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Sara Canas
Sara Canas
Coordinator Researcher, National Institute for Agrarian and Veterinary Research
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Low Molecular Weight Organic Compounds of Chestnut Wood (Castanea sativa L.) and Corresponding Aged Brandies
S Canas, MC Leandro, MI Spranger, AP Belchior
Journal of Agricultural and Food Chemistry 47 (12), 5023-5030, 1999
1191999
Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels
I Caldeira, O Anjos, V Portal, AP Belchior, S Canas
Analytica chimica acta 660 (1-2), 43-52, 2010
1042010
Phenolic composition and related properties of aged wine spirits: Influence of barrel characteristics. A review
S Canas
Beverages 3 (4), 55, 2017
962017
Antioxidant activity and phenolic content of Portuguese wine aged brandies
S Canas, V Casanova, AP Belchior
Journal of Food Composition and Analysis 21 (8), 626-633, 2008
892008
High‐performance liquid chromatography method for analysis of phenolic acids, phenolic aldehydes, and furanic derivatives in brandies. Development and validation
S Canas, AP Belchior, MI Spranger, R Bruno‐de‐Sousa
Journal of Separation Science 26 (6‐7), 496-502, 2003
862003
Influence of botanical species and geographical origin on the content of low molecular weight phenolic compounds of woods used in Portuguese cooperage
S Canas, MC Leandro, MI Spranger, AP Belchior
Walter de Gruyter 54 (3), 255-261, 2000
812000
Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology
S Canas, I Caldeira, O Anjos, AP Belchior
Lwt 111, 260-269, 2019
482019
Graft compatibility of Vitis spp.: the role of phenolic acids and flavanols
M Assunção, S Canas, S Cruz, J Brazão, GC Zanol, JE Eiras-Dias
Scientia Horticulturae 207, 140-145, 2016
482016
Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies
S Canas, I Caldeira, AP Belchior
Food chemistry 138 (4), 2460-2467, 2013
442013
Phenolic Compounds Involved in Grafting Incompatibility of Vitis spp: Development and Validation of an Analytical Method for their Quantification
S Canas, M Assunção, J Brazão, G Zanol, JE Eiras‐Dias
Phytochemical analysis 26 (1), 1-7, 2015
432015
Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves
S Canas, I Caldeira, O Anjos, J Lino, A Soares, A Pedro Belchior
International journal of food science & technology 51 (12), 2537-2545, 2016
392016
Modelisation of Heat Treatment of Portuguese Oak Wood (Quercus pyrenaica L.). Analysis of the Behaviour of Low Molecular Weight Phenolic Compounds.
CDOSCF DE BAIXO
Ciência Tec. Vitiv 15 (2), 75-94, 2000
392000
Kinetics of impregnation/evaporation and release of phenolic compounds from wood to brandy in experimental model
C DE IMPREGNAÇÃO, EET DE
Ciência Téc. Vitiv 17 (1), 1-14, 2002
372002
Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit
J Granja-Soares, R Roque, MJ Cabrita, O Anjos, AP Belchior, I Caldeira, ...
Food Chemistry 333, 127450, 2020
362020
Kinetics of odorant compounds in wine brandies aged in different systems
I Caldeira, R Santos, JM Ricardo-da-Silva, O Anjos, H Mira, AP Belchior, ...
Food Chemistry 211, 937-946, 2016
362016
Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes
S Canas, H Quaresma, AP Belchior, MI Spranger, RB Sousa
Ciência e Técnica Vitivinícola 19, 13-27, 2004
352004
Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing
EDOTTNAS MODIFICAÇÕES, TEQ DAS, MDECE DE CASTANHEIRO, ...
Ciência Tec. Vitiv 22 (1), 5-14.2007, 2007
332007
Development of phenolic compounds encapsulation techniques as a major challenge for food industry and for health and nutrition fields
G Botelho, S Canas, J Lameiras
Nutrient delivery, 535-586, 2017
302017
Effect of ageing system and time on the quality of wine brandy aged at industrial-scale
S Cruz, S Canas, AP Belchior
Cienc. Tec. Vitivinic 27, 83-93, 2012
272012
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
S Canas, AP Belchior, MI Spranger, R Bruno-de-Sousa
Analytical methods 3 (1), 186-191, 2011
252011
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