11
TITLE: Validation and Comparison of Formol and FT-IR Methods for Assimilable Nitrogen in Vine Grapes
AUTHORS: Skoutelas, D; Ricardo da Silva, JM ; Laureano, O ;
PUBLISHED: 2011, SOURCE: SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 32, ISSUE: 2
INDEXED IN: Scopus WOS
12
TITLE: Comparative Study of the Phenolic Composition of Seeds and Skins from Carmenere and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening  Full Text
AUTHORS: Elias Obreque Slier; Alvaro Pena Neira; Remigio Lopez Solis; Fernando Zamora Marin; Jorge M Ricardo da Silva ; Olga Laureano ;
PUBLISHED: 2010, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 58, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef
13
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 WOS
17
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
20
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
Page 2 of 6. Total results: 53.