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Items: 1 to 20 of 161

1.

Interaction between Ellagitannins and Salivary Proline-Rich Proteins.

Soares S, Brandão E, García-Estevez I, Fonseca F, Guerreiro C, Ferreira-da-Silva F, Mateus N, Deffieux D, Quideau S, de Freitas V.

J Agric Food Chem. 2019 Aug 19. doi: 10.1021/acs.jafc.9b02574. [Epub ahead of print]

PMID:
31381329
2.

An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems.

Guimarães M, Pérez-Gregorio M, Mateus N, de Freitas V, Galinha CF, Crespo JG, Portugal CAM, Cruz L.

Food Chem. 2019 Dec 1;300:125167. doi: 10.1016/j.foodchem.2019.125167. Epub 2019 Jul 10.

PMID:
31325747
3.

Impact of a Water-Soluble Gallic Acid-Based Dendrimer on the Color-Stabilizing Mechanisms of Anthocyanins.

Cruz L, Basílio N, Mendoza J, Mateus N, de Freitas V, Tawara MH, Correa J, Fernandez-Megia E.

Chemistry. 2019 Jul 2. doi: 10.1002/chem.201901912. [Epub ahead of print]

PMID:
31264754
4.

Correction: Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts.

Vinholes J, Reis SF, Lemos G, Barbieri RL, Freitas V, Franzon RC, Vizzotto M.

Food Funct. 2019 Jun 19;10(6):3798. doi: 10.1039/c9fo90026h.

PMID:
31162515
5.

Effects of Futsal Demands on Serum and Salivary Levels of Trace Elements and Minerals Detected by Total Reflection X-Ray Fluorescence.

Padoin S, de Freitas VH, Cleto DAM, Zeffa AC, Nakamura FY, Andrello AC, de Paula Ramos S.

Biol Trace Elem Res. 2019 Mar 28. doi: 10.1007/s12011-019-01697-4. [Epub ahead of print]

PMID:
30924068
6.

Sulfate-based lipids: Analysis of healthy human fluids and cell extracts.

Dias IHK, Ferreira R, Gruber F, Vitorino R, Rivas-Urbina A, Sanchez-Quesada JL, Vieira Silva J, Fardilha M, de Freitas V, Reis A.

Chem Phys Lipids. 2019 Jul;221:53-64. doi: 10.1016/j.chemphyslip.2019.03.009. Epub 2019 Mar 22.

PMID:
30910732
7.

Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties.

Oliveira H, Basílio N, Pina F, Fernandes I, de Freitas V, Mateus N.

Food Chem. 2019 Aug 1;288:386-394. doi: 10.1016/j.foodchem.2019.02.132. Epub 2019 Mar 10.

PMID:
30902308
8.

GLUT1 and GLUT3 involvement in anthocyanin gastric transport- Nanobased targeted approach.

Oliveira H, Roma-Rodrigues C, Santos A, Veigas B, Brás N, Faria A, Calhau C, de Freitas V, Baptista PV, Mateus N, Fernandes AR, Fernandes I.

Sci Rep. 2019 Jan 28;9(1):789. doi: 10.1038/s41598-018-37283-2.

9.

Use of iron ore tailing from tailing dam as catalyst in a fenton-like process for methylene blue oxidation in continuous flow mode.

de Freitas VAA, Breder SM, Silvas FPC, Radino Rouse P, de Oliveira LCA.

Chemosphere. 2019 Mar;219:328-334. doi: 10.1016/j.chemosphere.2018.12.052. Epub 2018 Dec 7.

PMID:
30551098
10.

Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts.

Vinholes J, Reis SF, Lemos G, Barbieri RL, de Freitas V, Franzon RC, Vizzotto M.

Food Funct. 2018 Dec 13;9(12):6380-6390. doi: 10.1039/c8fo01329b. Erratum in: Food Funct. 2019 Jun 19;10(6):3798.

PMID:
30457133
11.

Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine.

Oliveira H, Perez-Gregório R, de Freitas V, Mateus N, Fernandes I.

Food Chem. 2019 Mar 15;276:410-418. doi: 10.1016/j.foodchem.2018.09.159. Epub 2018 Sep 29.

PMID:
30409613
12.

Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins.

Soares S, Santos Silva M, García-Estévez I, Brandão E, Fonseca F, Ferreira-da-Silva F, Teresa Escribano-Bailón M, Mateus N, de Freitas V.

Food Chem. 2019 Mar 15;276:33-42. doi: 10.1016/j.foodchem.2018.09.167. Epub 2018 Sep 28.

PMID:
30409602
13.

Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins.

Cruz L, Benohoud M, Rayner CM, Mateus N, de Freitas V, Blackburn RS.

Food Chem. 2018 Nov 15;266:415-419. doi: 10.1016/j.foodchem.2018.06.024. Epub 2018 Jun 6.

PMID:
30381206
14.

Pipeline Inspection Gauge's Velocity Simulation Based on Pressure Differential Using Artificial Neural Networks.

de Araújo RP, de Freitas VCG, de Lima GF, Salazar AO, Neto ADD, Maitelli AL.

Sensors (Basel). 2018 Sep 13;18(9). pii: E3072. doi: 10.3390/s18093072.

15.

Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic Acylation.

Guimarães M, Mateus N, de Freitas V, Cruz L.

J Agric Food Chem. 2018 Sep 26;66(38):10003-10010. doi: 10.1021/acs.jafc.8b03536. Epub 2018 Sep 18.

PMID:
30187750
16.

Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines.

Moreira N, Araújo AM, Rogerson F, Vasconcelos I, Freitas V, Pinho PG.

Food Chem. 2019 Jan 1;270:518-526. doi: 10.1016/j.foodchem.2018.07.093. Epub 2018 Jul 17.

PMID:
30174081
17.

Wine industry by-product: Full polyphenolic characterization of grape stalks.

Teixeira N, Mateus N, de Freitas V, Oliveira J.

Food Chem. 2018 Dec 1;268:110-117. doi: 10.1016/j.foodchem.2018.06.070. Epub 2018 Jun 15.

PMID:
30064737
18.

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols.

Soares S, Silva MS, García-Estevez I, Groβmann P, Brás N, Brandão E, Mateus N, de Freitas V, Behrens M, Meyerhof W.

J Agric Food Chem. 2018 Aug 22;66(33):8814-8823. doi: 10.1021/acs.jafc.8b03569. Epub 2018 Aug 14.

PMID:
30056706
19.

Impact of Lignosulfonates on the Thermodynamic and Kinetic Parameters of Malvidin-3- O-glucoside in Aqueous Solutions.

Araújo P, Basílio N, Fernandes A, Mateus N, de Freitas V, Pina F, Oliveira J.

J Agric Food Chem. 2018 Jun 27;66(25):6382-6387. doi: 10.1021/acs.jafc.8b02273. Epub 2018 Jun 13.

PMID:
29870233
20.

Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and 1H NMR metabolomics approach.

Pinto J, Oliveira AS, Azevedo J, De Freitas V, Lopes P, Roseira I, Cabral M, Guedes de Pinho P.

Food Chem. 2018 Aug 15;257:120-127. doi: 10.1016/j.foodchem.2018.02.156. Epub 2018 Mar 2.

PMID:
29622187

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