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Maria João Pires de Bastos Cabrita

AuthID: R-000-BXJ

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Confirmed Publications: 18

11

TITLE: Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods Full Text
AUTHORS: Vaz Freire, LTV; Cabrita, MJ ; Gomes da Silva, MDRG ; Costa Freitas, AMC ;
PUBLISHED: 2011, SOURCE: GRASAS Y ACEITES, VOLUME: 62, ISSUE: 4

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12

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

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13

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

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14

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

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15

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

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16

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

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17

TITLE: Relationship between biogenic amines and free amino acid contents of wines and musts from Alentejo (Portugal) Full Text
AUTHORS: Herbert, P; Cabrita, MJ ; Ratola, N ; Laureano, O ; Alves, A ;
PUBLISHED: 2006, SOURCE: JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES, VOLUME: 41, ISSUE: 7

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18

TITLE: Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage Full Text
AUTHORS: Herbert, P; Cabrita, MJ ; Ratola, N ; Laureano, O ; Alves, A ;
PUBLISHED: 2005, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 66, ISSUE: 3

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