121
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: 138
124
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
125
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
INDEXED IN: Scopus WOS CrossRef: 16
128
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: 5
130
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
INDEXED IN: Scopus CrossRef: 2
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