Encontrados 4 documentos, a visualizar página 1 de 1
Evaluation of beer deterioration by gas chromatography–mass spectrometry/multiv...
Rodrigues, João A.; Barros, António S.; Carvalho, Beatriz; Brandão, Tiago; Gil, Ana M.; Ferreira, António C. SilvaBeer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant changes during storage. This paper describes a novel non-targeted methodology for monitoring the chemical changes occurring in a lager beer exposed to accelerated aging (induced by thermal treatment: 18 days at 45 ◦C), using gas chromatography–mass spectrometry in tandem with multivariate analysis (...
Phenolic compounds in wine: primary substrates for oxidation
Oliveira, Carla Maria; Silva, Artur M. S.; Barros, António S.; Silva Ferreira, António César
Wine oxidation profile accessed by voltammetric, antioxidant scavenging and GC-...
Oliveira, Carla Maria; Silva, Artur M. S.; Barros, António S.; Silva Ferreira, António César
Characterization of Plum Procyanidins by Thiolytic Depolymerization
Nunes, Cláudia; Guyot, Sylvain; Marnet, Nathalie; Barros, António S.; Saraiva, Jorge A.; Renard, Catherine M. G. C.; Coimbra, Manuel A.The phenolic compounds of ?Green Gage? (GG) plums (Prunus domestica L.), ?Rainha Cla?udia Verde?, from a ?protected designation of origin? (PDO), in Portugal, were quantified in both flesh and skin tissues of plums collected in two different orchards (GG-V and GG-C). Analyzes of phenolic compounds were also performed on another GG European plum obtained in France (GG-F) and two other French plums, ?Mirabelle? (...
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