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Victor Armando Pereira Freitas

AuthID: R-000-HGE

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Confirmed Publications: 465

131

TITLE: Microwave-Assisted Synthesis and Ionic Liquids: Green and Sustainable Alternatives toward Enzymatic Lipophilization of Anthocyanin Monoglucosides Full Text
AUTHORS: Marta Guimaraes; Nuno Mateus ; Victor de Freitas ; Luis C Branco; Luis Cruz ;
PUBLISHED: 2020, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 68, ISSUE: 28

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132

TITLE: Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution Full Text
AUTHORS: Sofia F Reis; Elisabete Coelho ; Dmitry V Evtuguin; Manuel A Coimbra ; Paulo Lopes; Miguel Cabral; Nuno Mateus ; Victor Freitas ;
PUBLISHED: 2020, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 68, ISSUE: 48

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133

TITLE: Molecular binding between anthocyanins and pectic polysaccharides - Unveiling the role of pectic polysaccharides structure Full Text
AUTHORS: Ana Fernandes ; Joana Oliveira ; Fatima Fonseca; Frederico Ferreira da Silva; Nuno Mateus ; Jean Paul Vincken; Victor de Freitas ;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 102

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134

TITLE: 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 epithelia Full Text
AUTHORS: Susana Soares ; Sonia Soares; Elsa Brandao ; Carlos Guerreiro; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2020, SOURCE: SCIENTIFIC REPORTS, VOLUME: 10, ISSUE: 1

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135

TITLE: Photochemistry of 5-Hydroxy-4 '-Dimethylaminoflavylium in the presence of SDS micelles. The role of metastable states of flavylium cation-quinoidal base and trans-chalcones Full Text
AUTHORS: Paula Araujo; Johan Mendoza; Fernando Pina; Ana Rita Pereira; Iva Fernandes ; Victor de Freitas ; Joana Oliveira ;
PUBLISHED: 2020, SOURCE: JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY A-CHEMISTRY, VOLUME: 402

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136

TITLE: Polyphenol Chemistry: Implications for Nutrition, Health, and the Environment Full Text
AUTHORS: Reed, JD; De Freitas, V ;
PUBLISHED: 2020, SOURCE: Journal of Agricultural and Food Chemistry, VOLUME: 68, ISSUE: 10

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137

TITLE: Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins
AUTHORS: Azevedo, J ; Brandao, E ; Soares, S ; Oliveira, J ; Lopes, P; Mateus, N ; de Freitas, V ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12

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138

TITLE: Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds
AUTHORS: Alexandra Borges; Victor de Freitas ; Nuno Mateus ; Iva Fernandes ; Joana Oliveira ;
PUBLISHED: 2020, SOURCE: ANTIOXIDANTS, VOLUME: 9, ISSUE: 10

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139

TITLE: Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste Full Text
AUTHORS: Susana Soares ; Elsa Brandao ; Carlos Guerreiro; Sonia Soares; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2020, SOURCE: MOLECULES, VOLUME: 25, ISSUE: 11

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140

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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Page 14 of 47. Total results: 465.

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