未登录

P

Paulo Lopes

Universidade do Porto

H指数:19

被引数:1,191

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions

IF9.8

2022-01-015

PRE

Volatile profile of cork as a tool for classification of natural cork stoppers

IF6.1

2021-02-018

PREAI

Variation in the Phenolic Composition of Cork Stoppers from Different Geographical Origins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-12-0411

PREAI

Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-11-2011

PREAI

Recovery of added value compounds from cork industry by-products

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2019-11-0123

PREAI

Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and 1H NMR metabolomic approaches

IF9.8

2019-01-0130

PREAI

Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and 1H NMR metabolomics approach

IF9.8

2018-08-0135

PREAI

Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2017-09-2515

PREAI

Industrial valorization of Quercus cerris bark: Pilot scale fractionation

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2016-12-0121

PREAI

Influence of packaging and aging on the red wine volatile composition and sensory attributes

FOOD PACKAGING AND SHELF LIFE

IF10.6

2016-06-0121

PREAI

HS-SPME/GC-MS methodologies for the analysis of volatile compounds in cork material

软木材料中挥发性化合物的hs-spme/gc-ms分析方法

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-01-2825

PREAI

Influence of cork defects in the oxygen ingress through wine stoppers: Insights with X-ray tomography

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-11-0119

PREAI

Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2014-08-2242

PREAI

Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2009-11-11150

PRE

Ethylidene-bridged flavan-3-ols in red wine and correlation with wine age

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2007-06-3087

PREAI

Main routes of oxygen ingress through different closures into wine bottles

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2007-06-0287

PRE

Anthocyanone A:: A quinone methide derivative resulting from malvidin 3-O-glucoside degradation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2007-03-0662

PREAI

Analysis of ethylidene-bridged flavan-3-ols in wine

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2007-01-1968

PREAI

Impact of storage position on oxygen ingress through different closures into wine bottles

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2006-08-08101

PRE

Determination of L-ascorbic acid in wines by direct injection liquid chromatography using a polymeric column

ANALYTICA CHIMICA ACTA

IF6

2006-01-0131

PRE