Sara Canas
AuthID: R-00F-WF8
21
TITLE: Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology Full Text
AUTHORS: Sara Canas; Ilda Caldeira; Ofelia Anjos; Pedro Belchior, AP;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 111
AUTHORS: Sara Canas; Ilda Caldeira; Ofelia Anjos; Pedro Belchior, AP;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 111
INDEXED IN: 
Scopus 
WOS
Scopus WOS22
TITLE: Development of blueberry liquor: influence of distillate, sweetener and fruit quantity Full Text
AUTHORS: Ilda Caldeira; Daniel Lopes; Teresa Delgado; Sara Canas; Ofelia Anjos;
PUBLISHED: 2018, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 98, ISSUE: 3
AUTHORS: Ilda Caldeira; Daniel Lopes; Teresa Delgado; Sara Canas; Ofelia Anjos;
PUBLISHED: 2018, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 98, ISSUE: 3
INDEXED IN: WOS
WOS23
TITLE: SENSORY IMPACT OF ALTERNATIVE AGEING TECHNOLOGY FOR THE PRODUCTION OF WINE BRANDIES
AUTHORS: Ilda Caldeira; Ofelia Anjos; Pedro Belchior, AP; Sara Canas;
PUBLISHED: 2017, SOURCE: CIENCIA E TECNICA VITIVINICOLA, VOLUME: 32, ISSUE: 1
AUTHORS: Ilda Caldeira; Ofelia Anjos; Pedro Belchior, AP; Sara Canas;
PUBLISHED: 2017, SOURCE: CIENCIA E TECNICA VITIVINICOLA, VOLUME: 32, ISSUE: 1
INDEXED IN: WOS
WOS24
TITLE: Kinetics of odorant compounds in wine brandies aged in different systems Full Text
AUTHORS: Ilda Caldeira; Rui Santos; Jorge M Ricardo da Silva; Ofelia Anjos; Helena Mira; Pedro Belchior, AP; Sara Canas;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 211
AUTHORS: Ilda Caldeira; Rui Santos; Jorge M Ricardo da Silva; Ofelia Anjos; Helena Mira; Pedro Belchior, AP; Sara Canas;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 211
25
TITLE: Graft compatibility of Vitis spp.: the role of phenolic acids and flavanols Full Text
AUTHORS: Maria Assuncao; Sara Canas; Sara Cruz; Joao Brazdo; Geni C Zanol; Eiras Dias, JE;
PUBLISHED: 2016, SOURCE: SCIENTIA HORTICULTURAE, VOLUME: 207
AUTHORS: Maria Assuncao; Sara Canas; Sara Cruz; Joao Brazdo; Geni C Zanol; Eiras Dias, JE;
PUBLISHED: 2016, SOURCE: SCIENTIA HORTICULTURAE, VOLUME: 207
INDEXED IN: WOS
WOS26
TITLE: Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves Full Text
AUTHORS: Sara Canas; Ilda Caldeira; Ofelia Anjos; Joao Lino; Amelia Soares; Antonio Pedro Belchior;
PUBLISHED: 2016, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 51, ISSUE: 12
AUTHORS: Sara Canas; Ilda Caldeira; Ofelia Anjos; Joao Lino; Amelia Soares; Antonio Pedro Belchior;
PUBLISHED: 2016, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 51, ISSUE: 12
INDEXED IN: WOS
WOS27
TITLE: Phenolic Compounds Involved in Grafting Incompatibility of Vitis spp: Development and Validation of an Analytical Method for their Quantification. Phenolic Compounds Quantification in Vitis Grafting Tissues Full Text
AUTHORS: Sara Canas; Maria Assuncao; Joao Brazao; Geni Zanol; Jose Eduardo Eiras Dias;
PUBLISHED: 2015, SOURCE: PHYTOCHEMICAL ANALYSIS, VOLUME: 26, ISSUE: 1
AUTHORS: Sara Canas; Maria Assuncao; Joao Brazao; Geni Zanol; Jose Eduardo Eiras Dias;
PUBLISHED: 2015, SOURCE: PHYTOCHEMICAL ANALYSIS, VOLUME: 26, ISSUE: 1
28
TITLE: Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies Full Text
AUTHORS: Sara Canas; Ilda Caldeira; Pedro Belchior, AP;
PUBLISHED: 2013, SOURCE: FOOD CHEMISTRY, VOLUME: 138, ISSUE: 4
AUTHORS: Sara Canas; Ilda Caldeira; Pedro Belchior, AP;
PUBLISHED: 2013, SOURCE: FOOD CHEMISTRY, VOLUME: 138, ISSUE: 4
29
TITLE: HPLC method for the quantification of phenolic acids, phenolic aldehydes, coumarins and furanic derivatives in different kinds of toasted wood used for the ageing of brandies Full Text
AUTHORS: Sara Canas; Antonio Pedro Belchior; Maria Isabel Spranger; Raul Bruno de Sousa ;
PUBLISHED: 2011, SOURCE: ANALYTICAL METHODS, VOLUME: 3, ISSUE: 1
AUTHORS: Sara Canas; Antonio Pedro Belchior; Maria Isabel Spranger; Raul Bruno de Sousa ;
PUBLISHED: 2011, SOURCE: ANALYTICAL METHODS, VOLUME: 3, ISSUE: 1
30
TITLE: Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels Full Text
AUTHORS: Ilda Caldeira; Ofelia Anjos ; Vera Portal; Belchior, AP; Sara Canas;
PUBLISHED: 2010, SOURCE: 6th Symposium on In Vino Analytica Scientia in ANALYTICA CHIMICA ACTA, VOLUME: 660, ISSUE: 1-2
AUTHORS: Ilda Caldeira; Ofelia Anjos ; Vera Portal; Belchior, AP; Sara Canas;
PUBLISHED: 2010, SOURCE: 6th Symposium on In Vino Analytica Scientia in ANALYTICA CHIMICA ACTA, VOLUME: 660, ISSUE: 1-2
