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Food Chemistry|November 28, 2021
New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeelsCarlos Guerreiro, Elsa Brandão, Mónica de Jesus, et al.
Journal of Agricultural and Food Chemistry|November 7, 2019
Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein PrecipitationElsa Brandão, Mafalda Santos Silva, Ignacio García-Estévez, et al.
ACS Nano|July 9, 2014
Multifunctional biosensor based on localized surface plasmon resonance for monitoring small molecule-protein interactionJoana Rafaela Lara Guerreiro, Maj Frederiksen, Vladimir E Bochenkov, et al.
Chemistry (Weinheim an Der Bergstrasse, Germany)|July 3, 2019
Impact of a Water-Soluble Gallic Acid-Based Dendrimer on the Color-Stabilizing Mechanisms of AnthocyaninsLuís Cruz, Nuno Basílio, Johan Mendoza, et al.
Alcohol and Alcoholism (Oxford, Oxfordshire)|June 23, 2004
Flavonoids from grape seeds prevent increased alcohol-induced neuronal lipofuscin formationVictor de Freitas, Patrícia da Silva Porto, Marco Assunção, et al.
Molecular Nutrition & Food Research|June 17, 2016
Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trialCláudia Marques, Iva Fernandes, Sónia Norberto, et al.
Carbohydrate Polymers|October 1, 2017
The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approachElsa Brandão, Mafalda Santos Silva, Ignacio García-Estévez, et al.
Food & Function|July 21, 2011
Insights into the putative catechin and epicatechin transport across blood-brain barrierAna Faria, Diogo Pestana, Diana Teixeira, et al.
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