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Nuno Mateus

Showing results (101-110 of 248) with videos related to

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Scientific Reports|July 30, 2020
Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epitheliaSusana Soares, Sónia Soares, Elsa Brandão, 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.
The Journal of Physical Chemistry. B|January 17, 2013
Thermodynamics, kinetics, and photochromism of oaklins: a recent family of deoxyanthocyanidinsAndré Sousa, Vesselin Petrov, Paula Araújo, 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.
Food Chemistry: X|February 26, 2025
Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of ChinaXiaoxi Zhang, Kaixian Wang, Qun Wang, et al.
Journal of Agricultural and Food Chemistry|January 18, 2023
Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based ModelsMónica de Jesus, Carlos Guerreiro, Elsa Brandão, et al.
Food Chemistry|March 21, 2017
First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteinsIgnacio García-Estévez, Luís Cruz, Joana Oliveira, et al.
International Journal of Molecular Sciences|March 29, 2023
Exploring the Potential of Vine Shoots as a Source of Valuable Extracts and Stable Lignin Nanoparticles for Multiple ApplicationsAna Rita Pereira, Carina Costa, Nuno Mateus, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date reviewTian Jiang, Shuxin Ye, Wei Liao, et al.
Pageof 25

Showing results (101-110 of 248) with videos related to

Sort By:
Pageof 25
Scientific Reports|July 30, 2020
Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epitheliaSusana Soares, Sónia Soares, Elsa Brandão, 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.
The Journal of Physical Chemistry. B|January 17, 2013
Thermodynamics, kinetics, and photochromism of oaklins: a recent family of deoxyanthocyanidinsAndré Sousa, Vesselin Petrov, Paula Araújo, 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.
Food Chemistry: X|February 26, 2025
Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of ChinaXiaoxi Zhang, Kaixian Wang, Qun Wang, et al.
Journal of Agricultural and Food Chemistry|January 18, 2023
Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based ModelsMónica de Jesus, Carlos Guerreiro, Elsa Brandão, et al.
Food Chemistry|March 21, 2017
First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteinsIgnacio García-Estévez, Luís Cruz, Joana Oliveira, et al.
International Journal of Molecular Sciences|March 29, 2023
Exploring the Potential of Vine Shoots as a Source of Valuable Extracts and Stable Lignin Nanoparticles for Multiple ApplicationsAna Rita Pereira, Carina Costa, Nuno Mateus, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date reviewTian Jiang, Shuxin Ye, Wei Liao, et al.
Pageof 25