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Pharmaceuticals (Basel, Switzerland)|February 24, 2024
First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and CornflowerMargarida Teixeira, Lorenzo De Luca, Ana Faria, et al.ACS Omega|November 22, 2021
Achieving Complexity at the Bottom: Molecular Metamorphosis Generated by Anthocyanins and Related CompoundsNuno Basílio, A Jorge Parola, Diogo Sousa, et al.Journal of Agricultural and Food Chemistry|February 28, 2007
Quercetin increases oxidative stress resistance and longevity in Saccharomyces cerevisiaeIracema Belinha, Maria Amélia Amorim, Pedro Rodrigues, et al.Journal of Agricultural and Food Chemistry|February 6, 2010
Vinylcatechin dimers are much better copigments for anthocyanins than catechin dimer procyanidin b3Luís Cruz, Natércia F Brás, Natércia Teixeira, et al.Biomolecules|October 27, 2022
Modelling Hyperglycaemia in an Epithelial Membrane Model: Biophysical CharacterisationAna Reis, Joana P F Teixeira, Ana M G Silva, et al.Journal of Food Science and Technology|July 26, 2017
High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-productElisabete M C Alexandre, Paula Araújo, Maria F Duarte, et al.Journal of Agricultural and Food Chemistry|March 23, 2011
Reactivity of human salivary proteins families toward food polyphenolsSusana Soares, Rui Vitorino, Hugo Osório, et al.Phytochemistry|June 4, 2014
Grape anthocyanin oligomerization: a putative mechanism for red color stabilization?Joana Oliveira, Natércia F Brás, Mara Alhinho da Silva, et al.Food Chemistry|August 13, 2021
Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutionsJoana Azevedo, Mónica Jesus, Elsa Brandão, et al.Scientific Reports|November 28, 2024
Exploring the potential of 7,4'-di(diethylamino)flavylium as a novel photosensitizer for topical photodynamic therapy of skin cancerPatrícia Correia, Paula Araújo, Joana Marto, et al.Pageof 25