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Journal of Agricultural and Food Chemistry|November 10, 2020
Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year PeriodCarlos Guerreiro, Monica Jesus, Elsa Brandão, et al.Journal of Agricultural and Food Chemistry|February 10, 2017
Malvidin 3-Glucoside-Fatty Acid Conjugates: From Hydrophilic toward Novel Lipophilic DerivativesLuís Cruz, Marta Guimarães, Paula Araújo, et al.Food Chemistry|June 25, 2022
Preparation of 10-(hexylcarbamoyl)pyranomalvidin-3-glucoside from 10-carboxypyranomalvidin-3-glucoside using carbodiimide chemistryMarta Monteiro, Ivo E Sampaio-Dias, Nuno Mateus, et al.Journal of Agricultural and Food Chemistry|October 7, 2011
Antiradical properties of red wine portisinsKatharina F Pirker, Joana Oliveira, Victor de Freitas, et al.Journal of Agricultural and Food Chemistry|February 12, 2024
Host-Guest Chemosensor Ensembles based on Water-Soluble Sulfonated Calix[<i>n</i>]arenes and a Pyranoflavylium Dye for the Optical Detection of Biogenic AminesAna Sofia Pires, Kevin Droguett Muñoz, Victor de Freitas, et al.Journal of Agricultural and Food Chemistry|January 15, 2013
Different phenolic compounds activate distinct human bitter taste receptorsSusana Soares, Susann Kohl, Sophie Thalmann, et al.Journal of Agricultural and Food Chemistry|November 10, 2005
Preliminary study of oaklins, a new class of brick-red catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydesCarlos Sousa, Nuno Mateus, Joaquín Perez-Alonso, et al.Journal of Agricultural and Food Chemistry|April 28, 2015
Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF TechniquesJoana Oliveira, Mara Alhinho da Silva, Natércia Teixeira, et al.Journal of Agricultural and Food Chemistry|December 31, 2008
Enzymatic hemisynthesis of metabolites and conjugates of anthocyaninsIva Fernandes, Joana Azevedo, Ana Faria, et al.Physical Chemistry Chemical Physics : PCCP|October 25, 2021
Strategies used by nature to fix the red, purple and blue colours in plants: a physical chemistry approachNuno Basílio, Johan Mendoza, André Seco, et al.Pageof 25