Lopes P - Search Results

1

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: lopes p. Foods. 2021 Sep 2;10(9):2070. doi: 10.3390/foods10092070. Foods. 2021. PMID: 34574180 Free PMC article. Review.

2

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: lopes p. 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

3

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: lopes p. 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.

4

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: lopes p. 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

5

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: lopes p. 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

6

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: lopes p. J Agric Food Chem. 2020 Nov 20. doi: 10.1021/acs.jafc.0c02738. Online ahead of print. J Agric Food Chem. 2020. PMID: 33215920

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: lopes p. 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: lopes p. Talanta. 2021 Feb 1;223(Pt 1):121698. doi: 10.1016/j.talanta.2020.121698. Epub 2020 Sep 24. Talanta. 2021. PMID: 33303150

9

Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins.

Azevedo J, Brandão E, Soares S, Oliveira J, Lopes P, Mateus N, de Freitas V. Azevedo J, et al. Among authors: lopes p. Foods. 2020 Dec 15;9(12):1867. doi: 10.3390/foods9121867. Foods. 2020. PMID: 33333790 Free PMC article.

10

Cork, a Natural Choice to Wine?

Azevedo J, Lopes P, Mateus N, de Freitas V. Azevedo J, et al. Among authors: lopes p. Foods. 2022 Aug 30;11(17):2638. doi: 10.3390/foods11172638. Foods. 2022. PMID: 36076822 Free PMC article. Review.

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