檢索結果 - Fernanda Cosme

Allergenic Proteins in Foods and Beverages 由 Fernanda Cosme, Ana Barros

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Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview 由 Fernanda Cosme, Alice Vilela

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Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance 由 Alice Vilela, Fernanda Cosme

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The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality 由 António M. Jordão, Fernanda Cosme

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Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics 由 Alice Vilela, Fernanda Cosme, António Inês

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Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance 由 Teresa Pinto, Alice Vilela, Fernanda Cosme

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Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry 由 Alice Vilela, Fernanda Cosme, Teresa Pinto

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Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View 由 Fernanda Cosme, Teresa Pinto, Alice Vilela

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Microbial and Commercial Enzymes Applied in the Beverage Production Process 由 Fernanda Cosme, António Inês, Alice Vilela

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Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves 由 Fernanda Cosme, Teresa Pinto, Alice Vilela

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From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine 由 António M. Jordão, Alice Vilela, Fernanda Cosme

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Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries 由 Mário Bezerra, Fernanda Cosme, Fernando M. Nunes

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Analysis of Quality and Sensory Characteristics of Functional Fermented Products 由 Fernanda Cosme, Luís Patarata, Fernando M. Nunes

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Winemaking: Advanced Technology and Flavor Research 由 Fernanda Cosme, Fernando M. Nunes, Luís Filipe-Ribeiro

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Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures 由 Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M. Nunes

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Spectroscopic Techniques Application for Wine and Wine Byproduct Authentication 由 Teresa Pinto, Fernanda Cosme, Elisete Correia, Alice Vilela

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Shotgun Proteomics: A Powerful Tool for Investigating the Chemical Complexity of Biscuit Melanoidins 由 João Siopa, Miguel Ribeiro, Fernanda Cosme, Fernando M. Nunes

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Enzymatic Reduction of Sugar Content in Sucrose-Rich Fruit Products 由 Tiago Durães, Miguel Azevedo, Fernanda Cosme, Fernando M. Nunes

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Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions 由 Elisa Costa, Fernanda Cosme, António Manuel Jordão, Arlete Mendes-Faia

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Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review 由 Alice Vilela, Berta Gonçalves, Carla Gonçalves, Fernanda Cosme, Teresa Pinto

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