All Stories

  1. Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

    Article • Biomolecules, November 2019, MDPI AG

    Vanda Pereira

  2. Evaluation of fucoxanthin contents in seaweed biomass by vortex-assisted solid-liquid microextraction using high-performance liquid chromatography with photodiode array detection

    Article • Algal Research, September 2019, Elsevier

    Vanda Pereira

  3. Emerging Trends in Fortified Wines: A Scientific Perspective

    Article • January 2019, Elsevier

    Jose Marques, Vanda Pereira

  4. Sotolon in Fortified wines

    Article • Journal of Analytical Methods in Chemistry, December 2018, Hindawi Publishing Corporation

    João Micael Leça, Ana PEreira, Vanda Pereira, Jose Marques

  5. A Simple Emulsification-Assisted Extraction Method for the GC–MS/SIM Analysis of Wine Markers of Aging and Oxidation: Application for Studying Micro-Oxygenation in Madeira Wine

    Article • Food Analytical Methods, February 2018, Springer Science + Business Media

    Vanda Pereira, João Micael Leça, Jose Marques

  6. Odor detection threshold (ODT) and odor rejection threshold (ORT) determination of sotolon in Madeira wine: A preliminary study

    Article • AIMS Agriculture and Food, January 2018, American Institute of Mathematical Sciences (AIMS)

    Vanda Pereira

  7. A Sensitive Method for the Rapid Determination of Underivatized Ethyl Carbamate in Fortified Wine by Liquid Chromatography-Electrospray Tandem Mass Spectrometry

    Article • Food Analytical Methods, August 2017, Springer Science + Business Media

    Vanda Pereira, João Micael Leça, Jose Marques

  8. Analytical methodologies for the determination of biogenic amines in wines: an overview of the recent trends

    Article • Journal of Analytical Bioanalytical and Separation Techniques, February 2017, Ommega Online Publishers

    Vanda Pereira

  9. Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold

    Article • Ciência e Técnica Vitivinícola, January 2017, EDP Sciences

    Vanda Pereira, Jose Marques

  10. Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines

    Article • LWT, October 2016, Elsevier

    Vanda Pereira, Jose Marques

  11. Modelling the ageing process: A novel strategy to analyze the wine evolution towards the expected features

    Article • Chemometrics and Intelligent Laboratory Systems, May 2016, Elsevier

    Vanda Pereira, João Micael Leça, Jose Marques

  12. Evaluation of Wine Colour Under Accelerated and Oak-Cask Ageing Using CIELab and Chemometric Approaches

    Article • Food and Bioprocess Technology, August 2015, Springer Science + Business Media

    Vanda Pereira, Jose Marques

  13. Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions

    Article • Chemometrics and Intelligent Laboratory Systems, March 2015, Elsevier

    Vanda Pereira, Jose Marques

  14. Amino Acids and Biogenic Amines Evolution during theEstufagemof Fortified Wines

    Article • Journal of Chemistry, January 2015, Hindawi Publishing Corporation

    Vanda Pereira, Jose Marques

  15. Volatile profile of Madeira wines submitted to traditional accelerated ageing

    Article • Food Chemistry, November 2014, Elsevier

    Vanda Pereira, Jose Marques

  16. Rapid and sensitive methodology for determination of ethyl carbamate in fortified wines using microextraction by packed sorbent and gas chromatography with mass spectrometric detection

    Article • Analytica Chimica Acta, February 2014, Elsevier

    Vanda Pereira, João Micael Leça, Jose Marques

  17. Multiparameter Optical Monitoring of Madeira Wine

    Article • International Journal of Online Engineering (iJOE), December 2013, International Association of Online Engineering (IAOE)

    Vanda Pereira, Jose Marques, Ricardo Sol

  18. Madeira wine online quality control

    Article • September 2013, Institute of Electrical & Electronics Engineers (IEEE)

    Vanda Pereira, Jose Marques

  19. Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

    Article • Molecules, March 2013, MDPI AG

    Vanda Pereira, Jose Marques

  20. Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions

    Article • Food Research International, January 2011, Elsevier

    Vanda Pereira, Jose Marques

  21. HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples

    Article • Journal of Separation Science, March 2010, Wiley

    Vanda Pereira, Jose Marques

  22. 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. The case-study of Madeira wine

    Article • Analytica Chimica Acta, March 2010, Elsevier

    Vanda Pereira, Jose Marques

  23. Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

    Article • Journal of Separation Science, July 2008, Wiley

    Vanda Pereira, Jose Marques

  24. Simultaneous analysis of free amino acids and biogenic amines in honey and wine samples using in loop orthophthalaldeyde derivatization procedure

    Article • Journal of Chromatography A, May 2008, Elsevier

    Vanda Pereira, Jose Marques