Últimas publicações
Patentes
Carreira, A. and Loureiro, V. (1999)- Differential culture medium to detect and identify the
yeast yarrowia lipolytica in less than 24 hours. Provisional number 7537Y of 31/3/99.
Loureiro, V. B., Gonçalves, M. G. A. and Rodrigues, N. M. S. F. (2000) – Process for
obtaining and using a culture medium in order to detect differentially and to number food
contaminant belonging to the genera Dekkera and Brettanomyces. PCT/PT00/00005.
Ferreira, R. B., Teixeira, A. N., Loureiro, V. B. e Monteiro, S. (2005)– Proteína extraída de
plantas do género Lupinus, sequência nucleotídica que a codifica e sua utilização no combate a
fungos patogénicos por aplicação directa, na forma recombinante ou por expressão em plantas
transgénicas. Patente portuguesa n.º 103322, a publicar no Boletim da Propriedade Industrial
n.º1/2007.
Livros
Loureiro, V., e Homem Cardoso, A., (1993) – Os Vinhos do Dão. Enciclopédia dos Vinhos de
Portugal, Vol. 2 (161 páginas). Chaves Ferreira, Publicações, S.A.
Loureiro, V., e Homem Cardoso, A., (1993) – Dão Wines. Enciclopédia dos Vinhos de
Portugal, Vol. 2 (161 páginas). Chaves Ferreira, Publicações, S.A. (Edição inglesa).
Loureiro, V. (2002) – Os Melhores Vinhos de Portugal. Guia Repsol Portugal 2002-2003.
Repsol YPF. 319 pp.
Loureiro, V. (2004) – Os Melhores Vinhos de Portugal. Guia Repsol Portugal 2004-2005.
Repsol YPF. 385 pp.
Capítulos de livros
Loureiro, V. and Malfeito-Ferreira, M. (2003). Yeasts in Spoilage. Encyclopedia of Food
Sciences and Nutrition (2nd ed.). Caballero, B., Trugo, L. e Finglas, P. (eds.). pp 5530-5536.
Academic Press, London.
Loureiro, V., Malfeito-Ferreira, M. and Carreira, A. (2004). Detecting spoilage yeasts. In:
Steele, R. (ed.) Understanding and measuring the shelf-life of food. Chapter 12, pp. 233-288.
Woodhead Publishers, Cambridge.
Loureiro, V. and Malfeito-Ferreira, M. (2006) – Dekkera/Brettanomyces spp.. In Blackburn,
C. W. (ed.) Food spoilage microorganisms. Chapter 13, pp. 354-398. Woodhead Publishers,
Cambridge.
Artigos recentes em revistas internacionais
Malfeito-Ferreira, M., Loureiro, V. e Loureiro-Dias, M.C. (1996) - Effect of benzoic acid on
the ammonium transport of Zygosaccharomyces bailii. Biotechnology techniques, 10, 31-36.
Noronha-da-Costa, P., Rodrigues, C., Spencer-Martins, I. and Loureiro, V. (1996) - Fatty
acid patterns of film-forming yeasts and new evidence for the heterogeneity of Pichia
membranaefaciens Letters in Applied Microbiology, 23,79-84.
Fernandes, L., Côrte- Real, M., Loureiro, V., Loureiro-Dias, C. e Leão, C. (1996) Zygosaccharomyces bailii and Saccharomyces cerevisiae: two different sensitivity patterns to
the effects of ethanol and acetic acid on the glucose fermentation (accepeted for publication).
Saldanha-da-Gama, A., Malfeito-Ferreira, M. and Loureiro, V. (1997) - Characterization of
yeasts associated with Portuguese pork based products. Int. J. Food Microbiology (accepted for
publication).
Malfeito-Ferreira, M., Tareco, M. e Loureiro, V., (1997) - Fatty acid profiling: a feasible
typing system to trace yeast contaminations in wine bottling plants. Int. J. of Food
Microbiology, 38, 143-155.
Carreira, A., e Loureiro, V., (1998) - A differential medium to detect Yarrowia lipolytica
within 24 hours. J. of Food Mycology, 1 (1): 3-12.
Carreira, A., Paloma, L., e Loureiro, V., (1998) - Pigment producing yeasts involved in the
brown surface discoloration of ewes’ cheese. Int. J. Food Microbiology, 41, 223-230.
Monteiro S, Piçarra-Pereira MA, Tanganho M, Loureiro V, Teixeira A, Ferreira RB
(1998). Study of Wine Proteins by Immunological Methods. I-Production of Highly Specific
Antibodies. Pol. J. Food Nutri. Sci. 7/48, 101-106.
Piçarra-Pereira MA, Monteiro S, Loureiro V, Teixeira A, Ferreira RB (1998). Study of
Wine Proteins by Immunological Methods. II-Evidence for Structural Similarity Amongst the
Major Wine Proteins and Structural Dissimilarity with Chitinase and Thaumatin. Pol. J. Food
Nutri. Sci. 7/48, 107-111.Monteiro, S., Piçarra-Pereira, M.A., Tanganho, M.C., Rente, J.P.,
Loureiro, V., Teixeira, A. R. and Ferreira, R.B., (1999) – Preparation of polyclonal
antibodies specific for wine proteins. J. Sci. Food Agric., 79:772-778.
Loureiro, V. and Querol, A. (1999). The prevalence and control of spoilage yeasts in foods and
beverages. Trends in Food Science and Technology, 10: 1-10.
Pereira-Dias, S., Potes, M. E., Marinho, A., Malfeito-Ferreira, M. and Loureiro, V., (2000)
- Characterisation of yeast flora isolated from an artisanal Portuguese ewes’ cheese. Int. J. Food,
60, 55-63.
Loureiro, V. (2000) – Spoilage yeasts in foods and beverages: characterisation and ecology for
improved diagnosis and control. Food Research International, 33: 247-256.
Sancho, T., Giménez-Jurado, G., Malfeito-Ferreira, M. and Loureiro, V. (2000).
Zymological indicators: a new concept applied to the detection of potential spoilage yeast
species associated with fruit pulps and concentrates. Food Microbiology 18, 17, 613-624.
Ferreira RB, Monteiro S, Piçarra-Pereira M, Tanganho M, Loureiro V, Teixeira A (2000)
Characterization of the proteins from grapes and wines by immunological methods. Am. J. Enol
Vitic. 51, 22-28.
Rodrigues, N., Gonçalves, G., Pereira-da-Silva, S., Malfeito-Ferreira, M. And Loureiro, V.
(2001) Development and use of a new medium to detect yeasts of the genera
Dekkera/Brettanomyces. Journal of Applied Microbiology, 90, 588-599.
Carreira, A., Ferreira, L.M. & Loureiro, V. (2001) Production of brown tyrosine pigments
by the yeast Yarrowia lipolytica. Journal of Applied Microbiology, 90, 372-379 .
Mesquita P, Piçarra-Pereira MA, Monteiro S, Piçarra-Pereira MA , Loureiro V ,Teixeira
A ,Ferreira RB (2001). The Importance of the Major Characteristics of Wines in Determining
their Protein Instability. Aceite para publicação na revista Am. J. Enol Vitic.
Monteiro S, Piçarra-Pereira MA , Mesquita P , Loureiro V , Teixeira A ,Ferreira RB
(2001). The Wide Diversity of the Structurally Similar Wine Proteins. Aceite para publicação na
revista J. of Agric. Food Chem.
Ferreira RB, Piçarra-Pereira MA, Monteiro S, Loureiro VB, Teixeira AR (2002). “The
Wine Proteins", Trends in Food Science &Technology, 12, 230-239.
Mesquita P, Piçarra-Pereira MA, Monteiro S, Loureiro V, Teixeira A, Ferreira RB (2002).
The importance of the major characteristics of wines in determining their instability. Am J Enol
Vitic, 52, 324-330.
Carreira, A., Dillinger, K., Eliskases-Lechner, F., Loureiro, V., Ginzinger, W. & Rohm, H.
(2002). “Influence of selected factors on browning of Camembert cheese”. Journal of Dairy
Research,
69,
282-293.
Dias, L., Pereira-da-Silva, S., Tavares, M., Malfeito-Ferreira, M. and Loureiro, V. (2003).
Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in
enological conditions. Food Microbiology, 20, 377-384.
Loureiro, V. and Malfeito-Ferreira, M. (2003). Spoilage yeasts in the wine industry.
International Journal of Food Microbiology, 86, 23-50.
Dias, L., Dias, S., Sancho, T., Stender, H., Querol, A., Malfeito-Ferreira, M. and Loureiro,
V. (2003). Identification of yeasts isolated from wine related environments and capable of
producing 4-ethylphenol. Food Microbiology, 20, 567-574.
Viljoen, B., Knox, A., Beuchat, L., Deak, T., Malfeito-Ferreira, M., Hansen, T., Hugo, A.,
Jakobsen, M., Loureiro, V., Lourens-Hattingh, A. and Vasdinnyei, R. (2004). An interlaboratory evaluation of selective media for the detection and enumeration of yeasts from blueveined cheese. International Journal of Food Microbiology, 94, 9-14.
Martorell, P., A. Barata, M. Malfeito-Ferreira, M.T. Fernández-Espinar, V. Loureiro, and
A. Querol. (2006) Molecular typing of the yeast species Dekkera bruxellensis and Pichia
guillermondii recovered from wine related sources. Int. J. Food Microbiol, 106 (2006), 79-84.