Publications by authors named "Fernanda Cosme"

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A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities.
Fernanda Cosme, Alfredo Aires, Teresa Pinto, Ivo Oliveira, Alice Vilela

Molecules· February 2025

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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.
Teresa Bento de Carvalho, Mónica Oliveira, Ana Maria Gomes, Maria João Monteiro, Manuela Pintado, Fernanda Cosme

Meat Sci· October 2024

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From Orchard to Wellness: Unveiling the Health Effects of Sweet Cherry Nutrients.
Berta Gonçalves, Alfredo Aires, Ivo Oliveira, Miguel Baltazar, Fernanda Cosme

Nutrients· October 2024

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Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking.
Luís Moreira, Juliana Milheiro, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M Nunes

Food Res Int· August 2024

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Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.
Fernanda Cosme, Rui Oliveira, Luís Filipe-Ribeiro, Fernando M Nunes

Foods· August 2024

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Impacts of Climate Change and Mitigation Strategies for Some Abiotic and Biotic Constraints Influencing Fruit Growth and Quality.
Eunice Bacelar, Teresa Pinto, Rosário Anjos, Maria Cristina Morais, Ivo Oliveira, Fernanda Cosme

Plants (Basel)· July 2024

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Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines.
Fernanda Cosme, Luís Filipe-Ribeiro, Ana Coixão, Mário Bezerra, Fernando M Nunes

Foods· June 2024

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Winemaking: Advanced Technology and Flavor Research.
Fernanda Cosme, Fernando M Nunes, Luís Filipe-Ribeiro

Foods· June 2024

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Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits.
Mário Bezerra, Miguel Ribeiro, Fernanda Cosme, Fernando M Nunes

Compr Rev Food Sci Food Saf· May 2024

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Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries.
Mário Bezerra, Fernanda Cosme, Fernando M Nunes

Foods· April 2024

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Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition.
Juliana Milheiro, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M Nunes

Food Res Int· October 2023

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

Food Chem· September 2023

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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.
Lara Dias, Juliana Milheiro, Miguel Ribeiro, Cristina Fernandes, Nuno Neves, Fernanda Cosme

Foods· September 2023

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Reductive amination of aldehyde 2,4-dinitrophenylhydrazones using cyanoborohydride for determination of selected carbonyl compounds in Port wines, table wines, and wine spirits.
Juliana Milheiro, Fernanda Cosme, Luís Filipe-Ribeiro, Fernando M Nunes

Food Chem· March 2023

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Composition of Nuts and Their Potential Health Benefits-An Overview.
Berta Gonçalves, Teresa Pinto, Alfredo Aires, Maria Cristina Morais, Eunice Bacelar, Fernanda Cosme

Foods· February 2023

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Is pinking susceptibility index a good predictor of white wines pinking phenomena?
Ana Carolina Gonçalves, Fabrizio Minute, Federico Giotto, Luís Filipe-Ribeiro, Fernanda Cosme

Food Chem· August 2022

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

Molecules· July 2022

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Red Fruits Composition and Their Health Benefits-A Review.
Fernanda Cosme, Teresa Pinto, Alfredo Aires, Maria Cristina Morais, Eunice Bacelar

Foods· February 2022

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Consumer's acceptability and health consciousness of probiotic and prebiotic of non-dairy products.
Fernanda Cosme, António Inês, Alice Vilela

Food Res Int· January 2022

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Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability.
Luís Filipe-Ribeiro, Juliana Milheiro, Raquel Guise, Rafael Vilamarim, Joana B Fraga, Fernanda Cosme

Food Chem· October 2021

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Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process.
Luís Filipe-Ribeiro, Susete Rodrigues, Fernando M Nunes, Fernanda Cosme

Foods· August 2021

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

Food Chem· July 2021

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Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis.
Fabrizio Minute, Federico Giotto, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M Nunes

Foods· March 2021

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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.
Inma Arenas, Miguel Ribeiro, Luís Filipe-Ribeiro, Rafael Vilamarim, Elisa Costa, Fernanda Cosme

Foods· March 2021

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Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants.
Teresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais

Foods· January 2021

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