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Journal of Agricultural and Food Chemistry|April 11, 2015
Experimental and Theoretical Data on the Mechanism by Which Red Wine Anthocyanins Are Transported through a Human MKN-28 Gastric Cell ModelHélder Oliveira, Iva Fernandes, Natércia F Brás, et al.Biochimica Et Biophysica Acta. Biomembranes|December 1, 2019
Interaction of polyphenols with model membranes: Putative implications to mouthfeel perceptionAna Reis, Sónia Soares, Carla F Sousa, et al.Natural Product Communications|December 24, 2014
Direct identification and characterization of phenolic compounds from crude extracts of buds and internodes of grapevine (Vitis vinifera cv Merlot)Said Qsaib, Nuno Mateus, Fatima Ez-zohra Ikbal, et al.Molecules (Basel, Switzerland)|December 30, 2020
Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood BarrelsSamanta Prat-García, Joana Oliveira, Maria Del Alamo-Sanza, et al.Food Chemistry|August 31, 2024
Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insightsAna Rita Pereira, Virgínia Cruz Fernandes, Cristina Delerue-Matos, et al.Journal of Agricultural and Food Chemistry|March 20, 2003
A new class of blue anthocyanin-derived pigments isolated from red winesNuno Mateus, Artur M S Silva, Julian C Rivas-Gonzalo, et al.Food Chemistry|September 4, 2018
Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port winesNathalie Moreira, Ana Margarida Araújo, Frank Rogerson, et al.Journal of Agricultural and Food Chemistry|October 10, 2025
Molecular Insights into the Astringency of <i>Clitoria ternatea</i> Tea: Role of Phenolic Structure, Oral Constituents, and pHInês E Silva, Joana Vieira, Carlos Guerreiro, et al.Food Chemistry|June 12, 2025
Rational synthesis and characterization of a novel pH-responsive pyranoflavylium-starch conjugate from potato sidestreamsMariana Cunha, Ana Sofia Pires, Ivo E Sampaio-Dias, et al.Carbohydrate Polymers|March 17, 2020
The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactionsElsa Brandão, Ana Fernandes, Carlos Guerreiro, et al.Pageof 25