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Olga Laureano

Observed names: Laureano, O., Laureano, Olga, O. LAUREANO, O. Laureano
ORCID: 0000-0003-4105-0322
Observed ORCID: 0000-0003-4105-0322
OpenAlex ID: A5087600305
Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes fromVitis viniferaL. Cv. Graciano, Tempranillo, and Cabernet Sauvignon
2003 · María Monagas, Carmen Gómez-Cordovés, et al. · Journal of Agricultural and Food Chemistry · 434
Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening
2010 · Elías Obreque-Slier, Álvaro Peña-Neira, et al. · Journal of Agricultural and Food Chemistry · 185
Products Formed in Model Wine Solutions Involving Anthocyanins, Procyanidin B2, and Acetaldehyde
1996 · Constantin Dallas, Jorge M. Ricardo-da-Silva, et al. · Journal of Agricultural and Food Chemistry · 172
Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage
2004 · Paulo Herbert, Maria J. Cabrita, et al. · Journal of Food Engineering · 113
Effect of commercial mannoproteins on wine colour and tannins stability
2011 · A. Rodrigues, J.M. Ricardo-Da-Silva, et al. · Food Chemistry · 107
Climate effects on physicochemical composition of Syrah grapes at low and high altitude sites from tropical grown regions of Brazil
2019 · Juliane Barreto de Oliveira, Ricardo Egipto, et al. · Food Research International · 99
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Interactions of Oligomeric Procyanidins in Model Wine Solutions Containing Malvidin-3-Glucoside and Acetaldehyde
1996 · Constantin Dallas, Jorge Manuel Ricardo-da-Silva, et al. · Journal of the Science of Food and Agriculture · 91
Evolution of Catechins and Oligomeric Procyanidins during Grape Maturation of Castelão Francês and Touriga Francesa
2001 · António M. Jordão, Jorge M. Ricardo-da-Silva, et al. · American Journal of Enology and Viticulture · 84
Effect of Saccharomyces strains on the quality of red wines aged on lees
2013 · I. Loira, R. Vejarano, et al. · Food Chemistry · 83
Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine
1994 · Constantinos Dallas, Olga Laureano · Journal of the Science of Food and Agriculture · 74
Interactions between protein fining agents and proanthocyanidins in white wine
2007 · F. Cosme, J.M. Ricardo-da-Silva, et al. · Food Chemistry · 72
Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines
2008 · F. Cosme, J.M. Ricardo-Da-Silva, et al. · Food Chemistry · 70
Glycosidic aroma compounds of some Portuguese grape cultivars
2006 · Maria João Cabrita, Ana M Costa Freitas, et al. · Journal of the Science of Food and Agriculture · 69
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Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maturation
2015 · Dallas, C., Ricardo-Da-Silva, J. M., et al. · Vitis · 67
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Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea): effect of botanical species and toasting process
2006 · António M. Jordão, Jorge M. Ricardo-da-Silva, et al. · Journal of Wood Science · 65
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Ellagitannins from Portuguese oak wood (Quercus pyrenaica Willd.) used in cooperage: influence of geographical origin, coarseness of the grain and toasting level
2007 · António Manuel Jordão, Jorge Manuel Ricardo-da-Silva, et al. · Holzforschung · 60
Aroma compounds in varietal wines from Alentejo, Portugal
2006 · Maria João Cabrita, A.M. Costa Freitas, et al. · Journal of Food Composition and Analysis · 48
Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips
2006 · G. De Coninck, António Manuel Jordão, et al. · OENO One · 45
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Vitis vinifera secondary metabolism as affected by sulfate depletion: Diagnosis through phenylpropanoid pathway genes and metabolites
2013 · Sílvia Tavares, Damiano Vesentini, et al. · Plant Physiology and Biochemistry · 44
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining
2009 · Fernanda Cosme, Jorge M. Ricardo-da-Silva, et al. · American Journal of Enology and Viticulture · 41
Influence of Acetaldehyde, pH, and Temperature on Transformation of Procyanidins in Model Wine Solutions
2003 · Constantin Dallas, Pedro Hipólito-Reis, et al. · American Journal of Enology and Viticulture · 37
Electrophoretic and FPLC Analysis of Soluble Proteins in Four Portuguese Wines
1995 · Ester Dorrestein, Ricardo B. Ferreira, et al. · American Journal of Enology and Viticulture · 37
Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines
2008 · A.M. JORDÃO, J.M. RICARDO-DA-SILVA, et al. · Australian Journal of Grape and Wine Research · 34
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Quercetin and the mutagenicity of wines
1993 · J. Gaspar, A. Laires, et al. · Mutagenesis · 31
Extraction of some ellagic tannins and ellagic acid from oak wood chips ( Quercus pyrenaica L.) in model wine solutions: Effect of time, pH, temperature and alcoholic content
2005 · A.M. Jordão, J.M. Ricardo-da-Silva, et al. · South African Journal of Enology and Viticulture · 28
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Works count: 65
Citation count: 2,595
H-index: 26
I10-index: 43
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