José António Couto

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

Francisco M. Campos, José António Couto, A.R. Figueiredo et al. · International Journal of Food Microbiology · 2009 · 268 citations

Polyphenolics, Biochemistry, Lactic Acid Bacteria +4

Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

Francisco M. Campos, José António Couto, Tim Hogg · Journal of Applied Microbiology · 2003 · 198 citations

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

Cristina Pina, Cristina Santos, José António Couto et al. · Food Microbiology · 2004 · 148 citations

Food Fermentation, Ethanol Tolerance, Wine Tasting +6

Ability of Lactic Acid Bacteria to Produce Volatile Phenols

José António Couto, Francisco M. Campos, Ana Rita Figueiredo et al. · American Journal of Enology and Viticulture · 2006 · 114 citations

Food Chemistry, Industrial Mycology, Biosynthesis +14

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

N. Moreira, Cristina Pina, Filipa Mendes et al. · Food Control · 2010 · 111 citations

Food Chemistry, Food Fermentation, Hanseniaspora Guilliermondii +5