Fernanda Cosme

• Artículos de revistas (5)
• Colaboraciones en obras colectivas (3)
• Libros (2)
• Coordinación (1 publicación)

• Artículos de revistas

  • Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus).

    Teresa Pinto, Alice Vilela, Andreia Pinto, Fernando M. Nunes, Fernanda Cosme, Rosário Anjos

    Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 12, 2018, págs. 4616-4624

    • Resumen
    

  • Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.

    Paulo Nunes, Sara Muxagata, Ana C Correia, Fernando M. Nunes, Fernanda Cosme, António M. Jordão

    Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 14, 2017, págs. 4847-4856

    • Resumen
    

  • Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions

    Elisa Costa, Fernanda Cosme, António M. Jordão, Arlete Mendes-Faia

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, ISSN 1151-0285, Vol. 48, Nº 1, 2014, págs. 51-62

    

  • Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining

    Fernanda Cosme, Jorge Manuel Ricardo da Silva, Olga Laureano

    American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 60, Nº 1, 2009, págs. 74-82

    

  • Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics

    Ascensão Maria Martins Braga, Fernanda Cosme, Jorge Manuel Ricardo da Silva, Olga Laureano

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, ISSN 1151-0285, Vol. 41, Nº 4, 2007, págs. 203-214

    

• Colaboraciones en obras colectivas

  • White Wine Protein Instability: Origin, Preventive and Removal Strategies

    Luís Filipe Ribeiro, Fernanda Cosme, Fernando M. Nunes

    Grapes and Wine / Antonio Morata Barrado (ed. lit.), Iris Loira (ed. lit.), Carmen González (ed. lit.), 2022, ISBN 978-1-83969-642-8

    • Resumen
    • Texto completo
    

  • Port wine: Production and ageing

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

    Chemistry and biochemistry of winemaking, wine stabilization and aging / coord. por Luís Filipe Ribeiro; Fernanda Cosme (ed. lit.), Fernando M. Nunes (ed. lit.), 2021, ISBN 9781839625756, págs. 121-144

    • Resumen
    • Texto completo
    

  • Wine stabilisation: An overview of defects and treatments

    Fernanda Cosme, Luís Filipe Ribeiro, Fernando M. Nunes

    Chemistry and biochemistry of winemaking, wine stabilization and aging / coord. por Luís Filipe Ribeiro; Fernanda Cosme (ed. lit.), Fernando M. Nunes (ed. lit.), 2021, ISBN 9781839625756, págs. 173-204

    • Resumen
    • Texto completo
    

• Libros

  • Chemistry and biochemistry of winemaking, wine stabilization and aging

    coord. por Luís Filipe Ribeiro; Fernanda Cosme (ed. lit.), Fernando M. Nunes (ed. lit.)

    IntechOpen, 2021. ISBN 9781839625756

    

  • Grapes and wines: advances in production, processing, analysis and valorization

    António M. Jordão (ed. lit.), Fernanda Cosme (ed. lit.)

    InTech, 2018. ISBN 978-953-51-3833-4

    • Resumen
    

• Coordinación

  • Obras Colectivas

    • Recent Advances in Wine Stabilization and Conservation Technologies

      coord. por António M. Jordão, Fernanda Cosme

      Lex Nova, 2016. ISBN 978-1-63484-883-1

      • Resumen
      

Esta página recoge referencias bibliográficas de materiales disponibles en los fondos de las Bibliotecas que participan en Dialnet. En ningún caso se trata de una página que recoja la producción bibliográfica de un autor de manera exhaustiva. Nos gustaría que los datos aparecieran de la manera más correcta posible, de manera que si detecta algún error en la información que facilitamos, puede hacernos llegar su Sugerencia / Errata.