Luı́s Filipe-Ribeiro

Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization

Raquel Amorim Guise, Luı́s Filipe-Ribeiro, Deise Cristiane do Nascimento et al. · Food Chemistry · 2014 · 80 citations

Agriculture, Enology, Viticulture +14

White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview

Fernanda Cosme, Conceição Fernandes, Tânia Isabel Monteiro Ribeiro et al. · Beverages · 2020 · 67 citations · Full text

Agriculture, Biochemistry, Enology +17

Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics

Fernanda Cosme, I. Capão, Luı́s Filipe-Ribeiro et al. · LWT · 2011 · 55 citations

Agriculture, Enology, Food Science +16

A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation

Juliana Milheiro, Leonor C. Ferreira, Luı́s Filipe-Ribeiro et al. · Food Chemistry · 2018 · 53 citations

Agriculture, Enology, Viticulture +7

Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality

Luı́s Filipe-Ribeiro, Juliana Milheiro, Carlos Matos et al. · Food Chemistry · 2017 · 51 citations · Full text

Agriculture, Chemistry, Enology +17