M. Cristina Clímaco

Differentiation of red winemaking technologies by phenolic and volatile composition

M. Isabel Spranger, M. Cristina Clímaco, Baoshan Sun et al. · Analytica Chimica Acta · 2004 · 133 citations

Food Chemistry, Chemical Composition, Wine Perception +7

The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components - a preliminary study

Ana Mendes‐Ferreira, M. Cristina Clímaco · Journal of Applied Microbiology · 2001 · 127 citations

Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound

Ilda Caldeira, R.C. Pereira, M. Cristina Clímaco et al. · Analytica Chimica Acta · 2003 · 74 citations

Food Chemistry, Aroma Compounds, Food Analysis +3

Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment

Ilda Caldeira, M. Cristina Clímaco, R. Bruno de Sousa et al. · Journal of Food Engineering · 2005 · 67 citations

Wood Modification, Volatile Composition, Wood Technology +2

Evaluation of two quantitative gas chromatography–olfactometry methods for clonal red wines differentiation

Goreti Botelho, Ilda Caldeira, Arlete Mendes‐Faia et al. · Flavour and Fragrance Journal · 2007 · 25 citations · Full text

Food Chemistry, Clonal Wine A1, Food Authentication +14