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Nuno Mateus

Showing results (11-20 of 248) with videos related to

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Journal of Agricultural and Food Chemistry|July 20, 2007
Interaction of different polyphenols with bovine serum albumin (BSA) and human salivary alpha-amylase (HSA) by fluorescence quenchingSusana Soares, Nuno Mateus, Victor de Freitas
Carbohydrate Polymers|January 14, 2022
pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginateLuís Cruz, Nuno Mateus, Victor de Freitas
Plos One|August 24, 2019
Effects of using four baskets during simulated youth basketball gamesNuno Mateus, Bruno Gonçalves, Anthony Weldon, et al.
Journal of Agricultural and Food Chemistry|June 28, 2014
Anthocyanins. Plant pigments and beyondCelestino Santos-Buelga, Nuno Mateus, Victor De Freitas
Journal of Sports Sciences|September 30, 2016
Do previous sports experiences influence the effect of an enrichment programme in basketball skills?Sara Santos, Nuno Mateus, Jaime Sampaio, et al.
Journal of Sports Sciences|February 17, 2025
Examining the impact of different re-warm-up strategies on non-starter basketball players' physical performanceEnrique Flórez-Gil, Nuno Mateus, Jaime Sampaio, et al.
Photochemical & Photobiological Sciences : Official Journal of the European Photochemistry Association and the European Society for Photobiology|March 15, 2021
A pH-responsive fluorescent sensor based on a new pyranoxanthylium saltVânia Gomes, Nuno Mateus, Victor de Freitas, et al.
Food & Function|March 7, 2012
A new approach on the gastric absorption of anthocyaninsIva Fernandes, Victor de Freitas, Celso Reis, et al.
Food Chemistry|July 28, 2015
Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapesNatércia Teixeira, Joana Azevedo, Nuno Mateus, et al.
Critical Reviews in Food Science and Nutrition|April 22, 2015
Sensorial properties of red wine polyphenols: Astringency and bitternessSusana Soares, Elsa Brandão, Nuno Mateus, et al.
Pageof 25

Showing results (11-20 of 248) with videos related to

Sort By:
Pageof 25
Journal of Agricultural and Food Chemistry|July 20, 2007
Interaction of different polyphenols with bovine serum albumin (BSA) and human salivary alpha-amylase (HSA) by fluorescence quenchingSusana Soares, Nuno Mateus, Victor de Freitas
Carbohydrate Polymers|January 14, 2022
pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginateLuís Cruz, Nuno Mateus, Victor de Freitas
Plos One|August 24, 2019
Effects of using four baskets during simulated youth basketball gamesNuno Mateus, Bruno Gonçalves, Anthony Weldon, et al.
Journal of Agricultural and Food Chemistry|June 28, 2014
Anthocyanins. Plant pigments and beyondCelestino Santos-Buelga, Nuno Mateus, Victor De Freitas
Journal of Sports Sciences|September 30, 2016
Do previous sports experiences influence the effect of an enrichment programme in basketball skills?Sara Santos, Nuno Mateus, Jaime Sampaio, et al.
Journal of Sports Sciences|February 17, 2025
Examining the impact of different re-warm-up strategies on non-starter basketball players' physical performanceEnrique Flórez-Gil, Nuno Mateus, Jaime Sampaio, et al.
Photochemical & Photobiological Sciences : Official Journal of the European Photochemistry Association and the European Society for Photobiology|March 15, 2021
A pH-responsive fluorescent sensor based on a new pyranoxanthylium saltVânia Gomes, Nuno Mateus, Victor de Freitas, et al.
Food & Function|March 7, 2012
A new approach on the gastric absorption of anthocyaninsIva Fernandes, Victor de Freitas, Celso Reis, et al.
Food Chemistry|July 28, 2015
Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapesNatércia Teixeira, Joana Azevedo, Nuno Mateus, et al.
Critical Reviews in Food Science and Nutrition|April 22, 2015
Sensorial properties of red wine polyphenols: Astringency and bitternessSusana Soares, Elsa Brandão, Nuno Mateus, et al.
Pageof 25