Paulo Herbert

Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage

Paulo Herbert, María João Cabrita, Nuno Ratola et al. · Journal of Food Engineering · 2004 · 102 citations

Biology, Alcoholic Fermentation, Biosynthesis +7

HPLC Determination of Amino Acids in Musts and Port Wine Using OPA/FMOC Derivatives

Paulo Herbert, P. Barros, Nuno Ratola et al. · Journal of Food Science · 2000 · 96 citations

Food Chemistry, Agricultural Chemistry, Amino Acids +14

Nutritional characterisation of Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. produced using paper scraps as substrate

Ângela Fernandes, Lillian Barros, Anabela Martins et al. · Food Chemistry · 2014 · 95 citations · Full text

Food Chemistry, Nutrition, Nutritional Characterisation +4

Varietal flavour compounds of four grape varieties producing Madeira wines

José S. Câmara, Paulo Herbert, José C. Marques et al. · Analytica Chimica Acta · 2004 · 78 citations

Varietal Flavour Compounds, Wine Tasting

New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection

Paulo Herbert, Lúcia Santos, Margarida M. S. M. Bastos et al. · Journal of Food Science · 2002 · 72 citations

Engineering, Flavoromics, Food Analysis +19