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81 - 90 of 138
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A fluorochromic system for the rapid detection and estimation of wine lactic acid bacteria by DEFT

José António Couto (with Couto, J. A.). 1999.
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Leveduras não-Saccharomyces, tolerância ao etanol e comparação com Saccharomyces cerevisiae

José António Couto (with Pina, C.). 1999. Congresso de Microbiologia MICRO99
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Development of a Prototype for Moulding Paper trays for Fruit Packaging

Fátima Poças 1999.
Artigo

4-Chlorophenol degradation by a bacterial consortium: Development of a granular activated carbon biofilm reactor

Isabel Vasconcelos & Paula Castro (with Caldeira, M.). 1999. Applied Microbiology and Biotechnology
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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
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Moreira, N., Mendes, F., Guedes de Pinho, P., Vasconcelos, I. Preliminary study of sulphur-containing compounds produced by Saccharomyces and non-Saccharomyces yeast strains in different fermentation media

Isabel Vasconcelos 1999. OEnologie99 – 6ème Symposium International d´OEnologie, Lavoisier Tec & Doc, Paris
Artigo

Fate of nitrogen during metabolism of whey lactose by Rahnella aquatilis

Manuela Pintado (with Pintado, ME). 1999. Journal of Dairy Science
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Organic acids produced by the dominant microflora in Picante cheese manufactured with ovine and caprine milks

Manuela Pintado (with Ana C. Freitas). 1999. Congresso Nacional de Microbiologia
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Optimization of modified atmosphere packaging Requeijão: physicochemical alterations related with microbial growth

Manuela Pintado (with Pintado, Maria Manuela). 1999. Micro’99-Congresso Nacional de Microbiologia. Luso, Portugal.
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Organic acids produced by dominant flora in Picante cheese

Manuela Pintado (with Freitas, A. C.). 1999. Manufacture with ovine and Caprine milk. Micro’99-Congresso Nacional de Microbiologia, Luso, Portugal.