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Food Chemistry
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December 31, 2017
Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization
Ana Fernandes, Marisa A A Rocha, Luis M N B F Santos, et al.
Food Chemistry
|
December 4, 2013
Flavonoid metabolites transport across a human BBB model
Ana Faria, Manuela Meireles, Iva Fernandes, et al.
Food Chemistry
|
May 14, 2016
Effect of flavonols on wine astringency and their interaction with human saliva
Raúl Ferrer-Gallego, Natércia F Brás, Ignacio García-Estévez, et al.
Molecular Nutrition & Food Research
|
November 20, 2015
Flavonoids as dopaminergic neuromodulators
Manuela Meireles, Eduardo Moura, Maria Augusta Vieira-Coelho, et al.
Food & Function
|
October 15, 2015
Effect of chronic consumption of blackberry extract on high-fat induced obesity in rats and its correlation with metabolic and brain outcomes
Manuela Meireles, Luís M Rodríguez-Alcalá, Cláudia Marques, et al.
Marine Drugs
|
July 2, 2021
Impact of Phlorotannin Extracts from <i>Fucus vesiculosus</i> on Human Gut Microbiota
Marcelo D Catarino, Catarina Marçal, Teresa Bonifácio-Lopes, et al.
Plos One
|
October 3, 2012
Quercetin protects Saccharomyces cerevisiae against oxidative stress by inducing trehalose biosynthesis and the cell wall integrity pathway
Rita Vilaça, Vanda Mendes, Marta Vaz Mendes, et al.
Journal of Agricultural and Food Chemistry
|
September 2, 2017
Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins)
Joana Azevedo, Ana Fernandes, Joana Oliveira, et al.
Food Chemistry
|
July 21, 2019
An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems
Marta Guimarães, Maria Pérez-Gregorio, Nuno Mateus, et al.
Journal of Agricultural and Food Chemistry
|
November 21, 2024
New Insights into pH-dependent Complex Formation between Lignosulfonates and Anthocyanins: Impact on Color and Oxidative Stability
Ana Rita Pereira, Carlo Bravo, Rui Miguel Ramos, et al.
Page
of 25
Search research articles
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Showing results (211-220 of 244) with videos related to
Sort By:
Page
of 25
Food Chemistry
|
December 31, 2017
Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization
Ana Fernandes, Marisa A A Rocha, Luis M N B F Santos, et al.
Food Chemistry
|
December 4, 2013
Flavonoid metabolites transport across a human BBB model
Ana Faria, Manuela Meireles, Iva Fernandes, et al.
Food Chemistry
|
May 14, 2016
Effect of flavonols on wine astringency and their interaction with human saliva
Raúl Ferrer-Gallego, Natércia F Brás, Ignacio García-Estévez, et al.
Molecular Nutrition & Food Research
|
November 20, 2015
Flavonoids as dopaminergic neuromodulators
Manuela Meireles, Eduardo Moura, Maria Augusta Vieira-Coelho, et al.
Food & Function
|
October 15, 2015
Effect of chronic consumption of blackberry extract on high-fat induced obesity in rats and its correlation with metabolic and brain outcomes
Manuela Meireles, Luís M Rodríguez-Alcalá, Cláudia Marques, et al.
Marine Drugs
|
July 2, 2021
Impact of Phlorotannin Extracts from <i>Fucus vesiculosus</i> on Human Gut Microbiota
Marcelo D Catarino, Catarina Marçal, Teresa Bonifácio-Lopes, et al.
Plos One
|
October 3, 2012
Quercetin protects Saccharomyces cerevisiae against oxidative stress by inducing trehalose biosynthesis and the cell wall integrity pathway
Rita Vilaça, Vanda Mendes, Marta Vaz Mendes, et al.
Journal of Agricultural and Food Chemistry
|
September 2, 2017
Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins)
Joana Azevedo, Ana Fernandes, Joana Oliveira, et al.
Food Chemistry
|
July 21, 2019
An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems
Marta Guimarães, Maria Pérez-Gregorio, Nuno Mateus, et al.
Journal of Agricultural and Food Chemistry
|
November 21, 2024
New Insights into pH-dependent Complex Formation between Lignosulfonates and Anthocyanins: Impact on Color and Oxidative Stability
Ana Rita Pereira, Carlo Bravo, Rui Miguel Ramos, et al.
Page
of 25