1.Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality

作　　者：Fernanda Cosme ;António Inês ;Beatriz Ferreira 等

出　　处：Foods. 2020 ;9(12):1789-1800.doi:10.3390/foods9121789

出版社：MDPI Publishing

文章 ID：257511578

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2.MULHER, TEXTO E IDEOLOGIA (problemas teóricos e metodológicos)

作　　者：Luís Filipe Ribeiro

出　　处：Organon. 2013 ;16(16):52-58.doi:10.22456/2238-8915.39512

出版社：Universidade Federal do Rio Grande do Sul

文章 ID：254963671

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3.Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis

作　　者：Fabrizio Minute ;Federico Giotto ;Luís Filipe-Ribeiro 等

出　　处：Foods. 2021 ;10(3):553.doi:10.3390/foods10030553

出版社：MDPI Publishing

文章 ID：259501720

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4.Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

作　　者：Inma Arenas ;Miguel Ribeiro ;Luís Filipe-Ribeiro 等

出　　处：Foods. 2021 ;10(3):608.doi:10.3390/foods10030608

出版社：MDPI Publishing

文章 ID：260087907

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5.Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process

作　　者：Luís Filipe-Ribeiro ;Susete Rodrigues ;Fernando M. Nunes 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092023

出版社：MDPI Publishing

文章 ID：1035679764

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