António César da Silva Ferreira


AuthID: R-000-1Z9

Confirmed Publications: 84



11
TITLE: Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation  Full Text
AUTHORS: Monforte, AR; Martins, SIFS; Ferreira, ACS ;
PUBLISHED: 2018, SOURCE: 11th Wartburg Symposium on Flavour Chemistry and Biology in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 66, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 31
IN MY: ORCID | CIÊNCIAVITAE
12
TITLE: Process control in flavour generation : NIR-MVA as a tool to monitor key odorants formation
AUTHORS: A.R. Monforte; S.I.F.S. Martins; António C S Ferreira ;
PUBLISHED: 2017, SOURCE: 15th Weurman Flavour Research Symposium
INDEXED IN: Handle
IN MY: ORCID | CIÊNCIAVITAE
13
TITLE: Quinones as Strecker degradation reagents in wine oxidation processes  Full Text
AUTHORS: Oliveira, CM; Santos, SAO ; Silvestre, AJD ; Barros, AS ; Ferreira, ACS ; Silva, AMS ;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 228
INDEXED IN: Scopus WOS CrossRef: 23 Handle
IN MY: ORCID | CIÊNCIAVITAE
14
TITLE: Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine  Full Text
AUTHORS: Coetzee, C; Van Wyngaard, E; Suklje, K; Ferreira, ACS ; du Toitt, WJ;
PUBLISHED: 2016, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 64, ISSUE: 42
INDEXED IN: WOS CrossRef: 28 Handle
IN MY: ORCID | CIÊNCIAVITAE
15
TITLE: New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking  Full Text
AUTHORS: Ricardo Franco-Duarte; Lan Umek; Inês Mendes; Cristiana C Castro; Nuno Fonseca; Rosa Martins; António C Silva-Ferreira ; Paula Sampaio; Célia Pais; Dorit Schuller;
PUBLISHED: 2016, SOURCE: Food Chemistry, VOLUME: 211
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
16
TITLE: Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines  Full Text
AUTHORS: Oliveira, CM; Santos, SAO ; Silvestre, AJD ; Barros, AS ; Ferreira, ACS ; Silva, AMS ;
PUBLISHED: 2016, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 50
INDEXED IN: Scopus WOS CrossRef: 24 Handle
IN MY: ORCID | CIÊNCIAVITAE
17
TITLE: Studying Haloanisoles Interaction with Olfactory Receptors
AUTHORS: Teixeira, CSS; Ferreira, ACS ; Cerqueira, NMFSA ;
PUBLISHED: 2016, SOURCE: ACS CHEMICAL NEUROSCIENCE, VOLUME: 7, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: CIÊNCIAVITAE
18
TITLE: Unravelling the Olfactory Sense: From the Gene to Odor Perception
AUTHORS: Teixeira, CSS; Cerqueira, NMFSA ; Ferreira, ACS ;
PUBLISHED: 2016, SOURCE: CHEMICAL SENSES, VOLUME: 41, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
19
TITLE: Chemiomics: Network Reconstruction and Kinetics of Port Wine Aging  Full Text
AUTHORS: Ana Rita Monforte; Dan Jacobson; Silva Ferreira, ACS ;
PUBLISHED: 2015, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 63, ISSUE: 9
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
20
TITLE: Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach  Full Text
AUTHORS: Oliveira, CM; Barros, AS ; Ferreira, ACS ; Silva, AMS ;
PUBLISHED: 2015, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 75
INDEXED IN: Scopus WOS CrossRef: 60 Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 2 of 9. Total results: 84.

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