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Bioresource Technology|April 20, 2016
Valorization of agro-industrial wastes towards the production of rhamnolipidsEduardo J Gudiña, Ana I Rodrigues, Victor de Freitas, et al.Carbohydrate Polymers|February 11, 2014
Structural characterization of inclusion complexes between cyanidin-3-O-glucoside and β-cyclodextrinAna Fernandes, Galya Ivanova, Natércia F Brás, et al.Langmuir : the ACS Journal of Surfaces and Colloids|July 11, 2015
New Anthocyanin-Human Salivary Protein ComplexesRaúl Ferrer-Gallego, Susana Soares, Nuno Mateus, et al.Journal of Agricultural and Food Chemistry|March 9, 2010
Pyranoanthocyanin dimers: a new family of turquoise blue anthocyanin-derived pigments found in Port wineJoana Oliveira, Joana Azevedo, Artur M S Silva, et al.Molecular Nutrition & Food Research|September 29, 2009
Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2Ana Faria, Diogo Pestana, Joana Azevedo, et al.Food Research International (Ottawa, Ont.)|November 1, 2025
Encapsulation of anthocyanins: A key for improvement of the gut-metabolism health axis?Yassine Jaouhari, Wen Tao, Vincenzo Disca, et al.Food & Function|June 5, 2019
Correction: Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extractsJuliana Vinholes, Sofia F Reis, Graciele Lemos, et al.Food Research International (Ottawa, Ont.)|May 16, 2021
Understanding the molecular interactions between a yeast protein extract and phenolic compoundsTelmo Francisco, Rosa Pérez-Gregorio, Susana Soares, et al.Journal of Natural Products|June 18, 2016
Isolation and Characterization of Anthocyanins from Hibiscus sabdariffa FlowersClaudia Grajeda-Iglesias, Maria C Figueroa-Espinoza, Nathalie Barouh, et al.Carbohydrate Polymers|November 8, 2023
Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringencyElsa Brandão, Mónica Jesus, Carlos Guerreiro, et al.Pageof 25