publicações selecionadas
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artigo académico
- Comparative study of e-cigarette aerosol and cigarette smoke effect on ex vivo embryonic chick lung explants. Toxicology Letters. 2023
- Reuse of oak chips for modification of the volatile fraction of alcoholic beverages. Food Science and Technology. 2021
- Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer. Food Chemistry. 2020
- Validation of a LLME/GC-MS Methodology for Quantification of Volatile Compounds in Fermented Beverages. Biomolecules. 2020
- Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood. Food Chemistry. 2019
- Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation. Food Science and Technology. 2015
- Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground. Food Science and Technology. 2013
- Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages. Phytochemistry. 2012
- Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace. Journal of the Institute of Brewing. 2012
- Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir. Food Chemistry. 2011
- Evaluating the potential of wine-making residues and corn cobs as support materials for cell immobilization for ethanol production. Carbohydrate Polymers. 2011
- Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. Food Science and Technology. 2010
- Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.). International Journal of Food Microbiology. 2010
- Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International. 2010
- Monoterpenic Characterization of White Cultivars from Vinhos Verdes Appellation of Origin (North Portugal). Journal of the Institute of Brewing. 2009
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