Maria de Fatima Teixeira
Overview
Explore the profile of Maria de Fatima Teixeira including associated specialties, affiliations and a list of published articles.
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Articles
5
Citations
12
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0
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Recent Articles
1.
Esteves M, Lage P, Sousa J, Centeno F, de Fatima Teixeira M, Tenreiro R, et al.
Front Microbiol
. 2023 Mar;
14:1146065.
PMID: 36960294
Grapes' infection by phytopathogenic fungi may often lead to rot and impair the quality and safety of the final product. Due to the concerns associated with the extensive use of...
2.
Francisco T, Perez-Gregorio R, Soares S, Mateus N, Centeno F, de Fatima Teixeira M, et al.
Food Res Int
. 2021 May;
143:110261.
PMID: 33992362
Phenolic compounds are partially removed during fining, which may influence the organoleptic properties of beverages. Among phenolic compounds, tannins have been widely associated to the taste of beverages (namely astringency...
3.
Gaspar L, Machado A, Coutinho R, Sousa S, Santos R, Xavier A, et al.
Front Microbiol
. 2019 Oct;
10:2310.
PMID: 31649649
Recently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing...
4.
Fernandes J, Neto R, Centeno F, Castanheira P, de Fatima Teixeira M, Gomes A
Front Chem
. 2015 May;
3:31.
PMID: 26005671
[This corrects the article on p. 20 in vol. 3, PMID: 25853122.].
5.
Fernandes J, Neto R, Centeno F, de Fatima Teixeira M, Gomes A
Front Chem
. 2015 Apr;
3:20.
PMID: 25853122
Fining agents derived from animal and mineral sources are widely used to clarify and stabilize white wines. Nevertheless, health and environmental problems are being raised, concerning the allergenic and environmental...