Volatile profile of Madeira wines submitted to traditional accelerated ageingPEREIRA, Vanda; CACHO, Juan; MARQUES, Jose C et al.Food chemistry. 2014, Vol 162, pp 122-134, issn 0308-8146, 13 p.Article

Quantitative gas chromatography-olfactometry and chemical quantitative study of the aroma of four Madeira winesCAMPO, Eva; FERREIRA, Vicente; ESCUDERO, Ana et al.Analytica chimica acta. 2006, Vol 563, Num 1-2, pp 180-187, issn 0003-2670, 8 p.Conference Paper

Multivariate analysis for the classification and differentiation of madeira wines according to main grape varietiesCAMARA, José S; ARMINDA ALVES, M; MARQUES, José C et al.Talanta (Oxford). 2006, Vol 68, Num 5, pp 1512-1521, issn 0039-9140, 10 p.Article

Glucose and fructose levels on grape skin: interference in Lobesia botrana behaviourVARANDAS, Susana; TEIXEIRA, Maria Joana; MARQUES, José C et al.Analytica chimica acta. 2004, Vol 513, Num 1, pp 351-355, issn 0003-2670, 5 p.Conference Paper

Development of a fast and reliable method for long- and short-term wine age predictionPEREIRA, Ana C; REIS, Marco S; SARAIVA, Pedro M et al.Talanta (Oxford). 2011, Vol 86C, pp 293-304, issn 0039-9140, 12 p.Article

Aroma ageing trends in GC/MS profiles of liqueur winesPEREIRA, Ana C; REIS, Marco S; SARAIVA, Pedro M et al.Analytica chimica acta. 2010, Vol 659, Num 1-2, pp 93-101, issn 0003-2670, 9 p.Article

Analysis and assessment of Madeira wine ageing over an extended time period through GC-MS and chemometric analysisPEREIRA, Ana C; REIS, Marco S; SARAIVA, Pedro M et al.Analytica chimica acta. 2010, Vol 660, Num 1-2, pp 8-21, issn 0003-2670, 14 p.Conference Paper

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLCPAIXAO, Neuza; PEREIRA, Vanda; MARQUES, José C et al.Journal of separation science. 2008, Vol 31, Num 12, pp 2189-2198, issn 1615-9306, 10 p.Article

HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samplesPEREIRA, Vanda; CAMARA, José S; CACHO, Juan et al.Journal of separation science (Print). 2010, Vol 33, Num 9, pp 1204-1215, issn 1615-9306, 12 p.Article

Relationship between antioxidant capacity and total phenolic content of red, rosé and white winesPAIXAO, Neuza; PERESTRELO, Rosa; MARQUES, José C et al.Food chemistry. 2007, Vol 105, Num 1, pp 204-214, issn 0308-8146, 11 p.Article

Content in metallic ions of wines from the Madeira and Azores archipelagosPEREZ TRUJILLO, Juan P; CONDE, José E; PEREZ PONT, Maria L et al.Food chemistry. 2010, Vol 124, Num 2, pp 533-537, issn 0308-8146, 5 p.Article

3-Hydroxy-4,5-dimethyl-2(5h)-furanone levels in fortified Madeira wines: Relationship to sugar contentSOUSA CAMARA, José; MARQUES, Jose C; ALVES, Maria A et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 22, pp 6765-6769, issn 0021-8561, 5 p.Article