| Low Molecular Weight Organic Compounds of Chestnut Wood (Castanea sativa L.) and Corresponding Aged Brandies S Canas, MC Leandro, MI Spranger, AP Belchior Journal of Agricultural and Food Chemistry 47 (12), 5023-5030, 1999 | 120 | 1999 |
| Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels I Caldeira, O Anjos, V Portal, AP Belchior, S Canas Analytica chimica acta 660 (1-2), 43-52, 2010 | 110 | 2010 |
| Phenolic composition and related properties of aged wine spirits: Influence of barrel characteristics. A review S Canas Beverages 3 (4), 55, 2017 | 105 | 2017 |
| Antioxidant activity and phenolic content of Portuguese wine aged brandies S Canas, V Casanova, AP Belchior Journal of Food Composition and Analysis 21 (8), 626-633, 2008 | 92 | 2008 |
| High‐performance liquid chromatography method for analysis of phenolic acids, phenolic aldehydes, and furanic derivatives in brandies. Development and validation S Canas, AP Belchior, MI Spranger, R Bruno‐de‐Sousa Journal of Separation Science 26 (6‐7), 496-502, 2003 | 87 | 2003 |
| Influence of botanical species and geographical origin on the content of low molecular weight phenolic compounds of woods used in Portuguese cooperage S Canas, MC Leandro, MI Spranger, AP Belchior Walter de Gruyter 54 (3), 255-261, 2000 | 78 | 2000 |
| Graft compatibility of Vitis spp.: the role of phenolic acids and flavanols M Assunção, S Canas, S Cruz, J Brazão, GC Zanol, JE Eiras-Dias Scientia Horticulturae 207, 140-145, 2016 | 50 | 2016 |
| Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology S Canas, I Caldeira, O Anjos, AP Belchior Lwt 111, 260-269, 2019 | 49 | 2019 |
| Phenolic Compounds Involved in Grafting Incompatibility of Vitis spp: Development and Validation of an Analytical Method for their Quantification S Canas, M Assunção, J Brazão, G Zanol, JE Eiras‐Dias Phytochemical analysis 26 (1), 1-7, 2015 | 47 | 2015 |
| Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies S Canas, I Caldeira, AP Belchior Food chemistry 138 (4), 2460-2467, 2013 | 47 | 2013 |
| Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves S Canas, I Caldeira, O Anjos, J Lino, A Soares, A Pedro Belchior International Journal of Food Science & Technology 51 (12), 2537-2545, 2016 | 43 | 2016 |
| Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit J Granja-Soares, R Roque, MJ Cabrita, O Anjos, AP Belchior, I Caldeira, ... Food Chemistry 333, 127450, 2020 | 40 | 2020 |
| Kinetics of odorant compounds in wine brandies aged in different systems I Caldeira, R Santos, JM Ricardo-da-Silva, O Anjos, H Mira, AP Belchior, ... Food Chemistry 211, 937-946, 2016 | 40 | 2016 |
| Modelisation of Heat Treatment of Portuguese Oak Wood (Quercus pyrenaica L.). Analysis of the Behaviour of Low Molecular Weight Phenolic Compounds. CDOSCF DE BAIXO Ciência Tec. Vitiv 15 (2), 75-94, 2000 | 39 | 2000 |
| Kinetics of impregnation/evaporation and release of phenolic compounds from wood to brandy in experimental model C DE IMPREGNAÇÃO, EET DE Ciência Téc. Vitiv 17 (1), 1-14, 2002 | 38 | 2002 |
| Evaluation of wine brandies authenticity by the relationships between benzoic and cinnamic aldehydes and between furanic aldehydes VADASRE ALDEÍDOS, ECE BENZÓICOS, EA FURÂNICOS Ciência Téc. Vitiv 19 (1), 13-27, 2004 | 35 | 2004 |
| Effect of heat treatment on the thermal and chemical modifications of oak and chestnut wood used in brandy ageing EDOTTNAS MODIFICAÇÕES, TEQ DAS, MDECE DE CASTANHEIRO, ... Ciência Tec. Vitiv 22 (1), 5-14.2007, 2007 | 33 | 2007 |
| Development of phenolic compounds encapsulation techniques as a major challenge for food industry and for health and nutrition fields G Botelho, S Canas, J Lameiras Nutrient delivery, 535-586, 2017 | 32 | 2017 |
| Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation S Canas, F Danalache, O Anjos, TA Fernandes, I Caldeira, N Santos, ... Molecules 25 (22), 5266, 2020 | 28 | 2020 |
| Effect of ageing system and time on the quality of wine brandy aged at industrial-scale S Cruz, S Canas, AP Belchior Cienc. Tec. Vitivinic 27, 83-93, 2012 | 28 | 2012 |
