Authors: Ho, P Silva, MCM Hogg, TA

Citation: P. Ho et al., Multiple imputation and maximum likelihood principal component analysis ofincomplete multivariate data from a study of the ageing of port, CHEM INTELL, 55(1-2), 2001, pp. 1-11

Authors: Ho, P Silva, MDM Hogg, TA

Citation: P. Ho et al., Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass, J SCI FOOD, 81(13), 2001, pp. 1269-1280

Authors: de Pinho, PG Ferreira, ACS Pinto, MM Benitez, JG Hogg, TA

Citation: Pg. De Pinho et al., Determination of carotenoid profiles in grapes, musts, and fortified winesfrom douro varieties of Vitis vinifera, J AGR FOOD, 49(11), 2001, pp. 5484-5488

Authors: de Pina, CG Hogg, TA

Citation: Cg. De Pina et Ta. Hogg, Microbial and chemical changes during the spontaneous ensilage of grape pomace, J APPL MICR, 86(5), 1999, pp. 777-784

Authors: Ho, P Hogg, TA Silva, MCM

Citation: P. Ho et al., Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines, FOOD CHEM, 64(1), 1999, pp. 115-122

Authors: Ho, P Rogerson, FSS Watkins, SJ Silva, MD Hogg, TA Vasconcelos, I

Citation: P. Ho et al., Effect of skin contact and oxygenation of musts on the composition of white port wines, SCI ALIMENT, 19(6), 1999, pp. 687-699