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Nuno Mateus

Showing results (141-150 of 244) with videos related to

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Behavioural Brain Research|March 12, 2016
Anthocyanin effects on microglia M1/M2 phenotype: Consequence on neuronal fractalkine expressionManuela Meireles, Cláudia Marques, Sónia Norberto, et al.
Carbohydrate Polymers|March 17, 2020
The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactionsElsa Brandão, Ana Fernandes, Carlos Guerreiro, et al.
Food & Function|October 7, 2022
Preparation of nanoliposomes loaded with anthocyanins from grape skin extracts: stability, gastric absorption and antiproliferative propertiesRui Zhang, Qian Zhang, Hélder Oliveira, et al.
Journal of Agricultural and Food Chemistry|August 18, 2005
Antioxidant properties of prepared blueberry (Vaccinium myrtillus) extractsAna Faria, Joana Oliveira, Patrícia Neves, et al.
Journal of Agricultural and Food Chemistry|January 8, 2014
Antioxidant features of red wine pyranoanthocyanins: experimental and theoretical approachesJoana Azevedo, Joana Oliveira, Luis Cruz, et al.
Journal of Agricultural and Food Chemistry|March 20, 2003
A new class of blue anthocyanin-derived pigments isolated from red winesNuno Mateus, Artur M S Silva, Julian C Rivas-Gonzalo, et al.
Journal of Agricultural and Food Chemistry|March 21, 2002
Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometryNuno Mateus, Artur M S Silva, Celestino Santos-Buelga, et al.
Scientific Reports|July 29, 2018
Gut microbiota modulation accounts for the neuroprotective properties of anthocyaninsCláudia Marques, Iva Fernandes, Manuela Meireles, et al.
Journal of Agricultural and Food Chemistry|August 31, 2006
Color properties of four cyanidin-pyruvic acid adductsJoana Oliveira, Virgínia Fernandes, Candida Miranda, et al.
Food Chemistry|February 23, 2020
In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolizationFuliang Han, Hélder Oliveira, Natércia F Brás, et al.
Pageof 25

Showing results (141-150 of 244) with videos related to

Sort By:
Pageof 25
Behavioural Brain Research|March 12, 2016
Anthocyanin effects on microglia M1/M2 phenotype: Consequence on neuronal fractalkine expressionManuela Meireles, Cláudia Marques, Sónia Norberto, et al.
Carbohydrate Polymers|March 17, 2020
The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactionsElsa Brandão, Ana Fernandes, Carlos Guerreiro, et al.
Food & Function|October 7, 2022
Preparation of nanoliposomes loaded with anthocyanins from grape skin extracts: stability, gastric absorption and antiproliferative propertiesRui Zhang, Qian Zhang, Hélder Oliveira, et al.
Journal of Agricultural and Food Chemistry|August 18, 2005
Antioxidant properties of prepared blueberry (Vaccinium myrtillus) extractsAna Faria, Joana Oliveira, Patrícia Neves, et al.
Journal of Agricultural and Food Chemistry|January 8, 2014
Antioxidant features of red wine pyranoanthocyanins: experimental and theoretical approachesJoana Azevedo, Joana Oliveira, Luis Cruz, et al.
Journal of Agricultural and Food Chemistry|March 20, 2003
A new class of blue anthocyanin-derived pigments isolated from red winesNuno Mateus, Artur M S Silva, Julian C Rivas-Gonzalo, et al.
Journal of Agricultural and Food Chemistry|March 21, 2002
Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometryNuno Mateus, Artur M S Silva, Celestino Santos-Buelga, et al.
Scientific Reports|July 29, 2018
Gut microbiota modulation accounts for the neuroprotective properties of anthocyaninsCláudia Marques, Iva Fernandes, Manuela Meireles, et al.
Journal of Agricultural and Food Chemistry|August 31, 2006
Color properties of four cyanidin-pyruvic acid adductsJoana Oliveira, Virgínia Fernandes, Candida Miranda, et al.
Food Chemistry|February 23, 2020
In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolizationFuliang Han, Hélder Oliveira, Natércia F Brás, et al.
Pageof 25