Mário Águedo

Post-Doc


  • 2001 - 2007: Food aroma production by biotransformation of lipids

Recent Publications

1
An air-lift biofilm reactor for the production of γ-decalactones by Yarrowia lipolytica
  • Process Biochemistry, 49(9), 1377-1382, 2014
2
Production of 3-hydroxy-γ-decalactone, the precursor of two decenolides with flavouring properties, by the yeast Yarrowia lipolytica
  • Journal of Molecular Catalysis - B Enzymatic, 57(1-4), 22-26, 2009
3
The use of olive mill wastewater by wild type Yarrowia lipolytica strains: medium supplementation and surfactant presence effect
  • Journal of Chemical Technology and Biotechnology, 84(4), 533-537, 2009
4
Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability
  • Food Hydrocolloids, 22(5), 742-751, 2008
5
Use of castor oil for aroma production by the yeast Yarrowia lipolytica: Optimization of operating conditions
  • Journal of Biotechnology, 131(2, Suppl.), S169, 2007
6
Oxygen mass transfer in a biphasic medium: influence on the biotransformation of methyl ricinoleate into γ-decalactone by the yeast Yarrowia lipolytica
  • Biochemical Engineering Journal, 35(3), 380-386, 2007
7
Application of a novel oscillatory flow micro-bioreactor to the production of γ-decalactone in a two immiscible liquid phase medium
  • Biotechnology Letters, 28(7), 485-490, 2006
8
Decalactone production by Yarrowia lipolytica under increased O2 transfer rates
  • Biotechnology Letters, 27(20), 1617-1621, 2005
9
Surface properties of Yarrowia lipolytica and their relevance to γ-decalactone formation from methyl ricinoleate
  • Biotechnology Letters, 27(6), 417-422, 2005
10
The use of enzymes and microorganisms for the production of aroma compounds from lipids
  • Food Technology and Biotechnology, 42(4), 327-336, 2004
Full List