Sara Maria de Almeida Lopes Canas

Sara Maria de Almeida Lopes Canas

Food science and technology, Integrated no MED
Food science and technology
Integrated no MED

About

Personal Information

Institutional Emailsara.canas@iniav.pt

Publications

CategoryPublication
Peer-Reviewed and Indexed Journals

Oliveira-Alves S, Lourenço S, Anjos O, Fernandes TA, Caldeira I, Catarino S, Canas S. 2021. Influence of the Storage in Bottle on the Antioxidant Activities and Related Chemical Characteristics of Wine Spirits Aged with Chestnut Staves and Micro-Oxygenation. Molecules 27:106. 10.3390/molecules27010106Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Nocera A, Ricardo DSJ, Canas S. 2020. Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study. Oeno One, 54:485-496. 0.20870/oeno-one.2020.54.3.3114Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Canas S, Cunha J, Eiras-Dias J. 2020. Advances in Viticulture, Enology and Vitivinicultural Economy: Ciência e Técnica Vitivinícola 2020. Ciência e Técnica Vitivinícola 35:176-178. 10.1051/ctv/20203502176Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Canas S, Anjos O, Caldeira I, Fernandes TA, Santos N, Lourenço S, Granja-Soares J, Fargeton L, Boissier B, Catarino S. 2022. Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves. LWT 154:112658. 10.1016/j.lwt.2021.112658Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Caldeira I, Vitória C, Anjos O, Fernandes T, Gallardo E, Fargeton L, Boissier B, Catarino S, Canas S. 2021. Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile. Applied Sciences 11:3991. 10.3390/app11093991Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Anjos, O, Canas,s. , Gonçalves,j. C, Caldeira, I. 2020. Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey. Beverages 2020, 6(2), 38. 10.3390/beverages6020038Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Anjos O, Pedro SI, Caramelo D, Semedo A, Antunes CAL, Canas S, Caldeira I. 2021. Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale. Applied Sciences 11:5065. 10.3390/app11115065Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Canas S, Danalache F, Anjos O, Fernandes TA, Caldeira I, Santos N, Fargeton L, Boissier B, Catarino S. 2020. Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation. Molecules, 25, 5266-5291. 10.3390/molecules25225266Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Anjos O, Caldeira I, Pedro S, Canas S. 2020. FT-Raman methodology applied to identify different ageing stages of wine spirits. LWT - Food Science and Technology, 134, 110179. LWT Volume 134:110179. 10.1016/j.lwt.2020.110179Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Canas S, Trindade CS, Sun B, Naves P. 2020. Phenolic compounds involved in pine wilt disease: HPLC-based method development and validation for their quantification. Journal of Plant Biochemistry and Biotechnology. DOI:10.1007/s13562-020-00599-0Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Nocera A, Ricardo-da-Silva JM, Canas S. 2020. Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study. OENO One 54(3):485. DOI:10.20870/oeno-one.2020.54.3.3114Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Granja-Soares J, Roque R, Cabrita M, Anjos O, Belchior A, Caldeira I, Canas S. 2020. Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit. Food Chemistry 333:127450. DOI:10.1016/j.foodchem.2020.127450Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Anjos O, Martínez CM, Caldeira I, Pedro SI, Eguía OP, Canas S. 2020. Application of Functional Data Analysis and FTIR-ATR Spectroscopy to Discriminate Wine Spirits Ageing Technologies. Mathematics, 8(6):896. DOI:10.3390/math8060896Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Anjos O, Canas S, Gonçalves JC, Caldeira I. 2020. Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey. Beverages 6(2):38. DOI:10.3390/beverages6020038Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Anjos O, Caldeira I, Roque R, Pedro SI, Lourenço S, Canas S. 2020. Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification. Processes 8(6):736. DOI:10.3390/pr8060736Research Group involved: Food science and technology