1. Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?. (January 2019) Authors: Canas, Sara; Anjos, Ofélia; Caldeira, Ilda; Belchior, A. Pedro Journal: Food control Issue: Volume 95(2019) Page Start: 77 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Kinetics of odorant compounds in wine brandies aged in different systems. (15th November 2016) Authors: Caldeira, Ilda; Santos, Rui; Ricardo-da-Silva, Jorge M.; Anjos, Ofélia; Mira, Helena; Belchior, A. Pedro; Canas, Sara Journal: Food chemistry Issue: Volume 211(2016) Page Start: 937 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology. (August 2019) Authors: Canas, Sara; Caldeira, Ilda; Anjos, Ofélia; Belchior, A. Pedro Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 111(2019) Page Start: 260 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗