| Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization R Guise, L Filipe-Ribeiro, D Nascimento, O Bessa, FM Nunes, F Cosme Food chemistry 156, 250-257, 2014 | 99 | 2014 |
| Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics F Cosme, I Capão, L Filipe-Ribeiro, RN Bennett, A Mendes-Faia LWT-Food Science and Technology 46 (2), 382-387, 2012 | 72 | 2012 |
| Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties T Ribeiro, C Fernandes, FM Nunes, L Filipe-Ribeiro, F Cosme Food chemistry 159, 47-54, 2014 | 53 | 2014 |
| White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—An overview F Cosme, C Fernandes, T Ribeiro, L Filipe-Ribeiro, FM Nunes Beverages 6 (1), 19, 2020 | 49 | 2020 |
| Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality L Filipe-Ribeiro, J Milheiro, CC Matos, F Cosme, FM Nunes Food chemistry 229, 242-251, 2017 | 49 | 2017 |
| A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines J Milheiro, L Filipe-Ribeiro, F Cosme, FM Nunes Journal of Chromatography B 1041, 183-190, 2017 | 48 | 2017 |
| 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 | 45 | 2019 |
| A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride … J Milheiro, LC Ferreira, L Filipe-Ribeiro, F Cosme, FM Nunes Food chemistry 274, 110-117, 2019 | 44 | 2019 |
| Validation and comparison of analytical methods used to evaluate the nitrogen status of grape juice L Filipe-Ribeiro, A Mendes-Faia Food Chemistry 100 (3), 1272-1277, 2007 | 39 | 2007 |
| Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency L Filipe-Ribeiro, F Cosme, FM Nunes Food Chemistry 242, 591-600, 2018 | 36 | 2018 |
| Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical … L Filipe-Ribeiro, J Milheiro, CC Matos, F Cosme, FM Nunes Data in brief 12, 188-202, 2017 | 24 | 2017 |
| The origin of pinking phenomena in white wines: An update F Cosme, J Andrea-Silva, L Filipe-Ribeiro, ASP Moreira, AC Malheiro, ... BIO Web of Conferences 12, 02013, 2019 | 20 | 2019 |
| 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 J Milheiro, R Vilamarim, L Filipe-Ribeiro, F Cosme, FM Nunes Food Chemistry 350, 129268, 2021 | 18 | 2021 |
| Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability L Filipe-Ribeiro, J Milheiro, R Guise, R Vilamarim, JB Fraga, ... Food Chemistry 360, 129996, 2021 | 16 | 2021 |
| Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging F Cosme, FM Nunes, L Filipe-Ribeiro BoD–Books on Demand, 2021 | 15 | 2021 |
| Effect of pre-fermentative maceration and fining agents on protein stability, macromolecular, and phenolic composition of Albariño white wines: Comparative efficiency of … I Arenas, M Ribeiro, L Filipe-Ribeiro, R Vilamarim, E Costa, J Siopa, ... Foods 10 (3), 608, 2021 | 14 | 2021 |
| Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers? L Filipe-Ribeiro, J Milheiro, LC Ferreira, E Correia, F Cosme, FM Nunes LWT 115, 108488, 2019 | 14 | 2019 |
| Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures L Filipe-Ribeiro, F Cosme, FM Nunes Data in Brief 17, 1201-1217, 2018 | 14 | 2018 |
| Authentication of Douro DO monovarietal red wines based on anthocyanin profile: Comparison of partial least squares–discriminant analysis, decision trees and artificial neural … F Cosme, J Milheiro, J Pires, FI Guerra-Gomes, L Filipe-Ribeiro, ... Food Control 125, 107979, 2021 | 13 | 2021 |
| Elimination of ochratoxin A from white and red wines: Critical characteristics of activated carbons and impact on wine quality F Cosme, A Inês, D Silva, L Filipe-Ribeiro, L Abrunhosa, FM Nunes LWT 140, 110838, 2021 | 13 | 2021 |
