R. Bruno de Sousa

Effect of Bentonite Characteristics on the Elemental Composition of Wine

Sofía Catarino, M. Madeira, F. Monteiro et al. · Journal of Agricultural and Food Chemistry · 2007 · 117 citations

Engineering, Chemical Composition, Chemistry +16

The nutritional value of four species of insects consumed in Angola

J. F. Santos Oliveira, J. Passos de Carvalho, R. Bruno de Sousa et al. · Ecology of Food and Nutrition · 1976 · 104 citations

Nutrition, Engineering, Food Composition +14

Aroma profile of Portuguese brandies aged in chestnut and oak woods

Ilda Caldeira, A. Pedro Belchior, R. Bruno de Sousa · Analytica Chimica Acta · 2002 · 81 citations

Portuguese Brandies, Food Quality, Aroma Profile +2

Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound

Ilda Caldeira, R.C. Pereira, M. Cristina Clímaco et al. · Analytica Chimica Acta · 2003 · 74 citations

Food Chemistry, Aroma Compounds, Food Analysis +3

High‐performance liquid chromatography method for analysis of phenolic acids, phenolic aldehydes, and furanic derivatives in brandies. Development and validation

Sara Canas, A. Pedro Belchior, M. Isabel Spranger et al. · Journal of Separation Science · 2003 · 70 citations

Engineering, Flavoromics, Food Analysis +18