Tim Hogg

Professor(a) Associado(a)
​Doutorado em Ciência e Tecnologia Alimentar na Universidade de Reading (1989) e licenciado em Bioquímica e Microbiologia pela London University (1984), ambas no Reino Unido.
Artigo

Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds

Tim Hogg (with Collombel, I.). 2019. Fermentation
Artigo

Effect of adding hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal liking

Manuela Pintado & Tim Hogg (with Silva, A.P.). 2019. Food Quality and Preference
Artigo

New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni

Tim Hogg (with Collombel, I.). 2019. Frontiers in Microbiology
Artigo

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach

Manuela Pintado & Tim Hogg (with Silva, A.P.). 2018. Journal of Sensory Studies
Artigo

Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands

Tim Hogg (with Silva, A.P.). 2017. Critical Reviews in Food Science and Nutrition
Artigo

Corrigendum: “What's in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar” [Food Quality and Preference 55 (2017) 58–66](S0950329316301707)(10.1016/j.foodqual...

Manuela Pintado & Tim Hogg (with Patricia Silva, A.). 2017. Food Quality and Preference
Artigo

What's in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar

Manuela Pintado & Tim Hogg (with Silva, A.P.). 2017. Food Quality and Preference
Artigo

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

Manuela Pintado & Tim Hogg (with Silva, A.P.). 2016. Food Quality and Preference
Capítulo de Livro

Utilisation of Natural and By-Products to Improve Wine Safety

José António Couto & Tim Hogg (with Campos, Francisco M.). 2016. Wine Safety, Consumer Preference, and Human Health
Artigo

Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine

José António Couto & Tim Hogg (with Dias, R.). 2015. Food Microbiology
Artigo

Editorial

Tim Hogg (with Hogg, T.). 2015. Food Control
Artigo

Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region - Portugal

Tim Hogg (with Martins, R.B.). 2014. Food Control
Artigo

Production of volatile phenols by Lactobacillus plantarum in wine conditions

José António Couto & Tim Hogg (with Fras, P.). 2014. Biotechnology Letters
Artigo

Young adults and wine consumption a qualitative application of the theory of planned behavior

Tim Hogg (with Silva, A.P.). 2014. British Food Journal
Livro

Challenges and Experiences

Tim Hogg (with Hofstra, H.). 2013. Transparency for Sustainability in the Food Chain: Challenges and Research Needs-EFFoST Critical Reviews #2
Artigo

Foci of contamination of Listeria monocytogenes in different cheese processing plants

Paula Teixeira & Tim Hogg (with Almeida, G.). 2013. International Journal of Food Microbiology
Livro

Port

Tim Hogg (with Hogg, T.). 2013. Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification
Livro

Stakeholders for Transparency

Tim Hogg (with Barling, D.). 2013. Transparency for Sustainability in the Food Chain: Challenges and Research Needs-EFFoST Critical Reviews #2
Artigo

Analysis of mathematical models to describe the migration of additives from packaging plastics to foods

Fátima Poças & Tim Hogg (with Poças, M.F.). 2012. Journal of Food Process Engineering
Artigo

Food handlers' knowledge on food hygiene: The case of a catering company in Portugal

Tim Hogg (with Martins, R.B.). 2012. Food Control
Artigo

The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions

José António Couto & Tim Hogg (with Vaz, M.). 2012. Food Control
Artigo

The influence of selected oenological practices on the sensory impact of volatile phenols in red wines

José António Couto & Tim Hogg (with Barbosa, A.). 2012. Journal International des Sciences de la Vigne et du Vin
Artigo

Diverse geno- and phenotypes of persistent Listeria monocytogenes isolates from fermented meat sausage production facilities in Portugal

Paula Teixeira & Tim Hogg (with Ferreira, V.). 2011. Applied and Environmental Microbiology
Artigo

Factors influencing the production of volatile phenols by wine lactic acid bacteria

José António Couto & Tim Hogg (with Silva, I.). 2011. International Journal of Food Microbiology
Artigo

Modelling migration from paper into a food simulant

Fátima Poças & Tim Hogg (with Poças, M.D.F.). 2011. Food Control
Artigo

Performance of wine bag-in-box during storage: Loss of oxygen barrier

Fátima Poças & Tim Hogg (with Fradique, S.). 2011. Italian Journal of Food Science
Artigo

Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking

Paula Teixeira, Tim Hogg & Teresa Maria Ribeiro da Silva Brandão (with Felício, M.T.S.). 2011. Food Control
Artigo

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

José António Couto, Isabel Vasconcelos & Tim Hogg (with Moreira, N.). 2011. Food Control
Artigo

Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria

José António Couto & Tim Hogg (with Silva, I.). 2011. Journal of Applied Microbiology
Artigo

Consumer exposure to phthalates from paper packaging: An integrated approach

Fátima Poças & Tim Hogg (with Poças, M.F.). 2010. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Artigo

Distribution and characterization of Listeria monocytogenes clinical isolates in Portugal, 1994-2007

Paula Teixeira & Tim Hogg (with Almeida, G.). 2010. European Journal of Clinical Microbiology and Infectious Diseases
Artigo

Feasibility study on the use of probabilistic migration modeling in support of exposure assessment from food contact materials

Fátima Poças & Tim Hogg (with Poças, M.F.). 2010. Risk Analysis
Artigo

Measurement of Oxygen transmission rate through foamed materials for bottle closures

Fátima Poças & Tim Hogg (with Poças, M.F.). 2010. Packaging Technology and Science
Artigo

New paradigm for patterns of home packaged food intake

Fátima Poças & Tim Hogg (with Poças, M.F.F.). 2010. British Food Journal
Artigo

Plant aqueous extracts: Antioxidant capacity via haemolysis and bacteriophage P22 protection

Manuela Pintado & Tim Hogg (with Gião, M.S.). 2010. Food Control
Artigo

Cell membrane damage induced by phenolic acids on wine lactic acid bacteria

António Rangel, José António Couto & Tim Hogg (with Campos, F.M.). 2009. International Journal of Food Microbiology
Artigo

Characterization of patterns of food packaging usage in Portuguese homes

Fátima Poças & Tim Hogg (with Poças, M.F.F.). 2009. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Artigo

Determination of antioxidant capacity using the biological system bacteriophage P22/bacterium Salmonella typhimurium

Manuela Pintado & Tim Hogg (with Gião, M.S.). 2009. Journal of Agricultural and Food Chemistry
Artigo

Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine

José António Couto & Tim Hogg (with Campos, F.M.). 2009. Food Microbiology
Artigo

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for "Alheira", a fermented meat sausage

Paula Teixeira & Tim Hogg (with Albano, H.). 2009. Food Control
Artigo

Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal

Paula Teixeira & Tim Hogg (with Ferreira, V.). 2009. Innovative Food Science and Emerging Technologies
Artigo

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal

Paula Teixeira & Tim Hogg (with Albano, H.). 2009. Meat Science
Artigo

A critical survey of predictive mathematical models for migration from packaging

Fátima Poças & Tim Hogg (with Poças, M.F.). 2008. Critical Reviews in Food Science and Nutrition
Artigo

Activity of wine against Campylobacter jejuni

José António Couto & Tim Hogg (with Carneiro, A.). 2008. Food Control
Artigo

Building on scientific excellence via sharing of scientific expertise - The case study of food safety

José António Couto, Paula Teixeira & Tim Hogg (with Hogg, T.A.). 2008. Trends in Food Science and Technology
Artigo

Characterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods

Paula Teixeira & Tim Hogg (with Albano, H.). 2008. Journal of Applied Microbiology
Artigo

Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

José António Couto & Tim Hogg (with Figueiredo, A.R.). 2008. Food Microbiology
Artigo

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must

Isabel Vasconcelos & Tim Hogg (with Moreira, N.). 2008. International Journal of Food Microbiology
Artigo

Impact of forced-aging process on Madeira wine flavor

António César Ferreira & Tim Hogg (with Oliveira E Silva, H.). 2008. Journal of Agricultural and Food Chemistry
Artigo

Recurrent and sporadic Listeria monocytogenes contamination in alheiras represents considerable diversity, including virulence-attenuated isolates (Applied and Environmental Microbiology (2007) 73,12, (3887-3895))

Paula Teixeira & Tim Hogg (with Felício, M.T.S.). 2008. Applied and Environmental Microbiology
Artigo

Antilisterial activity of a bacteriocinogenic Pediococcus acidilactici strain, in production of “Alheiras”, at pilot scale

Tim Hogg (with Helena Albano). 2007. Journal of Biotechnology
Artigo

Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages): In situ assays

Paula Teixeira & Tim Hogg (with Albano, H.). 2007. Meat Science
Artigo

Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety

Paula Teixeira & Tim Hogg (with Ferreira, V.). 2007. Food Control
Artigo

Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal

Paula Teixeira & Tim Hogg (with Albano, H.). 2007. International Journal of Food Microbiology
Artigo

Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": Traditional dry sausages produced in the North of Portugal

Paula Teixeira & Tim Hogg (with Ferreira, V.). 2007. Food Microbiology
Artigo

Development of a flow injection method for monitoring cell membrane damage of wine lactic acid bacteria

António Rangel, José António Couto & Tim Hogg (with Torres, A.F.). 2007. Microchimica Acta
Artigo

Exposure assessment of chemicals from packaging materials in foods: a review

Tim Hogg (with de Fátima Poças, M.). 2007. Trends in Food Science and Technology
Artigo

Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety

Paula Teixeira, Tim Hogg & Rui Manuel Matos Meireles de Barros (with Almeida, G.). 2007. Journal of Food Protection
Artigo

Recurrent and sporadic Listeria monocytogenes contamination in alheiras represents considerable diversity, including virulence-attenuated isolates

Paula Teixeira & Tim Hogg (with Felício, M.T.S.). 2007. Applied and Environmental Microbiology
Artigo

Survival of Listeria monocytogenes previously isolated from traditional Portuguese fermented sausages through the gastro-intestinal tract

Paula Teixeira & Tim Hogg (with Rosário Ramalheira). 2007. Journal of Biotechnology
Artigo

The antimicrobial effect of wine on Listeria innocua in a model stomach system

José António Couto & Tim Hogg (with Fernandes, J.). 2007. Food Control
Artigo

Ability of Lactic Acid Bacteria to Produce Volatile Phenols

José António Couto & Tim Hogg (with Couto, J. A.). 2006. American Journal of Enology and Viticulture
Artigo

Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae

Tim Hogg (with Pérez-Nevado, F.). 2006. International Journal of Food Microbiology
Artigo

Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

Artigo

Listeriosis in Portugal: An existing but under reported infection

Paula Teixeira & Tim Hogg (with Almeida, G.N.). 2006. BMC Infectious Diseases
Artigo

A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines

José António Couto & Tim Hogg (with Couto, J.A.). 2005. Letters in Applied Microbiology
Artigo

Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts

Isabel Vasconcelos & Tim Hogg (with Moreira, N.). 2005. International Journal of Food Microbiology
Artigo

Incidence of Listeria spp. in domestic refrigerators in Portugal

Paula Teixeira & Tim Hogg (with Azevedo, I.). 2005. Food Control
Artigo

Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces

José António Couto & Tim Hogg (with Couto, J.A.). 2005. International Journal of Food Microbiology
Artigo

Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysis

António César Ferreira & Tim Hogg (with Falqué, E.). 2004. Flavour and Fragrance Journal
Artigo

Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae - Influence of different culture conditions

José António Couto & Tim Hogg (with Pina, C.). 2004. Food Microbiology
Artigo

Incidence of Listeria monocytogenes in different food products commercialized in Portugal

Paula Teixeira & Tim Hogg (with Mena, C.). 2004. Food Microbiology
Artigo

Inferring ethanol tolerance of Saccharomyces and non-Saccharomyces yeasts by progressive inactivation

José António Couto & Tim Hogg (with Pina, C.). 2004. Biotechnology Letters
Artigo

Carotenoid compounds in grapes and their relationship to plant water status

António César Ferreira & Tim Hogg (with Oliveira, C.). 2003. Journal of Agricultural and Food Chemistry
Artigo

Identification of key odorants related to the typical aroma of oxidation-spoiled white wines

António César Ferreira & Tim Hogg (with Silva Ferreira, A.C.). 2003. Journal of Agricultural and Food Chemistry
Artigo

Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

José António Couto & Tim Hogg (with Campos, F.M.). 2003. Journal of Applied Microbiology
Artigo

Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines

António César Ferreira & Tim Hogg (with Silva Ferreira, A.C.). 2003. Journal of Agricultural and Food Chemistry
Artigo

Physiological behaviour of Hanseniaspora guilliermondii in aerobic glucose-limited continuous cultures

Tim Hogg (with Albergaria, H.). 2003. FEMS Yeast Research
Artigo

Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines

António César Ferreira & Tim Hogg (with Silva Ferreira, A.C.). 2003. Journal of Agricultural and Food Chemistry
Artigo

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

José António Couto & Tim Hogg (with Azevedo, Z.). 2002. Letters in Applied Microbiology
Artigo

Development of a potentiometric method to measure the resistance to oxidation of white wines and the antioxidant power of their constituents

António César Ferreira & Tim Hogg (with Oliveira, C.M.). 2002. Journal of Agricultural and Food Chemistry
Artigo

Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters

António César Ferreira & Tim Hogg (with Silva Ferreira, A.C.). 2002. Journal of Agricultural and Food Chemistry
Artigo

Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

Isabel Vasconcelos & Tim Hogg (with Moreira, N.). 2002. Analytica Chimica Acta
Artigo

Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass

Tim Hogg (with Ho, P.). 2001. Journal of the Science of Food and Agriculture
Artigo

Determination of carotenoid profiles in grapes, musts, and fortified wines from douro varieties of Vitis vinifera

António César Ferreira & Tim Hogg (with De Pinho, P.G.). 2001. Journal of Agricultural and Food Chemistry
Artigo

Multiple imputation and maximum likelihood principal component analysis of incomplete multivariate data from a study of the ageing of port

Tim Hogg (with Ho, P.). 2001. Chemometrics and Intelligent Laboratory Systems
Artigo

Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines

Tim Hogg (with Ho, P.). 1999. Food Chemistry
Artigo

Effect of skin contact and oxygenation of musts on the composition of white port wines

Isabel Vasconcelos & Tim Hogg (with Ho, P.). 1999. Sciences des Aliments
Artigo

Evaluation of a commercial fluorochromic system for the rapid detection and estimation of wine lactic acid bacteria by DEFT

José António Couto & Tim Hogg (with Couto, J.A.). 1999. Letters in Applied Microbiology
Artigo

Microbial and chemical changes during the spontaneous ensilage of grape pomace

Tim Hogg (with De Pina, C.G.). 1999. Journal of Applied Microbiology
Artigo

Enhancement of apparent resistance to ethanol in Lactobacillus hilgardii

José António Couto & Tim Hogg (with Couto, J.A.). 1997. Biotechnology Letters
Artigo

Analysis of <em>cis</em>- and <em>trans</em>-resveratrol in Portuguese wines

Tim Hogg (with Gilles De Revel). 1996. OENO One
Artigo

Analysis of cis- and trans-resveratrol in Portuguese wines | Analyse du cis- et trans-resveratrol dans les vins produits au Portugal

Tim Hogg (with De Revel, G.). 1996. Journal International des Sciences de la Vigne et du Vin
Artigo

Ethanol-induced changes in the fatty acid composition of Lactobacillus hilgardii, its effects on plasma membrane fluidity and relationship with ethanol tolerance

José António Couto & Tim Hogg (with Couto, U.A.). 1996. Journal of Applied Bacteriology
Artigo

Microbiological and rheological studies on Portuguese kefir grains

Manuela Pintado & Tim Hogg (with Pintado, M.E.). 1996. International Journal of Food Science and Technology
Artigo

Microbiological characterization of Picante da Beira Baixa cheese

Tim Hogg (with Freitas, A.C.). 1996. Journal of Food Protection
Artigo

The use of yeast inoculation in fermentation for port production; Effect on total potential ethyl carbamate

Tim Hogg (with Watkins, S.J.). 1996. Biotechnology Letters
Artigo

Two methods of port vinification: A comparison of changes during fermentation and of characteristics of the wines

Tim Hogg (with Bakker, J.). 1996. American Journal of Enology and Viticulture
Artigo

Microbiological profile in Serra ewes' cheese during ripening

Tim Hogg (with Macedo, A.C.). 1995. Journal of Applied Bacteriology
Artigo

A pre-spoilage marker for bacterial activity in fortified wine, conversion of L-malic acid to L-lactic acid

Tim Hogg (with De Revel, G.). 1994. Letters in Applied Microbiology
Artigo

Diversity of ethanol-tolerant lactobacilli isolated from Douro fortified wine: Clustering and identification by numerical analysis of electrophoretic protein profiles

José António Couto & Tim Hogg (with Couto, J.A.). 1994. Journal of Applied Bacteriology