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José António Couto

Research Profile

Objects

Wine

Living Beings

Chemicals & Drugs

Anatomy

Bacterial Structures

Phenomena

Food Microbiology

Physiology

Fermentation

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Microbial Colony Count

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Co-author Network

Co-Publications
Name
9
Tim Hogg
6
Francisco Campos
1
Z Azevedo

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Publications

TOP 3
I Silva; Tim Hogg; Francisco Campos; José António Couto
Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.
Francisco Campos; José António Couto; A R Figueiredo; I V Tóth; A O S S Rangel; Tim Hogg
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria.
Francisco Campos; Ana R Figueiredo; Tim Hogg; José António Couto
Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine.

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All Publications

2011: I Silva; Tim Hogg; Francisco Campos; José António Couto
Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.
Journal of applied microbiology 2011;111(2):360-70.
2009: Francisco Campos; José António Couto; A R Figueiredo; I V Tóth; A O S S Rangel; Tim Hogg
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria.
International journal of food microbiology 2009;135(2):144-51.
2009: Francisco Campos; Ana R Figueiredo; Tim Hogg; José António Couto
Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine.
Food microbiology 2009;26(4):409-14.
2008: Ana Rita Figueiredo; Francisco Campos; Víctor de Freitas; Tim Hogg; José António Couto
Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.
Food microbiology 2008;25(1):105-12.
2005: José António Couto; Filipe Neves; Francisco Campos; Tim Hogg
Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.
International journal of food microbiology 2005;104(3):337-44.
2005: José António Couto; A Barbosa; Tim Hogg
A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines.
Letters in applied microbiology 2005;41(6):505-10.
2004: Cristina Pina; José António Couto; José António; Tim Hogg
Inferring ethanol tolerance of Saccharomyces and non-Saccharomyces yeasts by progressive inactivation.
Biotechnology letters 2004;26(19):1521-7.
2003: Francisco Campos; José António Couto; Tim Hogg
Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.
Journal of applied microbiology 2003;94(2):167-74.
2002: Z Azevedo; José António Couto; Tim Hogg
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.
Letters in applied microbiology 2002;34(1):32-6.

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