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Natércia do Carmo Valente Teixeira

AuthID: R-001-N44

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Confirmed Publications: 42

21

TITLE: A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation Full Text
AUTHORS: Rafaela R L Guerreiro; Teixeira, N. ; Victor De Freitas ; Goreti G F Sales ; Duncan S Sutherland;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 233

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22

TITLE: Experimental data for the synthesis of a new dimeric prodelphinidin gallate
AUTHORS: Teixeira, N. ; Mateus, N ; de Freitas, V ;
PUBLISHED: 2016, SOURCE: Data in Brief, VOLUME: 8

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23

TITLE: Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapes Full Text
AUTHORS: Teixeira, N. ; Joana Azevedo ; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 190

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24

TITLE: Red wine polyphenol extract efficiently protects intestinal epithelial cells from inflammation via opposite modulation of JAK/STAT and Nrf2 pathways
AUTHORS: Carla Nunes; Teixeira, N. ; Diana Serra; Victor Freitas ; Leonor Almeida; Joao Laranjinha;
PUBLISHED: 2016, SOURCE: TOXICOLOGY RESEARCH, VOLUME: 5, ISSUE: 1

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25

TITLE: Updating the research on prodelphinidins from dietary sources Full Text
AUTHORS: Teixeira, N. ; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2016, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 85

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26

TITLE: Analysis of grape seed tannins by mass spectrometry (MALDI-TOF and ORBITRAP ESI-MS)
AUTHORS: Erika Salas; Teixeira, N. ; Silvia Maia; Joana Oliveira; Nuno Mateus; Victor De Freitas;
PUBLISHED: 2015, SOURCE: ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, VOLUME: 249

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27

TITLE: Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques Full Text
AUTHORS: Joana Oliveira ; Mara Alhinho da Silva; Teixeira, N. ; Victor De Freitas ; Erika Salas;
PUBLISHED: 2015, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 63, ISSUE: 35

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28

TITLE: Study of Prodelphinidins: synthesis, detection, identification and reactivity with anthocyanins
AUTHORS: Teixeira, N. ;
PUBLISHED: 2015

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29

TITLE: Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches Full Text
AUTHORS: Joana Azevedo ; Joana Oliveira ; Luis Cruz ; Teixeira, N. ; Natercia F Bras ; Victor De Freitas ; Nuno Mateus ;
PUBLISHED: 2014, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 62, ISSUE: 29

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30

TITLE: The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging Full Text
AUTHORS: Figueiredo Gonzalez, M; Cancho Grande, B; Simal Gandara, J; Teixeira, N. ; Mateus, N ; De Freitas, V ;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 152

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