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Items: 8

1.

Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions.

Jordão AM, Lozano V, González-SanJosé ML.

Foods. 2019 Jul 12;8(7). pii: E254. doi: 10.3390/foods8070254.

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.

Santos F, Correia AC, Ortega-Heras M, García-Lomillo J, González-SanJosé ML, Jordão AM, Ricardo-da-Silva JM.

J Sci Food Agric. 2019 May;99(7):3588-3603. doi: 10.1002/jsfa.9580. Epub 2019 Mar 2.

PMID:
30628096
3.

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.

Nunes P, Muxagata S, Correia AC, Nunes FM, Cosme F, Jordão AM.

J Sci Food Agric. 2017 Nov;97(14):4847-4856. doi: 10.1002/jsfa.8355. Epub 2017 May 16.

PMID:
28382620
4.

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.

Costa E, da Silva JF, Cosme F, Jordão AM.

Food Res Int. 2015 Dec;78:302-312. doi: 10.1016/j.foodres.2015.09.029. Epub 2015 Sep 26. No abstract available.

PMID:
28433296
5.

Volatile components of vine leaves from two Portuguese grape varieties (Vitis vinifera L.), Touriga Nacional and Tinta Roriz, analysed by solid-phase microextraction.

Fernandes B, Correia AC, Cosme F, Nunes FM, Jordão AM.

Nat Prod Res. 2015;29(1):37-45. doi: 10.1080/14786419.2014.957697. Epub 2014 Sep 16.

PMID:
25226431
6.
7.

General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins.

Cristino R, Costa E, Cosme F, Jordão AM.

J Sci Food Agric. 2013 Aug 15;93(10):2486-93. doi: 10.1002/jsfa.6064. Epub 2013 Mar 4.

PMID:
23460089
8.

Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin).

Jordão AM, Gonçalves FJ, Correia AC, Cantão J, Rivero-Pérez MD, González Sanjosé ML.

J Sci Food Agric. 2010 Sep;90(12):2144-52. doi: 10.1002/jsfa.4064.

PMID:
20623710

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