VIAF

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Leader 00000nz a2200037n 45 0
001 WKP|Q50211839 (VIAF cluster) (Authority/Source Record)
003 WKP
005 20241121000313.0
008 241121nneanz||abbn n and d
035 ‎‡a (WKP)Q50211839‏
024 ‎‡a 0000-0002-6744-4082‏ ‎‡2 orcid‏
024 ‎‡a 14038911500‏ ‎‡2 scopus‏
035 ‎‡a (OCoLC)Q50211839‏
100 0 ‎‡a Luís Filipe-Ribeiro‏ ‎‡9 ast‏ ‎‡9 es‏ ‎‡9 sl‏
375 ‎‡a 1‏ ‎‡2 iso5218‏
400 0 ‎‡a Luís Filipe-Ribeiro‏ ‎‡c researcher‏ ‎‡9 en‏
400 0 ‎‡a Luís Filipe-Ribeiro‏ ‎‡c onderzoeker‏ ‎‡9 nl‏
670 ‎‡a Author's 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches‏
670 ‎‡a Author's 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
670 ‎‡a Author's A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation‏
670 ‎‡a Author's Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization‏
670 ‎‡a Author's Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.‏
670 ‎‡a Author's 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 characteristics.‏
670 ‎‡a Author's Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality‏
670 ‎‡a Author's Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties‏
670 ‎‡a Author's Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency.‏
670 ‎‡a Author's Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality‏
670 ‎‡a Author's Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)‏
909 ‎‡a (orcid) 0000000267444082‏ ‎‡9 1‏
909 ‎‡a (scopus) 14038911500‏ ‎‡9 1‏
919 ‎‡a simpledispersivesolidphaseextractioncleanupconcentrationmethodforselectiveandsensitivequantificationofbiogenicaminesinwinesusingbenzoylchloridederivatisation‏ ‎‡A A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation‏ ‎‡9 1‏
919 ‎‡a reductionof4ethylphenoland4ethylguaiacolinredwinebyactivatedcarbonswithdifferentphysicochemicalcharacteristicsimpactonwinequality‏ ‎‡A Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality‏ ‎‡9 1‏
919 ‎‡a 4ethylphenol4ethylguaiacoland4ethylcatecholinredwinesmicrobialformationpreventionremediationandoverviewofanalyticalapproaches‏ ‎‡A 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches‏ ‎‡9 1‏
919 ‎‡a simplecheapandreliablemethodforcontrolof4ethylphenoland4ethylguaiacolinredwinesscreeningoffiningagentsforreducingvolatilephenolslevelsinredwines‏ ‎‡A 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 ‎‡9 1‏
919 ‎‡a comparisonbetweendifferenttypesofcarboxylmethylcelluloseandotheroenologicaladditivesusedforwhitewinetartaricstabilization‏ ‎‡A Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization‏ ‎‡9 1‏
919 ‎‡a dataonchangesinredwinephenoliccompoundsandheadspacearomacompoundsaftertreatmentofredwineswithchitosanswithdifferentstructures‏ ‎‡A Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.‏ ‎‡9 1‏
919 ‎‡a influenceofthestructuralfeaturesofcommercialmannoproteinsinwhitewineproteinstabilizationandchemicalandsensoryproperties‏ ‎‡A Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties‏ ‎‡9 1‏
919 ‎‡a dataonchangesinredwinephenoliccompoundsheadspacearomacompoundsandsensoryprofileaftertreatmentofredwineswithactivatedcarbonswithdifferentphysicochemicalcharacteristics‏ ‎‡A 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 characteristics.‏ ‎‡9 1‏
919 ‎‡a reducingthenegativesensoryimpactofvolatilephenolsinredwinewithdifferentchitosanseffectofstructureonefficiency‏ ‎‡A Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency.‏ ‎‡9 1‏
919 ‎‡a eliminationofaflatoxinsb1andb2inwhiteandredwinesbybentonitefiningefficiencyandimpactonwinequality‏ ‎‡A Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality‏ ‎‡9 1‏
919 ‎‡a terroireffectonthephenoliccompositionandchromaticcharacteristicsofmenciajaenmonovarietalwinesbierzo500ospainanddao500oportugal‏ ‎‡A Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal)‏ ‎‡9 1‏
946 ‎‡a b‏ ‎‡9 1‏
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997 ‎‡a 0 0 lived 0 0‏ ‎‡9 1‏