Luis Filipe da Mota Ribeiro
AuthID: R-000-9EK
11
TITLE: Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization Full Text
AUTHORS: Guise, R; Filipe Ribeiro, L; Nascimento, D; Gessa, O; Nunes, FM ; Cosme, F ;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 156
AUTHORS: Guise, R; Filipe Ribeiro, L; Nascimento, D; Gessa, O; Nunes, FM ; Cosme, F ;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 156
12
TITLE: Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties Full Text
AUTHORS: Ribeiro, T; Fernandes, C; Nunes, FM ; Filipe Ribeiro, L; Cosme, F ;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 159
AUTHORS: Ribeiro, T; Fernandes, C; Nunes, FM ; Filipe Ribeiro, L; Cosme, F ;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 159
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TITLE: Origin of the Pinking Phenomenon of White Wines Full Text
AUTHORS: Jenny Andrea Silva; Fernanda Cosme ; Luis Filipe Ribeiro; Ana S P Moreira; Aureliano C Malheiro; Manuel A Coimbra; Rosario R M Domingues; Fernando M Nunes ;
PUBLISHED: 2014, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 62, ISSUE: 24
AUTHORS: Jenny Andrea Silva; Fernanda Cosme ; Luis Filipe Ribeiro; Ana S P Moreira; Aureliano C Malheiro; Manuel A Coimbra; Rosario R M Domingues; Fernando M Nunes ;
PUBLISHED: 2014, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 62, ISSUE: 24
14
TITLE: Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics Full Text
AUTHORS: Cosme, F ; Capao, I; Filipe Ribeiro, L; Bennett, RN; Mendes Faia, A ;
PUBLISHED: 2012, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 46, ISSUE: 2
AUTHORS: Cosme, F ; Capao, I; Filipe Ribeiro, L; Bennett, RN; Mendes Faia, A ;
PUBLISHED: 2012, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 46, ISSUE: 2
