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Food Chemistry|July 9, 2019
A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implicationsRicardo Dias, Natércia F Brás, Maria Pérez-Gregorio, et al.
International Journal of Biological Macromolecules|February 16, 2018
Molecular insights on the interaction and preventive potential of epigallocatechin-3-gallate in Celiac DiseaseRicardo Dias, Natércia F Brás, Iva Fernandes, et al.
Food Chemistry|July 21, 2019
An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systemsMarta Guimarães, Maria Pérez-Gregorio, Nuno Mateus, et al.
Food & Function|May 24, 2021
First morphological-level insights into the efficiency of green tea catechins and grape seed procyanidins on a transgenic mouse model of celiac disease enteropathyRicardo Dias, Paolo Bergamo, Francesco Maurano, et al.
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