Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Nuno Mateus

Showing results (91-100 of 248) with videos related to

Pageof 25
Sort By:
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.
Journal of Agricultural and Food Chemistry|November 10, 2020
Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year PeriodCarlos Guerreiro, Monica Jesus, Elsa Brandão, et al.
Journal of Agricultural and Food Chemistry|January 15, 2013
Different phenolic compounds activate distinct human bitter taste receptorsSusana Soares, Susann Kohl, Sophie Thalmann, et al.
Journal of Agricultural and Food Chemistry|November 10, 2005
Preliminary study of oaklins, a new class of brick-red catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydesCarlos Sousa, Nuno Mateus, Joaquín Perez-Alonso, et al.
Journal of Agricultural and Food Chemistry|December 31, 2008
Enzymatic hemisynthesis of metabolites and conjugates of anthocyaninsIva Fernandes, Joana Azevedo, Ana Faria, et al.
Journal of Agricultural and Food Chemistry|March 12, 2010
Unusual color change of vinylpyranoanthocyanin-phenolic pigmentsAlexandre R F Carvalho, Joana Oliveira, Victor De Freitas, et al.
Molecules (Basel, Switzerland)|June 6, 2020
Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter TasteSusana Soares, Elsa Brandão, Carlos Guerreiro, et al.
The Journal of Physical Chemistry. B|October 8, 2010
Thermodynamic and kinetic properties of a red wine pigment: catechin-(4,8)-malvidin-3-O-glucosideFrederico Nave, Vesselin Petrov, Fernando Pina, et al.
Journal of Agricultural and Food Chemistry|November 9, 2006
Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteinsElisabete Carvalho, Nuno Mateus, Benoit Plet, et al.
Frontiers in Psychology|June 20, 2019
Entropy Measures Can Add Novel Information to Reveal How Runners' Heart Rate and Speed Are Regulated by Different EnvironmentsJuliana Exel, Nuno Mateus, Bruno Gonçalves, et al.
Pageof 25

Showing results (91-100 of 248) with videos related to

Sort By:
Pageof 25
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.
Journal of Agricultural and Food Chemistry|November 10, 2020
Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year PeriodCarlos Guerreiro, Monica Jesus, Elsa Brandão, et al.
Journal of Agricultural and Food Chemistry|January 15, 2013
Different phenolic compounds activate distinct human bitter taste receptorsSusana Soares, Susann Kohl, Sophie Thalmann, et al.
Journal of Agricultural and Food Chemistry|November 10, 2005
Preliminary study of oaklins, a new class of brick-red catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydesCarlos Sousa, Nuno Mateus, Joaquín Perez-Alonso, et al.
Journal of Agricultural and Food Chemistry|December 31, 2008
Enzymatic hemisynthesis of metabolites and conjugates of anthocyaninsIva Fernandes, Joana Azevedo, Ana Faria, et al.
Journal of Agricultural and Food Chemistry|March 12, 2010
Unusual color change of vinylpyranoanthocyanin-phenolic pigmentsAlexandre R F Carvalho, Joana Oliveira, Victor De Freitas, et al.
Molecules (Basel, Switzerland)|June 6, 2020
Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter TasteSusana Soares, Elsa Brandão, Carlos Guerreiro, et al.
The Journal of Physical Chemistry. B|October 8, 2010
Thermodynamic and kinetic properties of a red wine pigment: catechin-(4,8)-malvidin-3-O-glucosideFrederico Nave, Vesselin Petrov, Fernando Pina, et al.
Journal of Agricultural and Food Chemistry|November 9, 2006
Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteinsElisabete Carvalho, Nuno Mateus, Benoit Plet, et al.
Frontiers in Psychology|June 20, 2019
Entropy Measures Can Add Novel Information to Reveal How Runners' Heart Rate and Speed Are Regulated by Different EnvironmentsJuliana Exel, Nuno Mateus, Bruno Gonçalves, et al.
Pageof 25