Nunes FM - Search Results

1

Development and validation of a multiple headspace solid-phase microextraction method for accurate and precise analysis of the aroma of Tawny and White Port wines.

Milheiro J, Filipe-Ribeiro L, Cosme F, Nunes FM. Milheiro J, et al. Among authors: nunes fm. Food Chem. 2023 Sep 30;421:136154. doi: 10.1016/j.foodchem.2023.136154. Epub 2023 Apr 14. Food Chem. 2023. PMID: 37087993 Free article.

2

Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization.

Guise R, Filipe-Ribeiro L, Nascimento D, Bessa O, Nunes FM, Cosme F. Guise R, et al. Among authors: nunes fm. Food Chem. 2014 Aug 1;156:250-7. doi: 10.1016/j.foodchem.2014.01.081. Epub 2014 Feb 5. Food Chem. 2014. PMID: 24629965

3

Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties.

Ribeiro T, Fernandes C, Nunes FM, Filipe-Ribeiro L, Cosme F. Ribeiro T, et al. Among authors: nunes fm. Food Chem. 2014 Sep 15;159:47-54. doi: 10.1016/j.foodchem.2014.02.149. Epub 2014 Mar 12. Food Chem. 2014. PMID: 24767025

4

Origin of the pinking phenomenon of white wines.

Andrea-Silva J, Cosme F, Ribeiro LF, Moreira AS, Malheiro AC, Coimbra MA, Domingues MR, Nunes FM. Andrea-Silva J, et al. Among authors: nunes fm. J Agric Food Chem. 2014 Jun 18;62(24):5651-9. doi: 10.1021/jf500825h. Epub 2014 Jun 6. J Agric Food Chem. 2014. PMID: 24857316

5

Volatile components of vine leaves from two Portuguese grape varieties (Vitis vinifera L.), Touriga Nacional and Tinta Roriz, analysed by solid-phase microextraction.

Fernandes B, Correia AC, Cosme F, Nunes FM, Jordão AM. Fernandes B, et al. Among authors: nunes fm. Nat Prod Res. 2015;29(1):37-45. doi: 10.1080/14786419.2014.957697. Epub 2014 Sep 16. Nat Prod Res. 2015. PMID: 25226431

6

A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines.

Milheiro J, Filipe-Ribeiro L, Cosme F, Nunes FM. Milheiro J, et al. Among authors: nunes fm. J Chromatogr B Analyt Technol Biomed Life Sci. 2017 Jan 15;1041-1042:183-190. doi: 10.1016/j.jchromb.2016.10.036. Epub 2016 Oct 27. J Chromatogr B Analyt Technol Biomed Life Sci. 2017. PMID: 27852533

7

Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction.

Moreira AS, Nunes FM, Simões C, Maciel E, Domingues P, Domingues MR, Coimbra MA. Moreira AS, et al. Among authors: nunes fm. Food Chem. 2017 Jul 15;227:422-431. doi: 10.1016/j.foodchem.2017.01.107. Epub 2017 Jan 23. Food Chem. 2017. PMID: 28274453

8

Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality.

Filipe-Ribeiro L, Milheiro J, Matos CC, Cosme F, Nunes FM. Filipe-Ribeiro L, et al. Among authors: nunes fm. Food Chem. 2017 Aug 15;229:242-251. doi: 10.1016/j.foodchem.2017.02.066. Epub 2017 Feb 15. Food Chem. 2017. PMID: 28372170

9

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.

Nunes P, Muxagata S, Correia AC, Nunes FM, Cosme F, Jordão AM. Nunes P, et al. Among authors: nunes fm. J Sci Food Agric. 2017 Nov;97(14):4847-4856. doi: 10.1002/jsfa.8355. Epub 2017 May 16. J Sci Food Agric. 2017. PMID: 28382620

10

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.

Filipe-Ribeiro L, Milheiro J, Matos CC, Cosme F, Nunes FM. Filipe-Ribeiro L, et al. Among authors: nunes fm. Data Brief. 2017 Apr 8;12:188-202. doi: 10.1016/j.dib.2017.03.055. eCollection 2017 Jun. Data Brief. 2017. PMID: 28443298 Free PMC article.

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