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2004 | 1 |
2013 | 2 |
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Page 1
Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates.
Foods. 2022 Jun 28;11(13):1916. doi: 10.3390/foods11131916.
Foods. 2022.
PMID: 35804732
Free PMC article.
Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.
Sun B, de Sá M, Leandro C, Caldeira I, Duarte FL, Spranger I.
Sun B, et al. Among authors: duarte fl.
J Agric Food Chem. 2013 Jan 30;61(4):939-46. doi: 10.1021/jf303704u. Epub 2013 Jan 17.
J Agric Food Chem. 2013.
PMID: 23294371
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Influence of red wine fermentation oenological additives on inoculated strain implantation.
Duarte FL, Alves AC, Alemão MF, Baleiras-Couto MM.
Duarte FL, et al.
World J Microbiol Biotechnol. 2013 Jun;29(6):1139-44. doi: 10.1007/s11274-013-1272-x. Epub 2013 Feb 6.
World J Microbiol Biotechnol. 2013.
PMID: 23386317
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Isoenzyme patterns: a valuable molecular tool for the differentiation of Zygosaccharomyces species and detection of misidentified isolates.
Duarte FL, Pais C, Spencer-Martins I, Leão C.
Duarte FL, et al.
Syst Appl Microbiol. 2004 Aug;27(4):436-42. doi: 10.1078/0723202041438482.
Syst Appl Microbiol. 2004.
PMID: 15368849
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