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Effect of commercial mannoproteins on wine colour and tannins stability

Food chemistry, 2012-04, Vol.131 (3), p.907-914

2012

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Effect of Saccharomyces strains on the quality of red wines aged on lees

Food chemistry, 2013-08, Vol.139 (1-4), p.1044-1051

2013

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Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines

Food chemistry, 2009, Vol.112 (1), p.197-204

2009

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Interactions between protein fining agents and proanthocyanidins in white wine

Food chemistry, 2008-01, Vol.106 (2), p.536-544

2008

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Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines

Australian journal of grape and wine research, 2008-11, Vol.14 (3), p.260-270

2008

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Interface behavior of Al2O3/Ti joints produced by liquid state bonding

Applied radiation and isotopes, 2015-04, Vol.98, p.1-6

2015

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Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

Journal of agricultural and food chemistry, 2003-10, Vol.51 (22), p.6475-6481

2003

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Mutation of the H-helix in antithrombin decreases heparin stimulation of protease inhibition

Biochimica et biophysica acta, 2007-11, Vol.1774 (11), p.1431-1437

2007

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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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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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Evolution of proanthocyanidins in bunch stems during berry development (Vitis vinifera L.)

Vitis, 2001-03, Vol.40 (1), p.17-22

2001

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Chemical and Sensorial Characterization of Tropical Syrah Wines Produced at Different Altitudes in Northeast of the Brazil

South African Journal of Enology and Viticulture, 2019-01, Vol.40 (2), p.1-15

2019

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Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine

Journal of the science of food and agriculture, 1994-08, Vol.65 (4), p.477-485

1994

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Aroma compounds in varietal wines from Alentejo, Portugal

Journal of food composition and analysis, 2007-08, Vol.20 (5), p.375-390

2007

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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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Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B 2 , and Acetaldehyde

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2402-2407

1996

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Interactions between protein fining agents and proanthocyanidins in white wine

Food chemistry, 2008, Vol.106 (15), p.536-544

2008

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Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea): Effect of botanical species and toasting process

Journal of wood science, 2006-12, Vol.52 (6), p.514-521

2006

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Changes in grape seed, skin and pulp condensed tannis during berry ripening: effect of fruit pruning

Ciência e Técnica Vitivinícola (Portugal), 2005, Vol.20 (1)

2005

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Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B2, and Acetaldehyde

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2402-2407

1996

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Quercetin and the mutagenicity of wines

Mutagenesis, 1993-01, Vol.8 (1), p.51-55

1993

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Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines: Effects of oak wood compounds on phenols in model wine

Australian journal of grape and wine research, 2008-11, Vol.14 (3), p.260-270

2008

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Therapeutic guidelines on ulcerative colitis: a GRADE methodology based effort of GETECCU

Gastroenterología y hepatología, 2013-10, Vol.36 (8), p.e1-47

2013

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Interactions of oligomeric procyanidins in model wine solutions containing malvidin-3-glucoside and acetaldehyde

Journal of the science of food and agriculture, 1996-04, Vol.70 (4), p.493-500

1996

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Evaluation of pectolytic activities of enological interest in industrial enzyme preparations

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, 1998-01, Vol.206 (1), p.14-20

1998

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Effect of commercial mannoproteins on wine colour and tannins stability

Effect of Saccharomyces strains on the quality of red wines aged on lees

Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines

Interactions between protein fining agents and proanthocyanidins in white wine

Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines

Interface behavior of Al2O3/Ti joints produced by liquid state bonding

Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

Mutation of the H-helix in antithrombin decreases heparin stimulation of protease inhibition

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

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

Evolution of proanthocyanidins in bunch stems during berry development (Vitis vinifera L.)

Chemical and Sensorial Characterization of Tropical Syrah Wines Produced at Different Altitudes in Northeast of the Brazil

Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine

Aroma compounds in varietal wines from Alentejo, Portugal

Glycosidic aroma compounds of some Portuguese grape cultivars

Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B 2 , and Acetaldehyde

Interactions between protein fining agents and proanthocyanidins in white wine

Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea): Effect of botanical species and toasting process

Changes in grape seed, skin and pulp condensed tannis during berry ripening: effect of fruit pruning

Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B2, and Acetaldehyde

Quercetin and the mutagenicity of wines

Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines: Effects of oak wood compounds on phenols in model wine

Therapeutic guidelines on ulcerative colitis: a GRADE methodology based effort of GETECCU

Interactions of oligomeric procyanidins in model wine solutions containing malvidin-3-glucoside and acetaldehyde

Evaluation of pectolytic activities of enological interest in industrial enzyme preparations

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