Alice Vilela
Cited by
Cited by
Influence of osmotic dehydration process parameters on the quality of candied pumpkins
AS Abraão, AM Lemos, A Vilela, JM Sousa, FM Nunes
Food and Bioproducts Processing 91 (4), 481-494, 2013
Reduction of volatile acidity of wines by selected yeast strains
A Vilela-Moura, D Schuller, A Mendes-Faia, M Côrte-Real
Applied microbiology and biotechnology 80 (5), 881, 2008
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines
A Vilela-Moura, D Schuller, A Mendes-Faia, RD Silva, SR Chaves, ...
Applied microbiology and biotechnology 89 (2), 271-280, 2011
From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine
AM Jordão, A Vilela, F Cosme
Beverages 1 (4), 292-310, 2015
Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells
A Vilela, D Schuller, A Mendes-Faia, M Côrte-Real
Applied microbiology and biotechnology 97 (11), 4991-5000, 2013
Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains
A Vilela-Moura, D Schuller, A Mendes-Faia, M Côrte-Real
Applied microbiology and biotechnology 87 (4), 1317-1326, 2010
Phenolic compounds and antioxidant activity in grape juices: A chemical and sensory view
F Cosme, T Pinto, A Vilela
Beverages 4 (1), 22, 2018
Sensory profile of pink port wines: Development of a flavour lexicon
B Monteiro, A Vilela, E Correia
Flavour and Fragrance Journal 29 (1), 50-58, 2014
Sensory profile of Port wines: Categorical Principal Component Analysis, an approach for sensory data treatment
A Vilela, B Monteiro, E Correia
Ciência e Técnica Vitivinícola 30 (1), 1-8, 2015
Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts
C Barbosa, P Lage, A Vilela, A Mendes-Faia, A Mendes-Ferreira
AMB Express 4 (1), 39, 2014
‘Cobrançosa’ Olive Oil and Drupe: Chemical Composition at Two Ripening Stages
C Sousa, I Gouvinhas, D Barreira, MT Carvalho, A Vilela, J Lopes, ...
Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines
A Vilela-Moura, D Schuller, V Falco, A Mendes-Faia, M Côrte-Real
International journal of food microbiology 141 (3), 165-172, 2010
4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches
J Milheiro, L Filipe-Ribeiro, A Vilela, F Cosme, FM Nunes
Critical reviews in food science and nutrition 59 (9), 1367-1391, 2019
Texture quality of candied fruits as influenced by osmotic dehydration agents
A Vilela, C Sobreira, AS Abraão, AM Lemos, FM Nunes
Journal of Texture Studies 47 (3), 239-252, 2016
Use of Nonconventional Yeasts for Modulating Wine Acidity
A Vilela
Fermentation 5 (1), 27, 2019
Lachancea thermotolerans, the Non-Saccharomyces yeast that reduces the volatile acidity of wines
A Vilela
Fermentation 4 (3), 56, 2018
Effects of calcium and growth regulators on sweet cherry (Prunus avium L.) quality and sensory attributes at harvest
S Correia, F Queirós, C Ribeiro, A Vilela, A Aires, AI Barros, R Schouten, ...
Scientia horticulturae 248, 231-240, 2019
Sucrose replacement by sweeteners in strawberry, raspberry, and cherry Jams: Effect on the textural characteristics and sensorial profile—A chemometric Approach
A Vilela, S Matos, AS Abraão, AM Lemos, FM Nunes
Journal of Food Processing 2015, 2015
Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance
A Vilela, F Cosme
Beverages 2 (4), 13, 2016
Wine phenolics: looking for a smooth mouthfeel.
A Vilela, AM Jordão, F Cosme, S Desk
SDRP Journal of Food Science & Technology 1 (1), 2016
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