T
Tim Hogg
Researcher at Catholic University of Portugal
Publications - 126
Citations - 5463
Tim Hogg is an academic researcher from Catholic University of Portugal. The author has contributed to research in topics: Wine & Lactic acid. The author has an hindex of 41, co-authored 126 publications receiving 5005 citations. Previous affiliations of Tim Hogg include The Catholic University of America & University of Trás-os-Montes and Alto Douro.
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Journal ArticleDOI
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria.
Francisco M. Campos,José António Couto,Ana R. Figueiredo,Ildikó V. Tóth,António O. S. S. Rangel,Tim Hogg +5 more
TL;DR: Hydroxycinnamic acids induce greater ion leakages and higher proton influx than hydroxybenzoic acids, while p-coumaric acid showed the strongest effect and the exposure of cells to phenolic acids caused a significant decrease in cell culture viability.
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Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.
TL;DR: Comparison of the aroma extract dilution analysis aromagrams of oxidation-spoiled white wines and a nonspoiled wine showed the highest values of dilution factors were attributed to 3-(methylthio)propionaldehyde, phenylacetaldehyde, 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), and 4,5-dimethyl-3-hydroxy-2(5H)-furanone
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Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii
TL;DR: Results indicate that phenolic acids have the capacity to influence growth and survival parameters and could be related to their different chemical structures.
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Incidence of Listeria monocytogenes in different food products commercialized in Portugal
TL;DR: In Portugal, a predilection for fresh cheese was indicated as a potential risk for consumers and several types of food products on sale in Portugal, were examined for the presence of Listeria monocytogenes.
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Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
TL;DR: Results presented in this work show that growth of apiculate yeasts during the first days of fermentation enhances the production of desirable compounds, such as esters, and may not have a negative influence on theproduction of higher alcohols and undesirable heavy sulphur compounds.