1. 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches. Issue 9 (15th May 2019) Authors: Milheiro, Juliana; Filipe-Ribeiro, Luís; Vilela, Alice; Cosme, Fernanda; Nunes, Fernando M. Journal: Critical reviews in food science and nutrition Issue: Volume 59:Issue 9(2019) Page Start: 1367 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation. (15th February 2019) Authors: Milheiro, Juliana; Ferreira, Leonor C.; Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M. Journal: Food chemistry Issue: Volume 274(2019) Page Start: 110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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. (15th July 2021) Authors: Milheiro, Juliana; Vilamarim, Rafael; Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M. Journal: Food chemistry Issue: Volume 350(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Authentication of Douro DO monovarietal red wines based on anthocyanin profile: Comparison of partial least squares – discriminant analysis, decision trees and artificial neural networks. (July 2021) Authors: Cosme, Fernanda; Milheiro, Juliana; Pires, Joana; Guerra-Gomes, Fernanda Isabel; Filipe-Ribeiro, Luís; Nunes, Fernando M. Journal: Food control Issue: Volume 125(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers?. (November 2019) Authors: Filipe-Ribeiro, Luís; Milheiro, Juliana; Ferreira, Leonor C.; Correia, Elisete; Cosme, Fernanda; Nunes, Fernando M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 115(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging. (2021) Editors: Cosme, Fernanda; M. Nunes, Fernando; Filipe-Ribeiro, Luís Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability. (30th October 2021) Authors: Filipe-Ribeiro, Luís; Milheiro, Juliana; Guise, Raquel; Vilamarim, Rafael; Fraga, Joana B.; Martins-Gomes, Carlos; Nunes, Fernando M.; Cosme, Fernanda Journal: Food chemistry Issue: Volume 360(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality. (April 2021) Authors: Cosme, Fernanda; Inês, António; Silva, Davide; Filipe-Ribeiro, Luís; Abrunhosa, Luís; Nunes, Fernando M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Is pinking susceptibility index a good predictor of white wines pinking phenomena?. (30th August 2022) Authors: Gonçalves, Ana Carolina; Minute, Fabrizio; Giotto, Federico; Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M. Journal: Food chemistry Issue: Volume 386(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour. (March 2020) Authors: Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M. Journal: Food research international Issue: Volume 129(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗