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Leader 00000nz a2200037n 45 0
001 WKP|Q50544654 (VIAF cluster) (Authority/Source Record)
003 WKP
005 20241221010723.0
008 241221nneanz||abbn n and d
035 ‎‡a (WKP)Q50544654‏
024 ‎‡a 0000-0002-7985-963X‏ ‎‡2 orcid‏
024 ‎‡a 6602549195‏ ‎‡2 scopus‏
035 ‎‡a (OCoLC)Q50544654‏
100 0 ‎‡a Manuel Malfeito-Ferreira‏ ‎‡9 ast‏ ‎‡9 es‏ ‎‡9 sl‏
375 ‎‡a 1‏ ‎‡2 iso5218‏
400 0 ‎‡a Manuel Malfeito-Ferreira‏ ‎‡c researcher‏ ‎‡9 en‏
400 0 ‎‡a Manuel Malfeito-Ferreira‏ ‎‡c wetenschapper‏ ‎‡9 nl‏
670 ‎‡a Author's A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.‏
670 ‎‡a Author's An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese.‏
670 ‎‡a Author's Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds‏
670 ‎‡a Author's Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot.‏
670 ‎‡a Author's Changes in sour rotten grape berry microbiota during ripening and wine fermentation.‏
670 ‎‡a Author's Characterisation of yeast flora isolated from an artisanal Portuguese ewes' cheese‏
670 ‎‡a Author's Characterization of Escherichia coli from Water and Food Sold on the Streets of Maputo: Molecular Typing, Virulence Genes, and Antibiotic Resistance‏
670 ‎‡a Author's Characterization of yeasts associated with Portuguese pork-based products‏
670 ‎‡a Author's Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses‏
670 ‎‡a Author's Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces.‏
670 ‎‡a Author's Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology‏
670 ‎‡a Author's Evaluation of the inhibitory effect of dimethyl dicarbonate‏
670 ‎‡a Author's Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms.‏
670 ‎‡a Author's Fatty acid profiling: a feasible typing system to trace yeast contamination in wine bottling plants‏
670 ‎‡a Author's Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources‏
670 ‎‡a Author's Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal‏
670 ‎‡a Author's New insights into the ecological interaction between grape berry microorganisms and Drosophila flies during the development of sour rot.‏
670 ‎‡a Author's Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters‏
670 ‎‡a Author's Patterns of sweetness preference in red wine according to consumer characterisation‏
670 ‎‡a Author's Sour rot-damaged grapes are sources of wine spoilage yeasts.‏
670 ‎‡a Author's Spoilage yeasts in the wine industry.‏
670 ‎‡a Author's Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide.‏
670 ‎‡a Author's The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine‏
670 ‎‡a Author's The microbial ecology of wine grape berries‏
670 ‎‡a Author's Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments‏
670 ‎‡a Author's Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles.‏
670 ‎‡a wikidata authority control‏ ‎‡u https://viaf.org/processed/DNB|1196808104‏
670 ‎‡a wikidata authority control‏ ‎‡u https://viaf.org/viaf/1398157100615072740005‏
670 ‎‡a wikidata authority control‏ ‎‡u https://viaf.org/processed/SUDOC|263265145‏
909 ‎‡a (scopus) 6602549195‏ ‎‡9 1‏
909 ‎‡a (orcid) 000000027985963x‏ ‎‡9 1‏
919 ‎‡a effectofethanolsulfurdioxideandglucoseonthegrowthofwinespoilageyeastsusingresponsesurfacemethodology‏ ‎‡A Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology‏ ‎‡9 1‏
919 ‎‡a spoilageyeastsinthewineindustry‏ ‎‡A Spoilage yeasts in the wine industry.‏ ‎‡9 1‏
919 ‎‡a microbialecologyofwinegrapeberries‏ ‎‡A The microbial ecology of wine grape berries‏ ‎‡9 1‏
919 ‎‡a winemicrobialconsortiumseasonalsourcesandvectorslinkingvineyardandwineryenvironments‏ ‎‡A Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments‏ ‎‡9 1‏
919 ‎‡a winetastingbasedonemotionalresponsesanexpediteapproachtodistinguishbetweenwarmandcoolclimatedryredwinestyles‏ ‎‡A Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles.‏ ‎‡9 1‏
919 ‎‡a sourrotdamagedgrapesaresourcesofwinespoilageyeasts‏ ‎‡A Sour rot-damaged grapes are sources of wine spoilage yeasts.‏ ‎‡9 1‏
919 ‎‡a fattyacidprofilingafeasibletypingsystemtotraceyeastcontaminationinwinebottlingplants‏ ‎‡A Fatty acid profiling: a feasible typing system to trace yeast contamination in wine bottling plants‏ ‎‡9 1‏
919 ‎‡a growthandmetaboliteproductionofagrapesourrotyeastbacteriumconsortiumondifferentcarbonsources‏ ‎‡A Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources‏ ‎‡9 1‏
919 ‎‡a influenceofbrettanomycesethylphenolsonredwinearomaevaluatedbyconsumersintheunitedstatesandportugal‏ ‎‡A Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal‏ ‎‡9 1‏
919 ‎‡a newinsightsintotheecologicalinteractionbetweengrapeberrymicroorganismsanddrosophilafliesduringthedevelopmentofsourrot‏ ‎‡A New insights into the ecological interaction between grape berry microorganisms and Drosophila flies during the development of sour rot.‏ ‎‡9 1‏
919 ‎‡a characterizationofescherichiacolifromwaterandfoodsoldonthestreetsofmaputomoleculartypingvirulencegenesandantibioticresistance‏ ‎‡A Characterization of Escherichia coli from Water and Food Sold on the Streets of Maputo: Molecular Typing, Virulence Genes, and Antibiotic Resistance‏ ‎‡9 1‏
919 ‎‡a characterisationofyeastfloraisolatedfromanartisanalportugueseewescheese‏ ‎‡A Characterisation of yeast flora isolated from an artisanal Portuguese ewes' cheese‏ ‎‡9 1‏
919 ‎‡a changesinsourrottengrapeberrymicrobiotaduringripeningandwinefermentation‏ ‎‡A Changes in sour rotten grape berry microbiota during ripening and wine fermentation.‏ ‎‡9 1‏
919 ‎‡a offflavoursandunpleasantnessarecuesfortherecognitionandvalorizationoforganicwinesbyexperiencedtasters‏ ‎‡A Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters‏ ‎‡9 1‏
919 ‎‡a effectofsugarconcentrationandtemperatureongrowthandvolatilephenolproductionbydekkerabruxellensisinwine‏ ‎‡A The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine‏ ‎‡9 1‏
919 ‎‡a characterizationofyeastsassociatedwithportugueseporkbasedproducts‏ ‎‡A Characterization of yeasts associated with Portuguese pork-based products‏ ‎‡9 1‏
919 ‎‡a ascomycetousyeastspeciesrecoveredfromgrapesdamagedbyhoneydewandsourrot‏ ‎‡A Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot.‏ ‎‡9 1‏
919 ‎‡a analyticalandsensorialcharacterizationofthearomaofwinesproducedwithsourrottengrapesusinggcoandgcmsidentificationofkeyaromacompounds‏ ‎‡A Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds‏ ‎‡9 1‏
919 ‎‡a consumersassociatehighqualityfinewineswithcomplexitypersistenceandunpleasantemotionalresponses‏ ‎‡A Consumers Associate High-Quality (Fine) Wines with Complexity, Persistence, and Unpleasant Emotional Responses‏ ‎‡9 1‏
919 ‎‡a interlaboratoryevaluationofselectivemediaforthedetectionandenumerationofyeastsfromblueveinedcheese‏ ‎‡A An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese.‏ ‎‡9 1‏
919 ‎‡a survivalpatternsofdekkerabruxellensisinwinesandinhibitoryeffectofsulphurdioxide‏ ‎‡A Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide.‏ ‎‡9 1‏
919 ‎‡a patternsofsweetnesspreferenceinredwineaccordingtoconsumercharacterisation‏ ‎‡A Patterns of sweetness preference in red wine according to consumer characterisation‏ ‎‡9 1‏
919 ‎‡a responsesurfacemethodologystudyontheroleoffactorsaffectinggrowthandvolatilephenolproductionbybrettanomycesbruxellensisisa2211inwine‏ ‎‡A A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.‏ ‎‡9 1‏
919 ‎‡a evaluationoftheinhibitoryeffectofdimethyldicarbonate‏ ‎‡A Evaluation of the inhibitory effect of dimethyl dicarbonate‏ ‎‡9 1‏
919 ‎‡a evaluationoftheinhibitoryeffectofdimethyldicarbonatedmdcagainstwinemicroorganisms‏ ‎‡A Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms.‏ ‎‡9 1‏
919 ‎‡a developmentanduseofanewmediumtodetectyeastsofthegeneradekkerabrettanomyces‏ ‎‡A Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces.‏ ‎‡9 1‏
946 ‎‡a b‏ ‎‡9 1‏
996 ‎‡2 SZ|1259766802‏
996 ‎‡2 ISNI|0000000428215310‏
996 ‎‡2 PTBNP|1419480‏
996 ‎‡2 BLBNB|000203544‏
996 ‎‡2 BLBNB|000203543‏
996 ‎‡2 ISNI|0000000070723459‏
996 ‎‡2 LC|no2011064828‏
996 ‎‡2 LC|n 82209834‏
996 ‎‡2 NII|DA1780823X‏
996 ‎‡2 SUDOC|221305769‏
996 ‎‡2 PTBNP|1254461‏
996 ‎‡2 SUDOC|244881774‏
996 ‎‡2 PTBNP|35301‏
996 ‎‡2 PTBNP|35300‏
996 ‎‡2 BAV|495_81307‏
996 ‎‡2 CAOONL|ncf11308612‏
996 ‎‡2 ISNI|0000000110562777‏
996 ‎‡2 ISNI|0000000072304696‏
996 ‎‡2 PTBNP|1771609‏
996 ‎‡2 PTBNP|35572‏
996 ‎‡2 DNB|1128352117‏
996 ‎‡2 ISNI|000000003998655X‏
996 ‎‡2 PTBNP|35578‏
996 ‎‡2 PTBNP|1264082‏
996 ‎‡2 PTBNP|1581351‏
996 ‎‡2 CAOONL|ncf10139405‏
996 ‎‡2 DNB|1025752759‏
996 ‎‡2 SUDOC|235261297‏
996 ‎‡2 PTBNP|262430‏
996 ‎‡2 PTBNP|1779656‏
996 ‎‡2 J9U|987007406087905171‏
996 ‎‡2 ISNI|0000000069809204‏
996 ‎‡2 PTBNP|79130‏
996 ‎‡2 SUDOC|028425480‏
996 ‎‡2 SUDOC|193455153‏
996 ‎‡2 PTBNP|1191326‏
996 ‎‡2 NUKAT|nx2024013167‏
996 ‎‡2 SUDOC|192901885‏
996 ‎‡2 LC|n 81125379‏
996 ‎‡2 ISNI|0000000068888473‏
996 ‎‡2 ISNI|0000000373983477‏
996 ‎‡2 LC|nb2005000789‏
996 ‎‡2 PTBNP|212766‏
996 ‎‡2 ISNI|0000000398917345‏
996 ‎‡2 LC|no2022053800‏
996 ‎‡2 PTBNP|114721‏
996 ‎‡2 SUDOC|186261616‏
996 ‎‡2 PTBNP|1425585‏
996 ‎‡2 DNB|116466944‏
996 ‎‡2 ISNI|0000000397102902‏
996 ‎‡2 NYNYRILM|25008‏
996 ‎‡2 PTBNP|212186‏
996 ‎‡2 PTBNP|35275‏
996 ‎‡2 PTBNP|35276‏
996 ‎‡2 PTBNP|250756‏
996 ‎‡2 ISNI|0000000110320217‏
996 ‎‡2 ISNI|0000000068075368‏
996 ‎‡2 LC|n 87847897‏
996 ‎‡2 ISNI|0000000069319280‏
996 ‎‡2 LC|n 2018055161‏
996 ‎‡2 PTBNP|1045685‏
996 ‎‡2 RERO|A018777719‏
996 ‎‡2 PTBNP|794643‏
996 ‎‡2 ISNI|0000000428217754‏
996 ‎‡2 LC|nr 88007080‏
996 ‎‡2 LC|no2009041207‏
996 ‎‡2 ISNI|0000000068108895‏
996 ‎‡2 ISNI|0000000067415172‏
996 ‎‡2 BNF|15621170‏
996 ‎‡2 ISNI|0000000077931752‏
996 ‎‡2 BLBNB|000238691‏
996 ‎‡2 ISNI|0000000039318260‏
996 ‎‡2 SUDOC|195156757‏
996 ‎‡2 PLWABN|9810550563005606‏
996 ‎‡2 ISNI|000000010122416X‏
996 ‎‡2 PTBNP|1476861‏
996 ‎‡2 PTBNP|1651435‏
996 ‎‡2 PTBNP|962987‏
996 ‎‡2 PTBNP|160241‏
996 ‎‡2 ISNI|000000007903115X‏
996 ‎‡2 PTBNP|74672‏
996 ‎‡2 CAOONL|ncf11625811‏
996 ‎‡2 PTBNP|1685755‏
996 ‎‡2 PTBNP|1592746‏
996 ‎‡2 PTBNP|149123‏
996 ‎‡2 PTBNP|218516‏
996 ‎‡2 ISNI|0000000069620241‏
996 ‎‡2 LC|no 98021452‏
996 ‎‡2 LC|no 99078032‏
996 ‎‡2 ISNI|0000000070904479‏
996 ‎‡2 ISNI|0000000084698362‏
996 ‎‡2 DNB|1057075930‏
996 ‎‡2 NKC|kup20030000026926‏
996 ‎‡2 LC|no 94017002‏
996 ‎‡2 PTBNP|286799‏
996 ‎‡2 SUDOC|27405003X‏
996 ‎‡2 RERO|A027182300‏
996 ‎‡2 PTBNP|931806‏
996 ‎‡2 PTBNP|223447‏
996 ‎‡2 PTBNP|1366895‏
996 ‎‡2 RERO|A011152223‏
996 ‎‡2 LC|no2017098038‏
996 ‎‡2 SUDOC|087121344‏
996 ‎‡2 PTBNP|132004‏
996 ‎‡2 LC|n 88624540‏
996 ‎‡2 PTBNP|159617‏
996 ‎‡2 DNB|1057279625‏
996 ‎‡2 SUDOC|275312968‏
996 ‎‡2 ISNI|0000000068407705‏
996 ‎‡2 ISNI|0000000111539149‏
996 ‎‡2 PTBNP|85270‏
996 ‎‡2 ISNI|0000000108718840‏
996 ‎‡2 PTBNP|35549‏
996 ‎‡2 LC|n 84191907‏
996 ‎‡2 PTBNP|31180‏
996 ‎‡2 PTBNP|285327‏
996 ‎‡2 PTBNP|1751891‏
996 ‎‡2 PTBNP|87312‏
996 ‎‡2 PTBNP|1921845‏
996 ‎‡2 PTBNP|1842154‏
996 ‎‡2 ISNI|000000007072542X‏
996 ‎‡2 ISNI|0000000068208722‏
996 ‎‡2 CAOONL|ncf11236837‏
996 ‎‡2 ISNI|0000000068377243‏
996 ‎‡2 PTBNP|1893142‏
996 ‎‡2 PTBNP|983561‏
996 ‎‡2 ISNI|0000000068520097‏
996 ‎‡2 BNF|12026355‏
996 ‎‡2 ISNI|0000000069219546‏
996 ‎‡2 NII|DA06907251‏
996 ‎‡2 LC|n 85136033‏
996 ‎‡2 DNB|1043915176‏
996 ‎‡2 SUDOC|028897625‏
996 ‎‡2 PLWABN|9810606797105606‏
996 ‎‡2 ISNI|0000000066638972‏
996 ‎‡2 NTA|074821504‏
996 ‎‡2 PTBNP|53888‏
996 ‎‡2 PTBNP|1847158‏
996 ‎‡2 PTBNP|1376002‏
996 ‎‡2 DNB|1276121105‏
996 ‎‡2 LC|no2001028152‏
996 ‎‡2 ISNI|0000000069113581‏
996 ‎‡2 LC|no2008150215‏
996 ‎‡2 PTBNP|1689499‏
996 ‎‡2 LC|no 93034041‏
996 ‎‡2 ISNI|0000000069418756‏
996 ‎‡2 ISNI|0000000068415393‏
996 ‎‡2 PTBNP|118668‏
996 ‎‡2 NYNYRILM|25994‏
996 ‎‡2 LC|n 92049299‏
996 ‎‡2 BNC|981058510370306706‏
996 ‎‡2 PTBNP|1173183‏
996 ‎‡2 PTBNP|1512704‏
996 ‎‡2 BNCHL|10000000000000000079280‏
996 ‎‡2 ISNI|000000007032911X‏
996 ‎‡2 RERO|A026951151‏
996 ‎‡2 PTBNP|170170‏
996 ‎‡2 PTBNP|1890315‏
996 ‎‡2 DNB|1259766802‏
996 ‎‡2 SUDOC|230928862‏
996 ‎‡2 ISNI|0000000068587806‏
996 ‎‡2 BLBNB|001340075‏
996 ‎‡2 PTBNP|337956‏
996 ‎‡2 PTBNP|210712‏
996 ‎‡2 ISNI|0000000070994179‏
996 ‎‡2 ISNI|0000000069386838‏
996 ‎‡2 PTBNP|1265822‏
996 ‎‡2 BLBNB|000203782‏
996 ‎‡2 BLBNB|000203783‏
996 ‎‡2 ISNI|0000000400181614‏
996 ‎‡2 LC|n 2022046467‏
996 ‎‡2 ISNI|0000000109085889‏
996 ‎‡2 LC|n 2024253188‏
996 ‎‡2 ISNI|0000000069008650‏
996 ‎‡2 ISNI|0000000068413873‏
996 ‎‡2 NTA|152147810‏
996 ‎‡2 PTBNP|28564‏
996 ‎‡2 BNCHL|10000000000000000179143‏
996 ‎‡2 ISNI|0000000068519766‏
996 ‎‡2 LC|no 99023854‏
996 ‎‡2 LC|n 85031079‏
996 ‎‡2 BNF|13985664‏
996 ‎‡2 DNB|172074177‏
996 ‎‡2 NUKAT|n 2010165225‏
996 ‎‡2 CAOONL|ncf10514949‏
996 ‎‡2 ISNI|0000000501802897‏
996 ‎‡2 SUDOC|260491284‏
996 ‎‡2 ISNI|0000000067419501‏
996 ‎‡2 PTBNP|136907‏
996 ‎‡2 ISNI|0000000069296234‏
996 ‎‡2 RERO|A003239616‏
996 ‎‡2 DNB|1060849313‏
996 ‎‡2 LC|no2018143072‏
996 ‎‡2 ISNI|0000000067694829‏
996 ‎‡2 PTBNP|1369518‏
996 ‎‡2 PTBNP|1886687‏
996 ‎‡2 PTBNP|35180‏
996 ‎‡2 DNB|1137580224‏
996 ‎‡2 LC|n 88677959‏
996 ‎‡2 LC|nb2004016692‏
996 ‎‡2 PTBNP|1784226‏
996 ‎‡2 ISNI|0000000070428900‏
996 ‎‡2 LC|no 90025168‏
996 ‎‡2 PTBNP|991494‏
996 ‎‡2 LC|no 97006917‏
996 ‎‡2 PTBNP|1532637‏
996 ‎‡2 PTBNP|1773456‏
996 ‎‡2 BAV|495_382109‏
996 ‎‡2 ISNI|0000000068318198‏
996 ‎‡2 ISNI|000000008208018X‏
996 ‎‡2 PTBNP|283760‏
996 ‎‡2 ISNI|0000000070333987‏
996 ‎‡2 DNB|170489949‏
996 ‎‡2 LC|n 85180372‏
996 ‎‡2 ISNI|0000000070537090‏
996 ‎‡2 RERO|A013539842‏
996 ‎‡2 CAOONL|ncf10712613‏
996 ‎‡2 PTBNP|219620‏
996 ‎‡2 PTBNP|123774‏
996 ‎‡2 PTBNP|1812269‏
996 ‎‡2 LC|n 2024253414‏
996 ‎‡2 DNB|1157342175‏
996 ‎‡2 ISNI|0000000073923376‏
996 ‎‡2 ISNI|0000000070431544‏
996 ‎‡2 NUKAT|n 2012045153‏
996 ‎‡2 ISNI|0000000068586731‏
996 ‎‡2 LC|n 79074507‏
996 ‎‡2 SUDOC|263265145‏
996 ‎‡2 PTBNP|1202947‏
996 ‎‡2 ISNI|000000006827923X‏
996 ‎‡2 SUDOC|260160873‏
996 ‎‡2 PTBNP|1464412‏
996 ‎‡2 PTBNP|35607‏
996 ‎‡2 BLBNB|001529656‏
996 ‎‡2 LC|n 85383569‏
996 ‎‡2 PTBNP|1256505‏
996 ‎‡2 J9U|987007410789005171‏
996 ‎‡2 BLBNB|001498627‏
996 ‎‡2 ISNI|000000008285080X‏
996 ‎‡2 PTBNP|228215‏
996 ‎‡2 SUDOC|22698088X‏
996 ‎‡2 LC|n 50001280‏
996 ‎‡2 RERO|A014086294‏
996 ‎‡2 PTBNP|1473712‏
996 ‎‡2 PTBNP|1754669‏
996 ‎‡2 ISNI|0000000067811773‏
996 ‎‡2 PTBNP|235054‏
996 ‎‡2 PTBNP|1468134‏
996 ‎‡2 PTBNP|1800970‏
996 ‎‡2 DNB|1057503274‏
997 ‎‡a 0 0 lived 0 0‏ ‎‡9 1‏
998 ‎‡a Malfeito Ferreira, Manuel‏ ‎‡2 DNB|1196808104‏ ‎‡3 suggested‏ ‎‡3 standard number‏
998 ‎‡a Ferreira, Manuel Malfeito‏ ‎‡2 SUDOC|263265145‏ ‎‡3 suggested‏
998 ‎‡a Malfeito Ferreira, Manuel‏ ‎‡2 SZ|1196808104‏ ‎‡3 standard number‏