Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Arlete Mendes‐Faia"'
Publikováno v:
Foods, Vol 9, Iss 9, p 1231 (2020)
The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as
Externí odkaz:
https://doaj.org/article/9f92f6b10f534988b0be4247efdd2b7b
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
Autor:
Luis M. M. Ferreira, Ana Mendes-Ferreira, Clícia M. J. Benevides, Diana Melo, Anabela S. G. Costa, Arlete Mendes-Faia, Maria Beatriz P. P. Oliveira
Publikováno v:
Foods, Vol 8, Iss 11, p 530 (2019)
This study aimed to optimize bean flours fermentation through the use of appropriate technological procedure and, thereby, to obtain a high quality and safe product. In this line, cowpea bean flours with different moisture conditions (10, 20 and 30%)
Externí odkaz:
https://doaj.org/article/c7070baf081748f9951f8d195eed0f45
Autor:
Marcos Esteves, Catarina Barbosa, Isabel Vasconcelos, Maria João Tavares, Arlete Mendes-Faia, Nuno Pereira Mira, Ana Mendes-Ferreira
Publikováno v:
Microorganisms, Vol 7, Iss 11, p 478 (2019)
Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present
Externí odkaz:
https://doaj.org/article/b3c77de8d2014eceb39c05a1177c0498
Autor:
Ana Paula Pereira, Ana Mendes-Ferreira, Luís G. Dias, José M. Oliveira, Leticia M. Estevinho, Arlete Mendes-Faia
Publikováno v:
Microorganisms, Vol 7, Iss 10, p 404 (2019)
Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce.
Externí odkaz:
https://doaj.org/article/778f5afe83b74226801dbeb93e50fc53
Publikováno v:
Remote Sensing, Vol 10, Iss 2, p 312 (2018)
The performance of a support vector regression (SVR) model with a Gaussian radial basis kernel to predict anthocyanin concentration, pH index and sugar content in whole grape berries, using spectroscopic measurements obtained in reflectance mode, was
Externí odkaz:
https://doaj.org/article/383f4c5655b7446ca7a1d910dee2d5b1
Autor:
Catarina Barbosa, Patrícia Lage, Marcos Esteves, Lélia Chambel, Arlete Mendes-Faia, Ana Mendes-Ferreira
Publikováno v:
Fermentation, Vol 4, Iss 1, p 8 (2018)
Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been proposed as selected starters due to their contribution for the overall aroma and chemical profiles of wines. In this work, we aimed to evaluate the genetic and phenotypic
Externí odkaz:
https://doaj.org/article/5f545face62a46fb92ed55e48ab97803
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 2, Pp 617-627 (2019)
Food Science & Nutrition, 7(2):617-627
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Science & Nutrition, Vol 7, Iss 2, Pp 617-627 (2019)
Food Science & Nutrition, 7(2):617-627
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data analysis indicated similarity of volatile compounds released when fermentations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c5e637217a59abbeee46402a943c056
http://europepmc.org/articles/PMC6392817
http://europepmc.org/articles/PMC6392817
Publikováno v:
Computers and Electronics in Agriculture. 140:244-254
Two different approaches, PLS regression and neural networks, were compared for monitoring the quality of grapes using sugar content predictions based on hyperspectral imaging. The present work expands the result analysis and updates the state-of-the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c27b567d472954ce64d1f509363bcdb6
https://doi.org/10.1016/j.compag.2017.06.009
https://doi.org/10.1016/j.compag.2017.06.009
Autor:
Ana Mendes-Ferreira, Nuno P. Mira, Arlete Mendes-Faia, Catarina Barbosa, I. Vasconcelos, Maria J. Tavares, Marcos Esteves
Publikováno v:
Microorganisms
Volume 7
Issue 11
Microorganisms, Vol 7, Iss 11, p 478 (2019)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Volume 7
Issue 11
Microorganisms, Vol 7, Iss 11, p 478 (2019)
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdd1da70fe9e0528f0ae76b3e71d29a3
https://ciencia.ucp.pt/en/publications/603c79ec-8682-4d29-be1a-f2073fd60bb8
https://ciencia.ucp.pt/en/publications/603c79ec-8682-4d29-be1a-f2073fd60bb8