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Ana Cristina Correia

Observed names: A. C. Correia, A.C Correia, A.C. CORREIA, A.C. Correia, Ana C Correia, Ana C. Correia, Coreria, Ana Cristina, Correia, A. C., Correia, Ana, Correia, Ana C, Correia, Ana C., Correia, Ana Cristina
ORCID: 0000-0002-6283-1964
Observed ORCID: 0000-0002-6283-1964
OpenAlex ID: A5029266031
Contribution of response surface design to the development of glycerolysis systems catalyzed by commercial immobilized lipases
2001 · S Ferreira-Dias, A.C Correia, et al. · Journal of Molecular Catalysis B Enzymatic · 86
Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking
2012 · António M. Jordão, Ana C. Correia, et al. · European Food Research and Technology · 57
Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile
2020 · Inês Nunes, Ana C. Correia, et al. · Molecules · 48
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Wine tartrate stabilization by different levels of cation exchange resin treatments: impact on chemical composition, phenolic profile and organoleptic properties of red wines
2015 · Vitoria Ibeas, Ana C. Correia, et al. · Food Research International · 47
Response surface modeling of glycerolysis catalyzed by Candida rugosa lipase immobilized in different polyurethane foams for the production of partial glycerides
2002 · S Ferreira-Dias, A.C Correia, et al. · Journal of Molecular Catalysis B Enzymatic · 39
Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine
2017 · Paulo Nunes, Sara Muxagata, et al. · Journal of the Science of Food and Agriculture · 36
Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson
2015 · Raquel P. F. Guiné, Inês C. Almeida, et al. · Journal of Food Measurement & Characterization · 33
Relationship between antioxidant capacity, proanthocyanidin and anthocyanin content during grape maturation of Touriga Nacional and Tinta Roriz grape varieties
2012 · A.M. Jordão, A.C. Correia · South African Journal of Enology and Viticulture · 33
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Evaluation of Textural Properties in Apples of Regional Varieties
2010 · R.P.F. Guiné, S. Andrade, et al. · International Journal of Food Properties · 30
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Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity
2014 · Susana Sério, Maria D. Rivero-Pérez, et al. · Ciência e técnica vitivinícola/Ciência e técnica vitivinícola · 29
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Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin)
2010 · António M Jordão, Fernando J Gonçalves, et al. · Journal of the Science of Food and Agriculture · 28
Activity and batch operational stability of
1999 · S. Ferreira-Dias, A. C. Correia, et al. · Bioprocess Engineering · 28
Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
2019 · Filipa Santos, Ana C Correia, et al. · Journal of the Science of Food and Agriculture · 27
Antioxidant Activity Evolution During Portuguese Red Wine Vinification and Their Relation With the Proanthocyanidin and Anthocyanin Composition
2011 · A.M. JORDÃO, S. SIMÕES, et al. · Journal of Food Processing and Preservation · 26
Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses
2016 · Raquel P. F. Guiné, Marlene I. C. Tenreiro, et al. · Journal of Food Measurement & Characterization · 24
Comparative analysis of volatile and phenolic composition of alternative wood chips from cherry, acacia and oak for potential use in enology
2016 · António M. Jordão, Virginia Lozano, et al. · BIO Web of Conferences · 22
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Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese
2016 · Paula Correia, André Vítor, et al. · Nutrition & Food Science · 20
Volatile components of vine leaves from two Portuguese grape varieties ( Vitis vinifera L.), Touriga Nacional and Tinta Roriz, analysed by solid-phase microextraction
2014 · Bruno Fernandes, Ana C. Correia, et al. · Natural Product Research · 17
Rapid quantification of polar compounds in thermo‐oxidized oils by HPTLC‐densitometry
2014 · Ana Cristina Correia, Eric Dubreucq, et al. · European Journal of Lipid Science and Technology · 16
Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage
2020 · António M. Jordão, Manuela Costa, et al. · OENO One · 15
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Impact of Cross-Flow and Membrane Plate Filtrations under Winery-Scale Conditions on Phenolic Composition, Chromatic Characteristics and Sensory Profile of Different Red Wines
2022 · Mariana Rosária, Miguel Oliveira, et al. · Processes · 13
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Effect of Drying Temperature on the Physical-chemical and Sensorial Properties of Eggplant (Solanum melongena L.)
2017 · Raquel P.F. Guine, Paula M.R. Correia, et al. · Current Nutrition & Food Science · 13
Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics
2023 · Ana C. Correia, Uroš Miljić, et al. · European Food Research and Technology · 12
Blends of wood chips from oak and cherry: impact on the general phenolic parameters and sensory profile of a white wine during the aging process
2019 · Del Galdo, V., Correia, A. C., et al. · Vitis · 12
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Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market
2018 · Miguel Cruz, Ana C. Correia, et al. · Ciência e técnica vitivinícola/Ciência e técnica vitivinícola · 12
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Works count: 85
Citation count: 857
H-index: 17
I10-index: 29
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