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Scientific Reports
|
November 10, 2021
Photoactivated cell-killing amino-based flavylium compounds
Hélder Oliveira, Paula Araújo, Ana Rita Pereira, et al.
Pharmaceuticals (Basel, Switzerland)
|
February 24, 2024
First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and Cornflower
Margarida Teixeira, Lorenzo De Luca, Ana Faria, et al.
Biochemistry
|
May 21, 2010
Understanding the binding of procyanidins to pancreatic elastase by experimental and computational methods
Natércia F Brás, Rui Gonçalves, Pedro A Fernandes, et al.
Journal of Agricultural and Food Chemistry
|
September 16, 2010
Inhibition of pancreatic elastase by polyphenolic compounds
Natércia F Brás, Rui Gonçalves, Nuno Mateus, et al.
Foods (Basel, Switzerland)
|
August 28, 2025
Revisiting Spectrophotometric Methods in the FoodOmics Era: The Influence of Phytochemicals in the Quantification of Soluble Sugars in Plant-Based Beverages, Drinks, and Extracts
Ana Reis, Cláudia P Passos, Elsa Brandão, et al.
Journal of Agricultural and Food Chemistry
|
April 11, 2015
Experimental and Theoretical Data on the Mechanism by Which Red Wine Anthocyanins Are Transported through a Human MKN-28 Gastric Cell Model
Hélder Oliveira, Iva Fernandes, Natércia F Brás, et al.
Natural Product Communications
|
December 24, 2014
Direct identification and characterization of phenolic compounds from crude extracts of buds and internodes of grapevine (Vitis vinifera cv Merlot)
Said Qsaib, Nuno Mateus, Fatima Ez-zohra Ikbal, et al.
Molecules (Basel, Switzerland)
|
December 30, 2020
Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels
Samanta Prat-García, Joana Oliveira, Maria Del Alamo-Sanza, et al.
Food Chemistry
|
August 31, 2024
Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights
Ana Rita Pereira, Virgínia Cruz Fernandes, Cristina Delerue-Matos, et al.
International Journal of Molecular Sciences
|
September 23, 2020
Phlorotannins from <i>Fucus vesiculosus</i>: Modulation of Inflammatory Response by Blocking NF-κB Signaling Pathway
Marcelo D Catarino, Ana Silva, Maria T Cruz, et al.
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of 25
Search research articles
Search
Showing results (151-160 of 244) with videos related to
Sort By:
Page
of 25
Scientific Reports
|
November 10, 2021
Photoactivated cell-killing amino-based flavylium compounds
Hélder Oliveira, Paula Araújo, Ana Rita Pereira, et al.
Pharmaceuticals (Basel, Switzerland)
|
February 24, 2024
First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and Cornflower
Margarida Teixeira, Lorenzo De Luca, Ana Faria, et al.
Biochemistry
|
May 21, 2010
Understanding the binding of procyanidins to pancreatic elastase by experimental and computational methods
Natércia F Brás, Rui Gonçalves, Pedro A Fernandes, et al.
Journal of Agricultural and Food Chemistry
|
September 16, 2010
Inhibition of pancreatic elastase by polyphenolic compounds
Natércia F Brás, Rui Gonçalves, Nuno Mateus, et al.
Foods (Basel, Switzerland)
|
August 28, 2025
Revisiting Spectrophotometric Methods in the FoodOmics Era: The Influence of Phytochemicals in the Quantification of Soluble Sugars in Plant-Based Beverages, Drinks, and Extracts
Ana Reis, Cláudia P Passos, Elsa Brandão, et al.
Journal of Agricultural and Food Chemistry
|
April 11, 2015
Experimental and Theoretical Data on the Mechanism by Which Red Wine Anthocyanins Are Transported through a Human MKN-28 Gastric Cell Model
Hélder Oliveira, Iva Fernandes, Natércia F Brás, et al.
Natural Product Communications
|
December 24, 2014
Direct identification and characterization of phenolic compounds from crude extracts of buds and internodes of grapevine (Vitis vinifera cv Merlot)
Said Qsaib, Nuno Mateus, Fatima Ez-zohra Ikbal, et al.
Molecules (Basel, Switzerland)
|
December 30, 2020
Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels
Samanta Prat-García, Joana Oliveira, Maria Del Alamo-Sanza, et al.
Food Chemistry
|
August 31, 2024
Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights
Ana Rita Pereira, Virgínia Cruz Fernandes, Cristina Delerue-Matos, et al.
International Journal of Molecular Sciences
|
September 23, 2020
Phlorotannins from <i>Fucus vesiculosus</i>: Modulation of Inflammatory Response by Blocking NF-κB Signaling Pathway
Marcelo D Catarino, Ana Silva, Maria T Cruz, et al.
Page
of 25