Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Victor de Freitas

Showing results (21-30 of 241) with videos related to

Pageof 25
Sort By:
Journal of Agricultural and Food Chemistry|September 7, 2018
Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic AcylationMarta Guimarães, Nuno Mateus, Victor de Freitas, et al.
ACS Omega|October 12, 2020
Correction to "New Procedure to Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of Anthocyanins"Johan Mendoza, Nuno Basílio, Victor de Freitas, et al.
Photochemical & Photobiological Sciences : Official Journal of the European Photochemistry Association and the European Society for Photobiology|March 15, 2021
A pH-responsive fluorescent sensor based on a new pyranoxanthylium saltVânia Gomes, Nuno Mateus, Victor de Freitas, et al.
Food & Function|March 7, 2012
A new approach on the gastric absorption of anthocyaninsIva Fernandes, Victor de Freitas, Celso Reis, et al.
Food Chemistry|July 28, 2015
Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapesNatércia Teixeira, Joana Azevedo, Nuno Mateus, et al.
The Journal of Physical Chemistry. B|July 6, 2016
A Multistate Molecular Switch Based on the 6,8-Rearrangement in Bromo-apigeninidin Operated with pH and Host-Guest InputsNuno Basílio, Luís Cruz, Victor de Freitas, et al.
Critical Reviews in Food Science and Nutrition|April 22, 2015
Sensorial properties of red wine polyphenols: Astringency and bitternessSusana Soares, Elsa Brandão, Nuno Mateus, et al.
Journal of Agricultural and Food Chemistry|March 16, 2006
Procyanidins as antioxidants and tumor cell growth modulatorsAna Faria, Conceição Calhau, Victor de Freitas, et al.
Food & Function|October 13, 2017
The effect of anthocyanins from red wine and blackberry on the integrity of a keratinocyte model using ECISAna Évora, Victor de Freitas, Nuno Mateus, et al.
Molecular Nutrition & Food Research|May 29, 2021
(Poly)phenol-Rich Diets in the Management of Endothelial Dysfunction in Diabetes Mellitus: Biological Properties in Cultured Endothelial CellsSara Rocha, Olga Oskolkova, Victor de Freitas, et al.
Pageof 25

Showing results (21-30 of 241) with videos related to

Sort By:
Pageof 25
Journal of Agricultural and Food Chemistry|September 7, 2018
Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic AcylationMarta Guimarães, Nuno Mateus, Victor de Freitas, et al.
ACS Omega|October 12, 2020
Correction to "New Procedure to Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of Anthocyanins"Johan Mendoza, Nuno Basílio, Victor de Freitas, et al.
Photochemical & Photobiological Sciences : Official Journal of the European Photochemistry Association and the European Society for Photobiology|March 15, 2021
A pH-responsive fluorescent sensor based on a new pyranoxanthylium saltVânia Gomes, Nuno Mateus, Victor de Freitas, et al.
Food & Function|March 7, 2012
A new approach on the gastric absorption of anthocyaninsIva Fernandes, Victor de Freitas, Celso Reis, et al.
Food Chemistry|July 28, 2015
Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapesNatércia Teixeira, Joana Azevedo, Nuno Mateus, et al.
The Journal of Physical Chemistry. B|July 6, 2016
A Multistate Molecular Switch Based on the 6,8-Rearrangement in Bromo-apigeninidin Operated with pH and Host-Guest InputsNuno Basílio, Luís Cruz, Victor de Freitas, et al.
Critical Reviews in Food Science and Nutrition|April 22, 2015
Sensorial properties of red wine polyphenols: Astringency and bitternessSusana Soares, Elsa Brandão, Nuno Mateus, et al.
Journal of Agricultural and Food Chemistry|March 16, 2006
Procyanidins as antioxidants and tumor cell growth modulatorsAna Faria, Conceição Calhau, Victor de Freitas, et al.
Food & Function|October 13, 2017
The effect of anthocyanins from red wine and blackberry on the integrity of a keratinocyte model using ECISAna Évora, Victor de Freitas, Nuno Mateus, et al.
Molecular Nutrition & Food Research|May 29, 2021
(Poly)phenol-Rich Diets in the Management of Endothelial Dysfunction in Diabetes Mellitus: Biological Properties in Cultured Endothelial CellsSara Rocha, Olga Oskolkova, Victor de Freitas, et al.
Pageof 25