Výsledky vyhledávání - "António Manuel Jordão"

Akademický článek

Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions

Autor: Elisa Costa, Fernanda Cosme, António Manuel Jordão, Arlete Mendes-Faia

Publikováno v: OENO One, Vol 48, Iss 1, Pp 51-62 (2014)

Aims: The purpose of this work was to evaluate the general phenolic composition and the anthocyanin profile of 24 grape varieties from two Portuguese wine regions as well as their antioxidant activity in the different grape berry fractions (skins, pu

Externí odkaz: https://doaj.org/article/38b837911cb74b8eb211932be1d980f9

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Akademický článek

Phenolic Compounds in Fruit Beverages

Autor: António Manuel Jordão

Publikováno v: Beverages, Vol 4, Iss 2, p 35 (2018)

In this current special issue, different aspects related to phenolic compounds in fruit beveragesare presented.[...]

Externí odkaz: https://doaj.org/article/d700deb955944a2fa7dd329d3e3d221c

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Akademický článek

Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant activity of a red wine from Baga grapes

Autor: Fernando Jorge Gonçalves, António Manuel Jordão

Publikováno v: OENO One, Vol 43, Iss 2, Pp 111-120 (2009)

Aims: Evaluate the impact of different commercial fining agents (egg albumin, bentonite, gelatine, potassium caseinate and isinglass) and their concentration on proanthocyanidin fraction content (monomeric, oligomeric and polymeric) and antioxidant a

Externí odkaz: https://doaj.org/article/2fa56ceb3a254118ad0a0de45c34434d

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Akademický článek

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

Autor: G. de Coninck, António Manuel Jordão, Jorge Manuel Ricardo-da-Silva, Olga Laureano

Publikováno v: OENO One, Vol 40, Iss 1, Pp 25-34 (2006)

A red wine was matured in contact with 4 g/L of oak wood chips from Portuguese (Quercus pyrenaica Willd.), French (Quercus petraea L.) and a mixture (50:50) of this two oak wood species, during 13 weeks, in order to evaluate the effects of these diff

Externí odkaz: https://doaj.org/article/dca54944b8ba461891b1a6d1adb202e5

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