António Manuel Jordão
António Manuel Jordão 0000-0003-1129-4633 • 1212-F02A-B14D • antoniojordao@esav.ipv.pt
António Jordão
António Manuel Jordão
0000-0003-1129-4633 • 1212-F02A-B14D • antoniojordao@esav.ipv.pt
InovFarmer.MED: Valorização do figo e do figo-da-índia para uma agricultura mediterrânica sustentável
Neves CMB, Brum T, Moreira S, Costa C, Serra N, Costa P, Santos J, Paulo D, Neves J, Jordão A, Costa D, Costa CA, Pereira CC, Lopes O, Figueiredo A, Brandão C, Oliveira G, Coimbra MA, Coelho E, Cardoso SM, El Finiti A, El Boullani R, Abdel-Mawla E, Dessouky YG, Abd El-Sadek MS, Gherbawy Y,
Fermented beverages from Amazonian fruits: nutritional characteristics and bioactive compounds
BATISTA B.N., CORREIA A.C., JORDÃO A.M., ALBUQUERQUE P.M. (2025) Fermented beverages from Amazonian fruits: nutritional characteristics and bioactive compounds. Beverages, 11, 152 https://doi.org/10.3390/beverages11050152
Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species
JORDÃO A.M., CORREIA A.C., BOTELHO R.V., ORTEGA-HERAS M., GONZÁLEZ-SANJOSÉ M.L. (2025) Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species. Journal of Food Composition and Analysis, 137 (part A), 106854 https://doi.org/10.1016/j.jfca.2024.106854
Comparative Analysis of Secondary Metabolite Production by Cophinforma mamane and Aspergillus niger Preserved for Long-Term Methods
Padrón-Antonio, Y.; Falcão, L.d.S.; de Souza, A.T.F.; de Andrade, C.P.; da Silva, P.V.M.; Barbosa, L.K.; Duvoisin, S., Jr.; Correia, A.C.; Jordão, A.M.; Albuquerque, P.M. (2025). Comparative Analysis of Secondary Metabolite Production by Cophinforma mamane and Aspergillus niger Preserved for Long-Term Methods. Processes 2025, 13, 3834. https://doi.org/10.3390/pr13123834
Optimized Production of Fungal Polygalacturonase Using Cupuaçu (Theobroma grandiflorum) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice
Falcão, L.d.S.; Monteiro, T.E.d.A.; do Amaral, T.S.; Azevedo, S.C.M.; Batista, B.N.; Jordão, A.M.; Albuquerque, P.M. (2025). Optimized Production of Fungal Polygalacturonase Using Cupuaçu (Theobroma grandiflorum) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice. Beverages 2025, 11, 6. https://doi.org/10.3390/beverages11010006
General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red Vitis vinifera Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island – Azores Archipelago
JORDÃO A. M., CORREIA, A. C., MARTINS, B., ROMÃO, A., & OLIVEIRA, B. (2024) General Physicochemical Parameters, Phenolic Composition, and Varietal Aromatic Potential of Three Red Vitis vinifera Varieties (“Merlot”, Syrah”, and “Saborinho”) Cultivated on Pico Island – Azores Archipelago. International Journal of Plant Biology, 15(4), 1369-1390. https://doi.org/10.3390/ijpb15040095
The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian ‘Kadarka’ red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica)
MILJIĆ U., PUŠKAŠ V., CORREIA A.C., JORDÃO A.M. (2023) The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian ‘Kadarka’ red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica). Vitis, 62, 41-58 DOI: https://doi.org/10.5073/vitis.2023.62.41-58
Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics
CORREIA A.C., MILJIĆ U., JORDÃO A.M. (2023) Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics. European Food Research and Technology, 249, 2689-2703 DOI: https://doi.org/10.1007/s00217-023-04324-8