Detalhe da pesquisa
1.
Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile.
Molecules
; 25(5)2020 Mar 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-32182962
2.
Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile.
J Sci Food Agric
; 99(7): 3588-3603, 2019 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-30628096
3.
Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
J Sci Food Agric
; 97(14): 4847-4856, 2017 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-28382620
4.
General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.
J Sci Food Agric
; 93(10): 2486-93, 2013 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-23460089
5.
Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin).
J Sci Food Agric
; 90(12): 2144-52, 2010 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-20623710
6.
Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions.
Foods
; 8(7)2019 Jul 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-31336959
7.
Antioxidant capacity, radical scavenger activity, lipid oxidation protection analysis and antimicrobial activity of red grape extracts from different varieties cultivated in Portugal.
Nat Prod Res
; 29(5): 438-40, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-25110146
8.
Volatile components of vine leaves from two Portuguese grape varieties (Vitis vinifera L.), Touriga Nacional and Tinta Roriz, analysed by solid-phase microextraction.
Nat Prod Res
; 29(1): 37-45, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-25226431
9.
Adaptability of some French red grape varieties cultivated at two different Portuguese terroirs: Comparative analysis with two Portuguese red grape varieties using physicochemical and phenolic parameters.
Food Res Int
; 78: 302-312, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-28433296