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Nuno Filipe da Cruz Batista Mateus

AuthID: R-000-DN7

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Confirmed Publications: 362

101

TITLE: The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactions Full Text
AUTHORS: Elsa Brandao ; Ana Fernandes ; Carlos Guerreiro; Manuel A Coimbra ; Nuno Mateus ; Victor de Freitas ; Susana Soares ;
PUBLISHED: 2020, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 236

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102

TITLE: Variation in the Phenolic Composition of Cork Stoppers from Different Geographical Origins Full Text
AUTHORS: Reis, SF; Teixeira, T; Pinto, J; Oliveira, V; Lopes, P; Cabral, M; Mateus, N ; de Pinho, PG ; Pereira, H; de Freitas, V ;
PUBLISHED: 2020, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 68, ISSUE: 50

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103

TITLE: A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications Full Text
AUTHORS: Ricardo Dias ; Natercia F Bras ; Maria Perez Gregorio ; Iva Fernandes ; Nuno Mateus ; Victor Freitas ;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 299

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104

TITLE: An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems Full Text
AUTHORS: Marta Guimaraes; Maria Perez Gregorio ; Nuno Mateus ; Victor de Freitas ; Claudia F Galinha; Joao G Crespo; Carla A M Portugal; Luis Cruz ;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 300

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105

TITLE: Anthocyanins: Nutrition and Health
AUTHORS: Iva Fernandes ; Cláudia Marques; Ana Évora; Ana Faria; Conceição Calhau; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2019, SOURCE: Reference Series in Phytochemistry

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106

TITLE: Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine Full Text
AUTHORS: Helder Oliveira ; Rosa Perez Gregorio ; Victor de Freitas ; Nuno Mateus ; Iva Fernandes ;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 276

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107

TITLE: Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols Full Text
AUTHORS: Sonia Soares; Elsa Brandao ; Carlos Guerreiro; Nuno Mateus ; Victor de Freitas ; Susana Soares ;
PUBLISHED: 2019, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 67, ISSUE: 46

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108

TITLE: Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract Full Text
AUTHORS: Fuliang L Han; Ping Yang; Hua Wang; Iva Fernandes ; Nuno Mateus ; Yangjie J Liu;
PUBLISHED: 2019, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 83

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109

TITLE: Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins Full Text
AUTHORS: Susana Soares ; Mafalda Santos Silva; Ignacio Garcia Estevez; Elsa Brandao ; Fatima Fonseca; Frederico Ferreira da Silva; Teresa Escribano Bailon, MT; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2019, SOURCE: 9th Symposium on In Vino Analytica Scientia in FOOD CHEMISTRY, VOLUME: 276

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110

TITLE: GLUT1 and GLUT3 involvement in anthocyanin gastric transport-Nanobased targeted approach Full Text
AUTHORS: Helder Oliveira ; Catarina Roma Rodrigues; Ana Santos; Bruno Veigas; Natercia Bras ; Ana Faria ; Conceicao Calhau ; Victor de Freitas ; Pedro V Baptista; Nuno Mateus ; Alexandra R Fernandes; Iva Fernandes ;
PUBLISHED: 2019, SOURCE: SCIENTIFIC REPORTS, VOLUME: 9, ISSUE: 1

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