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Classification of wines according to several factors by ICP-MS multi-element analysis

Food chemistry, 2019-01, Vol.270, p.273-280

2019

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Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

Food chemistry, 2020-12, Vol.333, p.127450-127450, Article 127450

2020

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Impact of malolactic fermentation on low molecular weight phenolic compounds

Talanta (Oxford), 2008-02, Vol.74 (5), p.1281-1286

2008

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Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content

Food chemistry, 2016-04, Vol.197 (Pt A), p.132-140

2016

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Thermodynamics and mechanism of cutinase stabilization by trehalose

Biopolymers, 2008-06, Vol.89 (6), p.538-547

2008

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Hematopoietic stem cells: from the bone to the bioreactor

Trends in biotechnology (Regular ed.), 2003-05, Vol.21 (5), p.233-240

2003

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Relationship Between Biogenic Amines and Free Amino Acid Contents of Wines and Musts from Alentejo (Portugal)

Journal of environmental science and health. Part B, Pesticides, food contaminants, and agricultural wastes, 2006-10, Vol.41 (7), p.1171-1186

2006

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Compaction of Ribosomal Protein S6 by Sucrose Occurs Only Under Native Conditions

Biochemistry (Easton), 2006-02, Vol.45 (7), p.2189-2199

2006

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Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

Grasas y aceites (Sevilla), 2011-10, Vol.62 (4), p.428-435

2011

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THE IMPACT OF MALOLACTIC FERMENTATION ON THE VOLATILE COMPOSITION OF THE TRINCADEIRA WINE VARIETY

Journal of food biochemistry, 2011-06, Vol.35 (3), p.898-913

2011

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Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage

Journal of food engineering, 2005-02, Vol.66 (3), p.315-322

2005

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Integrated study of the role of Phragmites australis in azo-dye treatment in a constructed wetland: From pilot to molecular scale

Ecological engineering, 2009-06, Vol.35 (6), p.961-970

2009

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Glycosidic aroma compounds of some Portuguese grape cultivars

Journal of the science of food and agriculture, 2006-04, Vol.86 (6), p.922-931

2006

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Multivariate statistical approaches for wine classification based on low molecular weight phenolic compounds

Australian journal of grape and wine research, 2012-06, Vol.18 (2), p.138-146

2012

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Stabilization of the Ribosomal Protein S6 by Trehalose is Counterbalanced by the Formation of a Putative Off-pathway Species

Journal of molecular biology, 2005-08, Vol.351 (2), p.402-416

2005

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Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

Grasas y aceites (Sevilla), 2011-12, Vol.62 (4), p.428-435

2011

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Sampling Techniques for the Determination of Volatile Components in Grape Juice, Wine and Alcoholic Beverages

Comprehensive Sampling and Sample Preparation: Analytical Techniques for Scientists, 2012, Vol.4, p.27-41

2012

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Obstetric emergencies outside hospital. Formal guidelines 2010. Emergency Care Comittee of the French Society for Anesthesia and Resuscitation

Annales françaises d'anesthésie et de réanimation, 2012-07, Vol.31 (7-8), p.652-665

2012

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Detailed dimethylacetal and fatty acid composition of rumen content from lambs fed lucerne or concentrate supplemented with soybean oil

PloS one, 2013-03, Vol.8 (3), p.e58386-e58386

2013

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Factors affecting odd- and branched-chain fatty acids in milk: A review

Animal feed science and technology, 2006-12, Vol.131 (3), p.389-417

2006

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The Potential Role of Seaweeds in the Natural Manipulation of Rumen Fermentation and Methane Production

Scientific reports, 2016-08, Vol.6 (1), p.32321-32321, Article 32321

2016

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Production of rumen- and gastrointestinal-resistant nanoparticles to deliver lysine to dairy cows

Scientific reports, 2023-10, Vol.13 (1), p.16667-16667, Article 16667

2023

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Entrepreneurial Excellence in the Knowledge Economy: Intellectual Capital Benchmarking Systems

1, 2012

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European marketable grain legume seeds: Further insight into phenolic compounds profiles

Food chemistry, 2017-01, Vol.215, p.177-184

2017

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Tracing seaweeds as mineral sources for farm-animals

Journal of applied phycology, 2016-10, Vol.28 (5), p.3135-3150

2016

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Classification of wines according to several factors by ICP-MS multi-element analysis

Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

Impact of malolactic fermentation on low molecular weight phenolic compounds

Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content

Thermodynamics and mechanism of cutinase stabilization by trehalose

Hematopoietic stem cells: from the bone to the bioreactor

Relationship Between Biogenic Amines and Free Amino Acid Contents of Wines and Musts from Alentejo (Portugal)

Compaction of Ribosomal Protein S6 by Sucrose Occurs Only Under Native Conditions

Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

THE IMPACT OF MALOLACTIC FERMENTATION ON THE VOLATILE COMPOSITION OF THE TRINCADEIRA WINE VARIETY

Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage

Integrated study of the role of Phragmites australis in azo-dye treatment in a constructed wetland: From pilot to molecular scale

Glycosidic aroma compounds of some Portuguese grape cultivars

Multivariate statistical approaches for wine classification based on low molecular weight phenolic compounds

Stabilization of the Ribosomal Protein S6 by Trehalose is Counterbalanced by the Formation of a Putative Off-pathway Species

Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

Sampling Techniques for the Determination of Volatile Components in Grape Juice, Wine and Alcoholic Beverages

Obstetric emergencies outside hospital. Formal guidelines 2010. Emergency Care Comittee of the French Society for Anesthesia and Resuscitation

Detailed dimethylacetal and fatty acid composition of rumen content from lambs fed lucerne or concentrate supplemented with soybean oil

Factors affecting odd- and branched-chain fatty acids in milk: A review

The Potential Role of Seaweeds in the Natural Manipulation of Rumen Fermentation and Methane Production

Production of rumen- and gastrointestinal-resistant nanoparticles to deliver lysine to dairy cows

Entrepreneurial Excellence in the Knowledge Economy: Intellectual Capital Benchmarking Systems

European marketable grain legume seeds: Further insight into phenolic compounds profiles

Tracing seaweeds as mineral sources for farm-animals

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