| Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels I Caldeira, O Anjos, V Portal, AP Belchior, S Canas Analytica chimica acta 660 (1-2), 43-52, 2010 | 107 | 2010 |
| Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound I Caldeira, R Pereira, MC Clı́maco, AP Belchior, RB De Sousa Analytica Chimica Acta 513 (1), 125-134, 2004 | 104 | 2004 |
| Aroma profile of Portuguese brandies aged in chestnut and oak woods I Caldeira, AP Belchior, MC Clımaco, RB De Sousa Analytica Chimica Acta 458 (1), 55-62, 2002 | 99 | 2002 |
| Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment I Caldeira, MC Clímaco, RB De Sousa, AP Belchior Journal of Food Engineering 76 (2), 202-211, 2006 | 94 | 2006 |
| Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency B Sun, M Sá, C Leandro, I Caldeira, FL Duarte, I Spranger Journal of Agricultural and Food Chemistry 61 (4), 939-946, 2013 | 88 | 2013 |
| Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels I Caldeira, AM Mateus, AP Belchior Analytica chimica acta 563 (1-2), 264-273, 2006 | 80 | 2006 |
| FTIR–ATR spectroscopy applied to quality control of grape-derived spirits O Anjos, AJA Santos, LM Estevinho, I Caldeira Food chemistry 205, 28-35, 2016 | 70 | 2016 |
| Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology S Canas, I Caldeira, O Anjos, AP Belchior Lwt 111, 260-269, 2019 | 49 | 2019 |
| Methanol in grape derived, fruit and honey spirits: A critical review on source, quality control, and legal limits G Botelho, O Anjos, LM Estevinho, I Caldeira Processes 8 (12), 1609, 2020 | 48 | 2020 |
| A sensory and chemical approach to the aroma of wooden aged Lourinhã wine brandy UMAASEQ AO, ADEA VÍNICAS Ciência Téc. Vitiv 23 (2), 97-110, 2008 | 47 | 2008 |
| Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies S Canas, I Caldeira, AP Belchior Food chemistry 138 (4), 2460-2467, 2013 | 46 | 2013 |
| Evolução das características fisico-químicas e organolépticas de aguardentes Lourinhã ao longo de cinco anos de envelhecimento em madeiras de carvalho e de castanheiro AP Belchior, I Caldeira, S Costa, C Lopes, G Tralhão, AFM Ferrão, ... INIAV-DOIS PORTOS (Ex-Estação Vitivinícola Nacional), 2001 | 41 | 2001 |
| Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves S Canas, I Caldeira, O Anjos, J Lino, A Soares, A Pedro Belchior International journal of food science & technology 51 (12), 2537-2545, 2016 | 39 | 2016 |
| Kinetics of odorant compounds in wine brandies aged in different systems I Caldeira, R Santos, JM Ricardo-da-Silva, O Anjos, H Mira, AP Belchior, ... Food Chemistry 211, 937-946, 2016 | 39 | 2016 |
| Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit J Granja-Soares, R Roque, MJ Cabrita, O Anjos, AP Belchior, I Caldeira, ... Food Chemistry 333, 127450, 2020 | 37 | 2020 |
| Mineral composition through soil-wine system of Portuguese vineyards and its potential for wine traceability S Catarino, M Madeira, F Monteiro, I Caldeira, R Bruno de Sousa, ... Beverages 4 (4), 85, 2018 | 37 | 2018 |
| Evaluation of two quantitative gas chromatography–olfactometry methods for clonal red wines differentiation G Botelho, I Caldeira, A Mendes‐Faia, MC Clímaco Flavour and fragrance journal 22 (5), 414-420, 2007 | 29 | 2007 |
| Behaviour of low molecular weight compounds, iron and copper of wine spirit aged with chestnut staves under different levels of micro-oxygenation S Canas, F Danalache, O Anjos, TA Fernandes, I Caldeira, N Santos, ... Molecules 25 (22), 5266, 2020 | 27 | 2020 |
| Single-laboratory validation of determination of acetaldehyde, ethyl acetate, methanol and fusel alcohols in wine, spirits, brandies and grape marc spirits using GC-FID ACM Luís, D Mota, O Anjos, I Caldeira Ciência e técnica vitivinícola 26 (2), 69-76, 2011 | 27 | 2011 |
| Comparison of alternative systems for the ageing of wine brandy. Wood shape and wood botanical species effect. S Canas, I Caldeira, AP Belchior Ciência e Técnica Vitivinícola 24 (2), 91-99, 2009 | 25 | 2009 |
