Author/Creator: Canas, Sara - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Canas, Sara

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
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2. Development of blueberry liquor: influence of distillate, sweetener and fruit quantity. (1st September 2017)

Authors:: Caldeira, Ilda; Lopes, Daniel; Delgado, Teresa; Canas, Sara; Anjos, Ofélia
Journal:: Journal of the science of food and agriculture
Issue:: Volume 98:Number 3(2018)
Page Start:: 1088
Record Type:: Journal Article
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3. Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit. (15th December 2020)

Authors:: Granja-Soares, J.; Roque, Rita; Cabrita, M.J.; Anjos, Ofélia; Belchior, A.P.; Caldeira, Ilda; Canas, Sara
Journal:: Food chemistry
Issue:: Volume 333(2020)
Page Start:
Record Type:: Journal Article
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4. FT-Raman methodology applied to identify different ageing stages of wine spirits. (December 2020)

Authors:: Anjos, Ofélia; Caldeira, Ilda; Pedro, Soraia Inês; Canas, Sara
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 134(2020)
Page Start:
Record Type:: Journal Article
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5. Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry. (15th July 2022)

Authors:: Fernandes, Tiago A.; Antunes, Alexandra M.M.; Caldeira, Ilda; Anjos, Ofélia; de Freitas, Victor; Fargeton, Laurent; Boissier, Benjamin; Catarino, Sofia; Canas, Sara
Journal:: Food chemistry
Issue:: Volume 382(2022)
Page Start:
Record Type:: Journal Article
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6. 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
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7. Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves. (15th January 2022)

Authors:: Canas, Sara; Anjos, Ofélia; Caldeira, Ilda; Fernandes, Tiago A.; Santos, Nádia; Lourenço, Sílvia; Granja-Soares, Joana; Fargeton, Laurent; Boissier, Benjamin; Catarino, Sofia
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 154(2022)
Page Start:
Record Type:: Journal Article
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8. Phenolic Compounds Involved in Grafting Incompatibility of Vitis spp: Development and Validation of an Analytical Method for their Quantification. Issue 1 (29th May 2014)

Authors:: Canas, Sara; Assunção, Maria; Brazão, João; Zanol, Geni; Eiras‐Dias, José Eduardo
Journal:: Phytochemical analysis
Issue:: Volume 26:Issue 1(2015:Jan.)
Page Start:: 1
Record Type:: Journal Article
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9. 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
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10. Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves. (7th October 2016)

Authors:: Canas, Sara; Caldeira, Ilda; Anjos, Ofélia; Lino, João; Soares, Amélia; Pedro Belchior, António
Journal:: International journal of food science & technology
Issue:: Volume 51:Number 12(2016)
Page Start:: 2537
Record Type:: Journal Article
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