Hasil Pencarian - Fernanda Cosme

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  1. 1
    Allergenic Proteins in Foods and Beverages

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

    Diterbitkan 2013-01-01
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  2. 2
    Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview

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

    Diterbitkan 2021-12-01
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  3. 3
    Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance

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

    Diterbitkan 2016-11-01
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  4. 4
    The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality

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

    Diterbitkan 2022-03-01
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  5. 5
    Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics

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

    Diterbitkan 2020-11-01
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  6. 6
    Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

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

    Diterbitkan 2022-05-01
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  7. 7
    Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry

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

    Diterbitkan 2018-03-01
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  8. 8
    Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

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

    Diterbitkan 2018-03-01
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  9. 9
    Microbial and Commercial Enzymes Applied in the Beverage Production Process

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

    Diterbitkan 2023-04-01
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  10. 10
    Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

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

    Diterbitkan 2017-08-01
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  11. 11
    From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

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

    Diterbitkan 2015-11-01
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  12. 12
    Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries

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

    Diterbitkan 2024-04-01
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  13. 13
    Winemaking: Advanced Technology and Flavor Research

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

    Diterbitkan 2024-06-01
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  14. 14
    Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures

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

    Diterbitkan 2018-04-01
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  15. 15
    Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions

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

    Diterbitkan 2014-01-01
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  16. 16
    Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process

    Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process oleh Luís Filipe-Ribeiro, Susete Rodrigues, Fernando M. Nunes, Fernanda Cosme

    Diterbitkan 2021-08-01
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  17. 17
    Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid

    Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid oleh Fernanda Cosme, Rui Oliveira, Luís Filipe-Ribeiro, Fernando M. Nunes

    Diterbitkan 2024-08-01
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  18. 18
    Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics

    Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics oleh Asençao Braga, Fernanda Cosme, Jorge Manuel Ricardo-da-Silva, Olga Laureano

    Diterbitkan 2007-12-01
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  19. 19
    Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines

    Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines oleh Fernanda Cosme, Luís Filipe-Ribeiro, Ana Coixão, Mário Bezerra, Fernando M. Nunes

    Diterbitkan 2024-06-01
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  20. 20
    White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview

    White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview oleh Fernanda Cosme, Conceição Fernandes, Tânia Ribeiro, Luís Filipe-Ribeiro, Fernando M. Nunes

    Diterbitkan 2020-03-01
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