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Journal of Agricultural and Food Chemistry|August 18, 2005
Antioxidant properties of prepared blueberry (Vaccinium myrtillus) extractsAna Faria, Joana Oliveira, Patrícia Neves, et al.
Food Chemistry|August 8, 2012
Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perceptionRaúl Ferrer-Gallego, Rui Gonçalves, Julián Carlos Rivas-Gonzalo, et al.
Journal of Agricultural and Food Chemistry|January 8, 2014
Antioxidant features of red wine pyranoanthocyanins: experimental and theoretical approachesJoana Azevedo, Joana Oliveira, Luis Cruz, et al.
Aquatic Toxicology (Amsterdam, Netherlands)|June 13, 2026
Temperature as a Co-stressor modulating the ecotoxicity of 3,4-dichloroaniline in Daphnia magnaDaniela Rebelo, Sara Cristina Antunes, Bárbara Maurício, et al.
Journal of Agricultural and Food Chemistry|March 21, 2002
Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometryNuno Mateus, Artur M S Silva, Celestino Santos-Buelga, et al.
Food Chemistry|May 23, 2017
A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimationJ Rafaela L Guerreiro, Natércia Teixeira, Victor De Freitas, et al.
Journal of Agricultural and Food Chemistry|August 31, 2006
Color properties of four cyanidin-pyruvic acid adductsJoana Oliveira, Virgínia Fernandes, Candida Miranda, et al.
Food Chemistry|February 23, 2020
In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolizationFuliang Han, Hélder Oliveira, Natércia F Brás, et al.
Scientific Reports|November 10, 2021
Photoactivated cell-killing amino-based flavylium compoundsHélder Oliveira, Paula Araújo, Ana Rita Pereira, et al.
ACS Applied Polymer Materials|June 21, 2024
Acidochromic Free-Standing Multilayered Chitosan-Pyranoflavylium/Alginate Membranes toward Food Smart Packaging ApplicationsMariana Cunha, Victor de Freitas, João Borges, et al.
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