Use of immunological methods in the study of the wine proteins

Autor: Monteiro, S., Pereira, M.A.P., Mesquita, P.R., Tanganho, M.C., Loureiro, V.B., Teixeira, A., Ferreira, R.B.

Monteiro et al. (1999) produced antibodies against the total proteins and against individual polypeptides from a Portuguese wine. In the present work this antibodies were used to detect the presence of identical or similar proteins in distinct wines

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1716::3e22e94bc29176b0e655306d72ca3d3a
https://hdl.handle.net/10400.11/1909

Wine instability. III. The influence of pH

Autor: Mesquita, P.R., Monteiro, S., Pereira, M.A.P., Loureiro, V.B., Teixeira, A., Ferreira, R.B.

In the present work the influence of pH in wine stability was investigated.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1716::fe3c51f14401f8295fbd19e490b52528
https://hdl.handle.net/10400.11/1907

Characteristics of the wine proteins

Autor: Pereira, M.A.P., Mesquita, P.R., Monteiro, S., Loureiro, V.B., Teixeira, A., Ferreira, R.B.

With the purpose of studying the proteins present in wines and the reason why they precipitate, during storage, causing a haze which renders these beverages of low commercial value, experiments are under way to determine the structural factors respon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1716::8f9157789f431f820d885fc9d5c581bd
https://hdl.handle.net/10400.11/1911

Study of wine proteins by immunological methods. II -Evidence for structural similarity amongst the major wine proteins and structural dissimilarity with Chitinase and Thaumatin

Autor: Pereira, M.A.P., Monteiro, S., Loureiro, V.B., Teixeira, A.R., Ferreira, R.B.

Publikováno v: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP

Proceedings of a conference held in Mragowo Poland, from the 18th to 20th may, 1998, under the title "Structure and Functionality of Food Products". Submitted by Maria Eduarda Pereira Rodrigues (erodrigues@ipcb.pt) on 2013-06-19T16:28:40Z No. of bits

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e3c237b42f9e5a9a911bb452f07cc1f5

Aplicação de técnicas imunológicas no estudo das proteínas de castas e vinhos do Dão

Autor: Pereira, M.A.P., Monteiro, S., Loureiro, V.B., Teixeira, A.R., Ferreira, R.B.

Aplicação de técnicas imunológicas no estudo das proteínas de castas e vinhos do Dão

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1716::7a9221a2d9d39eb816e9a795cfc2d5c0
https://hdl.handle.net/10400.11/1912