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Carbohydrate Polymers
|
April 15, 2022
Corrigendum to "pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginate" [Carbohydr. Polym. 280 (2022) 119029]
Luís Cruz, Samuel Parcero-Bouzas, Eduardo Fernandez-Megia, et al.
Journal of Agricultural and Food Chemistry
|
February 10, 2017
Malvidin 3-Glucoside-Fatty Acid Conjugates: From Hydrophilic toward Novel Lipophilic Derivatives
Luís Cruz, Marta Guimarães, Paula Araújo, et al.
Food Chemistry
|
June 25, 2022
Preparation of 10-(hexylcarbamoyl)pyranomalvidin-3-glucoside from 10-carboxypyranomalvidin-3-glucoside using carbodiimide chemistry
Marta Monteiro, Ivo E Sampaio-Dias, Nuno Mateus, et al.
Journal of Sports Sciences
|
April 21, 2018
Clustering performances in the NBA according to players' anthropometric attributes and playing experience
Shaoliang Zhang, Alberto Lorenzo, Miguel-Angel Gómez, et al.
Journal of Agricultural and Food Chemistry
|
October 7, 2011
Antiradical properties of red wine portisins
Katharina F Pirker, Joana Oliveira, Victor de Freitas, et al.
Chemmedchem
|
November 19, 2016
A Quinacrine Analogue Selective Against Gastric Cancer Cells: Insight from Biochemical and Biophysical Studies
Ana Gomes, Iva Fernandes, Cátia Teixeira, et al.
Phytotherapy Research : PTR
|
June 22, 2010
Blueberry anthocyanins and pyruvic acid adducts: anticancer properties in breast cancer cell lines
Ana Faria, Diogo Pestana, Diana Teixeira, et al.
Journal of Agricultural and Food Chemistry
|
July 9, 2010
Oxovitisins: a new class of neutral pyranone-anthocyanin derivatives in red wines
Jingren He, Joana Oliveira, Artur M S Silva, et al.
The Journal of Physical Chemistry. B
|
October 1, 2010
Establishment of the chemical equilibria of different types of pyranoanthocyanins in aqueous solutions: evidence for the formation of aggregation in pyranomalvidin-3-O-coumaroylglucoside-(+)-catechin
Luís Cruz, Vesselin Petrov, Natércia Teixeira, et al.
Journal of Agricultural and Food Chemistry
|
October 29, 2019
Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols
Sónia Soares, Elsa Brandão, Carlos Guerreiro, et al.
Page
of 25
Search research articles
Search
Showing results (81-90 of 248) with videos related to
Sort By:
Page
of 25
Carbohydrate Polymers
|
April 15, 2022
Corrigendum to "pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginate" [Carbohydr. Polym. 280 (2022) 119029]
Luís Cruz, Samuel Parcero-Bouzas, Eduardo Fernandez-Megia, et al.
Journal of Agricultural and Food Chemistry
|
February 10, 2017
Malvidin 3-Glucoside-Fatty Acid Conjugates: From Hydrophilic toward Novel Lipophilic Derivatives
Luís Cruz, Marta Guimarães, Paula Araújo, et al.
Food Chemistry
|
June 25, 2022
Preparation of 10-(hexylcarbamoyl)pyranomalvidin-3-glucoside from 10-carboxypyranomalvidin-3-glucoside using carbodiimide chemistry
Marta Monteiro, Ivo E Sampaio-Dias, Nuno Mateus, et al.
Journal of Sports Sciences
|
April 21, 2018
Clustering performances in the NBA according to players' anthropometric attributes and playing experience
Shaoliang Zhang, Alberto Lorenzo, Miguel-Angel Gómez, et al.
Journal of Agricultural and Food Chemistry
|
October 7, 2011
Antiradical properties of red wine portisins
Katharina F Pirker, Joana Oliveira, Victor de Freitas, et al.
Chemmedchem
|
November 19, 2016
A Quinacrine Analogue Selective Against Gastric Cancer Cells: Insight from Biochemical and Biophysical Studies
Ana Gomes, Iva Fernandes, Cátia Teixeira, et al.
Phytotherapy Research : PTR
|
June 22, 2010
Blueberry anthocyanins and pyruvic acid adducts: anticancer properties in breast cancer cell lines
Ana Faria, Diogo Pestana, Diana Teixeira, et al.
Journal of Agricultural and Food Chemistry
|
July 9, 2010
Oxovitisins: a new class of neutral pyranone-anthocyanin derivatives in red wines
Jingren He, Joana Oliveira, Artur M S Silva, et al.
The Journal of Physical Chemistry. B
|
October 1, 2010
Establishment of the chemical equilibria of different types of pyranoanthocyanins in aqueous solutions: evidence for the formation of aggregation in pyranomalvidin-3-O-coumaroylglucoside-(+)-catechin
Luís Cruz, Vesselin Petrov, Natércia Teixeira, et al.
Journal of Agricultural and Food Chemistry
|
October 29, 2019
Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols
Sónia Soares, Elsa Brandão, Carlos Guerreiro, et al.
Page
of 25