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Victor Armando Pereira Freitas

AuthID: R-000-HGE

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Confirmed Publications: 442

121

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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122

TITLE: The peculiarity of malvidin 3-O-(6-O-p-coumaroyl) glucoside aggregation. Intra and intermolecular interactions
AUTHORS: Johan Mendoza; Joana Oliveira ; Paula Araujo; Nuno Basilio; Teixeira, N. ; Natercia F Bras ; Fernando Pina; Kumi Yoshida; Victor de Freitas ;
PUBLISHED: 2020, SOURCE: DYES AND PIGMENTS, VOLUME: 180

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123

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

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124

TITLE: When polyphenols meet lipids: Challenges in membrane biophysics and opportunities in epithelial lipidomics Full Text
AUTHORS: Reis, A; de Freitas, V ;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 333

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125

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

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126

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

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127

TITLE: Catechol versus carboxyl linkage impact on DSSC performance of synthetic pyranoflavylium salts Full Text
AUTHORS: Ana Lucia Pinto; Luis Cruz ; Vania Gomes; Hugo Cruz; Giuseppe Calogero; Victor de Freitas ; Fernando Pina; Jorge Parola, AJ; Carlos C Lima;
PUBLISHED: 2019, SOURCE: DYES AND PIGMENTS, VOLUME: 170

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128

TITLE: Chapter 2: Chemistry of Anthocyanins
AUTHORS: Pina, F; Parola, AJ; Melo, MJ; Lima, JC; De Freitas, V ;
PUBLISHED: 2019, SOURCE: Food Chemistry, Function and Analysis, VOLUME: 2019-January, ISSUE: 12

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129

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

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130

TITLE: Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines Full Text
AUTHORS: Nathalie Moreira; Ana Margarida Araujo; Frank Rogerson; Isabel Vasconcelos; Victor De Freitas ; Paula Guedes de Pinho ;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 270

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