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DOI: https://doi.org/10.1007/s11947-024-03573-z 

Catarino S., Thanasi V., Morin G., Anjos O., Fernandes T.A., Caldeira I., Fargeton L., Boissier B., Canas S. (2022). Shedding light on metals release from chestnut wood to wine spirit using ICP-MS. Foods, 11, 3617.

DOI: https://doi.org/10.3390/foods11223617 

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

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

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

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

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.

DOI: https://doi.org/10.3390/molecules25225266