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Joana Filomena da Costa Azevedo

AuthID: R-001-N45

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Confirmed Publications: 28

1

TITLE: Identification and structural characterization of a novel -catechin-caffeic acid adduct present in wines Full Text
AUTHORS: Azevedo, Joana ; Oliveira, Joana ; Cruz, Luis; Mateus, Nuno; de Freitas, Victor ;
PUBLISHED: 2024, SOURCE: FOOD CHEMISTRY, VOLUME: 442

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2

TITLE: Identification and Structural Characterization of a Novel (+)-Catechin-Caffeic Acid Adduct Present in Wines
AUTHORS: Joana Azevedo ; Joana Oliveira ; Luis Cruz; Nuno Mateus ; Victor de Freitas ;
PUBLISHED: 2023

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3

TITLE: Cork, a Natural Choice to Wine?
AUTHORS: Azevedo, Joana ; Lopes, Paulo; Mateus, Nuno ; de Freitas, Victor ;
PUBLISHED: 2022, SOURCE: FOODS, VOLUME: 11, ISSUE: 17

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Scopus

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4

TITLE: Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions Full Text
AUTHORS: Azevedo, J ; Jesus, M; Brandao, E ; Soares, S ; Oliveira, J ; Lopes, P; Mateus, N ; de Freitas, V ;
PUBLISHED: 2022, SOURCE: FOOD CHEMISTRY, VOLUME: 367

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5

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

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6

TITLE: Copigmentation of anthocyanins with copigments possessing an acid-base equilibrium in moderately acidic solutions Full Text
AUTHORS: Oliveira, J ; Azevedo, J ; Seco, A; Mendoza, J; Basilio, N; de Freitas, V ; Pina, F;
PUBLISHED: 2021, SOURCE: DYES AND PIGMENTS, VOLUME: 193

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7

TITLE: On the Limits of Anthocyanins Co-Pigmentation Models and Respective Equations Full Text
AUTHORS: Oliveira, J ; Azevedo, J ; Teixeira, N. ; Araujo, P; de Freitas, V ; Basilio, N; Pina, F;
PUBLISHED: 2021, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 69, ISSUE: 4

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8

TITLE: Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins
AUTHORS: Azevedo, J ; Brandao, E ; Soares, S ; Oliveira, J ; Lopes, P; Mateus, N ; de Freitas, V ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12

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9

TITLE: Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and H-1 NMR metabolomics approach Full Text
AUTHORS: Joana Pinto; Ana Sofia Oliveira; Joana Azevedo ; Victor De Freitas ; Paulo Lopes; Isabel Roseira; Miguel Cabral; Paula Guedes de Pinho ;
PUBLISHED: 2018, SOURCE: FOOD CHEMISTRY, VOLUME: 257

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10

TITLE: Colour modulation of blue anthocyanin-derivatives. Lignosulfonates as a tool to improve the water solubility of natural blue dyes
AUTHORS: Paula Araujo; Nuno Basilio; Joana Azevedo ; Ana Fernandes ; Nuno Mateus ; Fernando Pina; Victor de Freitas ; Joana Oliveira ;
PUBLISHED: 2018, SOURCE: DYES AND PIGMENTS, VOLUME: 153

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