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Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit.
Food Chem. 2020 Dec 15;333:127450. doi: 10.1016/j.foodchem.2020.127450. Epub 2020 Jul 4.
Food Chem. 2020.
PMID: 32663749
Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies.
Canas S, Caldeira I, Belchior AP.
Canas S, et al. Among authors: belchior ap.
Food Chem. 2013 Jun 15;138(4):2460-7. doi: 10.1016/j.foodchem.2012.12.018. Epub 2012 Dec 27.
Food Chem. 2013.
PMID: 23497909
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Kinetics of odorant compounds in wine brandies aged in different systems.
Caldeira I, Santos R, Ricardo-da-Silva JM, Anjos O, Mira H, Belchior AP, Canas S.
Caldeira I, et al. Among authors: belchior ap.
Food Chem. 2016 Nov 15;211:937-46. doi: 10.1016/j.foodchem.2016.05.129. Epub 2016 May 24.
Food Chem. 2016.
PMID: 27283715
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Low molecular weight organic compounds of chestnut wood (Castanea sativa L.) and corresponding aged brandies.
Canas S, Leandro MC, Spranger MI, Belchior AP.
Canas S, et al. Among authors: belchior ap.
J Agric Food Chem. 1999 Dec;47(12):5023-30. doi: 10.1021/jf9900480.
J Agric Food Chem. 1999.
PMID: 10606567
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Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.
Caldeira I, Anjos O, Portal V, Belchior AP, Canas S.
Caldeira I, et al. Among authors: belchior ap.
Anal Chim Acta. 2010 Feb 15;660(1-2):43-52. doi: 10.1016/j.aca.2009.10.059. Epub 2009 Nov 3.
Anal Chim Acta. 2010.
PMID: 20103142
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Prevalence and risk factors for bovine tuberculosis in Minas Gerais State, Brazil.
Belchior AP, Lopes LB, Gonçalves VS, Leite RC.
Belchior AP, et al.
Trop Anim Health Prod. 2016 Feb;48(2):373-8. doi: 10.1007/s11250-015-0961-x. Epub 2015 Nov 19.
Trop Anim Health Prod. 2016.
PMID: 26584941
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