publicações selecionadas
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artigo de revista
- White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—an overview. 2020
- Tratamento do vinho com resinas de troca iónica: Impacto no pH.. TecnoAlimentar. 2019
- Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties. Food Chemistry. 2014
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artigo de conferência
- Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile 2018
- Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. 2018
- Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics 2018
- Ion exchange resins for tartarestabilization: impacto on Rose wine quality 2018
- Resinas de troca iónica para estabilização tartárica: Impacto na qualidade de vinho Rosé 2018
- Tartaric stabilization of Rosé wine by ion exchange resins: impact on phenolic and sensory profile 2018
- Tartrate stabilisation of Rosé wine using ion exchange resins 2018
- Tartrate stabilization of rosé wine using ion exchange resins: impact on wine sensory characteristics 2018
- Impact of ion exchange resin treatment on red wine sensory profile, phenolic and mineral composition 2017
- Impact of ion exchange resins comparing to oenological additives on wine quality 2017
- White wine tartrate stability: comparative study of ion exchange resins versus oenological additives 2016
- Avaliação do efeito da aplicação de manoproteínas comerciais no incremento da qualidade de vinhos brancos 2014
- Influence of structural features of mannoproteins in white wine protein stabilization 2014
- Estabilização proteica de vinhos brancos por adição de manoproteínas e impacto na qualidade 2013
- Effect of different fining agents and additives in white wine protein stability 2012
- Potential of mannoproteins for white wine stabilization: effect on physicochemical and sensory characteristics 2012
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teses
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documento