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Publications by Tim Hogg
Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus Oeni Isolated From Red Wines Supplemented With Selected Grape Phenolic Compounds
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Related publications
The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines
Savremene tehnologije
Effect of Oenococcus Oeni on Parameters of Oenological Polish Wines
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Growth and Arginine Metabolism of the Wine Lactic Acid Bacteria Lactobacillus Buchneri and Oenococcus Oeni at Different pH Values and Arginine Concentrations
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
The Effect of High Power Ultrasound on Phenolic Composition, Chromatic Characteristics, and Aroma Compounds of Red Wines
Croatian Journal of Food Science and Technology
Changes in Membrane Lipid Composition in Ethanol- And Acid-Adapted Oenococcus Oeni Cells: Characterization of the Cfa Gene by Heterologous Complementation
Microbiology
Microbiology
The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine
Acta Universitatis Cibiniensis - Series E: Food Technology
Industrial
Food Science
Manufacturing Engineering
Diversity and Succinic Acid Production of Lactic Acid Bacteria Isolated From Animals, Soils and Tree Barks
Research Journal of Microbiology
Applied Microbiology
Biotechnology
Infectious Diseases
Microbiology
Food Science
Genetic and Physiological Characterisation of Oenococcus Oeni Strains to Perform Malolactic Fermentation in Wines
South African Journal of Enology and Viticulture
Application of the Different Electrophoresis Techniques to the Detection and Identification of Lactic Acid Bacteria in Wines
