Jorge M.ricardo-Da-Silva


AuthID: R-000-7R0

Confirmed Publications: 89



71
72
TITLE: Separation of grape and wine proanthocyanidins according to their degree of polymerization  Full Text
AUTHORS: Sun, BS; Leandro, C; Ricardo da Silva, JM ; Spranger, I;
PUBLISHED: 1998, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 46, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
73
TITLE: Catechin and procyanidin composition of seeds from grape cultivars grown in Ontario  Full Text
AUTHORS: Fuleki, T; Ricardo da Silva, JM ;
PUBLISHED: 1997, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 45, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
74
TITLE: Interactions of oligomeric procyanidins in model wine solutions containing malvidin-3-glucoside and acetaldehyde
AUTHORS: Dallas, C; Ricardo da Silva, JM ; Laureano, O ;
PUBLISHED: 1996, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 70, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
75
TITLE: Products formed in model wine solutions involving anthocyanins, procyanidin B-2, and acetaldehyde  Full Text
AUTHORS: Dallas, C; Ricardo da Silva, JM ; Laureano, O ;
PUBLISHED: 1996, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 44, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
76
TITLE: DEGRADATION OF OLIGOMERIC PROCYANIDINS AND ANTHOCYANINS IN A TINTA-RORIZ RED WINE DURING MATURATION
AUTHORS: Dallas, C; Ricardo da Silva, JM ; Laureano, O ;
PUBLISHED: 1995, SOURCE: VITIS, VOLUME: 34, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
77
TITLE: Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of grenache blanc wines
AUTHORS: Ricardo-da-Silva J.M. ; Cheynier V.; Samsom A.; Bourzeix M.;
PUBLISHED: 1993, SOURCE: American Journal of Enology and Viticulture, VOLUME: 44, ISSUE: 2
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
78
TITLE: EFFECT OF POMACE CONTACT, CARBONIC MACERATION, AND HYPEROXIDATION ON THE PROCYANIDIN COMPOSITION OF GRENACHE-BLANC WINES
AUTHORS: RICARDO DA SILVA, JM ; CHEYNIER, V; SAMSOM, A; BOURZEIX, M;
PUBLISHED: 1993, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 44, ISSUE: 2
INDEXED IN: WOS
IN MY: ResearcherID
79
TITLE: DIMER AND TRIMER PROCYANIDINS IN CARIGNAN AND MOURVEDRE GRAPES AND RED WINES
AUTHORS: RICARDO DA SILVA, JM ; ROSEC, JP; BOURZEIX, M; MOURGUES, J; MOUTOUNET, M;
PUBLISHED: 1992, SOURCE: VITIS, VOLUME: 31, ISSUE: 1
INDEXED IN: WOS
IN MY: ResearcherID
80
TITLE: OLIGOMERIC PROCYANIDINS OF 3 GRAPEVINE VARIETIES AND WINES FROM PORTUGAL
AUTHORS: RICARDO DA SILVA, JM ; BELCHIOR, AP; SPRANGER, MI; BOURZEIX, M;
PUBLISHED: 1992, SOURCE: SCIENCES DES ALIMENTS, VOLUME: 12, ISSUE: 2
INDEXED IN: WOS
IN MY: ResearcherID
Page 8 of 9. Total results: 89.

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