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Maria Fernanda Gil Cosme Martins

AuthID: R-000-BDN

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Confirmed Publications: 13

1

TITLE: ANTHOCYANIN PROFILE AND ANTIOXIDANT ACTIVITY FROM 24 GRAPE VARIETIES CULTIVATED IN TWO PORTUGUESE WINE REGIONS
AUTHORS: Elisa Costa; Fernanda Cosme ; Antonio M Jordao ; Arlete Mendes Faia ;
PUBLISHED: 2014, SOURCE: JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, VOLUME: 48, ISSUE: 1

INDEXED IN:

WOS

2

TITLE: Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization Full Text
AUTHORS: Guise, R; Filipe Ribeiro, L; Nascimento, D; Gessa, O; Nunes, FM ; Cosme, F ;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 156

INDEXED IN:

Scopus

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3

TITLE: Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties Full Text
AUTHORS: Ribeiro, T; Fernandes, C; Nunes, FM ; Filipe Ribeiro, L; Cosme, F ;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 159

INDEXED IN:

Scopus

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4

TITLE: Origin of the Pinking Phenomenon of White Wines Full Text
AUTHORS: Jenny Andrea Silva; Fernanda Cosme ; Luis Filipe Ribeiro; Ana S P Moreira; Aureliano C Malheiro; Manuel A Coimbra; Rosario R M Domingues; Fernando M Nunes ;
PUBLISHED: 2014, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 62, ISSUE: 24

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Scopus

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5

TITLE: Allergenic Proteins in Foods and Beverages Full Text
AUTHORS: Ana Barros ; Fernanda Cosme ;
PUBLISHED: 2013, SOURCE: FOOD TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 51, ISSUE: 2

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Scopus

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6

TITLE: General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins. Characterisation of Portuguese red wines Full Text
AUTHORS: Rosa Cristino; Elisa Costa; Fernanda Cosme ; Antonio M Jordao ;
PUBLISHED: 2013, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 93, ISSUE: 10

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7

TITLE: Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics Full Text
AUTHORS: Cosme, F ; Capao, I; Filipe Ribeiro, L; Bennett, RN; Mendes Faia, A ;
PUBLISHED: 2012, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 46, ISSUE: 2

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Scopus

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8

TITLE: Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production Full Text
AUTHORS: Mendes Ferreira, A ; Cosme, F ; Barbosa, C; Falco, V ; Ines, A ; Mendes Faia, A ;
PUBLISHED: 2010, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 144, ISSUE: 1

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Scopus

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9

TITLE: Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining
AUTHORS: Fernanda Cosme ; Jorge M Ricardo da Silva ; Olga Laureano ;
PUBLISHED: 2009, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 60, ISSUE: 1

INDEXED IN:

Scopus

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10

TITLE: Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines Full Text
AUTHORS: Cosme, F ; Ricardo Da Silva, JM ; Laureano, O ;
PUBLISHED: 2009, SOURCE: FOOD CHEMISTRY, VOLUME: 112, ISSUE: 1

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Scopus

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