Silva, Ferreira

Silva Ferreira, A. C., de Pinho Paula, G., Rodrigues, P., and Hogg, T. (2002). Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters. /. Agric. Food Chem. 50, 5919-5924. 

Oliveira, C., Silva Ferreira, A. C., Mendes Pinto, M., Hogg, T., Alves, F., and Guedes de Pinho, P. (2003). Carotenoid compounds in grapes and their relationship to plant water status. J. Agric. Food Chem. 51, 5967-5971. 

Additional studies by Silva Ferreira et al. (2008) have investigated the influence of features such as dissolved 02, free S02 levels, pH, and time/ temperature on nor-isoprenoid presence. Of these effects, temperature and pH had the largest effects. Oxygen saturation (>10 mg/1) decreased their presence. However, in traditional barrel aging TDN, vitispirane, and... 

The effect of dissolved oxygen, free S02, pH, and time/temperature influences on the content of dimethyl sulfide (DMS), 2-mercaptoethanol, dimethyl sulfone, methional, and 3-(methylthio)-l-propanol in ports was studied by Silva Ferreira et ah (2003a). They found that 3-(methylthio)-l-propanol decreased significantly in the presence of O2, and no methional formed. 2-Mercaptoethanol also decreased in the presence of 02, whereas... 

Silva Ferreira, A. (1998). Caracterisation du vieillissement du Vin de Porto. Approche chimique et statistique. Role aromatique du sotolon. These de Doctorat de l Universite Victor Segalen, Bordeaux II, France. 

Silva Ferreira, A. C. and Bertrand, A. (1996). Evolution de quelques constituants du vin de Porto au cours du vieillissement. Etude particuliere des composes carbonyles. In "CEno-logie 95, 5eme Symposium International d CEnologie". pp. 520-523. Lavoisier, Paris,... 

Silva Ferreira, A. C., Avila, I., and Guedes de Pinho, P. (2005). Sensorial impact of sotolon as the "perceived age" of tawny port wines. Chap 10. In "Natural Havors and Fragrances, Chemistry, Analysis and Production", (Frey Carl and Rouseff Russell, Eds), published by American Chemical Society (ACS). 908,141-159. 

Kobayashi (1989) reported the formation of Sotolon in wines by an aldol condensation of acetaldehyde and a-ketobutiric acid (derived from threonine) followed by lactonization (Fig. 7.11). During aging, ethanol is converted into acetaldehyde, thus allowing the formation of Sotolon (Silva Ferreira et ah, 2003). 

Solarski, S., Mahjoubi, F., Ferreira, M., Devaux, E., Bachelet, P, Bourbigot, S., Delobel, R., Murariu, M., Da Silva Ferreira, A., Alexandre, M., Degee, P, and Dubois, P. 2007. (Plasticized) Polylactide/ clay nanocomposite textile Thermal, mechanical, shrinkage and fire properties. J. Mater. Sci., 42(13) 5105-5117. 

Da Silva Ferreira, A.C., Barbe, J.C., Bertrand, A. (2002). Heterocyclic acetals from glycerol and acetaldehyde in port wine Evolution with aging. J. Agric. Food Chem., 50, 2560-2564. 

Silva Ferreira, A., Guedes de Rinho, R. (2004). Nor-isoprenoids profile during Rort wine ageing-influence of some technological parameters. Anal. Chim. Acta, 513, 169-176. 

Silva Ferreira, A. C., Rodrigues, R, Flogg, T., De Pinho, P. G. (2003) Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines. Journal of Agricultural and Food Chemistry, 51, in-Tii. 

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