Mickael da Costa Santos
AuthID: R-001-ST1
1
TITLE: Evaluation of the potential of high pressure technology as an enological practice for red wines Full Text
AUTHORS: Mickael C Santos; Claudia Nunes; Michael Jourdes; Pierre Louis Teissedre; Ana Rodrigues; Osvaldo Amado; Jorge A Saraiva; Manuel A Coimbra;
PUBLISHED: 2016, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 33
AUTHORS: Mickael C Santos; Claudia Nunes; Michael Jourdes; Pierre Louis Teissedre; Ana Rodrigues; Osvaldo Amado; Jorge A Saraiva; Manuel A Coimbra;
PUBLISHED: 2016, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 33
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TITLE: High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage Full Text
AUTHORS: Mickael C Santos; Claudia Nunes; Angelica A M Rocha; Ana Rodrigues; Silvia M Rocha; Jorge A Saraiva; Manuel A Coimbra;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 188
AUTHORS: Mickael C Santos; Claudia Nunes; Angelica A M Rocha; Ana Rodrigues; Silvia M Rocha; Jorge A Saraiva; Manuel A Coimbra;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 188
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TITLE: Use of High Hydrostatic Pressure to Increase the Content of Xanthohumol in Beer Wort Full Text
AUTHORS: Mickael C Santos; Angelo C Salvador; Fernando M Domingues; Jose M Cruz; Jorge A Saraiva ;
PUBLISHED: 2013, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 6, ISSUE: 9
AUTHORS: Mickael C Santos; Angelo C Salvador; Fernando M Domingues; Jose M Cruz; Jorge A Saraiva ;
PUBLISHED: 2013, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 6, ISSUE: 9
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TITLE: Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine Full Text
AUTHORS: Mickael C Santos; Claudia Nunes ; Joao Cappelle; Fernando J Goncalves ; Ana Rodrigues; Jorge A Saraiva ; Manuel A Coimbra ;
PUBLISHED: 2013, SOURCE: FOOD CHEMISTRY, VOLUME: 141, ISSUE: 3
AUTHORS: Mickael C Santos; Claudia Nunes ; Joao Cappelle; Fernando J Goncalves ; Ana Rodrigues; Jorge A Saraiva ; Manuel A Coimbra ;
PUBLISHED: 2013, SOURCE: FOOD CHEMISTRY, VOLUME: 141, ISSUE: 3
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TITLE: Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Mail lard reaction acceleration Full Text
AUTHORS: Mickael C Santos; Claudia Nunes ; Angelica A M Rocha; Ana Rodrigues; Silvia M Rocha ; Jorge A Saraiva ; Manuel A Coimbra ;
PUBLISHED: 2013, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 20
AUTHORS: Mickael C Santos; Claudia Nunes ; Angelica A M Rocha; Ana Rodrigues; Silvia M Rocha ; Jorge A Saraiva ; Manuel A Coimbra ;
PUBLISHED: 2013, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 20
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TITLE: Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations Full Text
AUTHORS: Mickael C Santos; Claudia Nunes ; Jorge A Saraiva ; Manuel A Coimbra ;
PUBLISHED: 2012, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 234, ISSUE: 1
AUTHORS: Mickael C Santos; Claudia Nunes ; Jorge A Saraiva ; Manuel A Coimbra ;
PUBLISHED: 2012, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 234, ISSUE: 1
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TITLE: Effect of the ionic liquid [bmim]Cl and high pressure on the activity of cellulase Full Text
AUTHORS: Angelo C Salvador; Mickael da C. Santos; Jorge A Saraiva ;
PUBLISHED: 2010, SOURCE: GREEN CHEMISTRY, VOLUME: 12, ISSUE: 4
AUTHORS: Angelo C Salvador; Mickael da C. Santos; Jorge A Saraiva ;
PUBLISHED: 2010, SOURCE: GREEN CHEMISTRY, VOLUME: 12, ISSUE: 4
