| Phenolic compounds and antioxidant activity in grape juices: A chemical and sensory view F Cosme, T Pinto, A Vilela Beverages 4 (1), 22, 2018 | 132 | 2018 |
| The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines A Vilela-Moura, D Schuller, A Mendes-Faia, RD Silva, SR Chaves, ... Applied microbiology and biotechnology 89, 271-280, 2011 | 120 | 2011 |
| From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine AM Jordão, A Vilela, F Cosme Beverages 1 (4), 292-310, 2015 | 102 | 2015 |
| Use of nonconventional yeasts for modulating wine acidity A Vilela Fermentation 5 (1), 27, 2019 | 89 | 2019 |
| Reduction of volatile acidity of wines by selected yeast strains A Vilela-Moura, D Schuller, A Mendes-Faia, M Côrte-Real Applied Microbiology and Biotechnology 80, 881-890, 2008 | 88 | 2008 |
| Influence of osmotic dehydration process parameters on the quality of candied pumpkins AS Abraão, AM Lemos, A Vilela, JM Sousa, FM Nunes Food and Bioproducts Processing 91 (4), 481-494, 2013 | 86 | 2013 |
| Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines A Vilela Fermentation 4 (3), 56, 2018 | 83 | 2018 |
| Bioactive (Poly) phenols, volatile compounds from vegetables, medicinal and aromatic plants T Pinto, A Aires, F Cosme, E Bacelar, MC Morais, I Oliveira, ... Foods 10 (1), 106, 2021 | 72 | 2021 |
| The importance of yeasts on fermentation quality and human health-promoting compounds A Vilela Fermentation 5 (2), 46, 2019 | 58 | 2019 |
| An overview of sensory characterization techniques: From classical descriptive analysis to the emergence of novel profiling methods C Marques, E Correia, LT Dinis, A Vilela Foods 11 (3), 255, 2022 | 54 | 2022 |
| Red fruits composition and their health benefits—A review F Cosme, T Pinto, A Aires, MC Morais, E Bacelar, R Anjos, ... Foods 11 (5), 644, 2022 | 51 | 2022 |
| Effects of calcium and growth regulators on sweet cherry (Prunus avium L.) quality and sensory attributes at harvest S Correia, F Queirós, C Ribeiro, A Vilela, A Aires, AI Barros, R Schouten, ... Scientia Horticulturae 248, 231-240, 2019 | 48 | 2019 |
| Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells A Vilela, D Schuller, A Mendes-Faia, M Côrte-Real Applied microbiology and biotechnology 97, 4991-5000, 2013 | 48 | 2013 |
| 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches J Milheiro, L Filipe-Ribeiro, A Vilela, F Cosme, FM Nunes Critical reviews in food science and nutrition 59 (9), 1367-1391, 2019 | 44 | 2019 |
| Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products F Cosme, A Inês, A Vilela Food Research International 151, 110842, 2022 | 42 | 2022 |
| Effect of agricultural practices, conventional vs organic, on the phytochemical composition of ‘Kweli’and ‘Tulameen’raspberries (Rubus idaeus L.) R Anjos, F Cosme, A Gonçalves, FM Nunes, A Vilela, T Pinto Food chemistry 328, 126833, 2020 | 36 | 2020 |
| Texture quality of candied fruits as influenced by osmotic dehydration agents A Vilela, C Sobreira, AS Abraão, AM Lemos, FM Nunes Journal of Texture Studies 47 (3), 239-252, 2016 | 34 | 2016 |
| Sucrose replacement by sweeteners in strawberry, raspberry, and cherry Jams: Effect on the textural characteristics and sensorial profile—A chemometric Approach A Vilela, S Matos, AS Abraão, AM Lemos, FM Nunes Journal of Food Processing 2015, 2015 | 34 | 2015 |
| Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics I Oliveira, AS Meyer, S Afonso, A Sequeira, A Vilela, P Goufo, H Trindade, ... Plants 9 (11), 1627, 2020 | 32 | 2020 |
| Grape and wine metabolites: Biotechnological approaches to improve wine quality F Cosme, B Gonçalves, A Inês, AM Jordão, A Vilela Grape and wine biotechnology 9, 187-224, 2016 | 31 | 2016 |
Fernando M. NunesCentro de Química - Vila Real, Departamento de Química, Universidade de Trás-os-Montes e Alto DouroVerified email at utad.pt
