Manuel Jose de Carvalho Pimenta Malfeito Ferreira
AuthID: R-000-A5X
31
TITLE: Historical Wines of Portugal: The Classification, Consumer Associations and Marketing Implications
AUTHORS: Costa, AID; Marano Marcolini, C; Malfeito Ferreira, M; Loureiro, V;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 5
AUTHORS: Costa, AID; Marano Marcolini, C; Malfeito Ferreira, M; Loureiro, V;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 5
32
TITLE: Impact of indigenous non-saccharomyces yeasts isolated from madeira island vineyards on the formation of ethyl carbamate in the aging of fortified wines
AUTHORS: Leça, JM; Pereira, V; Miranda, A; Vilchez, JL; Malfeito Ferreira, M; Marques, JC;
PUBLISHED: 2021, SOURCE: Processes, VOLUME: 9, ISSUE: 5
AUTHORS: Leça, JM; Pereira, V; Miranda, A; Vilchez, JL; Malfeito Ferreira, M; Marques, JC;
PUBLISHED: 2021, SOURCE: Processes, VOLUME: 9, ISSUE: 5
33
TITLE: High Fecal Contamination and High Levels of Antibiotic-Resistant Enterobacteriaceae in Water Consumed in the City of Maputo, Mozambique
AUTHORS: Salamandane, A; Vila Boa, F; Malfeito Ferreira, M; Brito, L;
PUBLISHED: 2021, SOURCE: BIOLOGY-BASEL, VOLUME: 10, ISSUE: 6
AUTHORS: Salamandane, A; Vila Boa, F; Malfeito Ferreira, M; Brito, L;
PUBLISHED: 2021, SOURCE: BIOLOGY-BASEL, VOLUME: 10, ISSUE: 6
34
TITLE: Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise
AUTHORS: Malfeito Ferreira, M;
PUBLISHED: 2021, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 115
AUTHORS: Malfeito Ferreira, M;
PUBLISHED: 2021, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 115
35
TITLE: CHARACTERIZATION OF SENSORY PERCEPTIONS ELICITED BY WHITE WINE SPIKED WITH DIFFERENT AROMA, TASTE AND MOUTH-FEEL ACTIVE MOLECULES
AUTHORS: Vitorino, G; Mota, M; Malfeito Ferreira, M;
PUBLISHED: 2021, SOURCE: CIENCIA E TECNICA VITIVINICOLA, VOLUME: 36, ISSUE: 2
AUTHORS: Vitorino, G; Mota, M; Malfeito Ferreira, M;
PUBLISHED: 2021, SOURCE: CIENCIA E TECNICA VITIVINICOLA, VOLUME: 36, ISSUE: 2
36
TITLE: Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide
AUTHORS: Branco, P; Coutinho, R; Malfeito Ferreira, M; Prista, C; Albergaria, H;
PUBLISHED: 2021, SOURCE: MICROORGANISMS, VOLUME: 9, ISSUE: 12
AUTHORS: Branco, P; Coutinho, R; Malfeito Ferreira, M; Prista, C; Albergaria, H;
PUBLISHED: 2021, SOURCE: MICROORGANISMS, VOLUME: 9, ISSUE: 12
37
TITLE: Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules. Caracterização das percepções sensoriais em vinhos brancos adicionados de diferentes moléculas com influência no aroma, sabor e sensações de boca
AUTHORS: Guilherme Vitorino; Mariana Mota; Manuel Malfeito Ferreira;
PUBLISHED: 2021, SOURCE: Ciência e Técnica Vitivinícola
AUTHORS: Guilherme Vitorino; Mariana Mota; Manuel Malfeito Ferreira;
PUBLISHED: 2021, SOURCE: Ciência e Técnica Vitivinícola
INDEXED IN: 
Handle
Handle38
TITLE: Wine spoilage control: impact of Saccharomycin on Brettanomyces bruxellensis and its conjugated effect with sulfur dioxide
AUTHORS: Patrícia Branco; Rute Coutinho; Manuel Malfeito Ferreira; Catarina Prista; Helena Albergaria;
PUBLISHED: 2021, SOURCE: Microorganisms
AUTHORS: Patrícia Branco; Rute Coutinho; Manuel Malfeito Ferreira; Catarina Prista; Helena Albergaria;
PUBLISHED: 2021, SOURCE: Microorganisms
INDEXED IN: Handle
Handle39
TITLE: Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters
AUTHORS: Romano, M; Chandra, M; Harutunyan, M; Savian, T; Villegas, C; Minim, V; Malfeito Ferreira, M;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 1
AUTHORS: Romano, M; Chandra, M; Harutunyan, M; Savian, T; Villegas, C; Minim, V; Malfeito Ferreira, M;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 1
40
TITLE: Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends
AUTHORS: Pinto, L; Baruzzi, F; Cocolin, L; Malfeito Ferreira, M;
PUBLISHED: 2020, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 99
AUTHORS: Pinto, L; Baruzzi, F; Cocolin, L; Malfeito Ferreira, M;
PUBLISHED: 2020, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 99
