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
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
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
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
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
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
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