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Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability.
Food Chem. 2021 Oct 30;360:129996. doi: 10.1016/j.foodchem.2021.129996. Epub 2021 May 1.
Food Chem. 2021.
PMID: 34010762
An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD.
Milheiro J, Vilamarim R, Filipe-Ribeiro L, Cosme F, Nunes FM.
Milheiro J, et al. Among authors: vilamarim r.
Food Chem. 2021 Jul 15;350:129268. doi: 10.1016/j.foodchem.2021.129268. Epub 2021 Feb 9.
Food Chem. 2021.
PMID: 33621816
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Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers.
Arenas I, Ribeiro M, Filipe-Ribeiro L, Vilamarim R, Costa E, Siopa J, Cosme F, Nunes FM.
Arenas I, et al. Among authors: vilamarim r.
Foods. 2021 Mar 12;10(3):608. doi: 10.3390/foods10030608.
Foods. 2021.
PMID: 33809375
Free PMC article.
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