Zobrazeno 1 - 10 of 60 pro vyhledávání: '"A.C. Silva Ferreira"'
1
Targeting iron speciation in wines
Autor: Raquel B.R. Mesquita, Christina Klima, H. Martínez-Pérez-Cejuela, Ana R. Monforte, A.C. Silva Ferreira, António O.S.S. Rangel
Publikováno v: Microchemical Journal. 188
During the winemaking process, wine is frequently exposed to oxygen which can affect the organoleptic characteristics and therefore the quality of the finished wine. Most phenolic molecules in wine serve as oxidation substrates affecting colour and f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::575bc61766e90636677455a84f50be91
https://doi.org/10.1016/j.microc.2023.108462
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2
Akademický článek
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3
Discrimination of white wine ageing based on untarget peak picking approach with multi-class target coupled with machine learning algorithms
Autor: Ana Rita Monforte, A.C. Silva Ferreira, Sara Martins
Publikováno v: Food Chemistry, 352
Food Chemistry 352 (2021)
The complexity of the chemical reactions occurring during white wine storage, such as oxidation turns the capacity of prediction and consequently the capacity to avoid it extremely difficult. This study proposes an untarget methodology based on machi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa8a3008912713bfcfebc276a5989b81
https://research.wur.nl/en/publications/discrimination-of-white-wine-ageing-based-on-untarget-peak-pickin
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4
Impact of Phenolic Compounds in Strecker Aldehyde Formation in Wine Model Systems : Target and Untargeted Analysis
Autor: Sara Martins, Ana Rita Monforte, A.C. Silva Ferreira
Publikováno v: Journal of Agricultural and Food Chemistry, 68(38), 10281-10286
Journal of Agricultural and Food Chemistry 68 (2020) 38
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The Strecker degradation of phenylalanine has been studied in a phenolic compound/phenylalanine wine model system. Six phenolic compounds (3,4-dihydroxybenzoic acid, gallic acid, caffeic acid, ferulic acid, catechin, and epicatechin) were compared in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00d5bb14745b6c86e6b5ad967ca93a3e
https://research.wur.nl/en/publications/impact-of-phenolic-compounds-in-strecker-aldehyde-formation-in-wi
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5
Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds
Autor: Carien Coetzee, A.C. Silva Ferreira, W. J. Du Toit, Jeanne Brand, Guy Emerton, Daniel Jacobson
Publikováno v: Australian Journal of Grape and Wine Research. 21:179-188
Background and Aims Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensorial interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::80deb8f5f49ac59228ba3160749ab1a0
https://doi.org/10.1111/ajgw.12133
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6
Chemiomics: network reconstruction and kinetics of Port Wine aging
Autor: Daniel Jacobson, A.C. Silva Ferreira, Ana Rita Monforte
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Network reconstruction (NR) has proven to be useful in the detection and visualization of relationships among the compounds present in a Port wine aging data set. This view of the data provides a considerable amount of information with which to under
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ce009d4bd3fffc068b3c38851ecfea4
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7
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese
Autor: F. Xavier Malcata, A.C. Silva-Ferreira, Freni K. Tavaria, Tânia G. Tavares
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The contributions of the coagulant Cynara cardunculus and of the microflora of raw milk to the volatile-free fatty acid profile of Serra da Estrela cheese were evaluated. The experimental design included both a model system and, dual cheeses. The stu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7562e5d36ee4b4877c1d6cd6a778323
https://doi.org/10.1016/j.idairyj.2005.08.004
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9
Key odorants of the typical aroma of Sherry vinegar
Autor: Callejón Fernández, Raquel María, Morales Gómez, María Lourdes, Troncoso González, Ana María, A.C. Silva Ferreira
Publikováno v: idUS: Depósito de Investigación de la Universidad de Sevilla
Universidad de Sevilla (US)
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
A representative Sherry vinegar was analysed by gas chromatography-olfactometry (GC-O). Two GC-O techniques were used targeting compounds with impact on the perceived quality of Sherry vinegar, i.e. detection frequency and aroma extract dilution anal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::28309fca5d39280bfd51429c142e3dec
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10
Akademický článek
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