受强制性开放获取政策约束的文章 - Victor de Freitas了解详情
无法在其他位置公开访问的文章：85 篇
Flavonoid metabolites transport across a human BBB model
A Faria, M Meireles, I Fernandes, C Santos-Buelga, S Gonzalez-Manzano, ...
Food chemistry 149, 190-196, 2014
强制性开放获取政策： Government of Spain
Understanding the molecular mechanism of anthocyanin binding to pectin
A Fernandes, NF Brás, N Mateus, V de Freitas
Langmuir 30 (28), 8516-8527, 2014
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Anthocyanins and derivatives are more than flavylium cations
F Pina, J Oliveira, V de Freitas
Tetrahedron 71 (20), 3107-3114, 2015
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization
A Fernandes, MAA Rocha, LM Santos, J Brás, J Oliveira, N Mateus, ...
Food chemistry 245, 426-431, 2018
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach
E Brandão, MS Silva, I García-Estévez, P Williams, N Mateus, T Doco, ...
Carbohydrate polymers 177, 77-85, 2017
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Human bitter taste receptors are activated by different classes of polyphenols
S Soares, MS Silva, I Garcia-Estevez, P Groβmann, N Bras, E Brandao, ...
Journal of Agricultural and Food Chemistry 66 (33), 8814-8823, 2018
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
Red wine extract preserves tight junctions in intestinal epithelial cells under inflammatory conditions: Implications for intestinal inflammation
C Nunes, V Freitas, L Almeida, J Laranjinha
Food & function 10 (3), 1364-1374, 2019
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Experimental design, modeling, and optimization of high-pressure-assisted extraction of bioactive compounds from pomegranate peel
EMC Alexandre, P Araújo, MF Duarte, V de Freitas, M Pintado, JA Saraiva
Food and Bioprocess Technology 10, 886-900, 2017
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, European Commission
Anti-proliferative effects of quercetin and catechin metabolites
L Delgado, I Fernandes, S González-Manzano, V de Freitas, N Mateus, ...
Food & function 5 (4), 797-803, 2014
强制性开放获取政策： Government of Spain
Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine
H Oliveira, R Perez-Gregorio, V de Freitas, N Mateus, I Fernandes
Food Chemistry 276, 410-418, 2019
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines
N Moreira, AM Araújo, F Rogerson, I Vasconcelos, V De Freitas, ...
Food chemistry 270, 518-526, 2019
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Wine industry by-product: Full polyphenolic characterization of grape stalks
N Teixeira, N Mateus, V de Freitas, J Oliveira
Food Chemistry 268, 110-117, 2018
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Multifunctional biosensor based on localized surface plasmon resonance for monitoring small molecule–protein interaction
JRL Guerreiro, M Frederiksen, VE Bochenkov, V De Freitas, ...
Acs Nano 8 (8), 7958-7967, 2014
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Impact of grape pectic polysaccharides on anthocyanins thermostability
A Fernandes, E Brandão, F Raposo, É Maricato, J Oliveira, N Mateus, ...
Carbohydrate Polymers 239, 116240, 2020
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
A study of anthocyanin self-association by NMR spectroscopy
A Fernandes, NF Brás, N Mateus, V de Freitas
New Journal of Chemistry 39 (4), 2602-2611, 2015
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Study of human salivary proline-rich proteins interaction with food tannins
S Soares, I García-Estévez, R Ferrer-Galego, NF Brás, E Brandão, M Silva, ...
Food Chemistry 243, 175-185, 2018
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, European Commission
Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins
A Sousa, P Araújo, J Azevedo, L Cruz, I Fernandes, N Mateus, ...
Food Chemistry 192, 142-148, 2016
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Enzymatic synthesis, structural characterization and antioxidant capacity assessment of a new lipophilic malvidin-3-glucoside–oleic acid conjugate
L Cruz, I Fernandes, M Guimarães, V de Freitas, N Mateus
Food & Function 7 (6), 2754-2762, 2016
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Antioxidant features of red wine pyranoanthocyanins: Experimental and theoretical approaches
J Azevedo, J Oliveira, L Cruz, N Teixeira, NF Brás, V De Freitas, N Mateus
Journal of agricultural and food chemistry 62 (29), 7002-7009, 2014
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Screening of anthocyanins and anthocyanin-derived pigments in red wine grape pomace using LC-DAD/MS and MALDI-TOF techniques
J Oliveira, M Alhinho da Silva, N Teixeira, V De Freitas, E Salas
Journal of agricultural and food chemistry 63 (35), 7636-7644, 2015
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
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