ProfileOfResearchers

TITLE: Influence of acetaldehyde, pH, and temperature on transformation of procyanidins in model wine solutions
AUTHORS: Dallas, C; Hipolito Reis, P; Ricardo da Silva, JM ; Laureano, O ;
PUBLISHED: 2003, SOURCE: AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, VOLUME: 54, ISSUE: 2

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TITLE: Products formed in model wine solutions involving anthocyanins, procyanidin B-2, and acetaldehyde Full Text
AUTHORS: Dallas, C; Ricardo da Silva, JM ; Laureano, O ;
PUBLISHED: 1996, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 44, ISSUE: 8

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TITLE: Interactions of oligomeric procyanidins in model wine solutions containing malvidin-3-glucoside and acetaldehyde
AUTHORS: Dallas, C; Ricardo da Silva, JM ; Laureano, O ;
PUBLISHED: 1996, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 70, ISSUE: 4

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Scopus

WOS

TITLE: DEGRADATION OF OLIGOMERIC PROCYANIDINS DURING THE MATURATION OF A RED WINE
AUTHORS: DALLAS, C; RICARDODASILVA, JM; LAUREANO, O ;
PUBLISHED: 1995, SOURCE: 17th International Conference on Polyphenols in POLYPHENOLS 94, VOLUME: 69

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TITLE: EFFECT OF SO2 ON THE EXTRACTION OF INDIVIDUAL ANTHOCYANINS AND COLORED MATTER OF 3 PORTUGUESE GRAPE VARIETIES DURING WINEMAKING
AUTHORS: DALLAS, C; LAUREANO, O ;
PUBLISHED: 1994, SOURCE: VITIS, VOLUME: 33, ISSUE: 1

INDEXED IN:

WOS

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