Victor Armando Pereira Freitas


AuthID: R-000-HGE

Confirmed Publications: 459



301
TITLE: A new approach on the gastric absorption of anthocyanins
AUTHORS: Iva Fernandes ; Victor de Freitas ; Celso Reis ; Nuno Mateus ;
PUBLISHED: 2012, SOURCE: FOOD & FUNCTION, VOLUME: 3, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 72
IN MY: ORCID | CIÊNCIAVITAE
302
TITLE: A novel reaction mechanism for the formation of deoxyanthocyanidins  Full Text
AUTHORS: Andre Sousa; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2012, SOURCE: TETRAHEDRON LETTERS, VOLUME: 53, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID | CIÊNCIAVITAE
303
TITLE: Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva DO (Spain), a typical warm climate region  Full Text
AUTHORS: Gordillo, B; Rodriguez Pulido, FJ; Mateus, N ; Escudero Gilete, ML; Gonzalez Miret, ML; Heredia, FJ; de Freitas, V ;
PUBLISHED: 2012, SOURCE: 7th Symposium on In Vino Analytica Scientia in ANALYTICA CHIMICA ACTA, VOLUME: 732
INDEXED IN: Scopus WOS CrossRef: 22
IN MY: ORCID | CIÊNCIAVITAE
304
TITLE: Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins  Full Text
AUTHORS: Soares, S ; Mateus, N ; de Freitas, V ;
PUBLISHED: 2012, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 60, ISSUE: 15
INDEXED IN: Scopus WOS CrossRef: 95
IN MY: ORCID | CIÊNCIAVITAE
305
TITLE: Effect of Condensed Tannins Addition on the Astringency of Red Wines
AUTHORS: Susana Soares ; Andre Sousa; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2012, SOURCE: CHEMICAL SENSES, VOLUME: 37, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 38
IN MY: ORCID | CIÊNCIAVITAE
306
307
308
TITLE: Interaction of different classes of salivary proteins with food tannins  Full Text
AUTHORS: Susana Soares ; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2012, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 49, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 65
IN MY: ORCID | CIÊNCIAVITAE
309
TITLE: Interaction of phenolic compounds with bovine serum albumin (BSA) and alpha-amylase and their relationship to astringency perception  Full Text
AUTHORS: Raul Ferrer Gallego; Rui Goncalves; Julian C Carlos Rivas Gonzalo; Maria T Teresa Escribano Bailon; Victor de Freitas ;
PUBLISHED: 2012, SOURCE: FOOD CHEMISTRY, VOLUME: 135, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 74
IN MY: ORCID | CIÊNCIAVITAE
310
TITLE: On the bioavailability of flavanols and anthocyanins: Flavanol-anthocyanin dimers  Full Text
AUTHORS: Iva Fernandes ; Frederico Nave; Rui Goncalves; Victor de Freitas ; Nuno Mateus ;
PUBLISHED: 2012, SOURCE: FOOD CHEMISTRY, VOLUME: 135, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 48
IN MY: ORCID | CIÊNCIAVITAE
Page 31 of 46. Total results: 459.

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