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Acetic acid and ethyl acetate in Madeira wines : evolution with ageing and assessment of the odour rejection threshold [Recurso eletrónico] = Ácido acético e acetato de etilo em vinhos Madeira : evolução com o envelhecimento e avaliação do limiar de rejeição olfactiva / Andreia Miranda... [et al.]Set Level: Ciência e técnica vitivinícola, p. 1-11, Vol. 32, n. 1, France [etc.] = 2017, 2416-3953 (eISSN)Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 63 Ciê] (1).

Amino acids and biogenic amines evolution during the estufagem of fortified wines [Recurso eletrónico] / Vanda Pereira...[et al.]Set Level: Journal of chemistry, 9 p, 2090-9071 (Online); 2090-9063 (Print); 10.1155/2962 (DOI), Art. 494285, Hindawi Publishing Corporation, United Kingdom = 2015Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 54 Jou] (1).

Analytical methodologies for the determination of biogenic amines in wines [Recurso eletrónico] : an overview of the recent trends / Andreia Miranda...[et al.]Set Level: Journal of analytical, bioanalytical and separation techniques, p. 52-57, 2476-1869, V. 2, n. 1, Ommega Publishers, New Jersey = 2017Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 54 Jou] (1).

Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model [Recurso eletrónico] / Vanda Pereira... [et al.]Set Level: LWT - Food science and technology, p. 719-726, 0023-6438, Vol. 75, Elsevier B. V, United States = 2017Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 54 LWT] (1).

Chemometric analysis of the volatile fraction evolution of portuguese beer under shelf storage conditions [Recurso eletrónico] / Ricardo Rendall... [et al.]Set Level: Chemometrics and intelligent laboratory systems, p. 131-142, 0169-7439, Vol. 142, Elsevier, United States = Mar. 2015Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 54 Che] (1).

Definitive screening designs and latent variable modelling for the optimization of solid phase microextraction (SPME) [Recurso eletrónico] / Ana C. Pereira... [et al.] : case study-quantification of volatile fatty acids in winesSet Level: Chemometrics and intelligent laboratory systems, p. 73-81, 0169-7439, V. 179, Elsevier B. V, United States = Ago. 2018Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 54 Che] (1).

Evaluation of fucoxanthin contents in seaweed biomass by vortex-assisted solid-liquid microextraction using high-performance liquid chromatography with photodiode array detection [Recurso eletrónico] / N. Nunes...[et al.]Set Level: Algal research, 6 p, 2211-9264, Vol. 42, art. 101603, Elsevier B. V. ; Science Direct, United States [etc.] = Set. 2019Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 57 Alg] (1).

Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds [Recurso eletrónico] / A. Rudnitskaya... [et al.] : the case-study of Madeira wineSet Level: Analytica chimica acta, p. 82-89, 0003-2670, V. 662, n. 1, Elsevier B. V, United States = Mar. 2010Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 54 Ana] (1).

Evaluation of wine colour under accelerated and oak-cask ageing using CIELab and chemometric approaches [Recurso eletrónico] / Maria João Carvalho... [et al.]Set Level: Food and bioprocess technology, p. 2309-2318, 1935-5130 (Print) ; 1935-5149 (eISSN), V. 8, n. 11, Springer, Switzerland = Nov. 2015Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 54 Foo] (1).

Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions [Recurso eletrónico] / V. Pereira... [et al.]Set Level: Food research international, p. 71-76, 0963-9969, V. 44, n. 1, Elsevier, United States = 2011Publication:Availability: Copies available for reference: Biblioteca da Universidade da Madeira[ANL/PP/URL 54 Foo] (1).

Biblioteca da Universidade da Madeira
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