Fernanda Cosme

Affiliations

CQ-VR, Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.

Publications (15)

Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal).

Molecules (Basel, Switzerland)

Avec: Fernanda Cosme , Alice Vilela , Luís Moreira , Carla Moura , José A P Enríquez , Luís Filipe-Ribeiro , Fernando M Nunes

Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process.

Foods (Basel, Switzerland)

Avec: Luís Filipe-Ribeiro , Susete Rodrigues , Fernando M Nunes , Fernanda Cosme

Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality.

Foods (Basel, Switzerland)

Avec: Fernanda Cosme , António Inês , Beatriz Ferreira , Davide Silva , Luís Filipe-Ribeiro , Luís Abrunhosa , Fernando M Nunes

Consumer's acceptability and health consciousness of probiotic and prebiotic of non-dairy products.

Food research international (Ottawa, Ont.)

Avec: Fernanda Cosme , António Inês , Alice Vilela

Development and validation of a multiple headspace solid-phase microextraction method for accurate and precise analysis of the aroma of Tawny and White Port wines.

Food chemistry

Avec: Juliana Milheiro , Luís Filipe-Ribeiro , Fernanda Cosme , Fernando M Nunes

Composition of Nuts and Their Potential Health Benefits-An Overview.

Foods (Basel, Switzerland)

Avec: Berta Gonçalves , Teresa Pinto , Alfredo Aires , Maria Cristina Morais , Eunice Bacelar , Rosário Anjos , Jorge Ferreira-Cardoso , Ivo Oliveira , Alice Vilela , Fernanda Cosme

Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition.

Food research international (Ottawa, Ont.)

Avec: Juliana Milheiro , Luís Filipe-Ribeiro , Fernanda Cosme , Fernando M Nunes

An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD.

Food chemistry

Avec: Juliana Milheiro , Rafael Vilamarim , Luís Filipe-Ribeiro , Fernanda Cosme , Fernando M Nunes

Chitosan Upregulates the Genes of the ROS Pathway and Enhances the Antioxidant Potential of Grape (

Antioxidants (Basel, Switzerland)

Avec: Rupesh K Singh , Bruno Soares , Piebiep Goufo , Isaura Castro , Fernanda Cosme , Ana L Pinto-Sintra , António Inês , Ana A Oliveira , Virgílio Falco

Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham.

Meat science

Avec: Teresa Bento de Carvalho , Mónica Oliveira , Ana Maria Gomes , Maria João Monteiro , Manuela Pintado , Norton Komora , Tiago Durães , Fernando M Nunes , Fernanda Cosme , Luís Patarata , Teresa R S Brandão , Joana Bastos Barbosa , Paula Teixeira

Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking.

Food research international (Ottawa, Ont.)

Avec: Luís Moreira , Juliana Milheiro , Luís Filipe-Ribeiro , Fernanda Cosme , Fernando M Nunes

Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines.

Molecules (Basel, Switzerland)

Avec: Fernanda Cosme , Sara Gomes , Alice Vilela , Luís Filipe-Ribeiro , Fernando M Nunes

Fast and Simple UPLC-Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition.

Foods (Basel, Switzerland)

Avec: Lara Dias , Juliana Milheiro , Miguel Ribeiro , Cristina Fernandes , Nuno Neves , Luís Filipe-Ribeiro , Fernanda Cosme , Fernando M Nunes

New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour.

Food research international (Ottawa, Ont.)

Avec: Luís Filipe-Ribeiro , Fernanda Cosme , Fernando M Nunes

Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers.

Foods (Basel, Switzerland)

Avec: Inma Arenas , Miguel Ribeiro , Luís Filipe-Ribeiro , Rafael Vilamarim , Elisa Costa , João Siopa , Fernanda Cosme , Fernando M Nunes

Réseau de co-auteurs

Fernando M Nunes 12 collaborations

Luís Filipe-Ribeiro 11 collaborations

Juliana Milheiro 5 collaborations

Alice Vilela 4 collaborations

António Inês 3 collaborations

Luís Moreira 2 collaborations

Rafael Vilamarim 2 collaborations

Miguel Ribeiro 2 collaborations

Carla Moura 1 collaboration

José A P Enríquez 1 collaboration

Susete Rodrigues 1 collaboration

Beatriz Ferreira 1 collaboration

Davide Silva 1 collaboration

Luís Abrunhosa 1 collaboration

Berta Gonçalves 1 collaboration

Teresa Pinto 1 collaboration

Alfredo Aires 1 collaboration

Maria Cristina Morais 1 collaboration

Eunice Bacelar 1 collaboration

Rosário Anjos 1 collaboration

Jorge Ferreira-Cardoso 1 collaboration

Ivo Oliveira 1 collaboration

Rupesh K Singh 1 collaboration

Bruno Soares 1 collaboration

Piebiep Goufo 1 collaboration

Isaura Castro 1 collaboration

Ana L Pinto-Sintra 1 collaboration

Ana A Oliveira 1 collaboration

Virgílio Falco 1 collaboration

Teresa Bento de Carvalho 1 collaboration

Mónica Oliveira 1 collaboration

Ana Maria Gomes 1 collaboration

Maria João Monteiro 1 collaboration

Manuela Pintado 1 collaboration

Norton Komora 1 collaboration

Tiago Durães 1 collaboration

Luís Patarata 1 collaboration

Teresa R S Brandão 1 collaboration

Joana Bastos Barbosa 1 collaboration

Paula Teixeira 1 collaboration

Sara Gomes 1 collaboration

Lara Dias 1 collaboration

Cristina Fernandes 1 collaboration

Nuno Neves 1 collaboration

Inma Arenas 1 collaboration

Elisa Costa 1 collaboration

João Siopa 1 collaboration