Alice Vilela at Universidade de Trás-os-Montes e Alto Douro - Research Interests, Publications & Academic Profile

Alice Vilela

Professora Auxiliar /Assistant Professor

Universidade de Trás-os-Montes e Alto Douro

Portugal

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Research Interests

Food Science

100%

Crop Science

40%

Aroma Chemistry

80%

Wine Studies

60%

Food Preservation

40%

Fermentation Science

40%

Phytochemical

30%

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Recent Grants

Grant: Close

e-flavor

Open Date: 2021-04-01

Close Date: 2023-09-01

Grant: Close

e-flavor

Open Date: 2021-04-01

Close Date: 2023-09-01

Grant: Close

“Alcohol a la carte”: reducing alcohol in wine after fermentation, and in spirits, without any loss of aromas; Vine & Wine Portugal – Driving Sustainable Growth Through Smart Innovation (PRR )

Open Date: 2021-01-01

Close Date: 2025-12-01

Grant: Close

New Products/formulations to promote a vine more resilience to climatic changes (Miks4Vine); Vine & Wine Portugal – Driving Sustainable Growth Through Smart Innovation

Open Date: 2021-01-01

Close Date: 2025-12-01

Grant: Close

VALORCAST - Valorization of the chestnut and optimization of its commercialization

Open Date: 2018-06-01

Close Date: 2021-12-01

Alice Vilela

Professora Auxiliar /Assistant Professor

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Research Interests

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Recent Grants

Articles19

Impacts of Climate Change and Mitigation Strategies for Some Abiotic and Biotic Constraints Influencing Fruit Growth and Quality

Optimizing Sweet Cherry Attributes through Magnesium and Potassium Fertilization

Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?

Exploring the Role of Biostimulants in Sweet Cherry (Prunus avium L.) Fruit Quality Traits

Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance

Controlling sensory analysis results: tools and importance in assessor selection. Case study: PROVA-ALABE proficiency test

Kaolin foliar spray induces positive modifications in volatile compounds and fruit quality of Touriga-Nacional red wine

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria

Microbial and Commercial Enzymes Applied in the Beverage Production Process

Composition of Nuts and Their Potential Health Benefits—An Overview

Chemical and Sensory Properties of Waffles Supplemented with Almond Skins

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

Influence of the cooking system, chemical composition, and α-amylase activity on the sensory profile of chestnut cultivars - longal and judia - and their consequence on consumer's acceptability

Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks

Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition

Innovative edible coatings for postharvest storage of sweet cherries

Preface and Statement of Peer Review

Preliminary Evaluation of the Application of Algae-Based Biostimulants on Almond

Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

Collaborators13

Fernando Raimundo

Maria Cristina Morais

Monika Karaś

Teresa Pinto

Lucinda Vaz Reis

António Inês

Berta Gonçalves

Fernanda Cosme

Marcos Egea-Cortines

Alfredo Aires

Ana Paula Silva

Urszula Szymanowska

Elisete Correia

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