Mickael C. Santos

Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations

Mickael C. Santos, Cláudia Nunes, Jorge A. Saraiva et al. · European Food Research and Technology · 2011 · 177 citations · Full text

Chemical Engineering, Sustainable Chemical Production, Engineering +4

Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine

Mickael C. Santos, Cláudia Nunes, João Cappelle et al. · Food Chemistry · 2013 · 69 citations

High Pressure Treatments, Physicochemical Properties

High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage

Mickael C. Santos, Cláudia Nunes, Mariana Rocha et al. · Food Chemistry · 2015 · 57 citations

Bottle Storage, High Pressure Treatments, Volatile Composition

Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration

Mickael C. Santos, Cláudia Nunes, Mariana Rocha et al. · Innovative Food Science & Emerging Technologies · 2013 · 41 citations

High Pressure Treatments, Maillard Reaction Acceleration, Bottle Storage +4

Evaluation of the potential of high pressure technology as an enological practice for red wines

Mickael C. Santos, Cláudia Nunes, Michaël Jourdes et al. · Innovative Food Science & Emerging Technologies · 2015 · 37 citations

Enological Practice, High Pressure Technology, Red Wines +1