Paulo Herbert - Concepedia

Author

Paulo Herbert

Universidade do Porto ORCID

Also Known As

P HERBERT, P. HERBERT, P. Herbert, Paulo Herbert, Princelove Smith Herbert

Publications

Citations

H-Index

Concepts

All Affiliations

Universidade do Porto Rede de Química e Tecnologia Polytechnic Institute of Porto University of Évora

About

Paulo Herbert is an author at Universidade do Porto specializing in analytical chemistry, chromatography, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	389
2	Medicine	8	8	476
3	Biochemistry	6	6	359
4	Health Sciences	3	3	138
5	Biology	1	1	102

Paulo Herbert

Publications

981

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Food Engineering BiologyAlcoholic FermentationBiosynthesisEngineeringFood Fermentation	2004	102
HPLC Determination of Amino Acids in Musts and Port Wine Using OPA/FMOC Derivatives Paulo Herbert, P. Barros, Nuno Ratola, Journal of Food Science Food ChemistryAgricultural ChemistryAmino AcidsBiochemistryHplc Determination	2000	96
Nutritional characterisation of Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. produced using paper scraps as substrate Ângela Fernandes, Lillian Barros, Anabela Martins, Food Chemistry Food ChemistryNutritionNutritional CharacterisationFood AnalysisAlternative Protein Source	2014	95
Varietal flavour compounds of four grape varieties producing Madeira wines José S. Câmara, Paulo Herbert, José C. Marques, Analytica Chimica Acta Varietal Flavour CompoundsWine Tasting	2004	78
New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection Paulo Herbert, Lúcia Santos, Margarida M. S. M. Bastos, Journal of Food Science EngineeringFlavoromicsFood AnalysisEc AnalysisEthyl Carbamate	2002	72
Ochratoxin A in Some Portuguese Wines: Method Validation and Screening in Port Wine and Vinho Verde I. Festas, Paulo Herbert, Lúcia Santos, American Journal of Enology and Viticulture Method ValidationIndustrial MycologyDiagnostic MycologyPortuguese WinesMedicine	2000	70
Simultaneous Quantification of Primary, Secondary Amino Acids, and Biogenic Amines in Musts and Wines Using OPA/3‐MPA/FMOC‐CI Fluorescent Derivatives Paulo Herbert, Lúcia Santos, Arminda Alves Journal of Food Science Amino AcidsFood AnalysisPlant MetabolomicsSimultaneous QuantificationFood Chemistry	2001	67
Screening of grapes and wine for azoxystrobin, kresoxim-methyl and trifloxystrobin fungicides by HPLC with diode array detection Susana de Melo Abreu, Manuela Correia, Paulo Herbert, Food Additives & Contaminants	2005	62
Evaluation of Biogenic Amines in Some Portuguese Quality Wines by HPLC Fluorescence Detection of OPA Derivatives Isabel Mafra, Paulo Herbert, Lúcia Santos, American Journal of Enology and Viticulture Food AnalysisFood ChemistryReverse Phase HplcBioanalysisAnalytical Chemistry	1999	59
Uncertainty associated to the analysis of organochlorine pesticides in water by solid-phase microextraction/gas chromatography–electron capture detection—Evaluation using two different approaches Nuno Ratola, Lúcia Santos, Paulo Herbert, Analytica Chimica Acta Different ApproachesEnvironmental ChemistryChemical EngineeringEngineeringPesticide-residue Analysis	2006	50

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