Search Results - "Ferreira, Antonio C. Silva"

High-throughput plant phenotyping: a role for metabolomics? by Hall, Robert D., D’Auria, John C., Silva Ferreira, Antonio C., Gibon, Yves, Kruszka, Dariusz, Mishra, Puneet, van de Zedde, Rick

“…High-throughput (HTP) plant phenotyping approaches are developing rapidly and are already helping to bridge the genotype–phenotype gap. However, technologies…”
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Handheld Near-Infrared Spectroscopy: State-of-the-Art Instrumentation and Applications in Material Identification, Food Authentication, and Environmental Investigations by Yan, Hui, De Gea Neves, Marina, Noda, Isao, Guedes, Gonçalo M, Silva Ferreira, António C, Pfeifer, Frank, Chen, Xinyu, Siesler, Heinz W

“…This present review article considers the rapid development of miniaturized handheld near-infrared spectrometers over the last decade and provides an overview…”
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Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach by Callejón, Raquel M, Morales, M. Lourdes, Ferreira, Antonio C. Silva, Troncoso, Ana M

“…The aroma of the three different classes of Sherry vinegar was evaluated by gas chromatography/mass spectrometry (GC-MS) and gas chromatography/olfactometry…”
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Impact of Forced-Aging Process on Madeira Wine Flavor by Oliveira e Silva, Hugo, Guedes de Pinho, Paula, Machado, Beatriz P, Hogg, Tim, Marques, J. C, Câmara, José S, Albuquerque, F, Silva Ferreira, Antonio C

“…The aim of this study was to determine the optimal temperature and baking time to obtain a Madeira wine considered typical by an expert panel. For this purpose…”
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Studying Haloanisoles Interaction with Olfactory Receptors by Silva Teixeira, Carla S, Silva Ferreira, António C, Cerqueira, Nuno M. F. S. A

“…In this paper, computational means were used to explain and predict the interaction of several odorant molecules, including three haloanisoles,…”
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Unravelling the Olfactory Sense: From the Gene to Odor Perception by Silva Teixeira, Carla S, Cerqueira, Nuno M F S A, Silva Ferreira, António C

“…Although neglected by science for a long time, the olfactory sense is now the focus of a panoply of studies that bring new insights and raises interesting…”
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Sphingobium vermicomposti sp. nov., isolated from vermicompost by Vaz-Moreira, Ivone, Faria, Catia, Lopes, Ana R, Svensson, Liselott, Falsen, Enevold, Moore, Edward R. B, Ferreira, Antonio C. Silva, Nunes, Olga C, Manaia, Celia M

“…1 Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4200-072 Porto, Portugal 2 LEPAE – Departamento de Engenharia Química, Faculdade de…”
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New insights into a bacterial metabolic and detoxifying association responsible for the mineralization of the thiocarbamate herbicide molinate by Barreiros, Luisa, Fernandes, Ana, Ferreira, Antonio C. Silva, Pereira, Helena, Bastos, Margarida M. S. M, Manaia, Celia M, Nunes, Olga C

“…1 LEPAE – Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, 4200-465 Porto, Portugal 2 Escola Superior de Biotecnologia,…”
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Humibacter albus gen. nov., sp. nov., isolated from sewage sludge compost by Vaz-Moreira, Ivone, Nobre, M. Fernanda, Ferreira, Antonio C. Silva, Schumann, Peter, Nunes, Olga C, Manaia, Celia M

“…1 Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4200-072 Porto, Portugal 2 LEPAE – Departamento de Engenharia Química, Faculdade de…”
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Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach by Fairbairn, Samantha C., Monforte, Ana Rita, Brand, Jeanne, Silva Ferreira, António C., Bauer, Florian

“…Wine is characterised by an underlying aromatic volatile profile, which allows human subjects to easily recognise the product as “wine” by smell alone. Yeast…”
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New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking by Franco-Duarte, Ricardo, Umek, Lan, Mendes, Inês, Castro, Cristiana C., Fonseca, Nuno, Martins, Rosa, Silva-Ferreira, António C., Sampaio, Paula, Pais, Célia, Schuller, Dorit

“…•A yeast strain collection was phenotypic, genetic and metabolically characterized.•We adapted computational approaches to analyze the yeast…”
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Oxidation Management of White Wines Using Cyclic Voltammetry and Multivariate Process Monitoring by Martins, Rui C, Oliveira, Raquel, Bento, Fatima, Geraldo, Dulce, Lopes, Vitor V, Guedes de Pinho, Paula, Oliveira, Carla M, Silva Ferreira, Antonio C

“…The development of a fingerprinting strategy capable to evaluate the “oxidation status” of white wines based on cyclic voltammetry is proposed here. It is…”
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Evaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: A rapid tool for assessing beer composition by Rodrigues, João A., Barros, António S., Carvalho, Beatriz, Brandão, Tiago, Gil, Ana M., Ferreira, António C. Silva

“…Beer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant changes during storage. This paper describes…”
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Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation by Monforte, Ana Rita, Martins, Sara I. F. S, Silva Ferreira, Antonio C

“…Strecker degradation (SD) leading to the formation of phenylacetaldehyde (PA) was studied in wine systems. New insights were gained by using two full factorial…”
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Saccharomyces cerevisiae Oxidative Response Evaluation by Cyclic Voltammetry and Gas Chromatography–Mass Spectrometry by Castro, Cristiana C, Gunning, Caitriona, Oliveira, Carla M, Couto, José A, Teixeira, José A, Martins, Rui C, Ferreira, António C. Silva

“…This study is focused on the evaluation of the impact of Saccharomyces cerevisiae metabolism in the profile of compounds with antioxidant capacity in a…”
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Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine by Coetzee, Carien, Van Wyngaard, Elizma, Šuklje, Katja, Silva Ferreira, Antonio C, du Toit, Wessel J

“…The effect of repetitive controlled oxidation on the chemical and sensory composition of a fresh and fruity style Sauvignon blanc wine was investigated…”
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Determination of Carotenoid Profiles in Grapes, Musts, and Fortified Wines from Douro Varieties of Vitis vinifera by Guedes de Pinho, Paula, Silva Ferreira, António C, Mendes Pinto, Manuela, Benitez, Juan Gomez, Hogg, Timothy A

“…β-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or…”
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Development of a Potentiometric Method To Measure the Resistance to Oxidation of White Wines and the Antioxidant Power of Their Constituents by Oliveira, Carla M, Silva Ferreira, António C, Guedes de Pinho, Paula, Hogg, Timothy A

“…This work describes a new potentiometric method to evaluate the resistance to oxidation of white wines. Reduction and oxidation titrations were made, and…”
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Application of a high-throughput process analytical technology metabolomics pipeline to Port wine forced ageing process by Castro, Cristiana C., Martins, R.C., Teixeira, José A., Silva Ferreira, António C.

“…•A process analytical technology pipeline for GC–MS data processing is proposed.•MetAlign™ software was used to chromatograms preprocessing before multivariate…”
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Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar by Callejón, Raquel M., Morales, M. Lourdes, Troncoso, Ana M., Silva Ferreira, Antonio C.

“…Two gas chromatography−olfactometry (GC−O) techniques were used to screen targeting compounds with an impact on the perceived quality of Sherry vinegar:…”
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