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Alcohol and Alcoholism (Oxford, Oxfordshire)|May 1, 2008
Red Wine, but not port wine, protects rat hippocampal dentate gyrus against ethanol-induced neuronal damage--relevance of the sugar contentAngelo Carneiro, Marco Assunção, Victor De Freitas, et al.Food Chemistry|March 21, 2017
First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteinsIgnacio García-Estévez, Luís Cruz, Joana Oliveira, et al.Physical Chemistry Chemical Physics : PCCP|July 13, 2022
Modulating the thermodynamics, kinetics and photochemistry of 7-diethylamino-4'-dimethylaminoflavylium in water/ethanol, SDS and CTAB micellesPaula Araújo, Joana Oliveira, Nuno Basílio, et al.Oxidative Medicine and Cellular Longevity|May 23, 2015
Effect of myricetin, pyrogallol, and phloroglucinol on yeast resistance to oxidative stressVanda Mendes, Rita Vilaça, Victor de Freitas, et al.Journal of Agricultural and Food Chemistry|December 7, 2006
Isolation and structural characterization of new anthocyanin-derived yellow pigments in aged red winesJingren He, Celestino Santos-Buelga, Artur M S Silva, et al.Journal of Agricultural and Food Chemistry|September 20, 2016
Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin ComplexesSusana Soares, Raúl Ferrer-Galego, Elsa Brandão, et al.Journal of Agricultural and Food Chemistry|January 8, 2014
Evidence for copigmentation interactions between deoxyanthocyanidin derivatives (oaklins) and common copigments in wine model solutionsAndré Sousa, Paula Araújo, Luís Cruz, et al.Food Chemistry|September 26, 2025
Implementation of transglutaminase 2 as a crosslinking agent for salivary oral models: Effects in (in)soluble complexes formation and compound adsorption with different polyphenol familiesCarlos Guerreiro, Mónica de Jesus, Leonor Gonçalves, et al.Oxidative Medicine and Cellular Longevity|August 19, 2010
Intestinal oxidative state can alter nutrient and drug bioavailabilityAna Faria, Rosário Monteiro, Diogo Pestana, et al.Journal of Agricultural and Food Chemistry|June 8, 2017
Molecular Interaction Between Salivary Proteins and Food TanninsMafalda Santos Silva, Ignacio García-Estévez, Elsa Brandão, et al.Pageof 25