María João Cabrita

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Marta Laranjo, Ana Gomes‐Bispo, Ana Cristina Agulheiro‐Santos et al. · Food Chemistry · 2016 · 109 citations · Full text

Nutrition, Salt Reduction, Fatty Acids +10

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

Antagonistic activity of fungi of Olea europaea L. against Colletotrichum acutatum

Miguel Landum, Maria do Rosário Félix, Joana Alho et al. · Microbiological Research · 2015 · 92 citations · Full text

Mycology, Fungal Diversity, Antagonistic Activity +6

Classification of wines according to several factors by ICP-MS multi-element analysis

Eva P. Pérez‐Álvarez, Raquel García, Pedro Barrulas et al. · Food Chemistry · 2018 · 79 citations · Full text

Flavoromics, Several Factors, Wine Tasting +5

Glycosidic aroma compounds of some Portuguese grape cultivars

María João Cabrita, Ana Maria Costa Freitas, Olga Laureano et al. · Journal of the Science of Food and Agriculture · 2006 · 61 citations · Full text

Food Chemistry, Agricultural Chemistry, Portuguese Grapes +9