Manuel Malfeito-Ferreira

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Instituto Superior de Agronomia

Portugal

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Recent Grants

Grant: Close

Desenvolvimento de produtos fermentados inovadores a partir de algas e vegetais

Open Date: 2020-10-01

Close Date: 2023-03-31

Grant: Close

Natural fungicides against air and soil borne pathogens in the Atlantic Area

Open Date: 2017-12-21

Close Date: 2021-12-31

Grant: Close

Modos de domesticação em microrganismos - o caso de Saccharomyces cerevisiae

Open Date: 2012-02-01

Close Date: 2015-07-01

Grant: Close

BIOPEPTIDES- Biopreservação de Fermentações Etanólicas: actividade antimicrobiana, propriedades bioquímicas e caracterização molecular de péptidos de leveduras

Open Date: 2011-03-01

Close Date: 2014-08-01

Grant: Close

Leveduras produtoras de fenóis voláteis: uma grande preocupação na indústria dos vinhos que necessita de ser compreendida

Open Date: 2005-05-01

Close Date: 2007-12-01

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Universidad Politécnica de Madrid

SPAIN

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Manuel Malfeito-Ferreira

Research Interests

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Contact this professor

Recent Grants

Articles (20)

Development of Innovative Mediterranean-Style Semi-Hard Goat’s Cheese Supplemented with Seaweeds (Palmaria palmata and Ulva sp.) and Its Characterization

Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation

CONSUMER MENTAL RECOGNITION OF THE SENSORY SPACE OF DRY WHITE WINES “MELLOWED” BY AGING,RECONHECIMENTO DO ESPAÇO SENSORIAL DE VINHOS BRANCOS SECOS AMADURECIDOS PELA IDADE

Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking

Understanding the Mellowing Effect of Bottle Aging on the Sensory Perceptions of Varietal Dry White Wines

Fermented Cashew Nut Cheese Alternative Supplemented with Chondrus crispus and Porphyra sp.

Metagenomic analysis of the bacterial microbiome, resistome and virulome distinguishes Portuguese Serra da Estrela PDO cheeses from similar non-PDO cheeses: An exploratory approach

Definition of the Sensory and Aesthetic Spaces of Dry White Wines with Aging Ability by Experienced Tasters

Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis

Methicillin Resistance of Food-Borne Biofilm-Forming Staphylococci

Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition

Multidrug Resistance in Enterococci Isolated from Cheese and Capable of Producing Benzalkonium Chloride-Resistant Biofilms

Fine wine recognition and appreciation: It is time to change the paradigm of wine tasting

Enterotoxin- and Antibiotic-Resistance-Encoding Genes Are Present in Both Coagulase-Positive and Coagulase-Negative Foodborne Staphylococcus Strains

Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments

Adaptation of Ancient Techniques to Recreate ‘Wines’ and ‘Beverages’ Using Withered Grapes of Muscat of Alexandria

Wine Minerality and Funkiness: Blending the Two Tales of the Same Story

The Rise of Wine among Ancient Civilizations across the Mediterranean Basin

Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles

Characterization of Escherichia coli from Water and Food Sold on the Streets of Maputo: Molecular Typing, Virulence Genes, and Antibiotic Resistance

Collaborators (11)

Joana Ferreira

Bruno Souza Moreira Leite

Luísa Brito

Catarina Prista

Mario Diniz

João Paulo Noronha

Monica V. Cunha

Patrícia Branco

Henrique Ribeiro

Paulina Mata

Iris Loira

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