User profiles for Cauré Portugal

Cauré Portugal

Smart Yeast Research & Development
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Cited by 370

Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

RF Basso, AR Alcarde, CB Portugal - Food Research International, 2016 - Elsevier
With the advances in the production of beer worldwide, more challenges arise each year in
the search for new approaches to the development of distinctive beverages. Attempts to …

How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça?

CB Portugal, AP de Silva, AM Bortoletto… - Food research …, 2017 - Elsevier
Cachaça is the typical Brazilian spirit, obtained by distillation of fermented sugarcane must,
whose production is closely related to regional heritage and geographical traits. In this work, …

Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches

C Portugal, Y Sáenz, B Rojo-Bezares… - … Food Research and …, 2014 - Springer
Brettanomyces bruxellensis is a spoiling yeast responsible for developing off-odors in wine
described as “Brett-character.” The objective of this study was to evaluate the antimicrobial …

Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing

RM Christofoleti-Furlan, CB Portugal, CS Varize… - Food research …, 2020 - Elsevier
High-gravity (HG) brewing has broader application to succeed on beer differentiation and
production optimization. However, such process imposes a handicap to yeasts, which must be …

The role of spontaneous fermentation for the production of cachaça: a study of case

CB Portugal, AR Alcarde, AM Bortoletto… - … Food Research and …, 2016 - Springer
Artisanal cachaças are traditionally produced from spontaneous fermentation from sugarcane
must in Brazil. The microbiological traits of such processes are still poorly understood, and …

Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii

C Portugal, L Pinto, M Ribeiro, C Tenorio… - International Journal of …, 2015 - Elsevier
Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are
able to survive under the restrictive conditions of dry red wines. In our study we detected and …

Comparison of specific real-time PCR and conventional culture for detection and enumeration of Brettanomyces in red wines

C Portugal, F Ruiz-Larrea - American journal of enology …, 2013 - Am Soc Enol Viticulture
Brettanomyces/Dekkera is considered as one of the main causes of microbial spoilage and
sensory deviations of red wines. This work compares the sensitivity and effectiveness of …

[HTML][HTML] Morphological characters and karyology of Miogryllus piracicabensis Piza (Orthoptera: Gryllidae)

A Mesa, P García-Novo, T Roat, C Portugal - Neotropical Entomology, 2004 - SciELO Brasil
The genus Miogryllus includes a considerable number of species, most of them still
undescribed. From those already described, the amount of afforded details on morphology is not …

[HTML][HTML] Home care in Europe: a systematic literature review

N Genet, WGW Boerma, DS Kringos, A Bouman… - BMC health services …, 2011 - Springer
… Home care was defined for this review as 'professional carecare, domestic aid and personal
care, as well as respite care … A major objective of Portuguese policy was to maintain the …

[HTML][HTML] Academic palliative care research in Portugal: are we on the right track?

A Pereira, A Ferreira, J Martins - Healthcare, 2018 - mdpi.com
… In Portugal, academic postgraduate publications are the main booster for palliative care
research. Methods: This is a bibliometric study that aims to identify Portuguese palliative care