| Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production A Mendes-Ferreira, F Cosme, C Barbosa, V Falco, A Inês, A Mendes-Faia International journal of food microbiology 144 (1), 193-198, 2010 | 152 | 2010 |
| Phenolic compounds and antioxidant activity in grape juices: A chemical and sensory view F Cosme, T Pinto, A Vilela Beverages 4 (1), 22, 2018 | 136 | 2018 |
| From sugar of grape to alcohol of wine: Sensorial impact of alcohol in wine AM Jordão, A Vilela, F Cosme Beverages 1 (4), 292-310, 2015 | 102 | 2015 |
| Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines F Cosme, JM Ricardo-Da-Silva, O Laureano Food Chemistry 112 (1), 197-204, 2009 | 102 | 2009 |
| Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization R Guise, L Filipe-Ribeiro, D Nascimento, O Bessa, FM Nunes, F Cosme Food chemistry 156, 250-257, 2014 | 99 | 2014 |
| Interactions between protein fining agents and proanthocyanidins in white wine F Cosme, JM Ricardo-da-Silva, O Laureano Food Chemistry 106 (2), 536-544, 2008 | 81 | 2008 |
| Bioactive (Poly) phenols, volatile compounds from vegetables, medicinal and aromatic plants T Pinto, A Aires, F Cosme, E Bacelar, MC Morais, I Oliveira, ... Foods 10 (1), 106, 2021 | 75 | 2021 |
| Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions E Costa, F Cosme, AM Jordão, A Mendes-Faia Oeno One 48 (1), 51-62, 2014 | 75 | 2014 |
| Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics F Cosme, I Capão, L Filipe-Ribeiro, RN Bennett, A Mendes-Faia LWT-Food Science and Technology 46 (2), 382-387, 2012 | 72 | 2012 |
| Red fruits composition and their health benefits—A review F Cosme, T Pinto, A Aires, MC Morais, E Bacelar, R Anjos, ... Foods 11 (5), 644, 2022 | 56 | 2022 |
| Protein fining agents: characterization and red wine fining assays. F Cosme, JM Ricardo-da-Silva, O Laureano Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2007 | 56 | 2007 |
| Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties T Ribeiro, C Fernandes, FM Nunes, L Filipe-Ribeiro, F Cosme Food chemistry 159, 47-54, 2014 | 53 | 2014 |
| Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality L Filipe-Ribeiro, J Milheiro, CC Matos, F Cosme, FM Nunes Food chemistry 229, 242-251, 2017 | 50 | 2017 |
| White wine protein instability: Mechanism, quality control and technological alternatives for wine stabilisation—An overview F Cosme, C Fernandes, T Ribeiro, L Filipe-Ribeiro, FM Nunes Beverages 6 (1), 19, 2020 | 49 | 2020 |
| A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines J Milheiro, L Filipe-Ribeiro, F Cosme, FM Nunes Journal of Chromatography B 1041, 183-190, 2017 | 48 | 2017 |
| Effect of various proteins on different molecular weight proanthocyanidin fractions of red wine during wine fining F Cosme, JM Ricardo-da-Silva, O Laureano American Journal of Enology and Viticulture 60 (1), 74-81, 2009 | 48 | 2009 |
| 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches J Milheiro, L Filipe-Ribeiro, A Vilela, F Cosme, FM Nunes Critical reviews in food science and nutrition 59 (9), 1367-1391, 2019 | 47 | 2019 |
| Origin of the pinking phenomenon of white wines J Andrea-Silva, F Cosme, LF Ribeiro, ASP Moreira, AC Malheiro, ... Journal of agricultural and food chemistry 62 (24), 5651-5659, 2014 | 47 | 2014 |
| A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride … J Milheiro, LC Ferreira, L Filipe-Ribeiro, F Cosme, FM Nunes Food chemistry 274, 110-117, 2019 | 44 | 2019 |
| Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products F Cosme, A Inês, A Vilela Food Research International 151, 110842, 2022 | 42 | 2022 |
