José Maria Marques Oliveira


AuthID: R-000-8QH

Confirmed Publications: 60



11
TITLE: Production of blueberry wine and volatile characterization of young and bottle-aging beverages
AUTHORS: Mendes Ferreira, A; Coelho, E; Barbosa, C; Oliveira, JM ; Mendes Faia, A;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE & NUTRITION, VOLUME: 7, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID | CIÊNCIAVITAE
12
TITLE: Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention
AUTHORS: Coelho, E; Domingues, L ; Teixeira, JA ; Oliveira, JM ; Tavares, T;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 116
INDEXED IN: Scopus WOS CrossRef: 18 Handle
IN MY: ORCID | CIÊNCIAVITAE
13
TITLE: Volatile Composition and Sensory Properties of Mead
AUTHORS: Pereira, AP; Mendes Ferreira, A; Dias, LG ; Oliveira, JM ; Estevinho, LM ; Mendes Faia, A;
PUBLISHED: 2019, SOURCE: MICROORGANISMS, VOLUME: 7, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 21
IN MY: ORCID | CIÊNCIAVITAE
14
TITLE: Volatile fingerprinting differentiates diverse-aged craft beers
AUTHORS: Coelho, E; Magalhaes, J; Pereira, FB; Macieira, F; Domingues, L ; Oliveira, JM ;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 108
INDEXED IN: Scopus WOS CrossRef: 17
IN MY: ORCID | CIÊNCIAVITAE
15
TITLE: Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages
AUTHORS: Machado, E; Mussatto, SI; Teixeira, J ; Vilanova, M; Oliveira, J ;
PUBLISHED: 2018, SOURCE: BEVERAGES, VOLUME: 4, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 27
IN MY: ORCID | CIÊNCIAVITAE
16
17
TITLE: Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of AlbarinoWines
AUTHORS: Vilanova, M; Genisheva, Z; Tubio, M; Alvarez, K; Lissarrague, JR; Oliveira, JM ;
PUBLISHED: 2017, SOURCE: MOLECULES, VOLUME: 22, ISSUE: 9
INDEXED IN: Scopus WOS CrossRef: 6
IN MY: ORCID | CIÊNCIAVITAE
18
TITLE: Influence of fining agents on the sensorial characteristics and volatile composition of mead. Influence of fining agents on the sensorial characteristics and volatile composition of mead
AUTHORS: Pascoal, A; Oliveira, JM ; Pereira, AP; Feas, X; Anjos, O; Estevinho, LM ;
PUBLISHED: 2017, SOURCE: JOURNAL OF THE INSTITUTE OF BREWING, VOLUME: 123, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 13 Handle
IN MY: ORCID | CIÊNCIAVITAE
19
TITLE: Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
AUTHORS: Coelho, E; Genisheva, Z; Oliveira, JM ; Teixeira, JA ; Domingues, L ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 54, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef: 28 Handle
IN MY: ORCID | CIÊNCIAVITAE
20
TITLE: Anti-biofim and Antibacterial Effect of Essential Oils and Their Major Compounds
AUTHORS: Alessandra Farias Millezi; Roberta Hilsdorf Piccoli; Jose Maria Oliveira ; Maria Olivia Pereira ;
PUBLISHED: 2016, SOURCE: JOURNAL OF ESSENTIAL OIL BEARING PLANTS, VOLUME: 19, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
Page 2 of 6. Total results: 60.

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