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Victor Armando Pereira Freitas
AuthID:
R-000-HGE
Publications
Confirmed
To Validate
Document Source:
All
Document Type:
All Document Types
Article (390)
Review (30)
Book Chapter (11)
Abstract (8)
Article in Press (7)
Proceedings Paper (5)
Correction (5)
Unpublished (5)
Editorial Material (4)
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Order:
Year Dsc
Year Asc
Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
Title Asc
Title Dsc
Results:
10
20
30
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Confirmed Publications: 465
311
TITLE:
Effect of Condensed Tannins Addition on the Astringency of Red Wines
AUTHORS:
Susana Soares
;
Andre Sousa
;
Nuno Mateus
;
Victor de Freitas
;
PUBLISHED:
2012
,
SOURCE:
CHEMICAL SENSES,
VOLUME:
37,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
:
41
IN MY:
ORCID
|
CIÊNCIAVITAE
312
TITLE:
Identification by mass spectrometry of new compounds arising from the reactions involving malvidin-3-glucoside-(O)-catechin, catechin and malvidin-3-glucoside. LC-DAD/ESI-MS analysis of new methylmethine-linked adducts
Full Text
AUTHORS:
Luis Cruz
;
Nuno Mateus
;
Victor de Freitas
;
PUBLISHED:
2012
,
SOURCE:
RAPID COMMUNICATIONS IN MASS SPECTROMETRY,
VOLUME:
26,
ISSUE:
18
INDEXED IN:
Scopus
WOS
CrossRef
:
10
IN MY:
ORCID
|
CIÊNCIAVITAE
313
TITLE:
Influence of a Flavan-3-ol Substituent on the Affinity of Anthocyanins (Pigments) toward Vinylcatechin Dimers and Proanthocyanidins (Copigments)
AUTHORS:
Frederico Nave
;
Natercia F Bras
;
Luis Cruz
;
Teixeira, N.
;
Nuno Mateus
;
Maria J Ramos
; Florent Di Meo;
Patrick Trouillas
;
Olivier Dangles
;
Victor De Freitas
;
PUBLISHED:
2012
,
SOURCE:
JOURNAL OF PHYSICAL CHEMISTRY B,
VOLUME:
116,
ISSUE:
48
INDEXED IN:
Scopus
WOS
CrossRef
:
32
IN MY:
ORCID
|
CIÊNCIAVITAE
314
TITLE:
Interaction of different classes of salivary proteins with food tannins
Full Text
AUTHORS:
Susana Soares
;
Nuno Mateus
;
Victor de Freitas
;
PUBLISHED:
2012
,
SOURCE:
FOOD RESEARCH INTERNATIONAL,
VOLUME:
49,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
:
67
IN MY:
ORCID
|
CIÊNCIAVITAE
315
TITLE:
Interaction of phenolic compounds with bovine serum albumin (BSA) and alpha-amylase and their relationship to astringency perception
Full Text
AUTHORS:
Raul Ferrer Gallego
; Rui Goncalves; Julian C Carlos Rivas Gonzalo;
Maria T Teresa Escribano Bailon
;
Victor de Freitas
;
PUBLISHED:
2012
,
SOURCE:
FOOD CHEMISTRY,
VOLUME:
135,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
:
79
IN MY:
ORCID
|
CIÊNCIAVITAE
316
TITLE:
On the bioavailability of flavanols and anthocyanins: Flavanol-anthocyanin dimers
Full Text
AUTHORS:
Iva Fernandes
;
Frederico Nave
; Rui Goncalves;
Victor de Freitas
;
Nuno Mateus
;
PUBLISHED:
2012
,
SOURCE:
FOOD CHEMISTRY,
VOLUME:
135,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
:
49
IN MY:
ORCID
|
CIÊNCIAVITAE
317
TITLE:
Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception
AUTHORS:
Victor de Freitas
;
Nuno Mateus
;
PUBLISHED:
2012
,
SOURCE:
CURRENT ORGANIC CHEMISTRY,
VOLUME:
16,
ISSUE:
6
INDEXED IN:
Scopus
WOS
CrossRef
:
132
IN MY:
ORCID
|
CIÊNCIAVITAE
318
TITLE:
Quercetin Protects Saccharomyces cerevisiae against Oxidative Stress by Inducing Trehalose Biosynthesis and the Cell Wall Integrity Pathway
Full Text
AUTHORS:
Rita Vilaca;
Vanda Mendes
;
Marta Vaz Mendes
;
Laura Carreto
;
Maria Amelia Amorim
;
Victor de Freitas
;
Pedro Moradas Ferreira
;
Nuno Mateus
;
Vitor Costa
;
PUBLISHED:
2012
,
SOURCE:
PLOS ONE,
VOLUME:
7,
ISSUE:
9
INDEXED IN:
Scopus
WOS
CrossRef
:
30
IN MY:
ORCID
|
CIÊNCIAVITAE
319
TITLE:
SPR based studies for pentagalloyl glucose binding to alpha-amylase
AUTHORS:
Rafaela R L Guerreiro
;
Victor De Freitas
; Sutherland, DS;
Goreti G F Sales
;
PUBLISHED:
2012
,
SOURCE:
26th European Conference on Solid-State Transducers (Eurosensors)
in
26TH EUROPEAN CONFERENCE ON SOLID-STATE TRANSDUCERS, EUROSENSOR 2012,
VOLUME:
47
INDEXED IN:
Scopus
WOS
CrossRef
:
5
IN MY:
ORCID
|
CIÊNCIAVITAE
320
TITLE:
Strawberries from integrated pest management and organic farming: Phenolic composition and antioxidant properties
Full Text
AUTHORS:
Virginia C Fernandes
;
Valentina F Domingues
;
Victor de Freitas
;
Cristina Delerue Matos
;
Nuno Mateus
;
PUBLISHED:
2012
,
SOURCE:
FOOD CHEMISTRY,
VOLUME:
134,
ISSUE:
4
INDEXED IN:
Scopus
WOS
CrossRef
:
62
IN MY:
ORCID
|
CIÊNCIAVITAE
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