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Victor Armando Pereira Freitas
AuthID:
R-000-HGE
Publications
Confirmed
To Validate
Document Source:
All
Document Type:
All Document Types
Article (372)
Review (29)
Book Chapter (11)
Abstract (8)
Article in Press (7)
Proceedings Paper (5)
Correction (5)
Unpublished (5)
Editorial Material (4)
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Order:
Year Dsc
Year Asc
Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
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Title Dsc
Results:
10
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50
Confirmed Publications: 446
51
TITLE:
Modulating the thermodynamics, kinetics and photochemistry of 7-diethylamino-4 '-dimethylaminoflavylium in water/ethanol, SDS and CTAB micelles
Full Text
AUTHORS:
Araujo, Paula;
Oliveira, Joana
;
Basilio, Nuno
;
Parola, A. Jorge
;
de Freitas, Victor
;
Pina, Fernando
;
PUBLISHED:
2022
,
SOURCE:
PHYSICAL CHEMISTRY CHEMICAL PHYSICS,
VOLUME:
24,
ISSUE:
29
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
CIÊNCIAVITAE
52
TITLE:
Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color
Full Text
AUTHORS:
Cruz, Luis
;
Basilio, Nuno
;
Mateus, Nuno
;
de Freitas, Victor
;
Pina, Fernando
;
PUBLISHED:
2022
,
SOURCE:
CHEMICAL REVIEWS,
VOLUME:
122,
ISSUE:
1
INDEXED IN:
Scopus
WOS
CrossRef
:
120
IN MY:
ORCID
|
CIÊNCIAVITAE
53
TITLE:
New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels
Full Text
AUTHORS:
Guerreiro, C;
Brandao, E
; de Jesus, M;
Goncalves, L
;
Perez Gregorio, R
;
Mateus, N
;
de Freitas, V
;
Soares, S
;
PUBLISHED:
2022
,
SOURCE:
FOOD CHEMISTRY,
VOLUME:
375
INDEXED IN:
Scopus
WOS
CrossRef
:
12
IN MY:
ORCID
|
CIÊNCIAVITAE
54
TITLE:
pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginate
Full Text
AUTHORS:
Cruz, L
;
Mateus, N
;
de Freitas, V
;
PUBLISHED:
2022
,
SOURCE:
CARBOHYDRATE POLYMERS,
VOLUME:
280
INDEXED IN:
Scopus
WOS
CrossRef
:
6
IN MY:
ORCID
|
CIÊNCIAVITAE
55
TITLE:
Preparation of 10-(hexylcarbamoyl)pyranomalvidin-3-glucoside from 10-carboxypyranomalvidin-3-glucoside using carbodiimide chemistry
Full Text
AUTHORS:
Monteiro, Marta;
Sampaio Dias, Ivo E.
;
Mateus, Nuno
;
de Freitas, Victor
;
Cruz, Luis
;
PUBLISHED:
2022
,
SOURCE:
FOOD CHEMISTRY,
VOLUME:
393
INDEXED IN:
Scopus
WOS
CrossRef
:
5
IN MY:
ORCID
|
CIÊNCIAVITAE
56
TITLE:
Pyranoflavylium-cellulose acetate films and the glycerol effect towards the development of pH-freshness smart label for food packaging
AUTHORS:
Gomes, V
;
Pires, AS
;
Mateus, N
;
de Freitas, V
;
Cruz, L
;
PUBLISHED:
2022
,
SOURCE:
FOOD HYDROCOLLOIDS,
VOLUME:
127
INDEXED IN:
Scopus
WOS
CrossRef
:
44
IN MY:
ORCID
|
CIÊNCIAVITAE
57
TITLE:
Sustainable chitosan packaging films: Green tea polyphenolic extraction strategies using deep eutectic solvents
Full Text
AUTHORS:
Alves, Tiago Filipe P.;
Teixeira, N.
; Vieira, Jorge;
Vicente, Antonio A.
;
Mateus, Nuno
;
de Freitas, Victor
;
Souza, Hileia K. S.
;
PUBLISHED:
2022
,
SOURCE:
JOURNAL OF CLEANER PRODUCTION,
VOLUME:
372
INDEXED IN:
Scopus
WOS
CrossRef
:
19
IN MY:
ORCID
|
CIÊNCIAVITAE
58
TITLE:
The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine
AUTHORS:
Azevedo, Joana
;
Pinto, Joana
;
Teixeira, N.
;
Oliveira, Joana
;
Cabral, Miguel
;
de Pinho, Paula Guedes
;
Lopes, Paulo
;
Mateus, Nuno
;
de Freitas, Victor
;
PUBLISHED:
2022
,
SOURCE:
FOODS,
VOLUME:
11,
ISSUE:
18
INDEXED IN:
Scopus
WOS
CrossRef
:
4
IN MY:
ORCID
|
CIÊNCIAVITAE
59
TITLE:
Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1-derived macrophages using multiplatform metabolomics
Full Text
AUTHORS:
Cambeiro Perez, Noelia; Figueiredo Gonzalez, Maria;
Perez Gregorio, Maria Rosa
; Bessa Pereira, Catarina;
De Freitas, Victor
; Sanchez, Borja; Martinez Carballo, Elena;
PUBLISHED:
2022
,
SOURCE:
FOOD RESEARCH INTERNATIONAL,
VOLUME:
155
INDEXED IN:
Scopus
WOS
CrossRef
:
3
IN MY:
ORCID
|
CIÊNCIAVITAE
60
TITLE:
Wine astringent compounds monitored by an electrochemical biosensor
Full Text
AUTHORS:
Costa, Joana J.;
Moreira, Felismina T. C.
;
Soares, Susana
;
Branda, Elsa
;
Mateus, Nuno
;
De Freitas, Victor
;
Sales, M. Goreti F.
;
PUBLISHED:
2022
,
SOURCE:
FOOD CHEMISTRY,
VOLUME:
395
INDEXED IN:
Scopus
WOS
CrossRef
:
5
IN MY:
ORCID
|
CIÊNCIAVITAE
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