Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Victor De Freitas

Showing results (11-20 of 244) with videos related to

Pageof 25
Sort By:
Journal of Agricultural and Food Chemistry|July 20, 2007
Interaction of different polyphenols with bovine serum albumin (BSA) and human salivary alpha-amylase (HSA) by fluorescence quenchingSusana Soares, Nuno Mateus, Victor de Freitas
Carbohydrate Polymers|January 14, 2022
pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginateLuís Cruz, Nuno Mateus, Victor de Freitas
Food Research International (Ottawa, Ont.)|March 17, 2018
Updating the research on prodelphinidins from dietary sourcesNatércia Teixeira, Nuno Mateus, Victor de Freitas
Journal of Agricultural and Food Chemistry|November 5, 2010
Biological relevance of the interaction between procyanidins and trypsin: a multitechnique approachRui Gonçalves, Nuno Mateus, Victor de Freitas
Planta|October 9, 2014
Special issue on anthocyaninsStefan Martens, Nuno Mateus, Victor De Freitas
Journal of Agricultural and Food Chemistry|June 28, 2014
Anthocyanins. Plant pigments and beyondCelestino Santos-Buelga, Nuno Mateus, Victor De Freitas
Brain Research|December 13, 2006
Grape seed flavanols, but not Port wine, prevent ethanol-induced neuronal lipofuscin formationMarco Assunção, Victor de Freitas, Manuel Paula-Barbosa
ACS Omega|August 29, 2019
New Procedure To Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of AnthocyaninsJohan Mendoza, Nuno Basílio, Victor de Freitas, et al.
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.
Pageof 25

Showing results (11-20 of 244) with videos related to

Sort By:
Pageof 25
Journal of Agricultural and Food Chemistry|July 20, 2007
Interaction of different polyphenols with bovine serum albumin (BSA) and human salivary alpha-amylase (HSA) by fluorescence quenchingSusana Soares, Nuno Mateus, Victor de Freitas
Carbohydrate Polymers|January 14, 2022
pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginateLuís Cruz, Nuno Mateus, Victor de Freitas
Food Research International (Ottawa, Ont.)|March 17, 2018
Updating the research on prodelphinidins from dietary sourcesNatércia Teixeira, Nuno Mateus, Victor de Freitas
Journal of Agricultural and Food Chemistry|November 5, 2010
Biological relevance of the interaction between procyanidins and trypsin: a multitechnique approachRui Gonçalves, Nuno Mateus, Victor de Freitas
Planta|October 9, 2014
Special issue on anthocyaninsStefan Martens, Nuno Mateus, Victor De Freitas
Journal of Agricultural and Food Chemistry|June 28, 2014
Anthocyanins. Plant pigments and beyondCelestino Santos-Buelga, Nuno Mateus, Victor De Freitas
Brain Research|December 13, 2006
Grape seed flavanols, but not Port wine, prevent ethanol-induced neuronal lipofuscin formationMarco Assunção, Victor de Freitas, Manuel Paula-Barbosa
ACS Omega|August 29, 2019
New Procedure To Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of AnthocyaninsJohan Mendoza, Nuno Basílio, Victor de Freitas, et al.
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.
Pageof 25