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Ilda Caldeira
Ilda Caldeira
Investigadora do INIAV
Verified email at iniav.pt
Title
Cited by
Cited by
Year
Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels
I Caldeira, O Anjos, V Portal, AP Belchior, S Canas
Analytica chimica acta 660 (1-2), 43-52, 2010
1042010
Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound
I Caldeira, R Pereira, MC Clı́maco, AP Belchior, RB De Sousa
Analytica Chimica Acta 513 (1), 125-134, 2004
1032004
Aroma profile of Portuguese brandies aged in chestnut and oak woods
I Caldeira, AP Belchior, MC Clımaco, RB De Sousa
Analytica Chimica Acta 458 (1), 55-62, 2002
992002
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment
I Caldeira, MC Clímaco, RB De Sousa, AP Belchior
Journal of Food Engineering 76 (2), 202-211, 2006
922006
Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency
B Sun, M Sá, C Leandro, I Caldeira, FL Duarte, I Spranger
Journal of Agricultural and Food Chemistry 61 (4), 939-946, 2013
842013
Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels
I Caldeira, AM Mateus, AP Belchior
Analytica chimica acta 563 (1-2), 264-273, 2006
792006
FTIR–ATR spectroscopy applied to quality control of grape-derived spirits
O Anjos, AJA Santos, LM Estevinho, I Caldeira
Food chemistry 205, 28-35, 2016
642016
Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology
S Canas, I Caldeira, O Anjos, AP Belchior
Lwt 111, 260-269, 2019
482019
A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy
UMAASEQ AO, ADEA VÍNICAS
Ciência Téc. Vitiv 23 (2), 97-110, 2008
472008
Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies
S Canas, I Caldeira, AP Belchior
Food chemistry 138 (4), 2460-2467, 2013
442013
Methanol in grape derived, fruit and honey spirits: A critical review on source, quality control, and legal limits
G Botelho, O Anjos, LM Estevinho, I Caldeira
Processes 8 (12), 1609, 2020
432020
Evolução das características fisico-químicas e organolépticas de aguardentes Lourinhã ao longo de cinco anos de envelhecimento em madeiras de carvalho e de castanheiro
AP Belchior, I Caldeira, S Costa, C Lopes, G Tralhão, AFM Ferrão, ...
INIAV-DOIS PORTOS (Ex-Estação Vitivinícola Nacional), 2001
412001
Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves
S Canas, I Caldeira, O Anjos, J Lino, A Soares, A Pedro Belchior
International journal of food science & technology 51 (12), 2537-2545, 2016
392016
Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit
J Granja-Soares, R Roque, MJ Cabrita, O Anjos, AP Belchior, I Caldeira, ...
Food Chemistry 333, 127450, 2020
362020
Kinetics of odorant compounds in wine brandies aged in different systems
I Caldeira, R Santos, JM Ricardo-da-Silva, O Anjos, H Mira, AP Belchior, ...
Food Chemistry 211, 937-946, 2016
362016
Mineral composition through soil-wine system of Portuguese vineyards and its potential for wine traceability
S Catarino, M Madeira, F Monteiro, I Caldeira, R Bruno de Sousa, ...
Beverages 4 (4), 85, 2018
342018
Evaluation of two quantitative gas chromatography–olfactometry methods for clonal red wines differentiation
G Botelho, I Caldeira, A Mendes‐Faia, MC Clímaco
Flavour and fragrance journal 22 (5), 414-420, 2007
292007
Single-laboratory validation of determination of acetaldehyde, ethyl acetate, methanol and fusel alcohols in wine, spirits, brandies and grape marc spirits using GC-FID
ACM Luís, D Mota, O Anjos, I Caldeira
Ciência e técnica vitivinícola 26 (2), 69-76, 2011
272011
Comparison of alternative systems for the ageing of wine brandy. Wood shape and wood botanical species effect.
S Canas, I Caldeira, AP Belchior
Ciência e Técnica Vitivinícola 24 (2), 91-99, 2009
252009
Formação de uma Câmara de Prova Organoléptica de Aguardentes Velhas e Selecção de Descritores Sensoriais a, b
I Caldeira, S Canas, S Costa, E Carvalho, AP Belchior
INIAV-DOIS PORTOS (Ex-Estação Vitivinícola Nacional), 1999
251999
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