIED AND ENVIRONMENTAL MICROBIOLOGY,
VOLUME:
76,
ISSUE:
24
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
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