Fernanda Cosme - Concepedia

Author

Fernanda Cosme

University of Trás-os-Montes and Alto Douro ORCID

Also Known As

Ana Barros, António Inês, António M. Jordão, Cosme, F., Cosme, Fernanda, F. Cosme, Fernanda Cosme, Fernanda, Cosme, Martins, Maria Fernanda Gil Cosme, Nunes, Fernando

149

Publications

Citations

H-Index

Concepts

All Affiliations

University of Trás-os-Montes and Alto Douro Institute for Biotechnology and Bioengineering Polytechnic Institute of Viseu Association for the Development of Douro Viticulture

About

Fernanda Cosme is an author at University of Trás-os-Montes and Alto Douro specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	18	872
2	Engineering	14	14	532
3	Medicine	11	11	619
4	Natural Sciences	5	5	227
5	Education	2	2	33

Fernanda Cosme

Publications

Citations

H-Index

Page 1

	Year	Citations
Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View Fernanda Cosme, Teresa Pinto, Alice Vilela Beverages Food ChemistryPhenolic CompoundsGrape JuicesFood Bioactive CompoundSensory View	2018	171
Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production Ana Mendes‐Ferreira, Fernanda Cosme, Catarina Barbosa, International Journal of Food Microbiology Alcoholic FermentationBiomanufacturingEngineeringFood FermentationBiochemical Engineering	2010	129
From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine António M. Jordão, Alice Vilela, Fernanda Cosme Beverages Food ChemistryFlavoromicsBiochemistrySensorial ImpactFood Analysis	2015	113
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, Food Chemistry Food ChemistryAgricultural ChemistryOther Oenological AdditivesDifferent Types	2014	79
Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions Elisa Costa, Fernanda Cosme, António M. Jordão, OENO One Food ChemistryFood Bioactive CompoundAnthocyanin ProfileWine StudiesHigh Variability	2014	70
Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines Fernanda Cosme, Jorge M. Ricardo‐da‐Silva, Olga Laureano Food Chemistry BotanyTanninMonovarietal WinesPlant PathologyRed Grapes	2008	67
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance Teresa Pinto, Alice Vilela, Fernanda Cosme Beverages NutritionFood AnalysisFruit JuicesRipeningSensory Science	2022	65
White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview Fernanda Cosme, Conceição Fernandes, Tânia Isabel Monteiro Ribeiro, Beverages Molecular BiologyProtein RefoldingWine Protein InstabilityProtein PurificationFood Chemistry	2020	63
Interactions between protein fining agents and proanthocyanidins in white wine Fernanda Cosme, Jorge M. Ricardo‐da‐Silva, Olga Laureano Food Chemistry Food ChemistryBiosynthesisEngineeringBiochemistryTannin	2007	61
Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics Fernanda Cosme, I. Capão, Luı́s Filipe-Ribeiro, LWT Food ChemistryWhite Wine FiningFood AnalysisWine TastingBeverage Industry	2011	55

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