Detalhe da pesquisa
1.
Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines.
Molecules
; 27(14)2022 Jul 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-35889486
2.
Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal).
Molecules
; 25(24)2020 Dec 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-33353130
3.
4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches.
Crit Rev Food Sci Nutr
; 59(9): 1367-1391, 2019.
Artigo
em Inglês
| MEDLINE | ID: mdl-29257912
4.
Reductive amination of aldehyde 2,4-dinitrophenylhydrazones using cyanoborohydride for determination of selected carbonyl compounds in Port wines, table wines, and wine spirits.
Food Chem
; 405(Pt B): 134897, 2023 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36403473
5.
Development and validation of a multiple headspace solid-phase microextraction method for accurate and precise analysis of the aroma of Tawny and White Port wines.
Food Chem
; 421: 136154, 2023 Sep 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-37087993
6.
Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition.
Food Res Int
; 172: 113181, 2023 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-37689933
7.
Fast and Simple UPLC-Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition.
Foods
; 12(17)2023 Sep 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-37685245
8.
Is pinking susceptibility index a good predictor of white wines pinking phenomena?
Food Chem
; 386: 132861, 2022 Aug 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-35381540
9.
Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process.
Foods
; 10(9)2021 Aug 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-34574133
10.
Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis.
Foods
; 10(3)2021 Mar 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-33800055
11.
An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD.
Food Chem
; 350: 129268, 2021 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-33621816
12.
Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability.
Food Chem
; 360: 129996, 2021 Oct 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-34010762
13.
Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers.
Foods
; 10(3)2021 Mar 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-33809375
14.
New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour.
Food Res Int
; 129: 108855, 2020 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-32036903
15.
Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality.
Foods
; 9(12)2020 Dec 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-33276510
16.
A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation.
Food Chem
; 274: 110-117, 2019 Feb 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30372914
17.
Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency.
Food Chem
; 242: 591-600, 2018 Mar 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-29037734
18.
Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.
Data Brief
; 17: 1201-1217, 2018 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-29876480
19.
A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines.
J Chromatogr B Analyt Technol Biomed Life Sci
; 1041-1042: 183-190, 2017 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-27852533
20.
Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality.
Food Chem
; 229: 242-251, 2017 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-28372170