Maria João Pires de Bastos Cabrita


AuthID: R-000-BXJ

Confirmed Publications: 72



61
TITLE: VOLATILE COMPOUNDS FROM OAK, CHERRY, CHESTNUT AND ACACIA CHIPS: INFLUENCE OF TOASTING LEVEL
AUTHORS: Nuno Martins; Raquel Garcia ; Marco Comes Da Silva ; Maria Joao Cabrita ;
PUBLISHED: 2012, SOURCE: CIENCIA E TECNICA VITIVINICOLA, VOLUME: 27, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
62
TITLE: Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: American vs. French Oaks
AUTHORS: Cabrita, MJ ; Barrocas Dias, CB ; Costa Freitas, AMC;
PUBLISHED: 2011, SOURCE: SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 32, ISSUE: 2
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
63
64
TITLE: Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods  Full Text
AUTHORS: Costa Freitas, AM; Vaz Freire, LT; Cabrita, MJ ; D.R D Gomes da Silva;
PUBLISHED: 2011, SOURCE: Grasas y Aceites, VOLUME: 62, ISSUE: 4
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
65
TITLE: THE IMPACT OF MALOLACTIC FERMENTATION ON THE VOLATILE COMPOSITION OF THE TRINCADEIRA WINE VARIETY  Full Text
AUTHORS: Pietra Torres, MP; Cabrita, MJ ; Gomes Da Silva, MDRG ; Palma, V; Costa Freitas, AMC;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD BIOCHEMISTRY, VOLUME: 35, ISSUE: 3
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
66
TITLE: AROMA COMPOUNDS PREVISION USING ARTIFICIAL NEURAL NETWORKS: INFLUENCE OF NEWLY INDIGENOUS SACCHAROMYCES SPP. IN WHITE WINE PRODUCED WITH VITIS VINIFERA CV SIRIA
AUTHORS: Caldeira, AT ; Martins, MR ; Cabrita, MJ ; Ambrosio, C; Arteiro, JM; Neves, J ; Vicente, H ;
PUBLISHED: 2010, SOURCE: 6th International Conference on Simulation and Modelling in the Food and Bio-Industry in 6TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY (FOODSIM 2010)
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
67
TITLE: Impact of malolactic fermentation on low molecular weight phenolic compounds  Full Text
AUTHORS: Cabrita, MJ ; Torres, M; Palma, V; Alves, E; Patao, R; Costa M C Freitas ;
PUBLISHED: 2008, SOURCE: TALANTA, VOLUME: 74, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
68
TITLE: Aroma compounds in varietal wines from Alentejo, Portugal  Full Text
AUTHORS: Maria Joao Cabrita ; Costa Freitas, AMC ; Olga Laureano ; Daniela Borsa; Rocco Di Stefano;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 20, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
69
TITLE: Use of solid-supported liquid-liquid extraction in the analysis of polyphenols in wine  Full Text
AUTHORS: Frederico Nave; Maria Joao Cabrita ; Cristina Teixeira da Costa;
PUBLISHED: 2007, SOURCE: JOURNAL OF CHROMATOGRAPHY A, VOLUME: 1169, ISSUE: 1-2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
70
TITLE: Glycosidic aroma compounds of some Portuguese grape cultivars  Full Text
AUTHORS: Cabrita, MJ ; Freitas, AMC ; Laureano, O ; Di Stefano, R;
PUBLISHED: 2006, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 86, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
Page 7 of 8. Total results: 72.

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