António Manuel Santos Tomás Jordão


AuthID: R-000-KH3

Confirmed Publications: 49



11
TITLE: Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
AUTHORS: Costa, M; Fontes, L; Correia, AC ; Miljic, U; Jordao, AM ;
PUBLISHED: 2020, SOURCE: OENO ONE, VOLUME: 54, ISSUE: 4
INDEXED IN: Scopus WOS
12
13
TITLE: Acacia, cherry and oak wood chips used for a short aging period of rose wines: effects on general phenolic parameters, volatile composition and sensory profile
AUTHORS: Santos, F; Correia, AC ; Ortega Heras, M; Garcia Lomillo, J; Gonzalez SanJose, ML; Jordao, AM ; Ricardo da Silva, JM;
PUBLISHED: 2019, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 99, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef: 18
IN MY: ORCID
14
TITLE: Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine  Full Text
AUTHORS: Nunes, P; Muxagata, S; Correia, AC; Nunes, FM; Cosme, F; Jordao, AM ;
PUBLISHED: 2017, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 97, ISSUE: 14
INDEXED IN: Scopus WOS CrossRef: 20
IN MY: ORCID
15
TITLE: Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile
AUTHORS: Tavares, M; Jordão, AM ; Ricardo Da Silva, JM;
PUBLISHED: 2017, SOURCE: Oeno One, VOLUME: 51, ISSUE: 3
INDEXED IN: Scopus
16
TITLE: Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile
AUTHORS: Tavares, M; Jordao, AM ; Ricardo da Silva, JM;
PUBLISHED: 2017, SOURCE: OENO ONE, VOLUME: 51, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 22
IN MY: ORCID
17
TITLE: INFLUENCE OF DIFFERENT WOOD CHIPS SPECIES (OAK, ACACIA AND CHERRY) USED IN A SHORT PERIOD OF AGING ON THE QUALITY OF 'ENCRUZADO' WHITE WINES
AUTHORS: Delia, L; Jordao, AM ; Ricardo da Silva, JM;
PUBLISHED: 2017, SOURCE: MITTEILUNGEN KLOSTERNEUBURG, VOLUME: 67, ISSUE: 2
INDEXED IN: Scopus WOS
18
TITLE: Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology
AUTHORS: Antonio M Jordao ; Virginia Lozano; Ana. C Correia ; Miriam Ortega Heras; Maria L Gonzalez SanJose;
PUBLISHED: 2016, SOURCE: 39th World Congress of Vine and Wine in 39TH WORLD CONGRESS OF VINE AND WINE, VOLUME: 7
INDEXED IN: WOS
19
TITLE: Effect of the addition of different types of oenological commercial tannins on phenolic and sensorial red wine characteristics evolution
AUTHORS: Jordao, AM ; Muxagata, S; Fontes, L; Correia, AC; Nunes, FM; Cosme, F;
PUBLISHED: 2016, SOURCE: 39th World Congress of Vine and Wine in 39TH WORLD CONGRESS OF VINE AND WINE, VOLUME: 7
INDEXED IN: WOS CrossRef: 1 Handle
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