World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
45
Citations
6484
World Ranking
19157
National Ranking
80

Overview

Tim Hogg is affiliated with the Catholic University of Portugal in Portugal. Their research primarily engages with Environmental Science, Agricultural and Biological Sciences, and Business, Management and Accounting. Within these broader fields, their work spans subfields such as Ecology, Food Science, and Tourism, Leisure and Hospitality Management.

Their research topics focus extensively on Agriculture Sustainability and Environmental Impact, Food Waste Reduction and Sustainability, Wine Industry and Tourism, and Fermentation and Sensory Analysis.

Recent scholarly output includes a publication titled Research framework for food security and sustainability, published in 2025 in the journal npj Science of Food. This paper has received citations reflecting engagement from the research community.

Tim Hogg frequently collaborates with several co-authors, including:

  • Maria de Fátima Tavares Poças (2 publications)
  • José António Couto (2 publications)
  • Effie Papargyropoulou (1 publication)
  • John Ingram (1 publication)
  • Guy M. Poppy (1 publication)

Their work has been published predominantly in the venue npj Science of Food, where multiple contributions have appeared.

Best Publications

  • Cell membrane damage induced by phenolic acids on wine lactic acid bacteria.

    Francisco M. Campos;José A. Couto;Ana R. Figueiredo;Ildikó V. Tóth

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

    F.M. Campos;J.A. Couto;T.A. Hogg

  • Incidence of Listeria monocytogenes in different food products commercialized in Portugal

    Cristina Mena;Gonçalo Almeida;Luı́sa Carneiro;Paula Teixeira

  • Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.

    Antonio César Silva Ferreira;Timothy Hogg;Paula Guedes de Pinho

  • Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal

    Helena Albano;Svetoslav D. Todorov;Carol A. van Reenen;Tim Hogg

  • Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.

    N. Moreira;F. Mendes;P. Guedes de Pinho;T. Hogg

  • Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions

    Cristina Pina;Cristina Santos;José António Couto;Tim Hogg

  • Microbiological profile in Serra ewes' cheese during ripening

    A.C. Macedo;F.X. Malcata;T.A. Hogg

  • Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal

    Ricardo Bessa Martins;Tim Hogg;Juan Gestal Otero

  • Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts

    Nathalie Moreira;Filipa Mendes;Tim Hogg;Isabel Vasconcelos

  • Incidence of Listeria spp. in domestic refrigerators in Portugal

    Inês Azevedo;Mafalda Regalo;Cristina Mena;Gonçalo Almeida

  • Microbiological and rheological studies on Portuguese kefir grains

    Manuela E. Pintado;J. A. Lopes Da Silva;Paulo B. Fernandes;F. Xavier Malcata

  • Ability of Lactic Acid Bacteria to Produce Volatile Phenols

    José A. Couto;Francisco M. Campos;Ana R. Figueiredo;Tim A. Hogg

  • Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters.

    Antonio César Silva Ferreira;Paula Guedes de Pinho;Paula Rodrigues;Timothy Hogg

  • Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

    N. Moreira;F. Mendes;O. Pereira;P. Guedes de Pinho

  • Modelling migration from paper into a food simulant

    Maria de Fátima Poças;Jorge C. Oliveira;Joel R. Pereira;Rainer Brandsch

  • Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

    Vânia Ferreira;Joana Barbosa;Sandra Vendeiro;Ana Mota

  • Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in Port Wines

    António César Silva Ferreira;Paula Paula Rodrigues;Timothy Hogg;Paula Guedes de Pinho

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

    N. Moreira;C. Pina;F. Mendes;J.A. Couto

  • Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.

    José António Couto;Filipe Neves;Filipe Neves;Francisco Campos;Tim Hogg

Frequent Co-Authors

Paula Teixeira
Paula Teixeira Catholic University of Portugal
Manuela Pintado
Manuela Pintado Catholic University of Portugal
Gerry Jager
Gerry Jager Wageningen University & Research
Paula Guedes de Pinho
Paula Guedes de Pinho University of Porto
F. Xavier Malcata
F. Xavier Malcata University of Porto
Martin Wiedmann
Martin Wiedmann Cornell University
Svetoslav Dimitrov Todorov
Svetoslav Dimitrov Todorov Universidade de São Paulo
Leon M. T. Dicks
Leon M. T. Dicks Stellenbosch University
Douwe Molenaar
Douwe Molenaar Vrije Universiteit Amsterdam
António Correia
António Correia University of Aveiro

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