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Nuno Mateus

Showing results (121-130 of 244) with videos related to

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Foods (Basel, Switzerland)|December 18, 2020
Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary ProteinsJoana Azevedo, Elsa Brandão, Susana Soares, et al.
Cellular & Molecular Biology Letters|February 9, 2010
Flavonoid transport across RBE4 cells: A blood-brain barrier modelAna Faria, Diogo Pestana, Diana Teixeira, et al.
Food Chemistry|March 21, 2017
Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMRElsa Brandão, Mafalda Santos Silva, Ignacio García-Estévez, et al.
Molecules (Basel, Switzerland)|March 29, 2023
Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness PerceptionLeonor Gonçalves, Mónica Jesus, Elsa Brandão, et al.
Food & Function|February 28, 2014
Anti-proliferative effects of quercetin and catechin metabolitesLaura Delgado, Iva Fernandes, Susana González-Manzano, et al.
Journal of Agricultural and Food Chemistry|July 9, 2013
Structural features of copigmentation of oenin with different polyphenol copigmentsNatércia Teixeira, Luís Cruz, Natércia F Brás, et al.
Foods (Basel, Switzerland)|July 2, 2021
Brown Algae Phlorotannins: A Marine Alternative to Break the Oxidative Stress, Inflammation and Cancer NetworkMarcelo D Catarino, Sónia J Amarante, Nuno Mateus, et al.
Journal of Agricultural and Food Chemistry|October 31, 2008
Role of vinylcatechin in the formation of pyranomalvidin-3-glucoside-+-catechinLuis Cruz, Natércia Teixeira, Artur M S Silva, et al.
Food Chemistry|August 26, 2015
Antioxidant and antiproliferative properties of 3-deoxyanthocyanidinsAndré Sousa, Paula Araújo, Joana Azevedo, et al.
Scientific Reports|January 18, 2018
A new group of synthetic phenolic-containing amphiphilic molecules for multipurpose applications: Physico-chemical characterization and cell-toxicity studySampson Anankanbil, Bianca Pérez, Iva Fernandes, et al.
Pageof 25

Showing results (121-130 of 244) with videos related to

Sort By:
Pageof 25
Foods (Basel, Switzerland)|December 18, 2020
Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary ProteinsJoana Azevedo, Elsa Brandão, Susana Soares, et al.
Cellular & Molecular Biology Letters|February 9, 2010
Flavonoid transport across RBE4 cells: A blood-brain barrier modelAna Faria, Diogo Pestana, Diana Teixeira, et al.
Food Chemistry|March 21, 2017
Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMRElsa Brandão, Mafalda Santos Silva, Ignacio García-Estévez, et al.
Molecules (Basel, Switzerland)|March 29, 2023
Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness PerceptionLeonor Gonçalves, Mónica Jesus, Elsa Brandão, et al.
Food & Function|February 28, 2014
Anti-proliferative effects of quercetin and catechin metabolitesLaura Delgado, Iva Fernandes, Susana González-Manzano, et al.
Journal of Agricultural and Food Chemistry|July 9, 2013
Structural features of copigmentation of oenin with different polyphenol copigmentsNatércia Teixeira, Luís Cruz, Natércia F Brás, et al.
Foods (Basel, Switzerland)|July 2, 2021
Brown Algae Phlorotannins: A Marine Alternative to Break the Oxidative Stress, Inflammation and Cancer NetworkMarcelo D Catarino, Sónia J Amarante, Nuno Mateus, et al.
Journal of Agricultural and Food Chemistry|October 31, 2008
Role of vinylcatechin in the formation of pyranomalvidin-3-glucoside-+-catechinLuis Cruz, Natércia Teixeira, Artur M S Silva, et al.
Food Chemistry|August 26, 2015
Antioxidant and antiproliferative properties of 3-deoxyanthocyanidinsAndré Sousa, Paula Araújo, Joana Azevedo, et al.
Scientific Reports|January 18, 2018
A new group of synthetic phenolic-containing amphiphilic molecules for multipurpose applications: Physico-chemical characterization and cell-toxicity studySampson Anankanbil, Bianca Pérez, Iva Fernandes, et al.
Pageof 25