Cabral M - Search Results

1

Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution.

Reis SF, Coelho E, Evtuguin DV, Coimbra MA, Lopes P, Cabral M, Mateus N, Freitas V. Reis SF, et al. Among authors: cabral m. J Agric Food Chem. 2020 Nov 20. doi: 10.1021/acs.jafc.0c02738. Online ahead of print. J Agric Food Chem. 2020. PMID: 33215920

2

Antioxidant and biological properties of bioactive phenolic compounds from Quercus suber L.

Fernandes A, Fernandes I, Cruz L, Mateus N, Cabral M, de Freitas V. Fernandes A, et al. Among authors: cabral m. J Agric Food Chem. 2009 Dec 9;57(23):11154-60. doi: 10.1021/jf902093m. J Agric Food Chem. 2009. PMID: 19888728

3

Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins).

Azevedo J, Fernandes A, Oliveira J, Brás NF, Reis S, Lopes P, Roseira I, Cabral M, Mateus N, de Freitas V. Azevedo J, et al. Among authors: cabral m. J Agric Food Chem. 2017 Oct 4;65(39):8714-8726. doi: 10.1021/acs.jafc.7b02845. Epub 2017 Sep 25. J Agric Food Chem. 2017. PMID: 28859473

4

Sensory attributes and volatile composition of a dry white wine under different packing configurations.

Moreira N, Lopes P, Ferreira H, Cabral M, Guedes de Pinho P. Moreira N, et al. Among authors: cabral m. J Food Sci Technol. 2018 Jan;55(1):424-430. doi: 10.1007/s13197-017-2910-3. Epub 2017 Nov 1. J Food Sci Technol. 2018. PMID: 29358836 Free PMC article.

5

Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and ¹H NMR metabolomics approach.

Pinto J, Oliveira AS, Azevedo J, De Freitas V, Lopes P, Roseira I, Cabral M, Guedes de Pinho P. Pinto J, et al. Among authors: cabral m. Food Chem. 2018 Aug 15;257:120-127. doi: 10.1016/j.foodchem.2018.02.156. Epub 2018 Mar 2. Food Chem. 2018. PMID: 29622187

6

Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and ¹H NMR metabolomic approaches.

Pinto J, Oliveira AS, Lopes P, Roseira I, Cabral M, Bastos ML, Guedes de Pinho P. Pinto J, et al. Among authors: cabral m. Food Chem. 2019 Jan 15;271:639-649. doi: 10.1016/j.foodchem.2018.07.222. Epub 2018 Aug 1. Food Chem. 2019. PMID: 30236727

7

Variation in the Phenolic Composition of Cork Stoppers from Different Geographical Origins.

Reis SF, Teixeira T, Pinto J, Oliveira V, Lopes P, Cabral M, Mateus N, Guedes de Pinho P, Pereira H, de Freitas V. Reis SF, et al. Among authors: cabral m. J Agric Food Chem. 2020 Dec 16;68(50):14970-14977. doi: 10.1021/acs.jafc.0c00586. Epub 2020 Dec 4. J Agric Food Chem. 2020. PMID: 33274939

8

Volatile profile of cork as a tool for classification of natural cork stoppers.

Furtado I, Oliveira AS, Amaro F, Lopes P, Cabral M, Bastos ML, Guedes de Pinho P, Pinto J. Furtado I, et al. Among authors: cabral m. Talanta. 2021 Feb 1;223(Pt 1):121698. doi: 10.1016/j.talanta.2020.121698. Epub 2020 Sep 24. Talanta. 2021. PMID: 33303150

9

The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging.

Furtado I, Lopes P, Oliveira AS, Amaro F, Bastos ML, Cabral M, Guedes de Pinho P, Pinto J. Furtado I, et al. Among authors: cabral m. Foods. 2021 Sep 2;10(9):2070. doi: 10.3390/foods10092070. Foods. 2021. PMID: 34574180 Free PMC article. Review.

10

Cross Contamination of 2,4,6-Trichloroanisole in Cork Stoppers.

Monteiro S, Bundaleski N, Malheiro A, Cabral M, Teodoro OMND. Monteiro S, et al. Among authors: cabral m. J Agric Food Chem. 2022 Jun 8;70(22):6747-6754. doi: 10.1021/acs.jafc.2c02493. Epub 2022 May 25. J Agric Food Chem. 2022. PMID: 35612600

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