Sara Maria de Almeida Lopes Canas
AuthID: R-00H-24P
21
TITLE: Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey
AUTHORS: Anjos, O; Canas, S; Goncalves, JC; Caldeira, I;
PUBLISHED: 2020, SOURCE: BEVERAGES, VOLUME: 6, ISSUE: 2
AUTHORS: Anjos, O; Canas, S; Goncalves, JC; Caldeira, I;
PUBLISHED: 2020, SOURCE: BEVERAGES, VOLUME: 6, ISSUE: 2
22
TITLE: Phenolic compounds involved in pine wilt disease: HPLC-based method development and validation for their quantification
AUTHORS: Canas, S; Trindade, CS; Sun, BS; Naves, P;
PUBLISHED: 2020, SOURCE: JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY, VOLUME: 30, ISSUE: 2
AUTHORS: Canas, S; Trindade, CS; Sun, BS; Naves, P;
PUBLISHED: 2020, SOURCE: JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY, VOLUME: 30, ISSUE: 2
23
TITLE: Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study
AUTHORS: Nocera, A; Ricardo da Silva, JM; Canas, S;
PUBLISHED: 2020, SOURCE: OENO ONE, VOLUME: 54, ISSUE: 3
AUTHORS: Nocera, A; Ricardo da Silva, JM; Canas, S;
PUBLISHED: 2020, SOURCE: OENO ONE, VOLUME: 54, ISSUE: 3
24
TITLE: Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation
AUTHORS: Canas, S; Danalache, F; Anjos, O; Fernandes, TA; Caldeira, I; Santos, N; Fargeton, L; Boissier, B; Catarino, S;
PUBLISHED: 2020, SOURCE: MOLECULES, VOLUME: 25, ISSUE: 22
AUTHORS: Canas, S; Danalache, F; Anjos, O; Fernandes, TA; Caldeira, I; Santos, N; Fargeton, L; Boissier, B; Catarino, S;
PUBLISHED: 2020, SOURCE: MOLECULES, VOLUME: 25, ISSUE: 22
25
TITLE: Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?
AUTHORS: Canas, S; Anjos, O; Caldeira, I; Belchior, AP;
PUBLISHED: 2019, SOURCE: FOOD CONTROL, VOLUME: 95
AUTHORS: Canas, S; Anjos, O; Caldeira, I; Belchior, AP;
PUBLISHED: 2019, SOURCE: FOOD CONTROL, VOLUME: 95
26
TITLE: Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology
AUTHORS: Canas, S; Caldeira, I; Anjos, O; Belchior, AP;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 111
AUTHORS: Canas, S; Caldeira, I; Anjos, O; Belchior, AP;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 111
27
TITLE: Phenolic composition and related properties of aged wine spirits: Influence of barrel characteristics. a review
AUTHORS: Canas, S;
PUBLISHED: 2017, SOURCE: Beverages, VOLUME: 3, ISSUE: 4
AUTHORS: Canas, S;
PUBLISHED: 2017, SOURCE: Beverages, VOLUME: 3, ISSUE: 4
28
TITLE: Kinetics of odorant compounds in wine brandies aged in different systems
AUTHORS: Caldeira, I; Santos, R; Ricardo da Silva, JM; Anjos, O; Mira, H; Belchior, AP; Canas, S;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 211
AUTHORS: Caldeira, I; Santos, R; Ricardo da Silva, JM; Anjos, O; Mira, H; Belchior, AP; Canas, S;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 211
29
TITLE: Graft compatibility of Vitis spp.: the role of phenolic acids and flavanols Full Text
AUTHORS: Assunção, M; Canas, S; Cruz, S; Brazão, J; Zanol, GC; Eiras Dias, JE;
PUBLISHED: 2016, SOURCE: Scientia Horticulturae, VOLUME: 207
AUTHORS: Assunção, M; Canas, S; Cruz, S; Brazão, J; Zanol, GC; Eiras Dias, JE;
PUBLISHED: 2016, SOURCE: Scientia Horticulturae, VOLUME: 207
30
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
AUTHORS: Canas, S; Caldeira, I; Anjos, O; Lino, J; Soares, A; Belchior, AP;
PUBLISHED: 2016, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 51, ISSUE: 12
AUTHORS: Canas, S; Caldeira, I; Anjos, O; Lino, J; Soares, A; Belchior, AP;
PUBLISHED: 2016, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 51, ISSUE: 12
