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Tim Hogg. Concluiu o(a) Doutoramento em Food Science and Technology em 1989 pelo(a) University of Reading. É Prof. Associado (N/D) no(a) Universidade Católica Portuguesa.
Identification

Personal identification

Full name
Tim Hogg

Citation names

  • Tim Hogg

Author identifiers

Ciência ID
FF11-88CC-8BD4
ORCID iD
0000-0003-2017-4131

Addresses

  • R. de Diogo Botelho 1327 , 4169-005, Porto, Porto, Portugal (Professional)
Education
Degree Classification
1985 - 1989
Concluded
 Food Science and Technology (Doutoramento)
University of Reading, United Kingdom
"The effect ob sub-lethal heat shock on the apparent enhanced resistance of Samonella typhimurium LT2" (THESIS/DISSERTATION)
 Admitted
Affiliation

Teaching in Higher Education

Category
Host institution 		Employer
2000 - Current Associate Professor (University Teacher) Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
1991/10 - 2000 Assistant Professor (University Teacher) Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal

Positions / Appointments

Category
Host institution 		Employer
2019/09 - Current Vogal do Conselho da Administração Centro Tecnológico da Cortiça, Portugal
Centro Tecnológico da Cortiça, Portugal
2019/07 - 2021/02 Diretor Científico LAboratório Colaborativo Vines and Wines , Portugal
Associação para o Desenvolvimento da Viticultura Duriense, Portugal
2017/01/01 - 2019/12/30 Manager of Laboratory, Institute, Museum, Centre or Observatory Universidade de Trás-os-Montes e Alto Douro, Portugal
2000 - 2016/12/31 Organic Unit Sub-director Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2008 - 2016/12 Coordenação ou direção de centro de investigação, departamento ou equivalente Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
Portuguesa Centro de Biotecnologia e Química Fina, Portugal
Projects

Contract

Designation Funders
2024/02/01 - 2028/01/31 FoSSNet
101134861
Principal investigator
Portuguesa Centro de Biotecnologia e Química Fina, Portugal
Ongoing
Outputs

Publications

Book
  1. Campos, F.M.; Couto, J.A.; Hogg, T.. Utilisation of natural and by-products to improve wine safety. 2016.
    10.1007/978-3-319-24514-0_2
  2. Barling, D.; Lorentzon, K.; Hermansen, J.E.; Chryssochoidis, G.; Martini, D.; Hogg, T.; Schiefer, G.; Deiters, J.. Stakeholders for Transparency. 2013.
    10.1016/B978-0-12-417195-4.00003-5
  3. Hofstra, H.; Hogg, T.; Knorr, D.; Jäger, H.; Surowsky, B.; Östergren, K.; Barling, D.; et al. Challenges and Experiences. 2013.
    10.1016/B978-0-12-417195-4.00004-7
  4. Hogg, T.. Port. 2013.
    10.1002/9781118569184.ch21
Book chapter
  1. Poças, F.; Couto, J.A.; Hogg, T.A.. "Wine packaging and related sustainability issues". 371-390. 2022.
Journal article
  1. Collombel, I.; Melkonian, C.; Molenaar, D.; Campos, F.M.; Hogg, T.. "New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni". Frontiers in Microbiology 10 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85075672977&partnerID=MN8TOARS.
    10.3389/fmicb.2019.02597
  2. Silva, A.P.; Voss, H.-P.; van Zyl, H.; Hogg, T.; de Graaf, C.; Pintado, M.; Jager, G.. "Effect of adding hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal liking". Food Quality and Preference 75 (2019): 54-63. http://www.scopus.com/inward/record.url?eid=2-s2.0-85061815217&partnerID=MN8TOARS.
    10.1016/j.foodqual.2019.02.001
  3. Collombel, I.; Campos, F.M.; Hogg, T.. "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 5 1 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85063137866&partnerID=MN8TOARS.
    10.3390/fermentation5010001
  4. Silva, A.P.; Voss, H.-P.; van Zyl, H.; Hogg, T.; de Graaf, C.; Pintado, M.; Jager, G.. "Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach". Journal of Sensory Studies 33 5 (2018): http://www.scopus.com/inward/record.url?eid=2-s2.0-85054158066&partnerID=MN8TOARS.
    10.1111/joss.12459
  5. Patricia Silva, A.; Jager, G.; Voss, H.-P.; van Zyl, H.; Hogg, T.; Pintado, M.; de Graaf, C.. "Corrigendum: “What's in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar” [Food Quality and Preference 55 (2017) 58–66](S0950329316301707)(10.1016/j.foodqual.2016.08.008)". Food Quality and Preference 61 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-85015995702&partnerID=MN8TOARS.
    10.1016/j.foodqual.2017.03.003
  6. Silva, A.P.; Jager, G.; Van Zyl, H.; Voss, H.-P.; Pintado, M.; Hogg, T.; De Graaf, C.. "Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands". Critical Reviews in Food Science and Nutrition 57 7 (2017): 1340-1349. http://www.scopus.com/inward/record.url?eid=2-s2.0-85013447142&partnerID=MN8TOARS.
    10.1080/10408398.2014.969396
  7. Silva, A.P.; Jager, G.; Voss, H.-P.; van Zyl, H.; Hogg, T.; Pintado, M.; de Graaf, C.. "What's in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar". Food Quality and Preference 55 (2017): 58-66. http://www.scopus.com/inward/record.url?eid=2-s2.0-84983628455&partnerID=MN8TOARS.
    10.1016/j.foodqual.2016.08.008
  8. Silva, A.P.; Jager, G.; van Bommel, R.; van Zyl, H.; Voss, H.-P.; Hogg, T.; Pintado, M.; de Graaf, C.. "Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption". Food Quality and Preference 49 (2016): 54-65. http://www.scopus.com/inward/record.url?eid=2-s2.0-84949441764&partnerID=MN8TOARS.
    10.1016/j.foodqual.2015.11.007
  9. Hogg, T.. "Editorial". Food Control 49 (2015): http://www.scopus.com/inward/record.url?eid=2-s2.0-84908607335&partnerID=MN8TOARS.
    10.1016/j.foodcont.2014.09.022
  10. Dias, R.; Vilas-Boas, E.; Campos, F.M.; Hogg, T.; Couto, J.A.. "Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine". Food Microbiology 49 (2015): 6-11. http://www.scopus.com/inward/record.url?eid=2-s2.0-84922439917&partnerID=MN8TOARS.
    10.1016/j.fm.2015.01.007
  11. Silva, A.P.; Figueiredo, I.; Hogg, T.; Sottomayor, M.. "Young adults and wine consumption a qualitative application of the theory of planned behavior". British Food Journal 116 5 (2014): 832-848. http://www.scopus.com/inward/record.url?eid=2-s2.0-84902438312&partnerID=MN8TOARS.
    10.1108/BFJ-05-2012-0114
  12. Martins, R.B.; Ferreira, D.; Moreira, L.M.; Hogg, T.; Gestal, J.. "Knowledge on food hygiene of food service staff working in nursing homes and kindergartens in Porto region - Portugal". Food Control 42 (2014): 54-62. http://www.scopus.com/inward/record.url?eid=2-s2.0-84894181673&partnerID=MN8TOARS.
    10.1016/j.foodcont.2014.01.037
  13. Fras, P.; Campos, F.M.; Hogg, T.; Couto, J.A.. "Production of volatile phenols by Lactobacillus plantarum in wine conditions". Biotechnology Letters 36 2 (2014): 281-285. http://www.scopus.com/inward/record.url?eid=2-s2.0-84892491359&partnerID=MN8TOARS.
    10.1007/s10529-013-1351-y
  14. Almeida, G.; Magalhães, R.; Carneiro, L.; Santos, I.; Silva, J.; Ferreira, V.; Hogg, T.; Teixeira, P.. "Foci of contamination of Listeria monocytogenes in different cheese processing plants". International Journal of Food Microbiology 167 3 (2013): 303-309. http://www.scopus.com/inward/record.url?eid=2-s2.0-84886498829&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2013.09.006
  15. Vaz, M.; Hogg, T.; Couto, J.A.. "The antimicrobial effect of wine on Bacillus cereus in simulated gastro-intestinal conditions". Food Control 28 2 (2012): 230-236. http://www.scopus.com/inward/record.url?eid=2-s2.0-84862624008&partnerID=MN8TOARS.
    10.1016/j.foodcont.2012.05.034
  16. Barbosa, A.; Hogg, T.; Couto, J.A.. "The influence of selected oenological practices on the sensory impact of volatile phenols in red wines". Journal International des Sciences de la Vigne et du Vin 46 2 (2012): 131-138. http://www.scopus.com/inward/record.url?eid=2-s2.0-84865675691&partnerID=MN8TOARS.
    10.20870/oeno-one.2012.46.2.1509
  17. Poças, M.F.; Oliveira, J.C.; Brandsch, R.; Hogg, T.. "Analysis of mathematical models to describe the migration of additives from packaging plastics to foods". Journal of Food Process Engineering 35 4 (2012): 657-676. http://www.scopus.com/inward/record.url?eid=2-s2.0-84864285520&partnerID=MN8TOARS.
    10.1111/j.1745-4530.2010.00612.x
  18. Martins, R.B.; Hogg, T.; Otero, J.G.. "Food handlers' knowledge on food hygiene: The case of a catering company in Portugal". Food Control 23 1 (2012): 184-190. http://www.scopus.com/inward/record.url?eid=2-s2.0-80052145132&partnerID=MN8TOARS.
    10.1016/j.foodcont.2011.07.008
  19. Ferreira, V.; Barbosa, J.; Stasiewicz, M.; Vongkamjan, K.; Switt, A.M.; Hogg, T.; Gibbs, P.; Teixeira, P.; Wiedmann, M.. "Diverse geno- and phenotypes of persistent Listeria monocytogenes isolates from fermented meat sausage production facilities in Portugal". Applied and Environmental Microbiology 77 8 (2011): 2701-2715. http://www.scopus.com/inward/record.url?eid=2-s2.0-79955573889&partnerID=MN8TOARS.
    10.1128/AEM.02553-10
  20. Silva, I.; Campos, F.M.; Hogg, T.; Couto, J.A.. "Factors influencing the production of volatile phenols by wine lactic acid bacteria". International Journal of Food Microbiology 145 2-3 (2011): 471-475. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952190428&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2011.01.029
  21. Silva, I.; Campos, F.M.; Hogg, T.; Couto, J.A.. "Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria". Journal of Applied Microbiology 111 2 (2011): 360-370. http://www.scopus.com/inward/record.url?eid=2-s2.0-79960564156&partnerID=MN8TOARS.
    10.1111/j.1365-2672.2011.05052.x
  22. Moreira, N.; Pina, C.; Mendes, F.; Couto, J.A.; Hogg, T.; Vasconcelos, I.. "Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications". Food Control 22 5 (2011): 662-667. http://www.scopus.com/inward/record.url?eid=2-s2.0-78650273325&partnerID=MN8TOARS.
    10.1016/j.foodcont.2010.07.025
  23. Poças, M.D.F.; Oliveira, J.C.; Pereira, J.R.; Brandsch, R.; Hogg, T.. "Modelling migration from paper into a food simulant". Food Control 22 2 (2011): 303-312. http://www.scopus.com/inward/record.url?eid=2-s2.0-78649495564&partnerID=MN8TOARS.
    10.1016/j.foodcont.2010.07.028
  24. Felício, M.T.S.; Ramalheira, R.; Ferreira, V.; Brandão, T.; Silva, J.; Hogg, T.; Teixeira, P.. "Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking". Food Control 22 12 (2011): 1960-1964. http://www.scopus.com/inward/record.url?eid=2-s2.0-79960118794&partnerID=MN8TOARS.
    10.1016/j.foodcont.2011.05.011
  25. Fradique, S.; Hogg, T.; Pereira, J.; Poças, M.F.F.. "Performance of wine bag-in-box during storage: Loss of oxygen barrier". Italian Journal of Food Science 23 SUPPL. (2011): 11-16. http://www.scopus.com/inward/record.url?eid=2-s2.0-84885086669&partnerID=MN8TOARS.
  26. Fradique, S.; Hogg, T.; Pereira, J.; Pocas, M. F. F.. "PERFORMANCE OF WINE BAG-IN-BOX DURING STORAGE: LOSS OF OXYGEN BARRIER". Italian Journal of Food Science (2011): https://publons.com/wos-op/publon/60029226/.
  27. Poças, M.F.; Oliveira, J.C.; Pereira, J.R.; Hogg, T.. "Consumer exposure to phthalates from paper packaging: An integrated approach". Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 27 10 (2010): 1451-1459. http://www.scopus.com/inward/record.url?eid=2-s2.0-77955946112&partnerID=MN8TOARS.
    10.1080/19440049.2010.490790
  28. Poças, M.F.; Oliveira, J.C.; Brandsch, R.; Hogg, T.. "Feasibility study on the use of probabilistic migration modeling in support of exposure assessment from food contact materials". Risk Analysis 30 7 (2010): 1052-1061. http://www.scopus.com/inward/record.url?eid=2-s2.0-77954738682&partnerID=MN8TOARS.
    10.1111/j.1539-6924.2010.01394.x
  29. Almeida, G.; Morvan, A.; Magalhães, R.; Santos, I.; Hogg, T.; Leclercq, A.; Teixeira, P.. "Distribution and characterization of Listeria monocytogenes clinical isolates in Portugal, 1994-2007". European Journal of Clinical Microbiology and Infectious Diseases 29 10 (2010): 1219-1227. http://www.scopus.com/inward/record.url?eid=2-s2.0-77957322713&partnerID=MN8TOARS.
    10.1007/s10096-010-0988-x
  30. Poças, M.F.; Ferreira, B.; Pereira, J.; Hogg, T.. "Measurement of Oxygen transmission rate through foamed materials for bottle closures". Packaging Technology and Science 23 1 (2010): 27-33. http://www.scopus.com/inward/record.url?eid=2-s2.0-76149101281&partnerID=MN8TOARS.
    10.1002/pts.876
  31. Poças, M.F.F.; Oliveira, J.C.; Pinto, H.J.; Zacarias, M.E.; Hogg, T.. "New paradigm for patterns of home packaged food intake". British Food Journal 112 5 (2010): 500-510. http://www.scopus.com/inward/record.url?eid=2-s2.0-77952682746&partnerID=MN8TOARS.
    10.1108/00070701011043754
  32. Gião, M.S.; Leitão, I.; Pereira, A.; Borges, A.B.; Guedes, C.J.; Fernandes, J.C.; Belo, L.; et al. "Plant aqueous extracts: Antioxidant capacity via haemolysis and bacteriophage P22 protection". Food Control 21 5 (2010): 633-638. http://www.scopus.com/inward/record.url?eid=2-s2.0-73549116726&partnerID=MN8TOARS.
    10.1016/j.foodcont.2009.08.014
  33. Hogg, T.. "Supporting traditional european foods with modern bioscience - examples from the TRUEFOOD project". Journal of Biotechnology (2010): https://publons.com/wos-op/publon/65648340/.
    10.1016/J.JBIOTEC.2010.08.173
  34. Poças, M.F.F.; Oliveira, J.C.; Pinto, H.J.; Zacarias, M.E.; Hogg, T.. "Characterization of patterns of food packaging usage in Portuguese homes". Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 26 9 (2009): 1314-1324. http://www.scopus.com/inward/record.url?eid=2-s2.0-70849091239&partnerID=MN8TOARS.
    10.1080/02652030903046690
  35. Albano, H.; van Reenen, C.A.; Todorov, S.D.; Cruz, D.; Fraga, L.; Hogg, T.; Dicks, L.M.T.; Teixeira, P.. "Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal". Meat Science 82 3 (2009): 389-398. http://www.scopus.com/inward/record.url?eid=2-s2.0-64049084074&partnerID=MN8TOARS.
    10.1016/j.meatsci.2009.02.009
  36. Campos, F.M.; Figueiredo, A.R.; Hogg, T.A.; Couto, J.A.. "Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine". Food Microbiology 26 4 (2009): 409-414. http://www.scopus.com/inward/record.url?eid=2-s2.0-64549126895&partnerID=MN8TOARS.
    10.1016/j.fm.2009.01.006
  37. Campos, F.M.; Couto, J.A.; Figueiredo, A.R.; Tóth, I.V.; Rangel, A.O.S.S.; Hogg, T.A.. "Cell membrane damage induced by phenolic acids on wine lactic acid bacteria". International Journal of Food Microbiology 135 2 (2009): 144-151. http://www.scopus.com/inward/record.url?eid=2-s2.0-70349201278&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2009.07.031
  38. Albano, H.; Pinho, C.; Leite, D.; Barbosa, J.; Silva, J.; Carneiro, L.; Magalhães, R.; Hogg, T.; Teixeira, P.. "Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for "Alheira", a fermented meat sausage". Food Control 20 8 (2009): 764-770. http://www.scopus.com/inward/record.url?eid=2-s2.0-62549120318&partnerID=MN8TOARS.
    10.1016/j.foodcont.2008.09.021
  39. Ferreira, V.; Barbosa, J.; Silva, J.; Gibbs, P.; Hogg, T.; Teixeira, P.. "Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal". Innovative Food Science and Emerging Technologies 10 2 (2009): 279-283. http://www.scopus.com/inward/record.url?eid=2-s2.0-60149108188&partnerID=MN8TOARS.
    10.1016/j.ifset.2008.11.001
  40. Gião, M.S.; Borges, A.B.; Guedes, C.J.; Hogg, T.A.; Pintado, M.E.; Malcata, F.X.. "Determination of antioxidant capacity using the biological system bacteriophage P22/bacterium Salmonella typhimurium". Journal of Agricultural and Food Chemistry 57 1 (2009): 22-25. http://www.scopus.com/inward/record.url?eid=2-s2.0-59849083574&partnerID=MN8TOARS.
    10.1021/jf802185k
  41. Oliveira E Silva, H.; Guedes De Pinho, P.; Machado, B.P.; Hogg, T.; Marques, J.C.; Câmara, J.S.; Albuquerque, F.; Silva Ferreira, A.C.. "Impact of forced-aging process on Madeira wine flavor". Journal of Agricultural and Food Chemistry 56 24 (2008): 11989-11996. http://www.scopus.com/inward/record.url?eid=2-s2.0-58849107205&partnerID=MN8TOARS.
    10.1021/jf802147z
  42. Albano, H.; Henriques, I.; Correia, A.; Hogg, T.; Teixeira, P.. "Characterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods". Journal of Applied Microbiology 105 6 (2008): 2187-2194. http://www.scopus.com/inward/record.url?eid=2-s2.0-56649094482&partnerID=MN8TOARS.
    10.1111/j.1365-2672.2008.03947.x
  43. Carneiro, A.; Couto, J.A.; Mena, C.; Queiroz, J.; Hogg, T.. "Activity of wine against Campylobacter jejuni". Food Control 19 8 (2008): 800-805. http://www.scopus.com/inward/record.url?eid=2-s2.0-40249084195&partnerID=MN8TOARS.
    10.1016/j.foodcont.2007.08.006
  44. Moreira, N.; Mendes, F.; Guedes de Pinho, P.; Hogg, T.; Vasconcelos, I.. "Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must". International Journal of Food Microbiology 124 3 (2008): 231-238. http://www.scopus.com/inward/record.url?eid=2-s2.0-43649083724&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2008.03.025
  45. Poças, M.F.; Oliveira, J.C.; Oliveira, F.A.R.; Hogg, T.. "A critical survey of predictive mathematical models for migration from packaging". Critical Reviews in Food Science and Nutrition 48 10 (2008): 913-928. http://www.scopus.com/inward/record.url?eid=2-s2.0-54849439984&partnerID=MN8TOARS.
    10.1080/10408390701761944
  46. Hogg, T.A.; Couto, J.A.; Teixeira, P.; Malcata, F.X.. "Building on scientific excellence via sharing of scientific expertise - The case study of food safety". Trends in Food Science and Technology 19 SUPPL. 1 (2008): http://www.scopus.com/inward/record.url?eid=2-s2.0-55249089201&partnerID=MN8TOARS.
    10.1016/j.tifs.2008.09.002
  47. Felício, M.T.S.; Hogg, T.; Gibbs, P.; Teixeira, P.; Wiedmann, M.. "Recurrent and sporadic Listeria monocytogenes contamination in alheiras represents considerable diversity, including virulence-attenuated isolates (Applied and Environmental Microbiology (2007) 73,12, (3887-3895))". Applied and Environmental Microbiology 74 3 (2008): http://www.scopus.com/inward/record.url?eid=2-s2.0-38949169605&partnerID=MN8TOARS.
    10.1128/AEM.02696-07
  48. Figueiredo, A.R.; Campos, F.; de Freitas, V; Hogg, T.; Couto, J.A.. "Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii". Food Microbiology 25 1 (2008): 105-112. http://www.scopus.com/inward/record.url?eid=2-s2.0-36049004582&partnerID=MN8TOARS.
    10.1016/j.fm.2007.07.004
  49. Rosário Ramalheira; Joana Silva; Tim Hogg; Paula Teixeira. "Survival of Listeria monocytogenes previously isolated from traditional Portuguese fermented sausages through the gastro-intestinal tract". Journal of Biotechnology 131 2 (2007): S251-S251. https://doi.org/10.1016%2Fj.jbiotec.2007.07.455.
    10.1016/j.jbiotec.2007.07.455
  50. Helena Albano; Tim Hogg; Paula Teixeira. "Antilisterial activity of a bacteriocinogenic Pediococcus acidilactici strain, in production of “Alheiras”, at pilot scale". Journal of Biotechnology 131 2 (2007): S142-S143. https://doi.org/10.1016%2Fj.jbiotec.2007.07.849.
    10.1016/j.jbiotec.2007.07.849
  51. Fernandes, J.; Gomes, F.; Couto, J.A.; Hogg, T.. "The antimicrobial effect of wine on Listeria innocua in a model stomach system". Food Control 18 12 (2007): 1477-1483. http://www.scopus.com/inward/record.url?eid=2-s2.0-34347346080&partnerID=MN8TOARS.
    10.1016/j.foodcont.2006.11.003
  52. Ferreira, V.; Barbosa, J.; Silva, J.; Vendeiro, S.; Mota, A.; Silva, F.; João Monteiro, M.; et al. "Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": Traditional dry sausages produced in the North of Portugal". Food Microbiology 24 6 (2007): 618-623. http://www.scopus.com/inward/record.url?eid=2-s2.0-34047113264&partnerID=MN8TOARS.
    10.1016/j.fm.2006.12.007
  53. Torres, A.F.; Mesquita, P.A.R.; Campos, F.M.; Couto, J.A.; Tóth, I.V.; Rangel, A.O.S.S.; Hogg, T.A.. "Development of a flow injection method for monitoring cell membrane damage of wine lactic acid bacteria". Microchimica Acta 159 1-2 (2007): 87-93. http://www.scopus.com/inward/record.url?eid=2-s2.0-34250882775&partnerID=MN8TOARS.
    10.1007/s00604-007-0763-6
  54. Felício, M.T.S.; Hogg, T.; Gibbs, P.; Teixeira, P.; Wiedmann, M.. "Recurrent and sporadic Listeria monocytogenes contamination in alheiras represents considerable diversity, including virulence-attenuated isolates". Applied and Environmental Microbiology 73 12 (2007): 3887-3895. http://www.scopus.com/inward/record.url?eid=2-s2.0-34347259288&partnerID=MN8TOARS.
    10.1128/AEM.02912-06
  55. Albano, H.; Oliveira, M.; Aroso, R.; Cubero, N.; Hogg, T.; Teixeira, P.. "Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages): In situ assays". Meat Science 76 4 (2007): 796-800. http://www.scopus.com/inward/record.url?eid=2-s2.0-34247347029&partnerID=MN8TOARS.
    10.1016/j.meatsci.2007.01.019
  56. Almeida, G.; Figueiredo, A.; Rôla, M.; Barros, R.M.; Gibbs, P.; Hogg, T.; Teixeira, P.. "Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety". Journal of Food Protection 70 7 (2007): 1710-1716. http://www.scopus.com/inward/record.url?eid=2-s2.0-34447509852&partnerID=MN8TOARS.
  57. de Fátima Poças, M.; Hogg, T.. "Exposure assessment of chemicals from packaging materials in foods: a review". Trends in Food Science and Technology 18 4 (2007): 219-230. http://www.scopus.com/inward/record.url?eid=2-s2.0-33947182476&partnerID=MN8TOARS.
    10.1016/j.tifs.2006.12.008
  58. Albano, H.; Todorov, S.D.; van Reenen, C.A.; Hogg, T.; Dicks, L.M.T.; Teixeira, P.. "Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal". International Journal of Food Microbiology 116 2 (2007): 239-247. http://www.scopus.com/inward/record.url?eid=2-s2.0-33947593420&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2007.01.011
  59. Ferreira, V.; Barbosa, J.; Silva, J.; Felício, M.T.; Mena, C.; Hogg, T.; Gibbs, P.; Teixeira, P.. "Characterisation of alheiras, traditional sausages produced in the North of Portugal, with respect to their microbiological safety". Food Control 18 5 (2007): 436-440. http://www.scopus.com/inward/record.url?eid=2-s2.0-33749663441&partnerID=MN8TOARS.
    10.1016/j.foodcont.2005.11.011
  60. de Fatima Pocas, Maria; Hogg, Timothy. "Exposure assessment of chemicals from packaging materials in foods:: a review". Trends in Food Science & Technology (2007): https://publons.com/wos-op/publon/36595517/.
    10.1016/J.TIFS.2006.008
  61. Almeida, Goncalo; Figueiredo, Alexandre; Rola, Marta; Barros, Rui Manuel; Gibbs, Paul; Hogg, Tim; Teixeira, Paula. "Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety". Journal of Food Protection (2007): https://publons.com/wos-op/publon/10574883/.
    10.4315/0362-028X-70.7.1710
  62. Almeida, G.N.; Gibbs, P.A.; Hogg, T.A.; Teixeira, P.C.. "Listeriosis in Portugal: An existing but under reported infection". BMC Infectious Diseases 6 (2006): http://www.scopus.com/inward/record.url?eid=2-s2.0-33750479374&partnerID=MN8TOARS.
    10.1186/1471-2334-6-153
  63. Pérez-Nevado, F.; Albergaria, H.; Hogg, T.; Girio, F.. "Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae". International Journal of Food Microbiology 108 3 (2006): 336-345. http://www.scopus.com/inward/record.url?eid=2-s2.0-33645957088&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2005.12.012
  64. Ferreira, V.; Barbosa, J.; Vendeiro, S.; Mota, A.; Silva, F.; Monteiro, M.J.; Hogg, T.; Gibbs, P.; Teixeira, P.. "Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety". Meat Science 73 4 (2006): 570-575. http://www.scopus.com/inward/record.url?eid=2-s2.0-33646785072&partnerID=MN8TOARS.
    10.1016/j.meatsci.2006.02.011
  65. Couto, J.A.; Campos, F.M.; Figueiredo, A.R.; Hogg, T.A.. "Ability of lactic acid bacteria to produce volatile phenols". American Journal of Enology and Viticulture 57 2 (2006): 166-171. http://www.scopus.com/inward/record.url?eid=2-s2.0-33745642491&partnerID=MN8TOARS.
  66. Couto, Jose A.; Campos, Francisco M.; Figueiredo, Ana R.; Hogg, Tim A.. "Ability of lactic acid bacteria to produce volatile phenols". American Journal of Enology and Viticulture (2006): https://publons.com/wos-op/publon/49506998/.
  67. Couto, J.A.; Barbosa, A.; Hogg, T.. "A simple cultural method for the presumptive detection of the yeasts Brettanomyces/Dekkera in wines". Letters in Applied Microbiology 41 6 (2005): 505-510. http://www.scopus.com/inward/record.url?eid=2-s2.0-28444452311&partnerID=MN8TOARS.
    10.1111/j.1472-765X.2005.01782.x
  68. Azevedo, I.; Regalo, M.; Mena, C.; Almeida, G.; Carneiro, L.; Teixeira, P.; Hogg, T.; Gibbs, P.A.. "Incidence of Listeria spp. in domestic refrigerators in Portugal". Food Control 16 2 (2005): 121-124. http://www.scopus.com/inward/record.url?eid=2-s2.0-4444332032&partnerID=MN8TOARS.
    10.1016/j.foodcont.2003.12.006
  69. Couto, J.A.; Neves, F.; Campos, F.; Hogg, T.. "Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces". International Journal of Food Microbiology 104 3 (2005): 337-344. http://www.scopus.com/inward/record.url?eid=2-s2.0-26644436002&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2005.03.014
  70. Moreira, N.; Mendes, F.; Hogg, T.; Vasconcelos, I.. "Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts". International Journal of Food Microbiology 103 3 (2005): 285-294. http://www.scopus.com/inward/record.url?eid=2-s2.0-23744479437&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2004.12.029
  71. Pina, C.; António, J.; Hogg, T.. "Inferring ethanol tolerance of Saccharomyces and non-Saccharomyces yeasts by progressive inactivation". Biotechnology Letters 26 19 (2004): 1521-1527. http://www.scopus.com/inward/record.url?eid=2-s2.0-21644465559&partnerID=MN8TOARS.
    10.1007/s10529-005-1787-9
  72. Mena, C.; Almeida, G.; Carneiro, L.; Teixeira, P.; Hogg, T.; Gibbs, P.A.. "Incidence of Listeria monocytogenes in different food products commercialized in Portugal". Food Microbiology 21 2 (2004): 213-216. http://www.scopus.com/inward/record.url?eid=2-s2.0-1442289621&partnerID=MN8TOARS.
    10.1016/S0740-0020(03)00057-1
  73. Pina, C.; Santos, C.; Couto, J.A.; Hogg, T.. "Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae - Influence of different culture conditions". Food Microbiology 21 4 (2004): 439-447. http://www.scopus.com/inward/record.url?eid=2-s2.0-1842483556&partnerID=MN8TOARS.
    10.1016/j.fm.2003.10.009
  74. Falqué, E.; Ferreira, A.C.; Hogg, T.; Guedes-Pinho, P.. "Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysis". Flavour and Fragrance Journal 19 4 (2004): 298-302. http://www.scopus.com/inward/record.url?eid=2-s2.0-3242758215&partnerID=MN8TOARS.
    10.1002/ffj.1355
  75. Oliveira, C.; Silva Ferreira, A.C.; Mendes Pinto, M.; Hogg, T.; Alves, F.; Guedes De Pinho, P.. "Carotenoid compounds in grapes and their relationship to plant water status". Journal of Agricultural and Food Chemistry 51 20 (2003): 5967-5971. http://www.scopus.com/inward/record.url?eid=2-s2.0-0141630827&partnerID=MN8TOARS.
    10.1021/jf034275k
  76. Silva Ferreira, A.C.; Hogg, T.; Guedes De Pinho, P.. "Identification of key odorants related to the typical aroma of oxidation-spoiled white wines". Journal of Agricultural and Food Chemistry 51 5 (2003): 1377-1381. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037467120&partnerID=MN8TOARS.
    10.1021/jf025847o
  77. Campos, F.M.; Couto, J.A.; Hogg, T.A.. "Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii". Journal of Applied Microbiology 94 2 (2003): 167-174. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037243572&partnerID=MN8TOARS.
    10.1046/j.1365-2672.2003.01801.x
  78. Silva Ferreira, A.C.; Oliveira, C.; Hogg, T.; Guedes de Pinho, P.. "Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines". Journal of Agricultural and Food Chemistry 51 16 (2003): 4668-4672. http://www.scopus.com/inward/record.url?eid=2-s2.0-0041802885&partnerID=MN8TOARS.
    10.1021/jf034217z
  79. Albergaria, H.; Torrão, A.R.; Hogg, T.; ¿rio, F.M.. "Physiological behaviour of Hanseniaspora guilliermondii in aerobic glucose-limited continuous cultures". FEMS Yeast Research 3 2 (2003): 211-216. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037375667&partnerID=MN8TOARS.
    10.1016/S1567-1356(02)00187-3
  80. Silva Ferreira, A.C.; Rodrigues, P.; Hogg, T.; De Pinho, P.G.. "Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines". Journal of Agricultural and Food Chemistry 51 3 (2003): 727-732. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037471594&partnerID=MN8TOARS.
    10.1021/jf025934g
  81. Ferreira, ACS; Rodrigues, P; Lopes, C; de Pinho, PG; Hogg, T. "Identification of compounds associated with the aroma characteristic of spoiled white wines". Flavour Research at the Dawn of the Twenty-First Century (2003): https://publons.com/wos-op/publon/11704365/.
  82. Moreira, N.; Mendes, F.; Pereira, O.; Guedes De Pinho, P.; Hogg, T.; Vasconcelos, I.. "Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts". Analytica Chimica Acta 458 1 (2002): 157-167. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037193086&partnerID=MN8TOARS.
    10.1016/S0003-2670(01)01618-X
  83. Oliveira, C.M.; Silva Ferreira, A.C.; De Pinho, P.G.; Hogg, T.A.. "Development of a potentiometric method to measure the resistance to oxidation of white wines and the antioxidant power of their constituents". Journal of Agricultural and Food Chemistry 50 7 (2002): 2121-2124. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037181321&partnerID=MN8TOARS.
    10.1021/jf0112015
  84. Silva Ferreira, A.C.; De Pinho, P.G.; Rodrigues, P.; Hogg, T.. "Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters". Journal of Agricultural and Food Chemistry 50 21 (2002): 5919-5924. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037048741&partnerID=MN8TOARS.
    10.1021/jf0115847
  85. Hogg, T.; Couto, J.. "Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: A marker of the levels in a spoiled fortified wine". Letters in Applied Microbiology 34 1 (2002): 32-36. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036151452&partnerID=MN8TOARS.
    10.1046/j.1472-765X.2002.01045.x
  86. Ho, P.; Silva, M.D.C.M.; Hogg, T.A.. "Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass". Journal of the Science of Food and Agriculture 81 13 (2001): 1269-1280. http://www.scopus.com/inward/record.url?eid=2-s2.0-0034831061&partnerID=MN8TOARS.
    10.1002/jsfa.938
  87. Ho, P.; Silva, M.C.M.; Hogg, T.A.. "Multiple imputation and maximum likelihood principal component analysis of incomplete multivariate data from a study of the ageing of port". Chemometrics and Intelligent Laboratory Systems 55 1-2 (2001): 1-11. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035852412&partnerID=MN8TOARS.
    10.1016/S0169-7439(00)00111-8
  88. De Pinho, P.G.; Ferreira, A.C.S.; Pinto, M.M.; Benitez, J.G.; Hogg, T.A.. "Determination of carotenoid profiles in grapes, musts, and fortified wines from douro varieties of Vitis vinifera". Journal of Agricultural and Food Chemistry 49 11 (2001): 5484-5488. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035178475&partnerID=MN8TOARS.
    10.1021/jf010515p
  89. Ho, P.; Hogg, T.A.; Silva, M.C.M.. "Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines". Food Chemistry 64 1 (1999): 115-122. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032889613&partnerID=MN8TOARS.
    10.1016/S0308-8146(98)00115-0
  90. De Pina, C.G.; Hogg, T.A.. "Microbial and chemical changes during the spontaneous ensilage of grape pomace". Journal of Applied Microbiology 86 5 (1999): 777-784. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032899043&partnerID=MN8TOARS.
    10.1046/j.1365-2672.1999.00726.x
  91. Ho, P.; Rogerson, F.S.S.; Watkins, S.J.; Silva, M.D.C.M.; Hogg, T.A.; Vasconcelos, I.. "Effect of skin contact and oxygenation of musts on the composition of white port wines". Sciences des Aliments 19 6 (1999): 687-699. http://www.scopus.com/inward/record.url?eid=2-s2.0-0039132835&partnerID=MN8TOARS.
  92. Couto, J.A.; Hogg, T.. "Evaluation of a commercial fluorochromic system for the rapid detection and estimation of wine lactic acid bacteria by DEFT". Letters in Applied Microbiology 28 1 (1999): 23-26. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032918131&partnerID=MN8TOARS.
    10.1046/j.1365-2672.1999.00477.x
  93. Ho, P; Rogerson, FSS; Watkins, SJ; Silva, MD; Hogg, TA; Vasconcelos, I. "Effect of skin contact and oxygenation of musts on the composition of white port wines". Sciences des Aliments (1999): https://publons.com/wos-op/publon/48740967/.
  94. Couto, J.A.; Pina, C.; Hogg, T.. "Enhancement of apparent resistance to ethanol in Lactobacillus hilgardii". Biotechnology Letters 19 5 (1997): 487-490. http://www.scopus.com/inward/record.url?eid=2-s2.0-0030907012&partnerID=MN8TOARS.
    10.1023/A:1018312714761
  95. Couto, JA; Pina, C; Hogg, T. "Enhancement of apparent resistance to ethanol in Lactobacillus hilgardii". Biotechnology Letters (1997): https://publons.com/wos-op/publon/37824294/.
  96. Gilles De Revel; Tim Hogg; Cristina Santos. "Analysis of cis- and trans-resveratrol in Portuguese wines". OENO One 30 1 (1996): 31-31. https://doi.org/10.20870%2Foeno-one.1996.30.1.1116.
    10.20870/oeno-one.1996.30.1.1116
  97. Bakker, J.; Bellworthy, S.J.; Hogg, T.A.; Kirby, R.M.; Reader, H.P.; Rogerson, F.S.S.; Watkins, S.J.; Barnett, J.A.. "Two methods of port vinification: A comparison of changes during fermentation and of characteristics of the wines". American Journal of Enology and Viticulture 47 1 (1996): 37-41. http://www.scopus.com/inward/record.url?eid=2-s2.0-0003491140&partnerID=MN8TOARS.
  98. Couto, U.A.; Rozès, N.; Hogg, T.. "Ethanol-induced changes in the fatty acid composition of Lactobacillus hilgardii, its effects on plasma membrane fluidity and relationship with ethanol tolerance". Journal of Applied Bacteriology 81 2 (1996): 126-132. http://www.scopus.com/inward/record.url?eid=2-s2.0-0029814217&partnerID=MN8TOARS.
  99. Pintado, M.E.; Lopes Da Silva, J.A.; Fernandes, P.B.; Xavier Malcata, F.; Hogg, T.A.. "Microbiological and rheological studies on Portuguese kefir grains". International Journal of Food Science and Technology 31 1 (1996): 15-26. http://www.scopus.com/inward/record.url?eid=2-s2.0-0030528557&partnerID=MN8TOARS.
  100. De Revel, G.; Hogg, T.; Santos, C.. "Analysis of cis- and trans-resveratrol in Portuguese wines | Analyse du cis- et trans-resveratrol dans les vins produits au Portugal". Journal International des Sciences de la Vigne et du Vin 30 1 (1996): 31-37. http://www.scopus.com/inward/record.url?eid=2-s2.0-0004975226&partnerID=MN8TOARS.
  101. Watkins, S.J.; Hogg, T.A.; Lewis, M.J.. "The use of yeast inoculation in fermentation for port production; Effect on total potential ethyl carbamate". Biotechnology Letters 18 1 (1996): 95-98. http://www.scopus.com/inward/record.url?eid=2-s2.0-0030069893&partnerID=MN8TOARS.
    10.1007/BF00137818
  102. Freitas, A.C.; Pais, C.; Malcata, F.X.; Hogg, T.A.. "Microbiological characterization of Picante da Beira Baixa cheese". Journal of Food Protection 59 2 (1996): 155-160. http://www.scopus.com/inward/record.url?eid=2-s2.0-0030027973&partnerID=MN8TOARS.
    10.4315/0362-028x-59.2.155
  103. Pintado, ME; DaSilva, JAL; Fernandes, PB; Malcata, FX; Hogg, TA. "Microbiological and rheological studies on Portuguese kefir grains". International Journal of Food Science & Technology (1996): https://publons.com/wos-op/publon/12689120/.
    10.1111/J.1365-2621.1996.16-316.X
  104. Couto, JA; Rozes, N; Hogg, T. "Ethanol-induced changes in the fatty acid composition of Lactobacillus hilgardii, its effects on plasma membrane fluidity and relationship with ethanol tolerance". The Journal of Applied Bacteriology (1996): https://publons.com/wos-op/publon/10256690/.
    10.1111/J.1365-2672.1996.TB04489.X
  105. Bakker, J; Bellworthy, SJ; Hogg, TA; Kirby, RM; Reader, HP; Rogerson, FSS; Watkins, SJ; Barnett, JA. "Two methods of port vinification: A comparison of changes during fermentation and of characteristics of the wines". American Journal of Enology and Viticulture (1996): https://publons.com/wos-op/publon/48561551/.
  106. Macedo, A.C.; Malcata, F.X.; Hogg, T.A.. "Microbiological profile in Serra ewes' cheese during ripening". Journal of Applied Bacteriology 79 1 (1995): 1-11. http://www.scopus.com/inward/record.url?eid=2-s2.0-0029001420&partnerID=MN8TOARS.
    10.1111/j.1365-2672.1995.tb03117.x
  107. De Revel, G.; Capela, A.B.; Hogg, T.. "A pre-spoilage marker for bacterial activity in fortified wine, conversion of L-malic acid to L-lactic acid". Letters in Applied Microbiology 18 6 (1994): 329-332. http://www.scopus.com/inward/record.url?eid=2-s2.0-0028264213&partnerID=MN8TOARS.
  108. Couto, J.A.; Hogg, T.A.. "Diversity of ethanol-tolerant lactobacilli isolated from Douro fortified wine: Clustering and identification by numerical analysis of electrophoretic protein profiles". Journal of Applied Bacteriology 76 5 (1994): 487-491. http://www.scopus.com/inward/record.url?eid=2-s2.0-0028227342&partnerID=MN8TOARS.
    10.1111/j.1365-2672.1994.tb01106.x
  109. DEREVEL, G; CAPELA, AB; HOGG, T. "A PRE-SPOILAGE MARKER FOR BACTERIAL-ACTIVITY IN FORTIFIED WINE, CONVERSION OF L-MALIC ACID TO L-LACTIC ACID". Letters in Applied Microbiology (1994): https://publons.com/wos-op/publon/65648342/.
Activities

Association member

Society Organization name Role
2009 - 2018 Vice Presidente - (Portugal Foods) INTEGRALAR - Polo de competitividade do Sector Agro Alimentar Vice Preseidente do Conselho de Administração

Committee member

Activity description
Role 		Institution / Organization
2015 - Current Member and Vice-President of the Leadership Team of ETP Food For Life, Brussels, Belgium.
President / Vice-president
2005 - 2013 Agency for Research and Development of ViniPortugal (Portuguese Agency for export promotion of wines).
President / Vice-president
2007 - 2011 Invited Expert to ad-hoc advisory group of EU Lead Market Initiative for Bioproducts.
Member
2006 - 2010 National Representative by Ministerial Nomination - EU KBBE-NET (Knowledge Based Bio-economy Network), Brussels, Belgium.
Member
2004 - 2007 Member of the Core Group of the European Technology Platform Food For Life - Brussels, Belgium.
Member