Hogg, T.A.

Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

Campos, F. M., Couto, J. A., & Hogg, T. A. (2003) · Journal of Applied Microbiology

Fermentation and Sensory AnalysisProbiotics and Fermented Foods

Cited by 201

Microbiological and rheological studies on Portuguese kefir grains

Pintado, M. E., Da Silva, J. A. L., Fernandes, P. B., Malcata, F. X., & Hogg, T. A. (1996) · International Journal of Food Science and Technology

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 119

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

Moreira, N., Pina, C., Mendes, F., Couto, J. A., Hogg, T., & Vasconcelos, I. (2011) · Food Control

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 114