Olga Laureano - Concepedia

Author

Olga Laureano

University of Lisbon ORCID

Also Known As

Laureano, O., Laureano, Olga, O. LAUREANO, O. Laureano, Olga Laureano

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

University of Lisbon Brazilian Agricultural Research Corporation University of Évora Instituto Nacional de Investigação Agrária e Veterinária

About

Olga Laureano is an author at University of Lisbon specializing in food chemistry, biochemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	14	14	1.1K
2	Health Sciences	13	13	967
3	Engineering	11	11	972
4	Medicine	9	9	368
5	Natural Sciences	8	8	448

Olga Laureano

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Agricultural and Food Chemistry Food ChemistryPolymeric Flavan-3-ol CompositionPolyphenolicsEngineeringBiochemistry	2003	409
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, Journal of Agricultural and Food Chemistry	2010	173
Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B<sub>2</sub>, and Acetaldehyde Constantin Dallas, Jorge M. Ricardo‐da‐Silva, Olga Laureano Journal of Agricultural and Food Chemistry Food ChemistrySimilar Color ChangesEngineeringBiochemistryWine Studies	1996	168
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, Journal of Food Engineering BiologyAlcoholic FermentationBiosynthesisEngineeringFood Fermentation	2004	102
Effect of commercial mannoproteins on wine colour and tannins stability Ana Margarida Rodrigues, Jorge M. Ricardo‐da‐Silva, C. Lucas, Food Chemistry Food ChemistryWine ColourAgricultural ChemistryBiochemistryTannin	2011	90
Interactions of Oligomeric Procyanidins in Model Wine Solutions Containing Malvidin-3-Glucoside and Acetaldehyde Constantin Dallas, Jorge M. Ricardo‐da‐Silva, Olga Laureano Journal of the Science of Food and Agriculture Food ChemistryTrimer C1Dimer Procyanidins B1Bioorganic ChemistryBiochemistry	1996	87
Effect of Saccharomyces strains on the quality of red wines aged on lees Iris Loira, Ricardo Vejarano, António Morata, Food Chemistry Red WinesFood FermentationWine TastingSaccharomyces StrainsMicrobiology	2013	79
Evolution of Catechins and Oligomeric Procyanidins during Grape Maturation of Castelão Francês and Touriga Francesa António M. Jordão, Jorge M. Ricardo‐da‐Silva, Olga Laureano American Journal of Enology and Viticulture BiologyPlant BiologyCastelão FrancêsGrape CultivarsBotany	2001	76
Climate effects on physicochemical composition of Syrah grapes at low and high altitude sites from tropical grown regions of Brazil Juliane Barreto de Oliveira, Ricardo Egipto, Olga Laureano, Food Research International High Altitude SitesClimate EffectsEngineeringPlant-abiotic InteractionBotany	2019	74
Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine Constantinos Dallas, Olga Laureano Journal of the Science of Food and Agriculture Young PortugueseFlavoromicsPolyphenolicsFood ChemistryHigher Temperature	1994	71

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