Tim Hogg

Professor(a) Associado(a)

Tim Hogg

Professor(a) Associado(a)

Generic Bio

Doutorado em Ciência e Tecnologia Alimentar pela University of Reading RU & com Agregação na mesma disciplina pela Universidade Católica Portuguesa. Atualmente Professor Associado na Escola Superior de Biotecnologia. A sua formação científica foi inicialmente em bioquímica e microbiologia mas tem-se envolvido em muitas áreas de investigação na área agro-alimentar. Atualmente é Co-Chair da European Technology Platform - Food for Life (https://etp.fooddrinkeurope.eu/), tendo sido, até fevereiro de 2021, cofundador e Diretor Científico do National Collaborative Laboratory on Vines & Wines. Entre outras responsabilidades anteriores foi Diretor do Centro de Investigação CBQF entre 2009-17, Presidente da agência de I&D da Viniportugal (2006-13) e Vice-Presidente da Portugal Foods, 2009-2017.

Áreas de Investigação:

Publicações

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

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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 Ana Patricia Silva). 2019. Food Quality and Preference

Research Grant - Project LESSisMORE - BI-3

Sociedade Civil: Biotecnologia

Seeds of Knowledge: Transitioning from Plant Reproduction to the RADIANT Project

Tim Hogg

Tim Hogg

Generic Bio

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

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

New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni

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

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

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...

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

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

Utilisation of natural and by-products to improve wine safety

Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine

Editorial

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

Production of volatile phenols by Lactobacillus plantarum in wine conditions

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

Challenges and Experiences

Foci of contamination of Listeria monocytogenes in different cheese processing plants

Port

Stakeholders for Transparency

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

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

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

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

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

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

Modelling migration from paper into a food simulant

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

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

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

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

Consumer exposure to phthalates from paper packaging: An integrated approach

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

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

Measurement of Oxygen transmission rate through foamed materials for bottle closures

New paradigm for patterns of home packaged food intake

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

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

Characterization of patterns of food packaging usage in Portuguese homes

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

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

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

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

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

A critical survey of predictive mathematical models for migration from packaging

Activity of wine against Campylobacter jejuni

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

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

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

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

Impact of forced-aging process on Madeira wine flavor

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

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

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

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

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

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

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

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

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

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

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

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

Ability of lactic acid bacteria to produce volatile phenols

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

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

Listeriosis in Portugal: An existing but under reported infection

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

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

Incidence of Listeria spp. in domestic refrigerators in Portugal

Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces

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

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

Incidence of Listeria monocytogenes in different food products commercialized in Portugal

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

Carotenoid compounds in grapes and their relationship to plant water status