Individual Information
António Manuel Jordão
Assistant Professor
Department of Food Industries, Agricultural Polytechnic Institute of Viseu
Web Page:
http://www.esav.ipv.pt
Educational Qualification
From 2006 to until now, PhD in Food Engineering, Technical University of Lisbon , Portugal
Research Interests
food Science and technology, wine technology, wine ageing process, grape and wine chemical composition and phenolic compounds.
Work Experience
From 1997 to 1998, Research Scientist , Agronomy Institute - Technical University of Lisbon
From 1998 to 2005, Invited Assistant , Agricultural Polytechnic Institute of Viseu
From 2005 to until now, Assistant Professor , Agricultural Polytechnic Institute of Viseu
Selected Publications
Educational Qualification
From 2006 to until now, PhD in Food Engineering, Technical University of Lisbon , Portugal
Research Interests
food Science and technology, wine technology, wine ageing process, grape and wine chemical composition and phenolic compounds.
Work Experience
From 1997 to 1998, Research Scientist , Agronomy Institute - Technical University of Lisbon
From 1998 to 2005, Invited Assistant , Agricultural Polytechnic Institute of Viseu
From 2005 to until now, Assistant Professor , Agricultural Polytechnic Institute of Viseu
Selected Publications
Journal Articles
| 1. |
CORREIA A.C., JORD?O A.M. (2015) - Antioxidant capacity, radical scavenger activity, lipid oxidation protection analysis and antimicrobial activity of red grape extracts from different varieties cultivated in Portugal. Natural Product Research, DOI: 10.1080/14786419.2014.945086. |
| 2. |
FERNANDES B., CORREIA A.C., COSME F., NUNES F., JORD?O A.M. (2015) - Volatile components of vine leaves from two Portuguese grape varieties (Vitis vinifera L.), Touriga Nacional and Tinta Roriz, analysed by solid-phase microextraction. Natural Product Research, 29 (1), 37-45. |
| 3. |
SéRIO S., RIVERO-PéREZ M.D., CORREIA A.C., JORD?O A.M., GONZáLEZ-SAN JOSé M.L. (2014) - Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity. Ciência e Técnica Vitivinícola, 29 (1), 1-8. |
| 4. |
COSTA E., COSME F., JORD?O A.M., MENDES-FAIA A. (2014) - Anthocyanin profile and antioxidant activity from 24 grape varieties cultivated in two Portuguese wine regions. Journal International des Sciences de la Vigne et du Vin, 48, 51-62. |
| 5. |
CRISTINO R., COSTA E., COSME F., JORD?O A.M. (2013) - General phenolic characterization, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese appellations of origins. Journal of the Science of Food and Agriculture, 93, 2486-2493. (I.F. = 1.879, 2013) |
| 6. |
JORD?O A.M., CORREIA A.C. (2012) - Relationship between antioxidant capacity, proanthocyanidin and anthocyanin content during grape maturation of Touriga Nacional and Tinta Roriz grape varieties. South African Journal of Enology and Viticulture, 33, 214-224. (I.F. = 1.193, 2012). |
| 7. |
JORD?O A.M., CORREIA A.C., DELCAMPO R., GONZáLEZ-SANJOSé M.L. (2012) - Antioxidant capacity, scavenger activity and ellagitannins content from commercial oak pieces used in winemaking. European Food Research and Technology, 235, 817-825. (I.F. = 1.436, 2012). |
| 8. |
JORD?O A.M., CORREIA A.C., GON?ALVES F.J. (2012) - Evolution of antioxidant capacity in seeds and skins during grape maturation and their association with proanthocyanidin and anthocyanin content. Vitis, 51, 137-139. (I.F. = 0.859, 2012). |
| 9. |
JORD?O A.M., SIM?ES S., CORREIA A.C., GON?ALVES F.J. (2012) - Antioxidant activity evolution during Portuguese red wine vinification and their relation with the proanthocyanidin and anthocyanin composition. Journal of Food Processing and Preservation, 36, 298-309. (I.F. = 0.450, 2012). |
| 10. |
GUINé R.P.F., ANDRADE S., CORREIA A.C., JORD?O A.M., LOPES A.D., FERREIRA D. (2011) - Evaluation of textural properties in apples of regional varieties. International Journal of Food Properties, 14, 331-338. (I.F. = 0.668, 2011). |
| 11. |
JORD?O A.M., GON?ALVES F.J., CORREIA A.C., CANT?O J., RIVERO-PéREZ M.D., GONZáLEZ-SANJOSé M.L. (2010) - Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin). Journal of the Science of Food and Agriculture, 90, 2144–2152. (I.F. = 1.360, 2010). |
| 12. |
GON?ALVES F.J., JORD?O A.M. (2009) - Changes in antioxidant activity and proanthocyanidin fraction of red wine aged in contact with Portuguese (Quercus pyrenaica Willd.) and American (Quercus alba L.) oak wood chips. Italian Journal of Food Science, 21, 51-64. |
| 13. |
GON?ALVES F.J., JORD?O A.M. (2009) - Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant activity of a red wine from baga grapes. Journal International des Sciences de la Vigne et du Vin, 43, 111-120. (I.F. = 0.771, 2009). |
| 14. |
JORD?O A.M., RICARDO-DA-SILVA J.M., LAUREANO O., MULLEN W., ALAN C. (2008) - Effect of ellagitannins, ellagic acid and some volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wine solutions. Australian Journal of Grape and Wine Research, 14, 260–270. (I.F. = 1.848, 2008). |
| 15. |
JORD?O A.M., RICARDO-DA-SILVA J.M., LAUREANO O. (2007) - Ellagitannins from Portuguese oak wood (Quercus pyrenaica Willd.) used in cooperage: Influence of geographical origin, coarseness of the grain and toasting level. Hollforschung, 61, 155-160. (I.F. = 0.811, 2007). |
| 16. |
JORD?O A.M., RICARDO-DA-SILVA J.M., LAUREANO O. (2006) – Effect of oak wood constituents and oxygen on the evolution of malvidin-3-glucoside and (+)-catechin in model wine. American Journal of Enology and Viticulture, 57, 377-381. |
| 17. |
DE CONINCK G., JORD?O A.M., RICARDO-DA-SILVA J.M., LAUREANO O. (2006) - Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips. Journal International des Sciences de la Vigne et du Vin, 40, 25-34 |
| 18. |
JORD?O A.M., RICARDO-DA-SILVA J.M., LAUREANO O., ADAMS A., DEMYTTENAERE J., VERHE R., DE KIMPE N. (2006) - Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Q. pyrenaica and Q. petraea) - Effect of botanical species and toasting process. Journal of Wood Science, 52, 514-521. |
| 19. |
JORD?O A.M., RICARDO-DA-SILVA J.M., LAUREANO O. (2005) - Extraction and evolution of some ellagic tannins and ellagic acid of oak wood chips (Quercus pyrenaica) in model wine solutions: Effect of time, pH, temperature and alcoholic content. South African Journal of Enology and Viticulture, 26, 25-31. |
| 20. |
JORD?O A.M., RICARDO-DA-SILVA J.M., LAUREANO O. (2001) - Evolution of proanthocyanidins in bunch stems during berry development (Vitis vinifera L.). Vitis, 40, 17-22. |
| 21. |
JORD?O A.M., RICARDO-DA-SILVA J.M., LAUREANO O. (2001) - Evolution of catechin and procyanidin composition during grape maturation of two varieties (Vitis vinifera L.) Castel?o Francês and Touriga Francesa. American Journal of Enology and Viticulture, 52, 230-234. |
| 22. |
JORD?O A.M., RICARDO-DA-SILVA J.M., LAUREANO O. (1998) - Evolution of anthocyanins during grape maturation of two varieties (Vitis vinifera L.): Castel?o Francês and Touriga Francesa. Vitis, 37, 93-94. |