Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment von Caldeira, Ilda, Clímaco, M.C., de Sousa, R. Bruno, Belchior, A.P.

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The role of non‐Saccharomyces species in releasing glycosidic bound fraction of grape aroma components — a preliminary study von Mendes Ferreira, A., Clímaco, M.C., Mendes Faia, A.

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A method to analyse bound aroma compounds in non-aromatic red grape juices von Botelho, G, Paulino, C, Mendes-Faia, A, Clímaco, M.C

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Aroma profile of Portuguese brandies aged in chestnut and oak woods von Caldeira, Ilda, Belchior, A.P., Clı́maco, M.C., Bruno de Sousa, R.

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