Olga Laureano

Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from<i>Vitis vinifera</i>L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

Marı́a Monagas, Carmen Gómez‐Cordovés, Begoña Bartolomé et al. · Journal of Agricultural and Food Chemistry · 2003 · 409 citations

Food Chemistry, Polymeric Flavan-3-ol Composition, Polyphenolics +13

Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (<i>Vitis vinifera</i> L.) during Ripening

Elías Obreque‐Slier, Álvaro Peña‐Neira, Remigio López‐Solís et al. · Journal of Agricultural and Food Chemistry · 2010 · 173 citations · Full text

Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B₂, and Acetaldehyde

Constantin Dallas, Jorge M. Ricardo‐da‐Silva, Olga Laureano · Journal of Agricultural and Food Chemistry · 1996 · 168 citations

Food Chemistry, Similar Color Changes, Engineering +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

Effect of commercial mannoproteins on wine colour and tannins stability

Ana Margarida Rodrigues, Jorge M. Ricardo‐da‐Silva, C. Lucas et al. · Food Chemistry · 2011 · 90 citations

Food Chemistry, Wine Colour, Agricultural Chemistry +4