Tim Hogg - Search Results

Year	Number of Results
1996	1
2004	1
2005	2
2006	2
2007	5
2008	2
2009	3
2011	1
2013	1
2014	1
2015	1
2017	1
2019	1
2024	0

1

Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands.

Silva AP, Jager G, Van Zyl H, Voss HP, Pintado M, Hogg T, De Graaf C. Silva AP, et al. Among authors: hogg t. Crit Rev Food Sci Nutr. 2017 May 3;57(7):1340-1349. doi: 10.1080/10408398.2014.969396. Crit Rev Food Sci Nutr. 2017. PMID: 26560863 Review.

2

New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni.

Collombel I, Melkonian C, Molenaar D, Campos FM, Hogg T. Collombel I, et al. Among authors: hogg t. Front Microbiol. 2019 Nov 8;10:2597. doi: 10.3389/fmicb.2019.02597. eCollection 2019. Front Microbiol. 2019. PMID: 31781078 Free PMC article.

3

Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine.

Dias R, Vilas-Boas E, Campos FM, Hogg T, Couto JA. Dias R, et al. Among authors: hogg t. Food Microbiol. 2015 Aug;49:6-11. doi: 10.1016/j.fm.2015.01.007. Epub 2015 Jan 30. Food Microbiol. 2015. PMID: 25846910

4

Impact of forced-aging process on madeira wine flavor.

Oliveira e Silva H, de Pinho PG, Machado BP, Hogg T, Marques JC, Câmara JS, Albuquerque F, Ferreira AC. Oliveira e Silva H, et al. Among authors: hogg t. J Agric Food Chem. 2008 Dec 24;56(24):11989-96. doi: 10.1021/jf802147z. J Agric Food Chem. 2008. PMID: 19053377

5

Factors influencing the production of volatile phenols by wine lactic acid bacteria.

Silva I, Campos FM, Hogg T, Couto JA. Silva I, et al. Among authors: hogg t. Int J Food Microbiol. 2011 Feb 28;145(2-3):471-5. doi: 10.1016/j.ijfoodmicro.2011.01.029. Epub 2011 Feb 2. Int J Food Microbiol. 2011. PMID: 21329996

6

Inferring ethanol tolerance of Saccharomyces and non-Saccharomyces yeasts by progressive inactivation.

Pina C, Couto JA, Hogg T. Pina C, et al. Among authors: hogg t. Biotechnol Lett. 2004 Oct;26(19):1521-7. doi: 10.1023/B:BILE.0000044456.72347.9f. Biotechnol Lett. 2004. PMID: 15604791

7

Production of volatile phenols by Lactobacillus plantarum in wine conditions.

Fras P, Campos FM, Hogg T, Couto JA. Fras P, et al. Among authors: hogg t. Biotechnol Lett. 2014 Feb;36(2):281-5. doi: 10.1007/s10529-013-1351-y. Epub 2013 Sep 26. Biotechnol Lett. 2014. PMID: 24068507

8

Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety.

Almeida G, Figueiredo A, Rôla M, Barros RM, Gibbs P, Hogg T, Teixeira P. Almeida G, et al. Among authors: hogg t. J Food Prot. 2007 Jul;70(7):1710-6. doi: 10.4315/0362-028x-70.7.1710. J Food Prot. 2007. PMID: 17685347 Free article.

9

Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine.

Campos FM, Figueiredo AR, Hogg TA, Couto JA. Campos FM, et al. Among authors: hogg ta. Food Microbiol. 2009 Jun;26(4):409-14. doi: 10.1016/j.fm.2009.01.006. Epub 2009 Feb 7. Food Microbiol. 2009. PMID: 19376463

10

Listeriosis in Portugal: an existing but under reported infection.

Almeida GN, Gibbs PA, Hogg TA, Teixeira PC. Almeida GN, et al. Among authors: hogg ta. BMC Infect Dis. 2006 Oct 20;6:153. doi: 10.1186/1471-2334-6-153. BMC Infect Dis. 2006. PMID: 17054782 Free PMC article.

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