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Items: 8

1.

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.

2.

Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils.

García-Díez J, Alheiro J, Pinto AL, Soares L, Falco V, Fraqueza MJ, Patarata L.

Foods. 2017 Jun 10;6(6). pii: E44. doi: 10.3390/foods6060044.

3.

Spontaneous variation regarding grape berry skin color: A comprehensive study of berry development by means of biochemical and molecular markers.

Ferreira V, Fernandes F, Carrasco D, Hernandez MG, Pinto-Carnide O, Arroyo-García R, Andrade P, Valentão P, Falco V, Castro I.

Food Res Int. 2017 Jul;97:149-161. doi: 10.1016/j.foodres.2017.03.050. Epub 2017 Apr 1.

PMID:
28578035
4.

Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens.

García-Díez J, Alheiro J, Pinto AL, Falco V, Fraqueza MJ, Patarata L.

Nat Prod Commun. 2017 Feb;12(2):281-286.

PMID:
30428231
5.

Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile.

Ferreira V, Fernandes F, Pinto-Carnide O, Valentão P, Falco V, Martín JP, Ortiz JM, Arroyo-García R, Andrade PB, Castro I.

Food Chem. 2016 Mar 1;194:117-27. doi: 10.1016/j.foodchem.2015.07.142. Epub 2015 Aug 1.

PMID:
26471534
6.

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.

Barbosa C, Falco V, Mendes-Faia A, Mendes-Ferreira A.

J Biosci Bioeng. 2009 Aug;108(2):99-104. doi: 10.1016/j.jbiosc.2009.02.017.

PMID:
19619854
7.

The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations.

Mendes-Ferreira A, Barbosa C, Falco V, Leão C, Mendes-Faia A.

J Ind Microbiol Biotechnol. 2009 Apr;36(4):571-83. doi: 10.1007/s10295-009-0527-x. Epub 2009 Feb 4.

PMID:
19190948
8.

Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.

Gonçalves B, Falco V, Moutinho-Pereira J, Bacelar E, Peixoto F, Correia C.

J Agric Food Chem. 2009 Jan 14;57(1):265-73. doi: 10.1021/jf8020199.

PMID:
19072054

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