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Journal of Agricultural and Food Chemistry|January 4, 2022
A New Insight into the Degradation of Anthocyanins: Reversible versus the Irreversible Chemical ProcessesDiogo Sousa, Nuno Basílio, Joana Oliveira, et al.Foods (Basel, Switzerland)|July 27, 2024
Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food SolutionsVasco Trincão da Silva, Nuno Mateus, Victor de Freitas, et al.Membranes|June 25, 2025
Cholesterol Sulfate in Biological Membranes: A Biophysical Study in Cholesterol-Poor and Cholesterol-Rich Biomimetic ModelsAna Reis, Maria João Sarmento, Mariana Ferreira, et al.Molecules (Basel, Switzerland)|February 21, 2017
Wine Flavonoids in Health and Disease PreventionIva Fernandes, Rosa Pérez-Gregorio, Susana Soares, et al.Food Chemistry|November 10, 2018
Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wineHélder Oliveira, Rosa Perez-Gregório, Victor de Freitas, et al.Food Chemistry|May 14, 2016
Impact of a pectic polysaccharide on oenin copigmentation mechanismAna Fernandes, Natércia F Brás, Joana Oliveira, et al.Food Chemistry|December 23, 2014
Synthesis, characterisation and antioxidant features of procyanidin B4 and malvidin-3-glucoside stearic acid derivativesLuis Cruz, Virgínia C Fernandes, Paula Araújo, et al.Journal of Agricultural and Food Chemistry|July 2, 2020
Microwave-Assisted Synthesis and Ionic Liquids: Green and Sustainable Alternatives toward Enzymatic Lipophilization of Anthocyanin MonoglucosidesMarta Guimarães, Nuno Mateus, Victor de Freitas, et al.Journal of Agricultural and Food Chemistry|November 9, 2006
Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteinsElisabete Carvalho, Nuno Mateus, Benoit Plet, et al.Scientific Reports|July 30, 2020
Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epitheliaSusana Soares, Sónia Soares, Elsa Brandão, et al.Pageof 25