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Nuno Mateus

Showing results (181-190 of 244) with videos related to

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International Journal of Molecular Sciences|October 14, 2020
Exploring the Applications of the Photoprotective Properties of Anthocyanins in Biological SystemsHélder Oliveira, Patrícia Correia, Ana Rita Pereira, et al.
Food Research International (Ottawa, Ont.)|May 16, 2021
Understanding the molecular interactions between a yeast protein extract and phenolic compoundsTelmo Francisco, Rosa Pérez-Gregorio, Susana Soares, et al.
Carbohydrate Polymers|November 8, 2023
Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringencyElsa Brandão, Mónica Jesus, Carlos Guerreiro, et al.
Journal of Agricultural and Food Chemistry|November 20, 2020
Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic SolutionSofia F Reis, Elisabete Coelho, Dmitry V Evtuguin, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|July 3, 2019
Impact of a Water-Soluble Gallic Acid-Based Dendrimer on the Color-Stabilizing Mechanisms of AnthocyaninsLuís Cruz, Nuno Basílio, Johan Mendoza, et al.
Nutrients|March 29, 2023
Effects of High-Fat and High-Fat High-Sugar Diets in the Anxiety, Learning and Memory, and in the Hippocampus Neurogenesis and Neuroinflammation of Aged RatsBárbara Mota, Miguel Ramos, Sandra I Marques, et al.
Food Chemistry|February 14, 2026
Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteinsZiqi Guo, Bruna Monteiro, Sara da Silva, et al.
Molecular Nutrition & Food Research|June 17, 2016
Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trialCláudia Marques, Iva Fernandes, Sónia Norberto, et al.
Food & Function|May 12, 2016
Bioavailability studies and anticancer properties of malvidin based anthocyanins, pyranoanthocyanins and non-oxonium derivativesHélder Oliveira, Nao Wu, Qian Zhang, et al.
Carbohydrate Polymers|October 1, 2017
The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approachElsa Brandão, Mafalda Santos Silva, Ignacio García-Estévez, et al.
Pageof 25

Showing results (181-190 of 244) with videos related to

Sort By:
Pageof 25
International Journal of Molecular Sciences|October 14, 2020
Exploring the Applications of the Photoprotective Properties of Anthocyanins in Biological SystemsHélder Oliveira, Patrícia Correia, Ana Rita Pereira, et al.
Food Research International (Ottawa, Ont.)|May 16, 2021
Understanding the molecular interactions between a yeast protein extract and phenolic compoundsTelmo Francisco, Rosa Pérez-Gregorio, Susana Soares, et al.
Carbohydrate Polymers|November 8, 2023
Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringencyElsa Brandão, Mónica Jesus, Carlos Guerreiro, et al.
Journal of Agricultural and Food Chemistry|November 20, 2020
Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic SolutionSofia F Reis, Elisabete Coelho, Dmitry V Evtuguin, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|July 3, 2019
Impact of a Water-Soluble Gallic Acid-Based Dendrimer on the Color-Stabilizing Mechanisms of AnthocyaninsLuís Cruz, Nuno Basílio, Johan Mendoza, et al.
Nutrients|March 29, 2023
Effects of High-Fat and High-Fat High-Sugar Diets in the Anxiety, Learning and Memory, and in the Hippocampus Neurogenesis and Neuroinflammation of Aged RatsBárbara Mota, Miguel Ramos, Sandra I Marques, et al.
Food Chemistry|February 14, 2026
Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteinsZiqi Guo, Bruna Monteiro, Sara da Silva, et al.
Molecular Nutrition & Food Research|June 17, 2016
Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trialCláudia Marques, Iva Fernandes, Sónia Norberto, et al.
Food & Function|May 12, 2016
Bioavailability studies and anticancer properties of malvidin based anthocyanins, pyranoanthocyanins and non-oxonium derivativesHélder Oliveira, Nao Wu, Qian Zhang, et al.
Carbohydrate Polymers|October 1, 2017
The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approachElsa Brandão, Mafalda Santos Silva, Ignacio García-Estévez, et al.
Pageof 25