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Items: 5

1.

Development of blueberry liquor: influence of distillate, sweetener and fruit quantity.

Caldeira I, Lopes D, Delgado T, Canas S, Anjos O.

J Sci Food Agric. 2017 Jul 19. doi: 10.1002/jsfa.8559. [Epub ahead of print]

PMID:
28722782
2.

Kinetics of odorant compounds in wine brandies aged in different systems.

Caldeira I, Santos R, Ricardo-da-Silva JM, Anjos O, Mira H, Belchior AP, Canas S.

Food Chem. 2016 Nov 15;211:937-46. doi: 10.1016/j.foodchem.2016.05.129. Epub 2016 May 24.

PMID:
27283715
3.

Phenolic compounds involved in grafting incompatibility of Vitis spp: development and validation of an analytical method for their quantification.

Canas S, Assunção M, Brazão J, Zanol G, Eiras-Dias JE.

Phytochem Anal. 2015 Jan-Feb;26(1):1-7. doi: 10.1002/pca.2526. Epub 2014 May 29.

PMID:
24888592
4.

Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies.

Canas S, Caldeira I, Belchior AP.

Food Chem. 2013 Jun 15;138(4):2460-7. doi: 10.1016/j.foodchem.2012.12.018. Epub 2012 Dec 27.

PMID:
23497909
5.

Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.

Caldeira I, Anjos O, Portal V, Belchior AP, Canas S.

Anal Chim Acta. 2010 Feb 15;660(1-2):43-52. doi: 10.1016/j.aca.2009.10.059. Epub 2009 Nov 3.

PMID:
20103142

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