Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Nuno Mateus

Showing results (191-200 of 244) with videos related to

Pageof 25
Sort By:
Food Chemistry|November 28, 2021
New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeelsCarlos Guerreiro, Elsa Brandão, Mónica de Jesus, et al.
Journal of Agricultural and Food Chemistry|November 7, 2019
Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein PrecipitationElsa Brandão, Mafalda Santos Silva, Ignacio García-Estévez, et al.
International Journal of Biological Macromolecules|January 1, 2025
Antiproliferative and antioxidant properties of protein-free and protein-bound phenolics isolated from purple rice (Oryza sativa L.)Sihui Xiong, Ming Chen, Xun Pei, et al.
Food Chemistry|July 8, 2022
Wine astringent compounds monitored by an electrochemical biosensorJoana J Costa, Felismina T C Moreira, Susana Soares, et al.
Journal of Agricultural and Food Chemistry|October 13, 2009
Synthesis and structural characterization of two diasteroisomers of vinylcatechin dimersLuís Cruz, Natércia F Brás, Natércia Teixeira, et al.
Plants (Basel, Switzerland)|October 14, 2023
Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic CompoundsJosé Carlos Teixeira, Catarina Ribeiro, Rodolfo Simôes, et al.
Journal of Agricultural and Food Chemistry|August 19, 2004
Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigmentsJoão Pissarra, Sandra Lourenço, Ana M González-Paramás, et al.
Food Chemistry|April 19, 2025
Enzymatic fatty acid acylation of cyanidin-3-O-glucoside extracted from black rice bran: thermostability, lipophilicity, cytotoxicity and absorption studiesEduardo Leonarski, Karina Cesca, Débora de Oliveira, et al.
Food Chemistry|July 23, 2013
Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wineJoana Oliveira, Mara Alhinho da Silva, A Jorge Parola, et al.
Food & Function|March 15, 2018
Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acidsFabíola Aliaga de Lima, Isabela Mateus Martins, Ana Faria, et al.
Pageof 25

Showing results (191-200 of 244) with videos related to

Sort By:
Pageof 25
Food Chemistry|November 28, 2021
New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeelsCarlos Guerreiro, Elsa Brandão, Mónica de Jesus, et al.
Journal of Agricultural and Food Chemistry|November 7, 2019
Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein PrecipitationElsa Brandão, Mafalda Santos Silva, Ignacio García-Estévez, et al.
International Journal of Biological Macromolecules|January 1, 2025
Antiproliferative and antioxidant properties of protein-free and protein-bound phenolics isolated from purple rice (Oryza sativa L.)Sihui Xiong, Ming Chen, Xun Pei, et al.
Food Chemistry|July 8, 2022
Wine astringent compounds monitored by an electrochemical biosensorJoana J Costa, Felismina T C Moreira, Susana Soares, et al.
Journal of Agricultural and Food Chemistry|October 13, 2009
Synthesis and structural characterization of two diasteroisomers of vinylcatechin dimersLuís Cruz, Natércia F Brás, Natércia Teixeira, et al.
Plants (Basel, Switzerland)|October 14, 2023
Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic CompoundsJosé Carlos Teixeira, Catarina Ribeiro, Rodolfo Simôes, et al.
Journal of Agricultural and Food Chemistry|August 19, 2004
Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigmentsJoão Pissarra, Sandra Lourenço, Ana M González-Paramás, et al.
Food Chemistry|April 19, 2025
Enzymatic fatty acid acylation of cyanidin-3-O-glucoside extracted from black rice bran: thermostability, lipophilicity, cytotoxicity and absorption studiesEduardo Leonarski, Karina Cesca, Débora de Oliveira, et al.
Food Chemistry|July 23, 2013
Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wineJoana Oliveira, Mara Alhinho da Silva, A Jorge Parola, et al.
Food & Function|March 15, 2018
Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acidsFabíola Aliaga de Lima, Isabela Mateus Martins, Ana Faria, et al.
Pageof 25