Susana Isabel Pinto Teixeira Pereira Soares


AuthID: R-000-GWX

Confirmed Publications: 59



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TITLE: Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency  Full Text
AUTHORS: Brandao, Elsa ; Jesus, Monica; Guerreiro, Carlos; Maricato, Elia; Coimbra, Manuel A.; Mateus, Nuno ; de Freitas, Victor; Soares, Susana ;
PUBLISHED: 2024, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 323
INDEXED IN: Scopus WOS CrossRef: 1
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TITLE: Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds
AUTHORS: Teixeira, Jose Carlos ; Ribeiro, Catarina; Simoes, Rodolfo; Alegria, Maria Joao; Mateus, Nuno ; de Freitas, Victor; Perez Gregorio, Rosa ; Soares, Susana ;
PUBLISHED: 2023, SOURCE: PLANTS-BASEL, VOLUME: 12, ISSUE: 19
INDEXED IN: Scopus WOS CrossRef: 2
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TITLE: New trends from plant secondary metabolism in the pharmaceutical industry
AUTHORS: Oliveira, H; Pérez Gregorio, R; Fernandes, I ; Soares, S ; Freitas, V; Dias, R;
PUBLISHED: 2023, SOURCE: Natural Secondary Metabolites: From Nature, Through Science, to Industry
INDEXED IN: Scopus CrossRef: 1 Unpaywall
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TITLE: Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models  Full Text
AUTHORS: de Jesus, Monica; Guerreiro, Carlos; Brandao, Elsa ; Mateus, Nuno ; de Freitas, Victor; Soares, Susana ;
PUBLISHED: 2023, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 71, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 5
IN MY: ORCID
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TITLE: Unravelling the effect of phenolic compounds in the design of a yeast protein-based emulsions  Full Text
AUTHORS: Ribeiro, Ana Catarina; Simoes, Sara; Perez Gregorio, Rosa ; Soares, Susana ; Figueira, Diogo; Branco, Diogo Castelo; Tasso, Ana; Raymundo, Anabela; Mateus, Nuno ; Freitas, Victor ;
PUBLISHED: 2023, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 58, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef: 1
IN MY: ORCID
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TITLE: New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels  Full Text
AUTHORS: Guerreiro, C; Brandao, E ; de Jesus, M; Goncalves, L; Perez Gregorio, R ; Mateus, N ; de Freitas, V; Soares, S ;
PUBLISHED: 2022, SOURCE: FOOD CHEMISTRY, VOLUME: 375
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID
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TITLE: Wine astringent compounds monitored by an electrochemical biosensor  Full Text
AUTHORS: Costa, Joana J.; Moreira, Felismina T. C.; Soares, Susana ; Branda, Elsa; Mateus, Nuno ; De Freitas, Victor; Sales, M. Goreti F.;
PUBLISHED: 2022, SOURCE: FOOD CHEMISTRY, VOLUME: 395
INDEXED IN: Scopus WOS CrossRef: 2
Page 1 of 6. Total results: 59.

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