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Livro das Actas - advid

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REFERENCIAS BIBLIOGRÁFICAS<br />

109<br />

<strong>Livro</strong> <strong>Actas</strong><br />

CEJUDO-BASTANTE, M. J., PÉREZ-COELLO, M. S., PÉREZ-JUAN, P. M. & HERMOSÍN-<br />

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white wines on their phenolic and volatile composition, Eur Food Res Technol, 234:87–99<br />

CEJUDO-BASTANTE, M. J., CASTRO-VÁZQUEZ, L., HERMOSÍN-GUTIÉRREZ, I. &<br />

PÉREZ-COELLO, M. S. (2011). Combined Effects of Prefermentative Skin Maceration and<br />

Oxygen Addition of Must on Color-Related Phenolics, Volatile Composition, and Sensory<br />

Characteristics of Airén White Wine. J. Agric. Food Chem., 59, 12171–12182<br />

CHEYNIER, V., SOUQUET, J. –M., SAMSON, A. & MOUTOUNET, M. (1991). Hyperoxidation:<br />

influence of various oxygen supply levels on oxidation kinetics of phenolic compounds and<br />

wine quality. Vitis 30, 107-115<br />

El HOSRY, L., AUEZOVA, L., SAKR, A. & HAJJ-MOUSSA, E. (2009). Browning susceptibility<br />

of white wine and antioxidant effect of glutathione. International Journal of Food Science<br />

and Technology, 44, 2459–2463<br />

LOPEZ-TOLEDANO, A., MAYEN, M., MERIDA, J. & MEDINA, M. (2006). Yeasts used to delay<br />

browning in white wines. Food Chemistry, 97, 498-504<br />

KALLITHRAKA, S., SALACHA, M.I. & TZOUROU, I. (2009). Changes in phenolic composition<br />

and antioxidante activity of white wine during bottle storage: Accelerated browning test<br />

versus bottle storage. Food Chemistry 113, 500-505<br />

NEVARESA, I. & del ÁLAMO, M. (2008). Measurement of dissolved oxygen during red wines<br />

tank aging with chips and micro-oxygenation. Analytica Chimica Acta, 621, 68–78<br />

RODRÍGUEZ-DELGADO, M.A., MALOVANA, S., PÉREZA, J.P., BORGESA, T. &<br />

GARCÍA MONTELONGO, F.J. (2001). Separation of phenolic compounds by high-performance<br />

liquid chromatography with absorbance and fluorimetric detection. Journal of Chromatography<br />

A, 912, 249-257

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