Search Results - Freitas, V.A.P. de

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  1. 1
    Hydrolysis of epigallocatechin gallate using a tannase from Paecilomyces variotii

    Hydrolysis of epigallocatechin gallate using a tannase from Paecilomyces variotii by Battestin, V., Macedo, G.A., De Freitas, V.A.P.

    Published in Food chemistry
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  2. 2
    Fortification Spirit, a Contributor to the Aroma Complexity of Port

    Fortification Spirit, a Contributor to the Aroma Complexity of Port by Rogerson, F.S.S, Freitas, V.A.P. De

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  3. 3
    Influence of procyanidin structures on their ability to complex with oenin

    Influence of procyanidin structures on their ability to complex with oenin by Berké, Bénédicte, de Freitas, Victor A.P.

    Published in Food chemistry
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  4. 4
    Concentration and compositional changes of procyanidins in grape seeds and skin of white Vitis vinifera varieties

    Concentration and compositional changes of procyanidins in grape seeds and skin of white Vitis vinifera varieties by Freitas, V.A.P. de, Glories, Y

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  5. 5
    Incidence of Molecular Structure in Oxidation of Grape Seed Procyanidins

    Incidence of Molecular Structure in Oxidation of Grape Seed Procyanidins by de Freitas, Victor A. P, Glories, Yves, Laguerre, Michel

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  6. 6
    Identification of Some Volatile Descriptors of the Rock-Rose-Like Aroma of Fortified Red Wines from Douro Demarcated Region

    Identification of Some Volatile Descriptors of the Rock-Rose-Like Aroma of Fortified Red Wines from Douro Demarcated Region by de Freitas, Victor A. P, Ramalho, Paula S, Azevedo, Zélia, Macedo, Adelina

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