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Nuno Mateus

Showing results (201-210 of 244) with videos related to

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Food Chemistry|November 12, 2025
Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegarsAlessandra Rinaldi, Elsa Brandão, Wen Tao, et al.
Food & Function|July 21, 2011
Insights into the putative catechin and epicatechin transport across blood-brain barrierAna Faria, Diogo Pestana, Diana Teixeira, et al.
The Journal of Nutritional Biochemistry|August 29, 2015
The impact of chronic blackberry intake on the neuroinflammatory status of rats fed a standard or high-fat dietManuela Meireles, Cláudia Marques, Sónia Norberto, et al.
Food Chemistry|February 19, 2026
Anthocyanin-rich edible flowers - Impact of food matrix on anthocyanin stability, digestion and absorption: the case of wild pansy, cosmos and cornflowerMargarida Teixeira, Wen Tao, Isabel M P L V O Ferreira, et al.
Foods (Basel, Switzerland)|September 23, 2022
The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port WineJoana Azevedo, Joana Pinto, Natércia Teixeira, et al.
Carbohydrate Polymers|January 13, 2021
Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insightsAna Fernandes, Filomena Raposo, Dmitry V Evtuguin, et al.
Nutrients|December 28, 2021
The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol ComplexesFilipa Campos, Andreia F Peixoto, Pedro A R Fernandes, et al.
Food Research International (Ottawa, Ont.)|February 3, 2024
Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac DiseaseRicardo Dias, Sara da Silva, Bruna Monteiro, et al.
Molecules (Basel, Switzerland)|January 8, 2023
Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein ExtractAna Fernandes, Sara Simões, Isabel M P L V O Ferreira, et al.
Journal of Agricultural and Food Chemistry|May 13, 2011
Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activityBaoshan Sun, Ana C Neves, Tiago A Fernandes, et al.
Pageof 25

Showing results (201-210 of 244) with videos related to

Sort By:
Pageof 25
Food Chemistry|November 12, 2025
Phytochemical composition, antioxidant activity, and sensory evaluation of edible flower-enriched vinegarsAlessandra Rinaldi, Elsa Brandão, Wen Tao, et al.
Food & Function|July 21, 2011
Insights into the putative catechin and epicatechin transport across blood-brain barrierAna Faria, Diogo Pestana, Diana Teixeira, et al.
The Journal of Nutritional Biochemistry|August 29, 2015
The impact of chronic blackberry intake on the neuroinflammatory status of rats fed a standard or high-fat dietManuela Meireles, Cláudia Marques, Sónia Norberto, et al.
Food Chemistry|February 19, 2026
Anthocyanin-rich edible flowers - Impact of food matrix on anthocyanin stability, digestion and absorption: the case of wild pansy, cosmos and cornflowerMargarida Teixeira, Wen Tao, Isabel M P L V O Ferreira, et al.
Foods (Basel, Switzerland)|September 23, 2022
The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port WineJoana Azevedo, Joana Pinto, Natércia Teixeira, et al.
Carbohydrate Polymers|January 13, 2021
Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insightsAna Fernandes, Filomena Raposo, Dmitry V Evtuguin, et al.
Nutrients|December 28, 2021
The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol ComplexesFilipa Campos, Andreia F Peixoto, Pedro A R Fernandes, et al.
Food Research International (Ottawa, Ont.)|February 3, 2024
Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac DiseaseRicardo Dias, Sara da Silva, Bruna Monteiro, et al.
Molecules (Basel, Switzerland)|January 8, 2023
Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein ExtractAna Fernandes, Sara Simões, Isabel M P L V O Ferreira, et al.
Journal of Agricultural and Food Chemistry|May 13, 2011
Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activityBaoshan Sun, Ana C Neves, Tiago A Fernandes, et al.
Pageof 25