1. Modelisation of heat treatment of portuguese oak wood (Quercus pyrenaica L.). analysis of the behaviour of low molecular weight phenolic compounds;Canas;Ciência e Tecnologia Vitivinı´cola,2000
2. Low molecular weight organic compounds of chesnut wood (Castenea stiva L.) and corresponding brandies;Canas;Journal of Agriculture Food Chemistry,1999
3. Perfil sensorial e caracterı´sticas fı´sico-quı´micas de aguardentes comerciais brasileiras envelhecidas e sem envelhecer;Cardello;Brazilian Journal of Food Technology,2000
4. Monitoring toasting intensity of barrels by chromatographic: analysis of volatile compounds from toasted oak wood;Chatonnet;Journal of Agriculture Food Chemistry,1999
5. The direct effect of ultrasound on the extraction of date syrup and its micro-organisms;Entezari;Ultrasonics Sonochemistry,2004