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Browsing by Author "Rodrigues, Paula"

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  • How entrepreneurial orientation and stakeholder engagement shape innovation culture at family business
    Publication . Martins, Carlos; Monarca, Adélia; Torres, Isabel; Rodrigues, Paula
    The paper aims to verify how the Entrepreneurial Orientation (EO) of Family Business (FB), through the Stakeholders Engagement (SE), develops an Innovation Culture (IC) – ideas, learning through try-error and relations network to become sustainable in the long term. The study used a qualitative approach, using sixteen interviews with current managers and other stakeholders from family businesses from different sectors of activity. The results demonstrate that FB need to analyze the current state of their market, as well as its evolution (such as consumer habits and perceived risk), to plan, evolve and innovate upon the perceived changes. A successful FB achieves a positive and effective approach to deal with risk, making use of the know-how and value of employees, and the external community.
    2023Journal article Open access Show more
  • Kinetics of oxidative degradation of white wines and how they are Affected by selected technological parameters
    Publication . Ferreira, António César Silva; Pinho, Paula Guedes de; Rodrigues, Paula; Hogg, Tim
    The negative effects of oxygen on white wine quality and the various factors which influence it (including temperature, dissolved oxygen, pH, and free SO2) are well documented both at the sensory and compositional levels. What is less defined is the quantitative relationship between these parameters and the kinetics of the development of the negative effects of oxidation. The experiment presented here attempts to generate data which can be used to predictively model the oxidative degradation of white wines. Bottled wines were submitted to extreme conditions (45 °C temperature, O2 saturation) during 3 months witth samples taken every 15 days for both sensorial and chemical analysis (GC-O/FPD/MS, 420 nm). The synergistic effects of increasing temperature and O2 at lower pH are evident, both on the decrease in levels of terpene alcohols and norisoprenoids (which impart floral aromas), and on the development of off-flavors such as “honey-like”, “boiled-potato”, and “farmfeed” associated with the presence of phenylacetaldehyde, methional, and 1,1,6-trimethyl-1,2- dihydronaphthalene.
    2002Journal article Restricted access Show more