HPLC‐DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples

Simultaneous analysis of free amino acids and biogenic amines in honey and wine samples using in loop orthophthalaldeyde derivatization procedure

Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions

Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine

Volatile profile of Madeira wines submitted to traditional accelerated ageing

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC