Showing results (1-10 of 15) with videos related to
Sort By:
Pageof 2
Carbohydrate Polymers|May 12, 2023
The antioxidant activity of polysaccharides: A structure-function relationship overviewPedro A R Fernandes, Manuel A CoimbraScientific Reports|October 7, 2024
Cell wall alterations occurring in an evolved multi-stress tolerant strain of the oleaginous yeast Rhodotorula toruloidesMiguel Antunes, Marta N Mota, Pedro A R Fernandes, et al.Food Chemistry|November 18, 2017
Interaction of wine mannoproteins and arabinogalactans with anthocyaninsFernando J Gonçalves, Pedro A R Fernandes, Dulcineia F Wessel, et al.Food Research International (Ottawa, Ont.)|March 27, 2026
The contribution of polysaccharides to the foaming and emulsifying properties of aquafabaPedro A R Fernandes, Joana Martins, Inês Pina, 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.Carbohydrate Polymers|January 1, 2020
Interactions of arabinan-rich pectic polysaccharides with polyphenolsPedro A R Fernandes, Carine Le Bourvellec, Catherine M G C Renard, et al.Food Research International (Ottawa, Ont.)|August 28, 2020
Thymus algeriensis Bioss & Reut: Relationship of phenolic compounds composition with in vitro/in vivo antioxidant and antibacterial activityNadjat Righi, Sabah Boumerfeg, Pedro A R Fernandes, et al.Journal of Ethnopharmacology|February 25, 2021
Phenolic profile, safety assessment, and anti-inflammatory activity of Salvia verbenaca LNadjat Righi, Sabah Boumerfeg, Amirouche Deghima, et al.Carbohydrate Polymers|August 21, 2019
The hydrophobic polysaccharides of apple pomacePedro A R Fernandes, Artur M S Silva, Dmitry V Evtuguin, et al.Food Chemistry|April 29, 2017
Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuitsCláudia P Passos, Kristína Kukurová, Eva Basil, et al.Pageof 2