Cristina Santos

Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions

Cristina Pina, Cristina Santos, José António Couto et al. · Food Microbiology · 2004 · 148 citations

Food Fermentation, Ethanol Tolerance, Wine Tasting +6

Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate

V�nia Ferreira, V�nia Soares, Cristina Santos et al. · Biotechnology Letters · 2005 · 48 citations

Food Fermentation, Food Spoilage, Lactic Acid Bacteria +8

Volatile sulphur compounds composition of monovarietal white wines

N. Moreira, Paula Guedes de Pinho, Cristina Santos et al. · Food Chemistry · 2010 · 44 citations

Food Chemistry, Chemical Measurement, Engineering +5

Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines

N. Moreira, Paula Guedes de Pinho, Cristina Santos et al. · Food Chemistry · 2010 · 43 citations

Food Chemistry, Agricultural Chemistry, Heavy Sulphur Compounds +2

Phenolic composition of monovarietal red wines regarding volatile phenols and its precursors

Adriana Nunes de Lima, Carla Oliveira, Cristina Santos et al. · European Food Research and Technology · 2018 · 22 citations

Food Chemistry, Volatile Phenols, Monovarietal Red Wines +6