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Nuno Mateus

Showing results (21-30 of 248) with videos related to

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Journal of Agricultural and Food Chemistry|January 17, 2012
Synthesis and structural characterization of oaklin-catechinsAndré Sousa, Ana Fernandes, Nuno Mateus, et al.
Chemical Senses|November 17, 2011
Effect of condensed tannins addition on the astringency of red winesSusana Soares, André Sousa, Nuno Mateus, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Human saliva protein profile: Influence of food ingestionElsa Brandão, Susana Soares, Nuno Mateus, et al.
Food Chemistry|August 2, 2018
Wine industry by-product: Full polyphenolic characterization of grape stalksNatércia Teixeira, Nuno Mateus, Victor de Freitas, et al.
Journal of Agricultural and Food Chemistry|September 7, 2018
Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic AcylationMarta Guimarães, Nuno Mateus, Victor de Freitas, et al.
Food Chemistry|July 23, 2013
Antioxidant and antiproliferative properties of methylated metabolites of anthocyaninsIva Fernandes, Filipe Marques, Victor de Freitas, et al.
Journal of Agricultural and Food Chemistry|August 19, 2007
Inhibition of trypsin by condensed tannins and wineRui Gonçalves, Susana Soares, Nuno Mateus, et al.
Rapid Communications in Mass Spectrometry : RCM|June 17, 2010
Hemisynthesis and structural characterization of flavanol-(4,8)-vitisins by mass spectrometryFrederico Nave, Natércia Teixeira, Nuno Mateus, et al.
Journal of Agricultural and Food Chemistry|September 25, 2014
New procyanidin B3-human salivary protein complexes by mass spectrometry. Effect of salivary protein profile, tannin concentration, and time stabilityMaria Rosa Perez-Gregorio, Nuno Mateus, Victor De Freitas
Journal of Agricultural and Food Chemistry|September 9, 2014
In vivo interactions between procyanidins and human saliva proteins: effect of repeated exposures to procyanidins solutionElsa Brandão, Susana Soares, Nuno Mateus, et al.
Pageof 25

Showing results (21-30 of 248) with videos related to

Sort By:
Pageof 25
Journal of Agricultural and Food Chemistry|January 17, 2012
Synthesis and structural characterization of oaklin-catechinsAndré Sousa, Ana Fernandes, Nuno Mateus, et al.
Chemical Senses|November 17, 2011
Effect of condensed tannins addition on the astringency of red winesSusana Soares, André Sousa, Nuno Mateus, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Human saliva protein profile: Influence of food ingestionElsa Brandão, Susana Soares, Nuno Mateus, et al.
Food Chemistry|August 2, 2018
Wine industry by-product: Full polyphenolic characterization of grape stalksNatércia Teixeira, Nuno Mateus, Victor de Freitas, et al.
Journal of Agricultural and Food Chemistry|September 7, 2018
Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic AcylationMarta Guimarães, Nuno Mateus, Victor de Freitas, et al.
Food Chemistry|July 23, 2013
Antioxidant and antiproliferative properties of methylated metabolites of anthocyaninsIva Fernandes, Filipe Marques, Victor de Freitas, et al.
Journal of Agricultural and Food Chemistry|August 19, 2007
Inhibition of trypsin by condensed tannins and wineRui Gonçalves, Susana Soares, Nuno Mateus, et al.
Rapid Communications in Mass Spectrometry : RCM|June 17, 2010
Hemisynthesis and structural characterization of flavanol-(4,8)-vitisins by mass spectrometryFrederico Nave, Natércia Teixeira, Nuno Mateus, et al.
Journal of Agricultural and Food Chemistry|September 25, 2014
New procyanidin B3-human salivary protein complexes by mass spectrometry. Effect of salivary protein profile, tannin concentration, and time stabilityMaria Rosa Perez-Gregorio, Nuno Mateus, Victor De Freitas
Journal of Agricultural and Food Chemistry|September 9, 2014
In vivo interactions between procyanidins and human saliva proteins: effect of repeated exposures to procyanidins solutionElsa Brandão, Susana Soares, Nuno Mateus, et al.
Pageof 25