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Nuno Filipe da Cruz Batista Mateus
AuthID:
R-000-DN7
Publicações
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Document Source:
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Document Type:
All Document Types
Article (283)
Review (26)
Abstract (10)
Book Chapter (9)
Correction (4)
Proceedings Paper (3)
Editorial Material (3)
Article in Press (3)
Unpublished (3)
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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
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Confirmed Publications: 344
81
TITLE:
Stiffness Decay in Structured Soils by Seismic Dilatometer
AUTHORS:
Carlos Rodrigues;
Nuno Cruz
; Sara Amoroso; Manuel Cruz;
PUBLISHED:
2020
,
SOURCE:
GEOTECHNICAL TESTING JOURNAL,
VOLUME:
43,
ISSUE:
4
INDEXED IN:
Scopus
WOS
82
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
INDEXED IN:
Scopus
WOS
CrossRef
:
122
IN MY:
ORCID
83
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
INDEXED IN:
Scopus
WOS
CrossRef
:
25
IN MY:
ORCID
84
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
INDEXED IN:
Scopus
WOS
CrossRef
:
7
IN MY:
ORCID
85
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
INDEXED IN:
Scopus
WOS
CrossRef
:
20
IN MY:
ORCID
86
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
INDEXED IN:
Scopus
WOS
CrossRef
:
11
IN MY:
ORCID
87
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
INDEXED IN:
Scopus
CrossRef
:
4
IN MY:
ORCID
88
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
INDEXED IN:
Scopus
WOS
CrossRef
:
69
IN MY:
ORCID
89
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
INDEXED IN:
Scopus
WOS
CrossRef
:
18
IN MY:
ORCID
90
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
INDEXED IN:
Scopus
WOS
CrossRef
:
111
IN MY:
ORCID
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