33 results on '"Correia, Ana C."'
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2. Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines
3. Influence of grapevine age on general physicochemical and phenolic parameters of Rabigato (Vitis vinifera L.) white variety: Results from three vintages
4. Identification of Novel Molecular Subgroups in Esophageal Adenocarcinoma to Predict Response to Neo-Adjuvant Therapies
5. Development of mAb-based polyglutamine-dependent and polyglutamine length-independent huntingtin quantification assays with cross-site validation
6. Impact of Cross-Flow and Membrane Plate Filtrations under Winery-Scale Conditions on Phenolic Composition, Chromatic Characteristics and Sensory Profile of Different Red Wines
7. Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics
8. Novel In Vivo Mouse Cryoablation Model to Explore Unique Therapeutic Approaches for Premalignant Columnar Lesions
9. Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
10. Detection of circulating BMP5 as a risk factor for Barrett’s esophagus
11. The polyphasic re-identification of a Brazilian Aspergillus section Terrei collection led to the discovery of two new species
12. Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile
13. Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
14. Effect of Drying Temperature on the Physical-chemical and Sensorial Properties of Eggplant (Solanum melongena L.)
15. Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
16. Usefulness of zebrafish larvae to evaluate drug-induced functional and morphological renal tubular alterations
17. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine
18. Influence of harvest date on volatile and sensory profile of vine leaves infusions from two Portuguese red grape varieties
19. Impact of different wood chip species (oak, acacia and cherry) on evolution of individual anthocyanins, chromatic characteristics and antioxidant capacity in model wine solutions
20. Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses
21. Comparison of newly developed anti-bone morphogenetic protein 4 llama-derived antibodies with commercially available BMP4 inhibitors
22. Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology
23. Effect of the addition of different types of oenological commercial tannins on phenolic and sensorial red wine characteristics evolution
24. Flavonoid galetin 3,6-dimethyl ether attenuates guinea pig ileum contraction through K + channel activation and decrease in cytosolic calcium concentration
25. Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson
26. Wine tartrate stabilization by different levels of cation exchange resin treatments: impact on chemical composition, phenolic profile and organoleptic properties of red wines
27. Volatile components of vine leaves from two Portuguese grape varieties (Vitis viniferaL.), Touriga Nacional and Tinta Roriz, analysed by solid-phase microextraction
28. Antioxidant capacity, radical scavenger activity, lipid oxidation protection analysis and antimicrobial activity of red grape extracts from different varieties cultivated in Portugal
29. Relaxant effect of Ent-7α-hydroxytrachyloban-18-oic acid, a trachylobane diterpene from Xylopia langsdorfiana A. St-Hil. & Tul., on tracheal smooth muscle
30. Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking
31. Intramolecular Butenolide Allene Photocycloadditions and Ensuing Retro-Ene Reactions of Some Photoadducts
32. Properties of Regional Portuguese Apple Cultivars Produced in Conventional and Organic Modes
33. Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin)
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