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michael c. Santos
(1 results)?
Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition.
Food Res Int. 2019 Feb;116:223-231. doi: 10.1016/j.foodres.2018.08.018. Epub 2018 Aug 6.
Food Res Int. 2019.
PMID: 30716940
Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks.
Nunes C, Santos MC, Saraiva JA, Rocha SM, Coimbra MA.
Nunes C, et al. Among authors: santos mc.
Adv Food Nutr Res. 2017;82:205-235. doi: 10.1016/bs.afnr.2017.01.003. Epub 2017 Feb 14.
Adv Food Nutr Res. 2017.
PMID: 28427533
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High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.
Santos MC, Nunes C, Rocha MA, Rodrigues A, Rocha SM, Saraiva JA, Coimbra MA.
Santos MC, et al.
Food Chem. 2015 Dec 1;188:406-14. doi: 10.1016/j.foodchem.2015.05.002. Epub 2015 May 2.
Food Chem. 2015.
PMID: 26041211
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Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine.
Santos MC, Nunes C, Cappelle J, Gonçalves FJ, Rodrigues A, Saraiva JA, Coimbra MA.
Santos MC, et al.
Food Chem. 2013 Dec 1;141(3):2558-66. doi: 10.1016/j.foodchem.2013.05.022. Epub 2013 May 18.
Food Chem. 2013.
PMID: 23870995
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Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts.
Machado JC Jr, Nicola PDM, Viegas O, Santos MC, Faria MA, Ferreira IMPLVO.
Machado JC Jr, et al. Among authors: santos mc.
Foods. 2023 Mar 14;12(6):1237. doi: 10.3390/foods12061237.
Foods. 2023.
PMID: 36981163
Free PMC article.
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