Ilda Maria Justino Caldeira

Ilda Maria Justino Caldeira

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

About

Personal Information

Institutional Emailimc@uevora.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

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, 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

Anjos O, Santos R, Estevinho LM., Caldeira I. 2020. FT-RAMAN methodology for the monitoring of honeys' spirit distillation process. Food Chemistry 305, 125511. Doi: 10.1016/j.foodchem.2019.125511 Research Groups involved: Animal Biosciencies Food science and technology

Peer-Reviewed and Indexed Journals

Piras S, Brazão J, Ricardo-da-Silva JM, Anjos O, Caldeira I. 2020. Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties. Ciência e Técnica Vitivinícola 35(1):49. DOI:10.1051/ctv/20203501049Research Groups involved: Farming Technology and Energy Efficiency 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

Fandiño M, Vilanova M, Caldeira I, Silvestre JM, Rey BJ, Mirás-Avalos JM, Cancela JJ. 2020. Chemical composition and sensory properties of Albariño wine: Fertigation effects. Food Research International 137:109533. DOI:10.1016/j.foodres.2020.109533Research 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