J
Jorge M. Ricardo-da-Silva
Researcher at Instituto Superior de Agronomia
Publications - 88
Citations - 3443
Jorge M. Ricardo-da-Silva is an academic researcher from Instituto Superior de Agronomia. The author has contributed to research in topics: Wine & Winemaking. The author has an hindex of 27, co-authored 84 publications receiving 3005 citations. Previous affiliations of Jorge M. Ricardo-da-Silva include Institut national de la recherche agronomique & University of Lisbon.
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Critical factors of vanillin assay for catechins and proanthocyanidins
TL;DR: In this article, several parameters mostly affecting the precision and accuracy of vanillin assay were reexamined and optimized, including acid nature and concentration, reaction time, temperature, and vanillin concentration.
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Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds.
TL;DR: The results indicate that the antioxidant activities of grape seed procyanidins are positively related to their degree of polymerization, suggesting that grape seed ProcyanIDins might be of interest to be used as alternative antioxidants.
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Effects of deficit irrigation strategies on cluster microclimate for improving fruit composition of Moscatel field-grown grapevines
Tiago P. Santos,Carlos M. Lopes,M. Lucília Rodrigues,Cláudia R. de Souza,Jorge M. Ricardo-da-Silva,João Maroco,João Pereira,Maria Manuela Chaves +7 more
TL;DR: In this article, the effect of partial root-zone drying (PRD) irrigation on vine water relations, vegetative growth, plant microclimate, berry composition and yield components, compared to conventional deficit irrigation (DI, 50% ETc), full irrigation (FI, 100% of ETc) and non-irrigated vines (NI).
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Interaction of grape seed procyanidins with various proteins in relation to wine fining
Jorge M. Ricardo-da-Silva,Véronique Cheynier,Jean-Marc Souquet,Michel Moutounet,J. C. Cabanis,M. Bourzeix +5 more
TL;DR: In this article, the interaction of grape seed procyanidin dimers and trimers, galloylated or not, with various proteins (poly-L-prolines, gelatins, casein, dried blood and grape arabinogalactan-protein) were studied in wine-like model solutions.
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Effects of Cultivar and Processing Method on the Contents of Catechins and Procyanidins in Grape Juice
TL;DR: The results showed that the concentration of these flavan-3-ols in the juice was influenced, in decreasing order of importance, by pressing method, cultivar, pasteurization, and vintage.