Ana Mendes‐Ferreira

Author

Ana Mendes‐Ferreira

University of Trás-os-Montes and Alto Douro ORCID

Also Known As

A. Mendes Ferreira, A. Mendes-Ferreira, Alexandra Mendes-Ferreira, Ana Alexandra Mendes-Ferreira, Ana Mendes Ferreira, Ana Mendes-Ferreira, Ana Mendes-Ferreira (725551), Ana Mendes‐Ferreira, Mendes-Ferreira, A., Mendes-Ferreira, Ana

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

University of Trás-os-Montes and Alto Douro Institute for Biotechnology and Bioengineering University of Lisbon University of Minho Polytechnic Institute of Bragança

About

Ana Mendes‐Ferreira is an author at University of Trás-os-Montes and Alto Douro specializing in microbiology, medicine, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	12	12	658
2	Engineering	10	10	665
3	Health Sciences	6	6	244
4	Natural Sciences	4	4	194
5	Biochemistry	3	3	174

Ana Mendes‐Ferreira

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry Ana Mendes‐Ferreira, Cecı́lia Leão Journal of Applied Microbiology	2004	154
Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production Ana Mendes‐Ferreira, Fernanda Cosme, Catarina Barbosa, International Journal of Food Microbiology Alcoholic FermentationBiomanufacturingEngineeringFood FermentationBiochemical Engineering	2010	129
The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components - a preliminary study Ana Mendes‐Ferreira, M. Cristina Clímaco Journal of Applied Microbiology	2001	127
High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production Ana Paula Pereira, Ana Mendes‐Ferreira, J. M. Oliveira, Food Microbiology BiomanufacturingEngineeringBioenergySaccharomyces CerevisiaeBioenergetics	2012	113
Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains Catarina Barbosa, Virgílio Falco, Arlete Mendes‐Faia, Journal of Bioscience and Bioengineering Food FermentationFlavoromicsAroma CompoundsMetabolic EngineeringYeast	2009	91
Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region Catarina Barbosa, Patrícia Lage, Marcos Esteves, Fermentation Diagnostic MycologyEngineeringFlavoromicsGeneticsPlant Metabolomics	2018	83
Transcriptional Response of<i>Saccharomyces cerevisiae</i>to Different Nitrogen Concentrations during Alcoholic Fermentation Ana Mendes‐Ferreira, Marcel·lí del Olmo, José García‐Martínez, Applied and Environmental Microbiology	2007	79
Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks Armando Fernandes, Camilo Franco, Ana Mendes‐Ferreira, Computers and Electronics in Agriculture Plant AnalysisAnthocyanin Content DeterminationEngineeringBotanyNatural Sciences	2015	79
The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations Ana Mendes‐Ferreira, Catarina Barbosa, Virgílio Falco, Journal of Industrial Microbiology & Biotechnology	2009	78
Survey of Hydrogen Sulphide Production by Wine Yeasts Ana Mendes‐Ferreira, Cecı́lia Leão Journal of Food Protection Chemical EngineeringBiosynthesisEngineeringFood FermentationBiochemical Engineering	2002	76

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