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Items: 15

1.

Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview.

Vilela A, Bacelar E, Pinto T, Anjos R, Correia E, Gonçalves B, Cosme F.

Foods. 2019 Dec 5;8(12). pii: E643. doi: 10.3390/foods8120643. Review.

2.

Chitosan Upregulates the Genes of the ROS Pathway and Enhances the Antioxidant Potential of Grape (Vitis vinifera L. 'Touriga Franca' and 'Tinto Cão') Tissues.

Singh RK, Soares B, Goufo P, Castro I, Cosme F, Pinto-Sintra AL, Inês A, Oliveira AA, Falco V.

Antioxidants (Basel). 2019 Nov 3;8(11). pii: E525. doi: 10.3390/antiox8110525.

3.

A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation.

Milheiro J, Ferreira LC, Filipe-Ribeiro L, Cosme F, Nunes FM.

Food Chem. 2019 Feb 15;274:110-117. doi: 10.1016/j.foodchem.2018.08.116. Epub 2018 Aug 25.

PMID:
30372914
4.

Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.

Filipe-Ribeiro L, Cosme F, Nunes FM.

Data Brief. 2018 Feb 16;17:1201-1217. doi: 10.1016/j.dib.2018.02.029. eCollection 2018 Apr.

5.

Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus).

Pinto T, Vilela A, Pinto A, Nunes FM, Cosme F, Anjos R.

J Sci Food Agric. 2018 Sep;98(12):4616-4624. doi: 10.1002/jsfa.8990. Epub 2018 Apr 24.

PMID:
29508396
6.

4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches.

Milheiro J, Filipe-Ribeiro L, Vilela A, Cosme F, Nunes FM.

Crit Rev Food Sci Nutr. 2019;59(9):1367-1391. doi: 10.1080/10408398.2017.1408563. Epub 2017 Dec 19. Review.

PMID:
29257912
7.

Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency.

Filipe-Ribeiro L, Cosme F, Nunes FM.

Food Chem. 2018 Mar 1;242:591-600. doi: 10.1016/j.foodchem.2017.09.099. Epub 2017 Sep 20.

PMID:
29037734
8.

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.

Filipe-Ribeiro L, Milheiro J, Matos CC, Cosme F, Nunes FM.

Data Brief. 2017 Apr 8;12:188-202. doi: 10.1016/j.dib.2017.03.055. eCollection 2017 Jun.

9.

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
10.

Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality.

Filipe-Ribeiro L, Milheiro J, Matos CC, Cosme F, Nunes FM.

Food Chem. 2017 Aug 15;229:242-251. doi: 10.1016/j.foodchem.2017.02.066. Epub 2017 Feb 15.

PMID:
28372170
11.

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.

Milheiro J, Filipe-Ribeiro L, Cosme F, Nunes FM.

J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Jan 15;1041-1042:183-190. doi: 10.1016/j.jchromb.2016.10.036. Epub 2016 Oct 27.

PMID:
27852533
12.

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
13.

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
14.

Origin of the pinking phenomenon of white wines.

Andrea-Silva J, Cosme F, Ribeiro LF, Moreira AS, Malheiro AC, Coimbra MA, Domingues MR, Nunes FM.

J Agric Food Chem. 2014 Jun 18;62(24):5651-9. doi: 10.1021/jf500825h. Epub 2014 Jun 6.

PMID:
24857316
15.

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

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