Cauré Barbosa Portugal

Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

Rafael Felipe Basso, André Ricardo Alcarde, Cauré Barbosa Portugal · Food Research International · 2016 · 174 citations

Food Fermentation, Bioenergetics, Biotechnology +4

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

Cauré Barbosa Portugal, Arthur Paron de Silva, Aline Marques Bortoletto et al. · Food Research International · 2016 · 31 citations · Full text

Biology, Brazilian Spirit, Native Yeasts +4

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

Cauré Barbosa Portugal, Yolanda Sáenz, Beatriz Rojo‐Bezares et al. · European Food Research and Technology · 2013 · 30 citations

Brettanomyces Susceptibility, Antimicrobial Susceptibility, Practical Approaches +8

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

Cauré Barbosa Portugal, André Ricardo Alcarde, Aline Marques Bortoletto et al. · European Food Research and Technology · 2016 · 24 citations

Food Fermentation, Biotechnology, Food Microbiology +3

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

Cauré Barbosa Portugal, Luís Pinto, Miguel Ribeiro et al. · International Journal of Food Microbiology · 2015 · 19 citations

Biology, Food Fermentation, Winery Environments +7