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Identificação

Identificação pessoal

Nome completo
Carla Cálix

Nomes de citação

  • Cálix, Carla

Identificadores de autor

Ciência ID
521E-EE5E-AF0B
ORCID iD
0000-0002-3346-2629
Produções

Publicações

Artigo em revista
  1. Ana Sofia Oliveira; Joana Odila Pereira; CMH Ferreira; Margarida Faustino; Joana Durão; Ana Margarida Pereira; Carla Oliveira; Manuela E. Pintado; Ana P. Carvalho. "Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies". Foods (2022): https://www.mdpi.com/2304-8158/11/24/4002.
    10.3390/foods11244002
  2. Carla Oliveira; Bruno Horta; Tânia Leal; Manuela Pintado; Catarina Oliveira. "Valorization of Spent Sugarcane Fermentation Broth as a Source of Phenolic Compounds". Processes (2022): https://www.mdpi.com/2227-9717/10/7/1339.
    10.3390/pr10071339
  3. Marta Coelho; Carla Oliveira; Ezequiel Coscueta; João Fernandes; Ricardo Nuno Pereira; José Teixeira; Antonio Sebastião Rodrigues; Manuela E. Pintado. "Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts". Foods 11 7 (2022): 1064-1064. http://dx.doi.org/10.3390/foods11071064.
    10.3390/foods11071064
  4. Marta C Coelho; Tânia Ribeiro; Carla Oliveira; Patrícia Batista; Pedro Castro; Ana Rita Monforte; Antonio Sebastião Rodrigues; José Teixeira; Manuela Pintado. "In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction". Foods 10 3 (2021): 554-554. http://dx.doi.org/10.3390/foods10030554.
    10.3390/foods10030554
  5. Cálix, Carla. "Quinones as Strecker degradation reagents in wine oxidation process". Food Chemistry (2017): https://doi.org/10.1016/j.foodchem.2017.02.034.
    https://doi.org/10.1016/j.foodchem.2017.02.034
  6. Cálix, Carla. "Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines". Journal of Food Composition and Analysis (2016): http://dx.doi.org/10.1016/j.jfca.2016.05.009.
    10.1016/j.jfca.2016.05.009
  7. Cálix, Carla. "Study of quinones reactions with wine nucleophiles by cyclic". Food Chemistry (2016): http://dx.doi.org/10.1016/j.foodchem.2016.05.020.
    10.1016/j.foodchem.2016.05.020
  8. Cálix, Carla. "Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach". Food Research International (2015):
    10.1016/j.foodres.2015.06.024
  9. Cálix, Carla. "Monitoring Carotenoids and Derived Compounds in Grapes and Port Wines: Impact on Quality". American Chemical Society (2013):
    10.1021/bk-2013-1134.ch012
  10. Cálix, Carla. "Saccharomyces cerevisiae Oxidative Response Evaluation by Cyclic Voltammetry and Gas Chromatography-Mass Spectrometry". Journal of Agricultural and Food Chemistry (2012):
    10.1021/jf300389v
  11. Cálix, Carla. "Oxidation mechanisms occuring in wines". Food Research International (2011):
    10.1016/j.foodres.2011.03.050
  12. Cálix, Carla. "Oxidation Management of White Wines Using Cyclic Voltammetry and Multivariate Process Monitoring". Journal of Agricultural and Food Chemistry (2008):
    10.1021/jf8021628
  13. Cálix, Carla. "New Qualitative Approach in the Characterization of Antioxidants in White Wines by Antioxidant Free Radical Scavenging and NMR Techniques". Journal of Agricultural and Food Chemistry (2008):
    10.1021/jf8013662
  14. Cálix, Carla. "Study of major aromatic compounds in port wines from carotenoid degradation". Food Chemistry (2008):
    10.1016/j.foodchem.2008.01.069
  15. Cálix, Carla. "Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma". Journal of Food Science (2007):
    10.1111/j.1750-3841.2007.00368.x
  16. Cálix, Carla. "Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro region". Journal of Food Science (2006):
    10.1111/j.1365-2621.2006.tb12398.x
  17. Cálix, Carla. "Effect of some viticultural parameters on the grape carotenoid profile". Journal of Agricultural and Food Chemistry (2004):
    10.1021/jf0498766
  18. Cálix, Carla. "Carotenoid compounds in grapes and their relationship to plant water status". Journal of Agricultural and Food Chemistry (2003):
    10.1021/jf034275k
  19. Cálix, Carla. "Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines". Journal of Agricultural and Food Chemistry (2003):
    10.1021/jf034217z
  20. Cálix, Carla. "Development of a potentiometric method to measure the resistance to oxidation of white wines and the antioxidant power of their constituents". Journal of Agricultural and Food Chemistry (2002):
    10.1021/jf0112015
Capítulo de livro
  1. "Química enológica - métodos analíticos. Avanços recentes no controlo da qualidade de vinhos e de outros produtos vitivinícolas". In Oxidação dos vinhos. 2015.
Website
  1. Cálix, Carla. Do Bioactive Carotenoids Contribute to the Color of Edible Mushrooms?. 2011.