Sara Canas - Concepedia

Author

Sara Canas

Instituto Nacional de Investigação Agrária e Veterinária ORCID

Also Known As

Canas, Sara, S. Canas, Sara Canas

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Instituto Nacional de Investigação Agrária e Veterinária University of Évora Polytechnic Institute of Castelo Branco University of Lisbon Hospital Center of Cova da Beira

About

Sara Canas is an author at Instituto Nacional de Investigação Agrária e Veterinária specializing in food chemistry, health sciences, and flavoromics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	305
2	Medicine	6	6	178
3	Engineering	4	4	199
4	Biochemistry	1	1	22
5	Biostatistics	1	1	25

Sara Canas

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
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, Analytica Chimica Acta Wood ModificationOak Wood FragmentsWood TechnologyChemical Modifications	2009	92
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, Journal of Agricultural and Food Chemistry	1999	91
Antioxidant activity and phenolic content of Portuguese wine aged brandies Sara Canas, A. Pedro Belchior Journal of Food Composition and Analysis Food ChemistryFood Bioactive CompoundWine PerceptionPortuguese WinePhytochemistry	2008	75
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, Journal of Separation Science EngineeringFlavoromicsFood AnalysisOrganic ChemistryPolyphenolics	2003	70
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, Holzforschung Plant AnalysisPolyphenolicsEngineeringBotanyBotanical Species	2000	57
Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology Sara Canas, Ilda Caldeira, Ofélia Anjos, LWT Food ChemistryPhenolic ProfileGreen ChemistryAlternative TechnologyRipening	2019	57
Phenolic Compounds Involved in Grafting Incompatibility of <i>Vitis</i> spp: Development and Validation of an Analytical Method for their Quantification Sara Canas, Maria Assunção, João Brazão, Phytochemical Analysis	2014	49
Graft compatibility of Vitis spp.: the role of phenolic acids and flavanols Maria Assunção, Sara Canas, Sara Michelly Cruz, Scientia Horticulturae PolyphenolicsGraft CompatibilityVitis SppMicrobiologyPhytochemistry	2016	48
Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies Sara Canas, Ilda Caldeira, A. Pedro Belchior Food Chemistry Food ChemistrySolvent ExtractionChemical EngineeringEngineeringWine Brandy	2012	46
Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves Sara Canas, Ilda Caldeira, Ofélia Anjos, International Journal of Food Science & Technology Food ChemistryWood ModificationFlavoromicsWine BrandiesStainless Steel Tanks	2016	41

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