PUBLISHED ARTICLES

Scientific articles:

Tiago A. Fernandes, Alexandra M.M. Antunes, Ilda Caldeira, Ofélia Anjos, Victor de Freitas, Laurent Fargeton L., Benjamin Boissier, Sofia Catarino, Sara Canas (2022).  Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry. Food Chemistry, 382, 132322. 

DOI: https://doi.org/10.1016/j.foodchem.2022.132322

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Ofélia Anjos, Ilda Caldeira, Tiago A. Fernandes, Soraia Inês Pedro, Cláudia Vitória, Sheila Oliveira-Alves, Sofia Catarino, Sara Canas (2022). PLS-R calibration models for wine spirit volatile phenols prediction by Near-Infrared Spectroscopy. Sensors, 22, 286.

DOI: https://doi.org/10.3390/s22010286

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Sheila Oliveira-Alves, Sílvia Lourenço, Ofélia Anjos, Tiago A. Fernandes, Ilda Caldeira, Sofia Catarino, Sara Canas (2022). Influence of the storage in bottle on the antioxidant activities and related chemical characteristics of wine spirits aged with chestnut staves and micro-oxygenation. Molecules, 27, 106.

DOI: https://doi.org/10.3390/molecules27010106

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Sara Canas, Ofélia Anjos, Ilda Caldeira, Tiago A. Fernandes, Nádia Santos, Sílvia Lourenço, Joana Granja-Soares, Laurent Fargeton, Benjamin Boissier, Sofia Catarino (2022).  Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves. LWT, 154, 112658.

DOI: https://doi.org/10.1016/j.lwt.2021.112658

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Caldeira I., Vitória C., Anjos O., Fernandes T.A., Gallardo E., Fargeton L., Boissier B., Catarino S., Canas S. (2021). Wine spirit ageing with chestnut staves under different micro-oxygenation strategies: Effects on the volatile compounds and sensory profile. Applied Sciences, 11, 3991.

DOI: https://doi.org/10.3390/app11093991

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Canas S., Danalache F., Anjos O., Fernandes T.A., Caldeira I., Santos N., Fargeton L., Boissier B., Catarino S. (2020). Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation. Molecules, 25, 5266-5291.

DOIhttps://doi.org/10.3390/molecules25225266

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