Olga Laureano


AuthID: R-000-DWN

Confirmed Publications: 42



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TITLE: Interactions between protein fining agents and proanthocyanidins in white wine  Full Text
AUTHORS: Cosme, F ; Ricardo da Silva, JM ; Laureano, O ;
PUBLISHED: 2008, SOURCE: FOOD CHEMISTRY, VOLUME: 106, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
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13
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
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TITLE: Gelatine, casein and potassium caseinate as distinct wine fining agents: Different effects on colour, phenolic compounds and sensory characteristics
AUTHORS: Braga, A; Fernanda Cosme ; Ricardo da Silva, JM ; Olga Laureano ;
PUBLISHED: 2007, SOURCE: JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, VOLUME: 41, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID
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TITLE: Protein fining agents: Characterization and red wine fining assays
AUTHORS: Cosme, F ; Ricardo Da Silva, JM ; Laureano, O ;
PUBLISHED: 2007, SOURCE: ITALIAN JOURNAL OF FOOD SCIENCE, VOLUME: 19, ISSUE: 1
INDEXED IN: Scopus WOS
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17
TITLE: Effect of oak constituents and oxygen on the evolution of malvidin-3-glucoside and (+)-catechin in model wine
AUTHORS: Antonio M Jordao ; Jorge M Ricardo da Silva ; Olga Laureano ;
PUBLISHED: 2006, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 57, ISSUE: 3
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID
18
TITLE: Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips
AUTHORS: De Coninck, G; Jordao, AM ; Ricardo Da Silva, JM ; Laureano, O ;
PUBLISHED: 2006, SOURCE: JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, VOLUME: 40, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID
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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
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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
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
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