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Molecular Nutrition & Food Research
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September 29, 2009
Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2
Ana Faria, Diogo Pestana, Joana Azevedo, et al.
Food Research International (Ottawa, Ont.)
|
November 1, 2025
Encapsulation of anthocyanins: A key for improvement of the gut-metabolism health axis?
Yassine Jaouhari, Wen Tao, Vincenzo Disca, et al.
Journal of Agricultural and Food Chemistry
|
February 28, 2007
Quercetin increases oxidative stress resistance and longevity in Saccharomyces cerevisiae
Iracema Belinha, Maria Amélia Amorim, Pedro Rodrigues, et al.
Journal of Agricultural and Food Chemistry
|
February 6, 2010
Vinylcatechin dimers are much better copigments for anthocyanins than catechin dimer procyanidin b3
Luís Cruz, Natércia F Brás, Natércia Teixeira, et al.
Carbohydrate Polymers
|
May 17, 2020
Impact of grape pectic polysaccharides on anthocyanins thermostability
Ana Fernandes, Elsa Brandão, Filomena Raposo, et al.
Journal of the American Society for Mass Spectrometry
|
September 21, 2012
Mass spectrometry parameters optimization for the 46 multiclass pesticides determination in strawberries with gas chromatography ion-trap tandem mass spectrometry
Virgínia C Fernandes, Jose L Vera, Valentina F Domingues, et al.
Food Chemistry
|
April 3, 2024
A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency
Carlos Guerreiro, Alessandra Rinaldi, Elsa Brandão, et al.
Food Chemistry
|
December 11, 2024
Impact of food additives (sodium carbonate and ammonium bicarbonate) on interactions between astringent compounds and an oral cell model
Mónica Jesus, Carlo Bravo, Carlos Guerreiro, et al.
Comprehensive Reviews in Food Science and Food Safety
|
May 9, 2022
Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications
Jingren He, Shuxin Ye, Patrícia Correia, et al.
Journal of Agricultural and Food Chemistry
|
April 17, 2010
Isolation and structural characterization of anthocyanin-furfuryl pigments
André Sousa, Nuno Mateus, Artur Manuel Soares Silva, et al.
Page
of 25
Search research articles
Search
Showing results (171-180 of 244) with videos related to
Sort By:
Page
of 25
Molecular Nutrition & Food Research
|
September 29, 2009
Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2
Ana Faria, Diogo Pestana, Joana Azevedo, et al.
Food Research International (Ottawa, Ont.)
|
November 1, 2025
Encapsulation of anthocyanins: A key for improvement of the gut-metabolism health axis?
Yassine Jaouhari, Wen Tao, Vincenzo Disca, et al.
Journal of Agricultural and Food Chemistry
|
February 28, 2007
Quercetin increases oxidative stress resistance and longevity in Saccharomyces cerevisiae
Iracema Belinha, Maria Amélia Amorim, Pedro Rodrigues, et al.
Journal of Agricultural and Food Chemistry
|
February 6, 2010
Vinylcatechin dimers are much better copigments for anthocyanins than catechin dimer procyanidin b3
Luís Cruz, Natércia F Brás, Natércia Teixeira, et al.
Carbohydrate Polymers
|
May 17, 2020
Impact of grape pectic polysaccharides on anthocyanins thermostability
Ana Fernandes, Elsa Brandão, Filomena Raposo, et al.
Journal of the American Society for Mass Spectrometry
|
September 21, 2012
Mass spectrometry parameters optimization for the 46 multiclass pesticides determination in strawberries with gas chromatography ion-trap tandem mass spectrometry
Virgínia C Fernandes, Jose L Vera, Valentina F Domingues, et al.
Food Chemistry
|
April 3, 2024
A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency
Carlos Guerreiro, Alessandra Rinaldi, Elsa Brandão, et al.
Food Chemistry
|
December 11, 2024
Impact of food additives (sodium carbonate and ammonium bicarbonate) on interactions between astringent compounds and an oral cell model
Mónica Jesus, Carlo Bravo, Carlos Guerreiro, et al.
Comprehensive Reviews in Food Science and Food Safety
|
May 9, 2022
Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications
Jingren He, Shuxin Ye, Patrícia Correia, et al.
Journal of Agricultural and Food Chemistry
|
April 17, 2010
Isolation and structural characterization of anthocyanin-furfuryl pigments
André Sousa, Nuno Mateus, Artur Manuel Soares Silva, et al.
Page
of 25