Sara Canas

Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels

Ilda Caldeira, Ofélia Anjos, Vera Portal et al. · Analytica Chimica Acta · 2009 · 92 citations

Wood Modification, Oak Wood Fragments, Wood Technology +1

Low Molecular Weight Organic Compounds of Chestnut Wood (<i>Castanea sativa</i>L.) and Corresponding Aged Brandies

Sara Canas, M. Conceição Leandro, M. Isabel Spranger et al. · Journal of Agricultural and Food Chemistry · 1999 · 91 citations

Antioxidant activity and phenolic content of Portuguese wine aged brandies

Sara Canas, A. Pedro Belchior · Journal of Food Composition and Analysis · 2008 · 75 citations

Food Chemistry, Food Bioactive Compound, Wine Perception +5

High‐performance liquid chromatography method for analysis of phenolic acids, phenolic aldehydes, and furanic derivatives in brandies. Development and validation

Sara Canas, A. Pedro Belchior, M. Isabel Spranger et al. · Journal of Separation Science · 2003 · 70 citations

Engineering, Flavoromics, Food Analysis +18

Influence of Botanical Species and Geographical Origin on the Content of Low Molecular Weight Phenolic Compounds of Woods Used in Portuguese Cooperage

Sara Canas, M. Conceição Leandro, M. Isabel Spranger et al. · Holzforschung · 2000 · 57 citations

Plant Analysis, Polyphenolics, Engineering +12