Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Vanda Pereira"'
Publikováno v:
Sensors, Vol 22, Iss 23, p 9377 (2022)
This work describes a 3D-printed optofluidic fiber sensor to measure refractive index in real time, combining a microfluidic system with an optical fiber extrinsic Fabry–Perot interferometer. The microfluidic chip platform was developed for this pu
Externí odkaz:
https://doaj.org/article/6fc2a8708211430c892d41f0a69d36af
Publikováno v:
Sensors, Vol 22, Iss 15, p 5498 (2022)
An inline optical fiber sensor is proposed to monitor in real time the evaporation process of ethanol–water binary mixtures. The sensor presents two interferometers, a cladding modal interferometer (CMI) and a Mach–Zehnder interferometer (MZI). T
Externí odkaz:
https://doaj.org/article/2e902651dc544628989059a551d32f75
Publikováno v:
AIMS Agriculture and Food, Vol 3, Iss 3, Pp 172-180 (2018)
Madeira is a fortified wine, well renowned worldwide. It is during the aging process that its characteristic bouquet is developed, through the formation of specific aromas. Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is frequently pointed out as
Externí odkaz:
https://doaj.org/article/e304da84f9b647fcb18b2c2558408830
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2018 (2018)
Sotolon (4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one) is a powerful odorant usually pointed out as being responsible not only for the characteristic curry notes of the finest fortified wines but also for the off-flavour notes in prematurely oxidize
Externí odkaz:
https://doaj.org/article/8b8de0293768463c8fce3d9fa6875dbb
Publikováno v:
Biomolecules, Vol 9, Iss 11, p 720 (2019)
Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW
Externí odkaz:
https://doaj.org/article/cfa3df36e6024570a4a45af926205bb1
Publikováno v:
Molecules, Vol 18, Iss 3, Pp 2997-3017 (2013)
Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months. Overheating conditions, 1 month
Externí odkaz:
https://doaj.org/article/83321ab8d1b945ab9dca27af34f2c951
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira wines from two commonly used grape varieties (one red and the other white)
Externí odkaz:
https://doaj.org/article/ddcab0541ad54accb611d40113a2d4d4
Publikováno v:
Discussões e Estudos sobre Gestão Educacional-Volume II ISBN: 9786525812090
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f35bb57299cae3a55f436a3f96716f00
https://doi.org/10.22533/at.ed.0902322033
https://doi.org/10.22533/at.ed.0902322033
Autor:
Andreia Miranda, Vanda Pereira, Humberto Jardim, Manuel Malfeito-Ferreira, José Carlos Marques
Publikováno v:
Processes
Volume 11
Issue 2
Pages: 482
Volume 11
Issue 2
Pages: 482
Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d45440ce42e67fc99b1c4249968a0245
Autor:
Vanda Pereira, João M. Leça, Ana I. Freitas, Ana C. Pereira, Marisela Pontes, Francisco Albuquerque, José C. Marques
Publikováno v:
Processes; Volume 10; Issue 5; Pages: 1019
Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92cb65bb916ed7e9cfed5fbeec31ec6b