Sara Canas
AuthID: R-00F-WF8
1
TITLE: Gallic acid, sinapic acid and catechin as potential chemical markers of Vitis graft success Full Text
AUTHORS: Maria Assuncao; Jorge Pinheiro; Sara Cruz; Joao Brazao; Jorge Queiroz ; Jose Eduardo E Eiras Dias; Sara Canas;
PUBLISHED: 2019, SOURCE: SCIENTIA HORTICULTURAE, VOLUME: 246
AUTHORS: Maria Assuncao; Jorge Pinheiro; Sara Cruz; Joao Brazao; Jorge Queiroz ; Jose Eduardo E Eiras Dias; Sara Canas;
PUBLISHED: 2019, SOURCE: SCIENTIA HORTICULTURAE, VOLUME: 246
2
TITLE: Graft compatibility of Vitis spp.: the role of phenolic acids and flavanols Full Text
AUTHORS: Maria Assuncao; Sara Canas; Sara Cruz; Joao Brazdo; Geni C Zanol; Eiras Dias, JE;
PUBLISHED: 2016, SOURCE: SCIENTIA HORTICULTURAE, VOLUME: 207
AUTHORS: Maria Assuncao; Sara Canas; Sara Cruz; Joao Brazdo; Geni C Zanol; Eiras Dias, JE;
PUBLISHED: 2016, SOURCE: SCIENTIA HORTICULTURAE, VOLUME: 207
INDEXED IN: 
WOS
WOS3
TITLE: Phenolic Compounds Involved in Grafting Incompatibility of Vitis spp: Development and Validation of an Analytical Method for their Quantification. Phenolic Compounds Quantification in Vitis Grafting Tissues Full Text
AUTHORS: Sara Canas; Maria Assuncao; Joao Brazao; Geni Zanol; Jose Eduardo Eiras Dias;
PUBLISHED: 2015, SOURCE: PHYTOCHEMICAL ANALYSIS, VOLUME: 26, ISSUE: 1
AUTHORS: Sara Canas; Maria Assuncao; Joao Brazao; Geni Zanol; Jose Eduardo Eiras Dias;
PUBLISHED: 2015, SOURCE: PHYTOCHEMICAL ANALYSIS, VOLUME: 26, ISSUE: 1
4
TITLE: Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies Full Text
AUTHORS: Sara Canas; Ilda Caldeira; Pedro Belchior, AP;
PUBLISHED: 2013, SOURCE: FOOD CHEMISTRY, VOLUME: 138, ISSUE: 4
AUTHORS: Sara Canas; Ilda Caldeira; Pedro Belchior, AP;
PUBLISHED: 2013, SOURCE: FOOD CHEMISTRY, VOLUME: 138, ISSUE: 4
5
TITLE: HPLC method for the quantification of phenolic acids, phenolic aldehydes, coumarins and furanic derivatives in different kinds of toasted wood used for the ageing of brandies Full Text
AUTHORS: Sara Canas; Antonio Pedro Belchior; Maria Isabel Spranger; Raul Bruno de Sousa ;
PUBLISHED: 2011, SOURCE: ANALYTICAL METHODS, VOLUME: 3, ISSUE: 1
AUTHORS: Sara Canas; Antonio Pedro Belchior; Maria Isabel Spranger; Raul Bruno de Sousa ;
PUBLISHED: 2011, SOURCE: ANALYTICAL METHODS, VOLUME: 3, ISSUE: 1
6
TITLE: Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels Full Text
AUTHORS: Ilda Caldeira; Ofelia Anjos ; Vera Portal; Belchior, AP; Sara Canas;
PUBLISHED: 2010, SOURCE: 6th Symposium on In Vino Analytica Scientia in ANALYTICA CHIMICA ACTA, VOLUME: 660, ISSUE: 1-2
AUTHORS: Ilda Caldeira; Ofelia Anjos ; Vera Portal; Belchior, AP; Sara Canas;
PUBLISHED: 2010, SOURCE: 6th Symposium on In Vino Analytica Scientia in ANALYTICA CHIMICA ACTA, VOLUME: 660, ISSUE: 1-2
7
TITLE: Antioxidant activity and phenolic content of Portuguese wine aged brandies Full Text
AUTHORS: Sara Canas; Vera Casanova; Pedro P Belchior;
PUBLISHED: 2008, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 21, ISSUE: 8
AUTHORS: Sara Canas; Vera Casanova; Pedro P Belchior;
PUBLISHED: 2008, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 21, ISSUE: 8
