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José António Gomes Couto
AuthID:
R-000-81R
Publications
Confirmed
To Validate
Document Source:
All
Document Type:
All Document Types
Article (24)
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Order:
Year Dsc
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Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
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Results:
10
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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
INDEXED IN:
Scopus
WOS
CrossRef
:
60
IN MY:
ORCID
12
TITLE:
Development of a flow injection method for monitoring cell membrane damage of wine lactic acid bacteria
Full Text
AUTHORS:
Torres, AF; Mesquita, PAR;
Campos, FM
;
Couto, JA
;
Toth, IV
;
Rangel, AOSS
;
Hogg, TA
;
PUBLISHED:
2007
,
SOURCE:
MICROCHIMICA ACTA,
VOLUME:
159,
ISSUE:
1-2
INDEXED IN:
Scopus
WOS
CrossRef
Handle
IN MY:
ORCID
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
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
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
INDEXED IN:
Scopus
WOS
Handle
IN MY:
ORCID
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
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
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
INDEXED IN:
Scopus
WOS
CrossRef
Handle
IN MY:
ORCID
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
INDEXED IN:
Scopus
WOS
CrossRef
:
102
IN MY:
ORCID
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
INDEXED IN:
Scopus
WOS
CrossRef
:
22
IN MY:
ORCID
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
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
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
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
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