Coimbra MA - Search Results

1

Origin of the pinking phenomenon of white wines.

Andrea-Silva J, Cosme F, Ribeiro LF, Moreira AS, Malheiro AC, Coimbra MA, Domingues MR, Nunes FM. Andrea-Silva J, et al. Among authors: coimbra ma. J Agric Food Chem. 2014 Jun 18;62(24):5651-9. doi: 10.1021/jf500825h. Epub 2014 Jun 6. J Agric Food Chem. 2014. PMID: 24857316

2

Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee.

Nunes FM, Coimbra MA. Nunes FM, et al. Among authors: coimbra ma. J Agric Food Chem. 2001 Apr;49(4):1773-82. doi: 10.1021/jf0012953. J Agric Food Chem. 2001. PMID: 11308325

3

Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.

Rocha S, Ramalheira V, Barros A, Delgadillo I, Coimbra MA. Rocha S, et al. Among authors: coimbra ma. J Agric Food Chem. 2001 Nov;49(11):5142-51. doi: 10.1021/jf010566m. J Agric Food Chem. 2001. PMID: 11714294

4

Chemical characterization of galactomannans and arabinogalactans from two arabica coffee infusions as affected by the degree of roast.

Nunes FM, Coimbra MA. Nunes FM, et al. Among authors: coimbra ma. J Agric Food Chem. 2002 Mar 13;50(6):1429-34. doi: 10.1021/jf0109625. J Agric Food Chem. 2002. PMID: 11879015

5

Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts.

Coimbra MA, Gonçalves F, Barros AS, Delgadillo I. Coimbra MA, et al. J Agric Food Chem. 2002 Jun 5;50(12):3405-11. doi: 10.1021/jf020074p. J Agric Food Chem. 2002. PMID: 12033803

6

Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying.

Ferreira D, Guyot S, Marnet N, Delgadillo I, Renard CM, Coimbra MA. Ferreira D, et al. Among authors: coimbra ma. J Agric Food Chem. 2002 Jul 31;50(16):4537-44. doi: 10.1021/jf020251m. J Agric Food Chem. 2002. PMID: 12137473

7

Structural characterisation of underivatised olive pulp xylo-oligosaccharides by mass spectrometry using matrix-assisted laser desorption/ionisation and electrospray ionisation.

Reis A, Coimbra MA, Domingues P, Ferrer-Correia AJ, Domingues MR. Reis A, et al. Among authors: coimbra ma. Rapid Commun Mass Spectrom. 2002;16(22):2124-32. doi: 10.1002/rcm.839. Rapid Commun Mass Spectrom. 2002. PMID: 12415545

8

Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast.

Nunes FM, Coimbra MA. Nunes FM, et al. Among authors: coimbra ma. J Agric Food Chem. 2002 Nov 20;50(24):7046-52. doi: 10.1021/jf020534e. J Agric Food Chem. 2002. PMID: 12428958

9

Positive and negative electrospray ionisation tandem mass spectrometry as a tool for structural characterisation of acid released oligosaccharides from olive pulp glucuronoxylans.

Reis A, Domingues MR, Domingues P, Ferrer-Correia AJ, Coimbra MA. Reis A, et al. Among authors: coimbra ma. Carbohydr Res. 2003 Jul 4;338(14):1497-505. doi: 10.1016/s0008-6215(03)00196-4. Carbohydr Res. 2003. PMID: 12829395

10

Structural differentiation of uronosyl substitution patterns in acidic heteroxylans by electrospray tandem mass spectrometry.

Reis A, Pinto P, Coimbra MA, Evtuguin DV, Neto CP, Ferrer Correia AJ, Domingues MR. Reis A, et al. Among authors: coimbra ma. J Am Soc Mass Spectrom. 2004 Jan;15(1):43-7. doi: 10.1016/j.jasms.2003.09.007. J Am Soc Mass Spectrom. 2004. PMID: 14698554 Free article.

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