Luís Filipe-Ribeiro

Scopus Author ID Ciência ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 12

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Universidade de Trás-os-Montes e Alto Douro

Universidade de Trás-os-Montes e Alto Douro (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidade de Trás-os-Montes e Alto Douro

Portugal

Researcher :: Chemistry Research Centre - Food and Chemistry Lab

Education History

Universidade de Trás-os-Montes e Alto Douro

Portugal

PHD :: Departamento de Química

Universidade de Trás-os-Montes e Alto Douro

Portugal

MSC :: Escola de Ciências da Vida e Ambiente

Publications

Fernanda Cosme, Fernando M Nunes, Luís Filipe-Ribeiro
Winemaking: Advanced Technology and Flavor Research. Foods (Basel, Switzerland) 13 (12) (2024)
Fernanda Cosme, Luís Filipe-Ribeiro, Ana Coixão, Mário Bezerra, Fernando M Nunes
Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines. Foods (Basel, Switzerland) 13 (12) (2024)
Fernanda Cosme, Fernando M Nunes, Luís Filipe-Ribeiro
Winemaking: Advanced Technology and Flavor Research. Foods (Basel, Switzerland) 13 (12) (2024)
Fernanda Cosme, Luís Filipe-Ribeiro, Ana Coixão, Mário Bezerra, Fernando M Nunes
Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines. Foods (Basel, Switzerland) 13 (12) (2024)
Fernanda Cosme, Rui Oliveira, Luís Filipe-Ribeiro, Fernando M Nunes
Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid. Foods (Basel, Switzerland) 13 (17) (2024)
Lara Dias, Juliana Milheiro, Miguel Ribeiro, Cristina Fernandes, Nuno Neves, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M Nunes
Fast and Simple UPLC-Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition. Foods (Basel, Switzerland) 12 (17) (2023)
Fernanda Cosme, Sara Gomes, Alice Vilela, Luís Filipe-Ribeiro, Fernando M Nunes
Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines. Molecules (Basel, Switzerland) 27 (14) (2022)
Fabrizio Minute, Federico Giotto, Luís Filipe-Ribeiro, Fernanda Cosme, Fernando M Nunes
Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis. Foods (Basel, Switzerland) 10 (3) (2021)
Luís Filipe-Ribeiro, Susete Rodrigues, Fernando M Nunes, Fernanda Cosme
Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process. Foods (Basel, Switzerland) 10 (9) (2021)
Inma Arenas, Miguel Ribeiro, Luís Filipe-Ribeiro, Rafael Vilamarim, Elisa Costa, João Siopa, Fernanda Cosme, Fernando M Nunes
Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers. Foods (Basel, Switzerland) 10 (3) (2021)
Fernanda Cosme, António Inês, Beatriz Ferreira, Davide Silva, Luís Filipe-Ribeiro, Luís Abrunhosa, Fernando M Nunes
Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality. Foods (Basel, Switzerland) 9 (12) (2020)
Fernanda Cosme, Alice Vilela, Luís Moreira, Carla Moura, José A P Enríquez, Luís Filipe-Ribeiro, Fernando M Nunes
Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal). Molecules (Basel, Switzerland) 25 (24) (2020)

Luís Filipe-Ribeiro.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Luís Filipe-Ribeiro