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José António Gomes Couto

AuthID: R-000-81R

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Confirmed Publications: 24

11

TITLE: Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii Full Text
AUTHORS: Ana Rita Figueiredo; Francisco Campos ; Victor de Freitas ; Tim Hogg; Jose Antonio Couto ;
PUBLISHED: 2008, SOURCE: FOOD MICROBIOLOGY, VOLUME: 25, ISSUE: 1

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12

TITLE: Development of a flow injection method for monitoring cell membrane damage of wine lactic acid bacteria Full Text
AUTHORS: Andre F Torres; Paulo A R Mesquita; Francisco M Campos ; Jose A Couto ; Ildiko V Toth ; Antonio O S S Rangel ; Timothy A Hogg ;
PUBLISHED: 2007, SOURCE: MICROCHIMICA ACTA, VOLUME: 159, ISSUE: 1-2

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13

TITLE: The antimicrobial effect of wine on Listeria innocua in a model stomach system Full Text
AUTHORS: Joao Fernandes; Francisco Gomes; Jose Antonio Couto ; Tim Hogg;
PUBLISHED: 2007, SOURCE: FOOD CONTROL, VOLUME: 18, ISSUE: 12

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14

TITLE: Ability of lactic acid bacteria to produce volatile phenols
AUTHORS: Couto, JA ; Campos, FM ; Figueiredo, AR; Hogg, TA ;
PUBLISHED: 2006, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 57, ISSUE: 2

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15

TITLE: A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines. DETECTION OF BRETTANOMYCES/DEKKERA Full Text
AUTHORS: Couto, JA ; Barbosa, A; Hogg, T ;
PUBLISHED: 2005, SOURCE: LETTERS IN APPLIED MICROBIOLOGY, VOLUME: 41, ISSUE: 6

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16

TITLE: Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces Full Text
AUTHORS: Couto, JA ; Neves, F; Campos, F ; Hogg, T ;
PUBLISHED: 2005, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 104, ISSUE: 3

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17

TITLE: Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae - influence of different culture conditions Full Text
AUTHORS: Pina, C; Santos, C; Couto, JA ; Hogg, T ;
PUBLISHED: 2004, SOURCE: FOOD MICROBIOLOGY, VOLUME: 21, ISSUE: 4

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18

TITLE: Inferring ethanol tolerance of Saccharomyces and non-Saccharomyces yeasts by progressive inactivation Full Text
AUTHORS: Pina, C; Antonio, J ; Hogg, T ;
PUBLISHED: 2004, SOURCE: BIOTECHNOLOGY LETTERS, VOLUME: 26, ISSUE: 19

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19

TITLE: Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii Full Text
AUTHORS: Campos, FM ; Couto, JA ; Hogg, TA ;
PUBLISHED: 2003, SOURCE: JOURNAL OF APPLIED MICROBIOLOGY, VOLUME: 94, ISSUE: 2

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20

TITLE: Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: a marker of the levels in a spoiled fortified wine Full Text
AUTHORS: Azevedo, Z; Couto, JA ; Hogg, T ;
PUBLISHED: 2002, SOURCE: LETTERS IN APPLIED MICROBIOLOGY, VOLUME: 34, ISSUE: 1

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