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Iva Fernandes

Showing results (11-20 of 63) with videos related to

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Food & Function|May 26, 2016
Enzymatic synthesis, structural characterization and antioxidant capacity assessment of a new lipophilic malvidin-3-glucoside-oleic acid conjugateLuis Cruz, Iva Fernandes, Marta Guimarães, et al.
Antioxidants (Basel, Switzerland)|October 20, 2020
Solid Lipid Nanoparticles as Carriers of Natural Phenolic CompoundsAlexandra Borges, Victor de Freitas, Nuno Mateus, et al.
Critical Reviews in Food Science and Nutrition|April 28, 2020
Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmeticsRicardo Dias, Helder Oliveira, Iva Fernandes, et al.
Molecules (Basel, Switzerland)|February 21, 2017
Wine Flavonoids in Health and Disease PreventionIva Fernandes, Rosa Pérez-Gregorio, Susana Soares, et al.
Food Chemistry|November 10, 2018
Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wineHélder Oliveira, Rosa Perez-Gregório, Victor de Freitas, et al.
Journal of Agricultural and Food Chemistry|April 22, 2009
Mechanistic approach by which polysaccharides inhibit α-amylase/procyanidin aggregationSusana I Soares, Rui M Gonçalves, Iva Fernandes, et al.
Chemmedchem|November 19, 2016
A Quinacrine Analogue Selective Against Gastric Cancer Cells: Insight from Biochemical and Biophysical StudiesAna Gomes, Iva Fernandes, Cátia Teixeira, et al.
Bioorganic & Medicinal Chemistry Letters|November 10, 2009
Anti-tumoral activity of imidazoquines, a new class of antimalarials derived from primaquineIva Fernandes, Nuno Vale, Victor de Freitas, et al.
Journal of Agricultural and Food Chemistry|November 6, 2009
Antioxidant and biological properties of bioactive phenolic compounds from Quercus suber LAna Fernandes, Iva Fernandes, Luís Cruz, et al.
Food Chemistry|March 24, 2019
Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical propertiesHélder Oliveira, Nuno Basílio, Fernando Pina, et al.
Pageof 7

Showing results (11-20 of 63) with videos related to

Sort By:
Pageof 7
Food & Function|May 26, 2016
Enzymatic synthesis, structural characterization and antioxidant capacity assessment of a new lipophilic malvidin-3-glucoside-oleic acid conjugateLuis Cruz, Iva Fernandes, Marta Guimarães, et al.
Antioxidants (Basel, Switzerland)|October 20, 2020
Solid Lipid Nanoparticles as Carriers of Natural Phenolic CompoundsAlexandra Borges, Victor de Freitas, Nuno Mateus, et al.
Critical Reviews in Food Science and Nutrition|April 28, 2020
Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmeticsRicardo Dias, Helder Oliveira, Iva Fernandes, et al.
Molecules (Basel, Switzerland)|February 21, 2017
Wine Flavonoids in Health and Disease PreventionIva Fernandes, Rosa Pérez-Gregorio, Susana Soares, et al.
Food Chemistry|November 10, 2018
Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wineHélder Oliveira, Rosa Perez-Gregório, Victor de Freitas, et al.
Journal of Agricultural and Food Chemistry|April 22, 2009
Mechanistic approach by which polysaccharides inhibit α-amylase/procyanidin aggregationSusana I Soares, Rui M Gonçalves, Iva Fernandes, et al.
Chemmedchem|November 19, 2016
A Quinacrine Analogue Selective Against Gastric Cancer Cells: Insight from Biochemical and Biophysical StudiesAna Gomes, Iva Fernandes, Cátia Teixeira, et al.
Bioorganic & Medicinal Chemistry Letters|November 10, 2009
Anti-tumoral activity of imidazoquines, a new class of antimalarials derived from primaquineIva Fernandes, Nuno Vale, Victor de Freitas, et al.
Journal of Agricultural and Food Chemistry|November 6, 2009
Antioxidant and biological properties of bioactive phenolic compounds from Quercus suber LAna Fernandes, Iva Fernandes, Luís Cruz, et al.
Food Chemistry|March 24, 2019
Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical propertiesHélder Oliveira, Nuno Basílio, Fernando Pina, et al.
Pageof 7