Q U I N O A - L A Q V
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WOS (01.09.25)
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Publications
(last complete 5 years)
2024
Araújo, P., Borges, A., Oliveira, J., Seco, A., Outis, M., Lima, J. C., . . . Pina, F. (2024). The impressive colors of the bis-aminostyrylbenzopyrylium system. Evidence by stopped-flow for the B4 formation at pH > 13. Dyes and Pigments, 229. https://doi.org/10.1016/j.dyepig.2024.112280.
Araújo, P., Correia, P., Mateus, N., de Freitas, V., Fernandes, I., Cruz, L., & Oliveira, J. (2025). Synthesis of novel pyranoflavylium-based dyes as promising photosensitizers for antimicrobial photodynamic inactivation. Dyes and Pigments, 233. https://doi.org/10.1016/j.dyepig.2024.112495.
Azevedo, J., Oliveira, J., Cruz, L., Mateus, N., & de Freitas, V. (2024). Identification and structural characterization of a novel -catechin-caffeic acid adduct present in wines. Food Chemistry, 442. https://doi.org/10.1016/j.foodchem.2024.138480.
Correia, J., Gudina, E. J., Janek, T., Dias, R., de Freitas, V., & Teixeira, J. A. (2024). Surfactin and poly-γ-glutamic acid co-production by Bacillus velezensis P#02 using a corn steep liquor-based medium. Biochemical Engineering Journal, 211. https://doi.org/10.1016/j.bej.2024.109461.
Correia, P., Araújo, P., Marto, J., Ribeiro, H., Mateus, N., de Freitas, V., . . . Fernandes, I. (2024). Exploring the potential of 7,4′-di(diethylamino)flavylium as a novel photosensitizer for topical photodynamic therapy of skin cancer. Scientific Reports, 14(1). https://doi.org/10.1038/s41598-024-80860-x.
Correia, P., Araújo, P., Plácido, A., Pereira, A. R., Bessa, L. J., Mateus, N., . . . Fernandes, I. (2024). Light-activated amino-substituted dyes as dual-action antibacterial agents: Bio-efficacy and AFM evaluation. Dyes and Pigments, 224. https://doi.org/10.1016/j.dyepig.2024.111975.
Costa, V., Costa, M., Arques, F., Ferreira, M., Gameiro, P., Geraldo, D., . . . Paiva-Martins, F. (2024). Cholesteryl Phenolipids as Potential Biomembrane Antioxidants. Molecules, 29(20). https://doi.org/10.3390/molecules29204959.
Cunha, M., de Freitas, V., Borges, J., Mano, J. F., Rodrigues, J. M. M., & Cruz, L. (2024). Acidochromic Free-Standing Multilayered Chitosan-Pyranoflavylium/Alginate Membranes toward Food Smart Packaging Applications. Acs Applied Polymer Materials, 6(11), 6820-6830. https://doi.org/10.1021/acsapm.4c01085.
da Silva, V. T., Mateus, N., de Freitas, V., & Fernandes, A. (2024). Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions. Foods, 13(14). https://doi.org/10.3390/foods13142303.
de Souza, H. K. S., Guimaraes, M., Mateus, N., de Freitas, V., & Cruz, L. (2024). Chitosan/Polyvinyl Alcohol-Based Biofilms Using Ternary Deep Eutectic Solvents towards Innovative Color-Stabilizing Systems for Anthocyanins. International Journal of Molecular Sciences, 25(11). https://doi.org/10.3390/ijms25116154.
Dias, R., da Silva, S., Monteiro, B., Pérez-Gregorio, R., Mateus, N., Gianfrani, C., . . . Freitas, V. (2024). Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease. Food Research International, 178. https://doi.org/10.1016/j.foodres.2024.114008.
Dias, R., Mottola, I., Bellomo, C., da Silva, S., Milheiro, D., Barone, M. V., . . . Gianfrani, C. (2024). Putting gluten back on menu - Safety assessment of polyphenol-rich wheat varieties in Celiac Disease. Efsa Journal, 22. https://doi.org/10.2903/j.efsa.2024.e221115.
Galrinho, M. F., Silva, L. M., Lopes, G. R., Ferreira, B. A. C., Valente, S. A., Ferreira, I., . . . Passos, C. P. (2024). The study of galactomannans with different molecular weights and their ability to form microparticles suitable for pulmonary delivery. Carbohydrate Polymers, 339. https://doi.org/10.1016/j.carbpol.2024.122268.
Gonçalves, M., Costa, M., Paiva-Martins, F., & Silva, P. (2024). Olive Oil Industry By-Products as a Novel Source of Biophenols with a Promising Role in Alzheimer Disease Prevention. Molecules, 29(20).https://doi.org/10.3390/molecules29204841.
Guerreiro, C., Rinaldi, A., Brandao, E., de Jesus, M., Gonçalves, L., Mateus, N., . . . Soares, S. (2024). A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency. Food Chemistry, 448. https://doi.org/10.1016/j.foodchem.2024.139153.
Liu, Y., Fernandes, I., Mateus, N., Oliveira, H., & Han, F. L. (2024). The Role of Anthocyanins in Alleviating Intestinal Diseases: A Mini Review. Journal of Agricultural and Food Chemistry, 72(11), 5491-5502. https://doi.org/10.1021/acs.jafc.3c07741.
Losada-Barreiro, S., Paiva-Martins, F., & Bravo-Díaz, C. (2024). Analysis of the Efficiency of Antioxidants in Inhibiting Lipid Oxidation in Terms of Characteristic Kinetic Parameters. Antioxidants, 13(5).https://doi.org/10.3390/antiox13050593.
Macedo, T., Paiva-Martins, F., Valentao, P., & Pereira, D. M. (2024). In silico and in vitro chemometrics, cell toxicity and permeability of naringenin 8-sulphonate and derivatives. Frontiers in Pharmacology, 15. https://doi.org/10.3389/fphar.2024.1398389.
Malcolm-Davies, J., Behlen, B., Teixeira, N., & Nabais, P. (2024). A Royal Mystery: A Multianalytical Approach for Dyestuff Identification in Seventeenth Century Waistcoats. Heritage, 7(8), 4017-4026. https://doi.org/10.3390/heritage7080189.
Malfeito-Ferreira, M., Granja-Soares, J., Chandra, M., Asryan, A., Oliveira, J., Freitas, V., . . . Harutyunyan, M. (2024). Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking. Fermentation-Basel, 10(8). https://doi.org/10.3390/fermentation10080401.
Mesquita, J. L., Escott, C., Graça, A., de Freitas, V., & Morata, A. (2024). Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines. Oeno One, 58(1), 19-19. https://doi.org/10.20870/oeno-one.2024.58.1.7751.
Nunes, A. N., Oliveira, J., Bronze, M. R., & Matias, A. A. (2024). Compressed fluid-based technology for downstream isolation of bluish anthocyanin-derived pigments obtained from blueberry surplus. Food & Function, 15(11), 6189-6198. https://doi.org/10.1039/d3fo04813f.
Pereira, A. R., Brandao, E., Pinto, J., de Pinho, P. G., Costa, C. A. E., Rodrigues, A. E., . . . Oliveira, J. (2024). First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine. Journal of Agricultural and Food Chemistry, 72(38), 21208-21220. https://doi.org/10.1021/acs.jafc.4c05442.
Pereira, A. R., Bravo, C., Ramos, R. M., Costa, C., Rodrigues, A., de Freitas, V., . . . Oliveira, J. (2024). New Insights into pH-dependent Complex Formation between Lignosulfonates and Anthocyanins: Impact on Color and Oxidative Stability. Journal of Agricultural and Food Chemistry, 72(48), 26820-26831. https://doi.org/10.1021/acs.jafc.4c05842.
Pereira, A. R., Fernandes, V. C., Delerue-Matos, C., de Freitas, V., Mateus, N., & Oliveira, J. (2024). Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights. Food Chemistry, 461. https://doi.org/10.1016/j.foodchem.2024.140945.
Pereira, P., Palma, M. L., Palma, C., Borges, C., Maurício, E., Fernando, A. L., . . . Nicolai, M. (2024). Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.). Foods, 13(10). https://doi.org/10.3390/foods13101535.
Pires, A. S., Muñoz, K. D., de Freitas, V., Basílio, N., & Cruz, L. (2024). Host-Guest Chemosensor Ensembles based on Water-Soluble Sulfonated Calix n arenes and a Pyranoflavylium Dye for the Optical Detection of Biogenic Amines. Journal of Agricultural and Food Chemistry, 72(7), 3719-3729. https://doi.org/10.1021/acs.jafc.3c08695.
Reis, A., Rocha, B. S., Laranjinha, J., & de Freitas, V. (2024). Dietary (poly)phenols as modulators of the biophysical properties in endothelial cell membranes: its impact on nitric oxide bioavailability in hypertension. Febs Letters, 598(17), 2190-2210. https://doi.org/10.1002/1873-3468.14812.
Seco, A., Pereira, A. R., Camuenho, A., Oliveira, J., Dias, R., Brás, N. F., . . . Pina, F. (2024). Comparing the Chemistry of Malvidin-3-O-glucoside and Malvidin-3,5-O-diglucoside Networks: A Holistic Approach to the Acidic and Basic Paradigms with Implications in Biological Studies. Journal of Agricultural and Food Chemistry, 72(13), 7497-7510. https://doi.org/10.1021/acs.jafc.4c00552.
Silva, S. P., Ferreira-Santos, P., Lopes, G. R., Reis, S. F., González, A., Nobre, C., . . . Coelho, E. (2024). Industrial byproduct pine nut skin factorial design optimization for production of subcritical water extracts rich in pectic polysaccharides, xyloglucans, and phenolic compounds by microwave extraction. Carbohydrate Polymer Technologies and Applications, 7. https://doi.org/10.1016/j.carpta.2024.100508.
Simoes, R., Ribeiro, A. C., Dias, R., Freitas, V., Soares, S., & Perez-Gregorio, R. (2024). Unveiling the Immunomodulatory Potential of Phenolic Compounds in Food Allergies. Nutrients, 16(4). https://doi.org/10.3390/nu16040551.
Teixeira, M., De Luca, L., Faria, A., Bordiga, M., de Freitas, V., Mateus, N., & Oliveira, H. (2024). First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and Cornflower. Pharmaceuticals, 17(2). https://doi.org/10.3390/ph17020191.
2023
Amft, J., Meissner, P. M., Steffen-Heins, A., Hasler, M., Stöckmann, H., Meynier, A., . . . Schwarz, K. (2023). Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.202300067.
Brandao, E., Jesus, M., Guerreiro, C., Maricato, É., Coimbra, M. A., Mateus, N., . . . Soares, S. (2024). Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency. Carbohydrate Polymers, 323. https://doi.org/10.1016/j.carbpol.2023.121378.
Bravo, C., Pérez-Gregório, R., Pellegrini, E., Contin, M., Brandao, E., Ramos, R. M., . . . Soares, S. (2024). Unlocking the Potential of Spent Coffee Grounds as a Source of Humic-like Substances with High Antioxidant Capacity. Waste and Biomass Valorization, 15(5), 2769-2779. https://doi.org/10.1007/s12649-023-02344-9.
da Silva, S., Pérez-Gregorio, R., Mateus, N., Freitas, V., & Dias, R. (2023). Evidence of increased gluten-induced perturbations in the nucleophilic tone and detoxifying defences of intestinal epithelial cells impaired by gastric disfunction. Food Research International, 173. https://doi.org/10.1016/j.foodres.2023.113317.
de Jesus, M., Guerreiro, C., Brandao, E., Mateus, N., de Freitas, V., & Soares, S. (2023). Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.2c01918.
Fernandes, A., Mateus, N., & de Freitas, V. (2023). Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective. Foods, 12(5). https://doi.org/10.3390/foods12051052.
Fernandes, A., Simoes, S., Ferreira, I., Alegria, M. J., Mateus, N., Raymundo, A., & de Freitas, V. (2023). Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract. Molecules, 28(1). https://doi.org/10.3390/molecules28010179.
Gomes, V., Bermudez, R., Mateus, N., Guedes, A., Lorenzo, J. M., de Freitas, V., & Cruz, L. (2023). FoodSmarTag: An innovative dynamic labeling system based on pyranoflavylium-based colorimetric films for real-time monitoring of food freshness. Food Hydrocolloids, 143. https://doi.org/10.1016/j.foodhyd.2023.108914.
Gomes, V., Mateus, N., de Freitas, V., Oliveira, J., & Cruz, L. (2023). Pyranoanthocyanins and other pyranoflavylium dyes: From chemistry towards novel applications. Dyes and Pigments, 220.https://doi.org/10.1016/j.dyepig.2023.111683.
Goncalves, L., Jesus, M., Brandao, E., Magalhaes, P., Mateus, N., de Freitas, V., & Soares, S. (2023). Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception. Molecules, 28(6). https://doi.org/10.3390/molecules28062522.
Hidalgo, R. J. D., Córdoba, R., Grigoryan, H., Vieira, M., Melo, M. J., Nabais, P., . . . Al-Abbady, H. (2023). The making of black inks in an Arabic treatise by al-Qalalusi dated from the 13th c.: reproduction and characterisation of iron-gall ink recipes. Heritage Science, 11(1). https://doi.org/10.1186/s40494-022-00823-1.
Laya, A., Wangso, H., Fernandes, I., Djakba, R., Oliveira, J., & Carvalho, E. (2023). Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes. Journal of Food Quality, 2023. https://doi.org/10.1155/2023/5236509.
López-Ruiz, R., Marin-Saez, J., Cunha, S. C., Fernandes, A., de Freitas, V., Viegas, O., & Ferreira, I. (2023a). Fibre enrichment of cookies to mitigate acrylamide formation and gastrointestinal bioaccessibility. Lwt-Food Science and Technology, 182. https://doi.org/10.1016/j.lwt.2023.114835.
López-Ruiz, R., Marin-Saez, J., Cunha, S. C., Fernandes, A., de Freitas, V., Viegas, O., & Ferreira, I. (2023b). Investigating the Impact of Dietary Fibers on Mycotoxin Bioaccessibility during In Vitro Biscuit Digestion and Metabolites Identification. Foods, 12(17). https://doi.org/10.3390/foods12173175.
Losada-Barreiro, S., Paiva-Martins, F., & Bravo-Díaz, C. (2023). Partitioning of Antioxidants in Edible Oil-Water Binary Systems and in Oil-in-Water Emulsions. Antioxidants, 12(4). https://doi.org/10.3390/antiox12040828.
Macedo, T., Paiva-Martins, F., Ferreres, F., Gomes, N. G. M., Oliveira, A. P., Gil-Izquierdo, A., . . . Pereira, D. M. (2023). Anti-inflammatory effects of naringenin 8-sulphonate from Parinari excelsa Sabine stem bark and its semi-synthetic derivatives. Bioorganic Chemistry, 138. https://doi.org/10.1016/j.bioorg.2023.106614.
Mota, B., Ramos, M., Marques, S. I., Silva, A., Pereira, P. A., Madeira, M. D., . . . Cardoso, A. (2023). Effects of High-Fat and High-Fat High-Sugar Diets in the Anxiety, Learning and Memory, and in the Hippocampus Neurogenesis and Neuroinflammation of Aged Rats. Nutrients, 15(6). https://doi.org/10.3390/nu15061370.
Nabais, P., Malcolm-Davies, J., Melo, M. J., Teixeira, N., & Behlen, B. (2023). Early modern knitted caps (fifteenth to sixteenth centuries): analyzing dyes in archaeological samples using microspectrofluorimetry complemented by HPLC-MS. Heritage Science, 11(1). https://doi.org/10.1186/s40494-023-01020-4.
Nunes, A. N., Ivasiv, V., Gouveia, L. F., Fernández, N., Oliveira, J., Bronze, M. R., & Matias, A. A. (2023). Isolation of bluish anthocyanin-derived pigments obtained from blueberry surplus using centrifugal partition chromatography. Journal of Chromatography A, 1705. https://doi.org/10.1016/j.chroma.2023.464150.
Pereira, A. R., Costa, C., Mateus, N., de Freitas, V., Rodrigues, A., & Oliveira, J. (2023). Exploring the Potential of Vine Shoots as a Source of Valuable Extracts and Stable Lignin Nanoparticles for Multiple Applications. International Journal of Molecular Sciences, 24(6). https://doi.org/10.3390/ijms24065165.
Reis, S. F., Martins, V. J., Bastos, R., Lima, T., Correia, V. G., Pinheiro, B. A., . . . Coelho, E. (2023). Feasibility of Brewer's Spent Yeast Microcapsules as Targeted Oral Carriers. Foods, 12(2).https://doi.org/10.3390/foods12020246.
Ribeiro, A. C., Simoes, S., Perez-Gregorio, R., Soares, S., Figueira, D., Branco, D. C., . . . Freitas, V. (2023). Unravelling the effect of phenolic compounds in the design of a yeast protein-based emulsions. International Journal of Food Science and Technology, 58(6), 3337-3348. https://doi.org/10.1111/ijfs.16289.
Santo, M., Cardon, D., Teixeira, N., & Nabais, P. (2023). Yellow Dyes of Historical Importance: A Handful of Weld Yellows from the 18th-Century Recipe Books of French Master Dyers Antoine Janot and Paul Gout. Heritage, 6(12), 7466-7481. https://doi.org/10.3390/heritage6120391.
Shahin, M., Sheppard, D., Raynaud, C., Berry, J. L., Gurung, I., Silva, L. M., . . . Pelicic, V. (2023). Characterization of a glycan-binding complex of minor pilins completes the analysis of Streptococcus sanguinis type 4 pili subunits. Proceedings of the National Academy of Sciences of the United States of America, 120(3). https://doi.org/10.1073/pnas.2216237120.
Silva-Reis, S. C., Correia, X. C., Costa-Almeida, H. F., Pires-Lima, B. L., Maronde, D., Costa, V. M., . . . Sampaio-Dias, I. E. (2023). Stapling Amantadine to Melanostatin Neuropeptide: Discovery of Potent Positive Allosteric Modulators of the D2 Receptors. Acs Medicinal Chemistry Letters, 14(12), 1656-1663. https://doi.org/10.1021/acsmedchemlett.3c00264.
Sorin, M. N., Di Maio, A., Silva, L. M., Ebert, D., Delannoy, C. P., Nguyen, N. K., . . . McIlroy, D. (2023). Structural and functional analysis of natural capsid variants suggests sialic acid-independent entry of BK polyomavirus. Cell Reports, 42(2). https://doi.org/10.1016/j.celrep.2023.112114.
Teixeira, J. C., Ribeiro, C., Simoes, R., Alegria, M. J., Mateus, N., de Freitas, V., . . . Soares, S. (2023). Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds. Plants-Basel, 12(19).https://doi.org/10.3390/plants12193397.
Teixeira, M., Tao, W., Fernandes, A., Faria, A., Ferreira, I., He, J. R., . . . Oliveira, H. (2023). Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns. Trends in Food Science & Technology, 138, 708-725. https://doi.org/10.1016/j.tifs.2023.07.010.
2022
Akune, Y., Arpinar, S., Silva, L. M., Palma, A. S., Tajadura-Ortega, V., Aoki-Kinoshita, K. F., . . . Feizi, T. (2022). CarbArrayART: a new software tool for carbohydrate microarray data storage, processing, presentation, and reporting. Glycobiology, 32(7), 552-555. https://doi.org/10.1093/glycob/cwac018.
Alves, T. F. P., Teixeira, N., Vieira, J., Vicente, A. A., Mateus, N., de Freitas, V., & Souza, H. K. S. (2022). Sustainable chitosan packaging films: Green tea polyphenolic extraction strategies using deep eutectic solvents. Journal of Cleaner Production, 372. https://doi.org/10.1016/j.jclepro.2022.133589.
Araújo, P., Oliveira, J., Basílio, N., Parola, A. J., De Freitas, V., & Pina, F. (2022). Modulating the thermodynamics, kinetics and photochemistry of 7-diethylamino-4′-dimethylaminoflavylium in water/ethanol, SDS and CTAB micelles. Physical Chemistry Chemical Physics, 24(29), 17593-17604. https://doi.org/10.1039/d2cp01966c.
Azevedo, J., Lopes, P., Mateus, N., & de Freitas, V. (2022). Cork, a Natural Choice to Wine? Foods, 11(17). https://doi.org/10.3390/foods11172638.
Azevedo, J., Pinto, J., Teixeira, N., Oliveira, J., Cabral, M., De Pinho, P. G., . . . De Freitas, V. (2022). The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine. Foods, 11(18). https://doi.org/10.3390/foods11182770.
Câmara, J. S., Locatelli, M., Pereira, J. A. M., Oliveira, H., Arlorio, M., Fernandes, I., . . . Bordiga, M. (2022). Behind the Scenes of Anthocyanins-From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields. Nutrients, 14(23). https://doi.org/10.3390/nu14235133.
Cambeiro-Perez, N., Figueiredo-Gonzalez, M., Perez-Gregorio, M. R., Bessa-Pereira, C., De Freitas, V., Sanchez, B., & Martinez-Carballo, E. (2022). Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1-derived macrophages using multiplatform metabolomics. Food Research International, 155. https://doi.org/10.1016/j.foodres.2022.111037.
Cerquido, A. S., Vojtek, M., Ribeiro-Oliveira, R., Gonçalves-Monteiro, S., Barroca, M. J., da Silva, A. M., . . . Diniz, C. (2022). Corema album Leaves Mediate DNA Damage in Triple-Negative Breast Cancer Cells. Current Issues in Molecular Biology, 44(8), 3598-3610. https://doi.org/10.3390/cimb44080246.
Costa, J. J., Moreira, F. T. C., Soares, S., Branda, E., Mateus, N., De Freitas, V., & Sales, M. G. F. (2022). Wine astringent compounds monitored by an electrochemical biosensor. Food Chemistry, 395. https://doi.org/10.1016/j.foodchem.2022.133587.
Costa, M., Costa, V., Lopes, M., & Paiva-Martins, F. (2024). A biochemical perspective on the fate of virgin olive oil phenolic compounds in vivo. Critical Reviews in Food Science and Nutrition, 64(5), 1403-1428. https://doi.org/10.1080/10408398.2022.2116558.
Costa, M., Losada-Barreiro, S., Vicente, A., Bravo-Diaz, C., & Paiva-Martins, F. (2022). Unexpected Antioxidant Efficiency of Chlorogenic Acid Phenolipids in Fish Oil-in-Water Nanoemulsions: An Example of How Relatively Low Interfacial Concentrations Can Make Antioxidants to Be Inefficient. Molecules, 27(3). https://doi.org/10.3390/molecules27030861.
Costa, V., Costa, M., Videira, R. A., Andrade, P. B., & Paiva-Martins, F. (2022). Anti-Inflammatory Activity of Olive Oil Polyphenols-The Role of Oleacein and Its Metabolites. Biomedicines, 10(11).https://doi.org/10.3390/biomedicines10112990.
Cruz, L., Basílio, N., Mateus, N., de Freitas, V., & Pina, F. (2022). Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color. Chemical Reviews, 122(1), 1416-1481. https://doi.org/10.1021/acs.chemrev.1c00399.
Cruz, L., Mateus, N., & de Freitas, V. (2022). pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginate. Carbohydrate Polymers, 280. https://doi.org/10.1016/j.carbpol.2021.119029.
Cruz, L., Parcero-Bouzas, S., Fernandez-Megia, E., Mateus, N., & Freitas, V. (2022). pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginate (vol 280, 119029, 2022). Carbohydrate Polymers, 287. https://doi.org/10.1016/j.carbpol.2022.119423.
Fernandes, I., Oliveira, J., Pinho, A., & Carvalho, E. (2022). The Role of Nutraceutical Containing Polyphenols in Diabetes Prevention. Metabolites, 12(2). https://doi.org/10.3390/metabo12020184.
Fernandes, T. A., Antunes, A. M. M., Caldeira, I., Anjos, O., De Freitas, V., Fargeton, L., . . . Canas, S. (2022). Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry. Food Chemistry, 382. https://doi.org/10.1016/j.foodchem.2022.132322.
Fernández-Ventoso, L., Toba-Pérez, A., Losada-Barreiro, S., Paiva-Martins, F., & Bravo-Díaz, C. (2022). Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model. Antioxidants, 11(12). https://doi.org/10.3390/antiox11122477.
Gomes, A., Bessa, L. J., Fernandes, I., Aguiar, L., Ferraz, R., Monteiro, C., . . . Gomes, P. (2022). Boosting Cosmeceutical Peptides: Coupling Imidazolium-Based Ionic Liquids to Pentapeptide-4 Originates New Leads with Antimicrobial and Collagenesis-Inducing Activities. Microbiology Spectrum, 10(4). https://doi.org/10.1128/spectrum.02291-21.
Gomes, V., Pires, A. S., Mateus, N., de Freitas, V., & Cruz, L. (2022). Pyranoflavylium-cellulose acetate films and the glycerol effect towards the development of pH-freshness smart label for food packaging. Food Hydrocolloids, 127. https://doi.org/10.1016/j.foodhyd.2022.107501.
Guerreiro, C., Brandao, E., de Jesus, M., Gonçalves, L., Pérez-Gregório, R., Mateus, N., . . . Soares, S. (2022). New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels. Food Chemistry, 375. https://doi.org/10.1016/j.foodchem.2021.131642.
He, J. R., Ye, S. X., Correia, P., Fernandes, I., Zhang, R., Wu, M. C., . . . Oliveira, H. (2022). Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3096-3128. https://doi.org/10.1111/1541-4337.12970.
Jiang, T., Ye, S. X., Liao, W., Wu, M. C., He, J. R., Mateus, N., & Oliveira, H. (2022). The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review. Food Research International, 161. https://doi.org/10.1016/j.foodres.2022.111811.
Lopes, R., Costa, V., Costa, M., & Paiva-Martins, F. (2022). Olive oil oleogels as strategy to confer nutritional advantages to burgers. Food Chemistry, 397. https://doi.org/10.1016/j.foodchem.2022.133724.
Losada-Barreiro, S., Sezgin-Bayindir, Z., Paiva-Martins, F., & Bravo-Díaz, C. (2022). Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications. Biomedicines, 10(12). https://doi.org/10.3390/biomedicines10123051.
Melo, M. J., Otero, V., Nabais, P., Teixeira, N., Pina, F., Casanova, C., . . . Sequeira, S. O. (2022). Iron-gall inks: a review of their degradation mechanisms and conservation treatments. Heritage Science, 10(1). https://doi.org/10.1186/s40494-022-00779-2.
Monteiro, M., Sampaio-Dias, I. E., Mateus, N., de Freitas, V., & Cruz, L. (2022). Preparation of 10-(hexylcarbamoyl)pyranomalvidin-3-glucoside from 10-carboxypyranomalvidin-3-glucoside using carbodiimide chemistry. Food Chemistry, 393. https://doi.org/10.1016/j.foodchem.2022.133429.
Neto, R. T., Santos, S. A. O., Oliveira, J., & Silvestre, A. J. D. (2022). Impact of Eutectic Solvents Utilization in the Microwave Assisted Extraction of Proanthocyanidins from Grape Pomace. Molecules, 27(1). https://doi.org/10.3390/molecules27010246.
Neto, R. T., Santos, S. A. O., Oliveira, J., & Silvestre, A. J. D. (2023). Standardization of proanthocyanidin extract?s mean degree of polymerization using eutectic solvents. Journal of Food Composition and Analysis, 115. https://doi.org/10.1016/j.jfca.2022.104887.
Neves, D., Andrade, P. B., Videira, R. A., de Freitas, V., & Cruz, L. (2022). Berry anthocyanin-based films in smart food packaging: A mini-review. Food Hydrocolloids, 133. https://doi.org/10.1016/j.foodhyd.2022.107885.
Nunes, A. N., Borges, A., Matias, A. A., Bronze, M. R., & Oliveira, J. (2022). Alternative Extraction and Downstream Purification Processes for Anthocyanins. Molecules, 27(2). https://doi.org/10.3390/molecules27020368.
Pereira, A. R., de Freitas, V., Mateus, N., & Oliveira, J. (2022). Functionalization of 7-Hydroxy-pyranoflavylium: Synthesis of New Dyes with Extended Chromatic Stability. Molecules, 27(21). https://doi.org/10.3390/molecules27217351.
Pina, F., Basilio, N., Parola, A. J., Melo, M. J., Oliveira, J., & de Freitas, V. (2023). The Triumph of the blue in nature and in Anthropocene. Dyes and Pigments, 210. https://doi.org/10.1016/j.dyepig.2022.110925.
Pires, A. S., Gomes, V., Neves, D., Mateus, N., de Freitas, V., & Cruz, L. (2022). Colorimetric pH-Responsive Biomaterials Based on Pyranoflavylium-Biopolymer Hybrid Conjugates. Acs Applied Polymer Materials. https://doi.org/10.1021/acsapm.2c00514.
Reis, A., Rocha, S., Dias, I. H. K., Costa, R., Soares, R., Sánchez-Quesada, J. L., . . . De Freitas, V. (2023). Type 2 Diabetes mellitus alters the cargo of (poly)phenol metabolome and the oxidative status in circulating lipoproteins. Redox Biology, 59. https://doi.org/10.1016/j.redox.2022.102572.
Reis, A., Teixeira, J. P. F., Silva, A. M. G., Ferreira, M., Gameiro, P., & de Freitas, V. (2022). Modelling Hyperglycaemia in an Epithelial Membrane Model: Biophysical Characterisation. Biomolecules, 12(10). https://doi.org/10.3390/biom12101534.
Reis, S. F., Messias, S., Bastos, R., Martins, V. J., Correia, V. G., Pinheiro, B. A., . . . Coelho, E. (2023). Structural differences on cell wall polysaccharides of brewer's spent Saccharomyces and microarray binding profiles with immune receptors. Carbohydrate Polymers, 301. https://doi.org/10.1016/j.carbpol.2022.120325.
Serra, D., Henriques, J. F., Sousa, F. J., Laranjo, M., Resende, R., Ferreira-Marques, M., . . . Almeida, L. M. (2022). Attenuation of Autism-like Behaviors by an Anthocyanin-Rich Extract from Portuguese Blueberries via Microbiota-Gut-Brain Axis Modulation in a Valproic Acid Mouse Model. International Journal of Molecular Sciences, 23(16). https://doi.org/10.3390/ijms23169259.
Silva, S., Costa, E. M., Oliveira, H., De Freitas, V., Morais, R. M., Calhau, C., & Pintado, M. (2022). Impact of a Purified Blueberry Extract on In Vitro Probiotic Mucin-Adhesion and Its Effect on Probiotic/Intestinal Pathogen Systems. Molecules, 27(20). https://doi.org/10.3390/molecules27206991.
Sousa, D., Basílio, N., Oliveira, J., de Freitas, V., & Pina, F. (2022). A New Insight into the Degradation of Anthocyanins: Reversible versus the Irreversible Chemical Processes. Journal of Agricultural and Food Chemistry, 70(2), 656-668. https://doi.org/10.1021/acs.jafc.1c06521.
Tao, W., An, X. Y., Guo, Z. Q., Yang, N., Wu, M. C., Oliveira, H., . . . He, J. R. (2022). Structural characterization, acute toxicity assessment and protective effects of selenylated apple pectin on dextran sulfate sodium-induced ulcerative colitis. Food & Function, 13(13), 7320-7332. https://doi.org/10.1039/d1fo04189d.
Zhang, R., Zhang, Q., Oliveira, H., Mateus, N., Ye, S. X., Jiang, S. J., . . . Wu, M. C. (2022). Preparation of nanoliposomes loaded with anthocyanins from grape skin extracts: stability, gastric absorption and antiproliferative properties. Food & Function, 13(21), 10912-10922. https://doi.org/10.1039/d2fo02008d.
2021
Araújo, P., Pereira, A. R., de Freitas, V., Mateus, N., Fernandes, I., & Oliveira, J. (2021). Synthesis, structural characterization and chromatic features of new 2-phenyl-1-benzopyrylium and 2-phenyl-styryl-1-benzopyrylium amino-based blue dyes. Tetrahedron Letters, 85. https://doi.org/10.1016/j.tetlet.2021.153487.
Azevedo, J., Jesus, M., Brandao, E., Soares, S., Oliveira, J., Lopes, P., . . . de Freitas, V. (2022). Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions. Food Chemistry, 367. https://doi.org/10.1016/j.foodchem.2021.130607.
Azevedo, J., Pissarra, J., Amaro, F., Guido, L., Oliveira, J., Lopes, P., . . . de Freitas, V. (2021). Development of a new procedure for the determination of the reactivity of brandies used in wine fortification. Oeno One, 55(3), 161-172. https://doi.org/10.20870/oeno-one.2021.55.3.4676.
Basílio, N., Mendoza, J., Seco, A., Oliveira, J., de Freitas, V., & Pina, F. (2021). Strategies used by nature to fix the red, purple and blue colours in plants: a physical chemistry approach. Physical Chemistry Chemical Physics, 23(42), 24080-24101. https://doi.org/10.1039/d1cp03034e.
Basílio, N., Parola, A. J., Sousa, D., Petrov, V., Cruz, L., de Freitas, V., & Pina, F. (2021). Achieving Complexity at the Bottom: Molecular Metamorphosis Generated by Anthocyanins and Related Compounds. Acs Omega, 6(45), 30172-30188. https://doi.org/10.1021/acsomega.1c04456.
Bessa, C., Francisco, T., Dias, R., Mateus, N., de Freitas, V., & Pérez-Gregorio, R. (2021). Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications. Frontiers in Sustainable Food Systems, 5. https://doi.org/10.3389/fsufs.2021.623611.
Cambeiro-Pérez, N., González-Gómez, X., González-Barreiro, C., Pérez-Gregorio, M. R., Fernandes, I., Mateus, N., . . . Martínez-Carballo, E. (2021). Metabolomics Insights of the Immunomodulatory Activities of Phlorizin and Phloretin on Human THP-1 Macrophages. Molecules, 26(4). https://doi.org/10.3390/molecules26040787.
Campos, F., Peixoto, A. F., Fernandes, P. A. R., Coimbra, M. A., Mateus, N., de Freitas, V., . . . Fernandes, A. (2021). The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes. Nutrients, 13(12). https://doi.org/10.3390/nu13124495.
Castillo-Fraire, C. M., Branda, E., Poupard, P., Le Quére, J. M., Salas, E., de Freitas, V., . . . Soares, S. (2021). Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide. Food Chemistry, 343. https://doi.org/10.1016/j.foodchem.2020.128496.
Catarino, M. D., Amarante, S. J., Mateus, N., Silva, A. M. S., & Cardoso, S. M. (2021). Brown Algae Phlorotannins: A Marine Alternative to Break the Oxidative Stress, Inflammation and Cancer Network. Foods, 10(7). https://doi.org/10.3390/foods10071478.
Catarino, M. D., Fernandes, I., Oliveira, H., Carrascal, M., Ferreira, R., Silva, A. M. S., . . . Cardoso, S. M. (2021). Antitumor Activity of Fucus vesiculosus-Derived Phlorotannins through Activation of Apoptotic Signals in Gastric and Colorectal Tumor Cell Lines. International Journal of Molecular Sciences, 22(14). https://doi.org/10.3390/ijms22147604.
Catarino, M. D., Marçal, C., Bonifácio-Lopes, T., Campos, D., Mateus, N., Silva, A. M. S., . . . Cardoso, S. M. (2021). Impact of Phlorotannin Extracts from Fucus vesiculosus on Human Gut Microbiota. Marine Drugs, 19(7). https://doi.org/10.3390/md19070375.
Coelho, P., Oliveira, J., Fernandes, I., Araújo, P., Pereira, A. R., Gameiro, P., & Bessa, L. J. (2021). Pyranoanthocyanins Interfering with the Quorum Sensing of Pseudomonas aeruginosa and Staphylococcus aureus. International Journal of Molecular Sciences, 22(16). https://doi.org/10.3390/ijms22168559.
Cordeiro, T., Fernandes, I., Pinho, O., Calha, C., Mateus, N., & Faria, A. (2021). Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition. International Journal of Gastronomy and Food Science, 24. https://doi.org/10.1016/j.ijgfs.2021.100316.
Correia, P., Araújo, P., Ribeiro, C., Oliveira, H., Pereira, A. R., Mateus, N., . . . Fernandes, I. (2021). Anthocyanin-Related Pigments: Natural Allies for Skin Health Maintenance and Protection. Antioxidants, 10(7). https://doi.org/10.3390/antiox10071038.
Correia, P., Oliveira, H., Araújo, P., Brás, N. F., Pereira, A. R., Moreira, J., . . . Fernandes, I. (2021). The Role of Anthocyanins, Deoxyanthocyanins and Pyranoanthocyanins on the Modulation of Tyrosinase Activity: An In Vitro and In Silico Approach. International Journal of Molecular Sciences, 22(12). https://doi.org/10.3390/ijms22126192.
Correia, V. G., Trovao, F., Pinheiro, B. A., Brás, J. L. A., Silva, L. M., Nunes, C., . . . Palma, A. S. (2021). Mapping Molecular Recognition of β1,3-1,4-Glucans by a Surface Glycan-Binding Protein from the Human Gut Symbiont Bacteroides ovatus. Microbiology Spectrum, 9(3). https://doi.org/10.1128/Spectrum.01826-21.
Costa, M., Freiría-Gándara, J., Losada-Barreiro, S., Paiva-Martins, F., Aliaga, C., & Bravo-Díaz, C. (2021). Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations. Journal of Colloid and Interface Science, 604, 248-259. https://doi.org/10.1016/j.jcis.2021.06.101.
Costa, M., Losada-Barreiro, S., Magalhaes, J., Monteiro, L. S., Bravo-Díaz, C., & Paiva-Martins, F. (2021). Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems. Foods, 10(5). https://doi.org/10.3390/foods10051028.
Costa, M., Losada-Barreiro, S., Paiva-Martins, F., & Bravo-Díaz, C. (2021a). Effects of Surfactant Volume Fraction on the Antioxidant Efficiency and on The Interfacial Concentrations of Octyl and Tetradecyl p-Coumarates in Corn Oil-in-Water Emulsions. Molecules, 26(19).https://doi.org/10.3390/molecules26196058.
Costa, M., Losada-Barreiro, S., Paiva-Martins, F., & Bravo-Díaz, C. (2021b). Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena. Foods, 10(3). https://doi.org/10.3390/foods10030539.
Costa, M., Paiva-Martins, F., Losada-Barreiro, S., & Bravo-Díaz, C. (2021). Modeling Chemical Reactivity at the Interfaces of Emulsions: Effects of Partitioning and Temperature. Molecules, 26(15). https://doi.org/10.3390/molecules26154703.
Costa, M., Sezgin-Bayindir, Z., Losada-Barreiro, S., Paiva-Martins, F., Saso, L., & Bravo-Díaz, C. (2021). Polyphenols as Antioxidants for Extending Food Shelf-Life and in the Prevention of Health Diseases: Encapsulation and Interfacial Phenomena. Biomedicines, 9(12).https://doi.org/10.3390/biomedicines9121909.
Cruz, L., Correa, J., Mateus, N., de Freitas, V., Tawara, M. H., & Fernandez-Megia, E. (2021). Dendrimers as Color-Stabilizers of Pyranoanthocyanins: The Dye Concentration Governs the Host-Guest Interaction Mechanisms. Acs Applied Polymer Materials, 3(3), 1457-1464. https://doi.org/10.1021/acsapm.0c01321.
Dias, R., Bergamo, P., Maurano, F., Aufiero, V. R., Luongo, D., Mazzarella, G., . . . Freitas, V. (2021). First morphological-level insights into the efficiency of green tea catechins and grape seed procyanidins on a transgenic mouse model of celiac disease enteropathy. Food & Function, 12(13), 5903-5912. https://doi.org/10.1039/d1fo01263k.
Dias, R., Pereira, C. B., Pérez-Gregorio, R., Mateus, N., & Freitas, V. (2021). Recent advances on dietary polyphenol's potential roles in Celiac Disease. Trends in Food Science & Technology, 107, 213-225. https://doi.org/10.1016/j.tifs.2020.10.033.
Diaz, S. O., Sánchez-Quesada, J. L., de Freitas, V., Leite-Moreira, A., Barros, A. S., & Reis, A. (2021). Exploratory analysis of large-scale lipidome in large cohorts: are we any closer of finding lipid-based markers suitable for CVD risk stratification and management? Analytica Chimica Acta, 1142, 189-200. https://doi.org/10.1016/j.aca.2020.10.037.
Fernandes, A., Raposo, F., Evtuguin, D. V., Fonseca, F., Ferreira-da-Silva, F., Mateus, N., . . . de Freitas, V. (2021). Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insights. Carbohydrate Polymers, 255. https://doi.org/10.1016/j.carbpol.2020.117432.
Francisco, T., Pérez-Gregorio, R., Soares, S., Mateus, N., Centeno, F., Teixeira, M. D., & de Freitas, V. (2021). Understanding the molecular interactions between a yeast protein extract and phenolic compounds. Food Research International, 143. https://doi.org/10.1016/j.foodres.2021.110261.
Gomes, A., Bessa, L. J., Fernandes, I., Ferraz, R., Monteiro, C., Martins, M. C. L., . . . Gomes, P. (2021). Disclosure of a Promising Lead to Tackle Complicated Skin and Skin Structure Infections: Antimicrobial and Antibiofilm Actions of Peptide PP4-3.1. Pharmaceutics, 13(11). https://doi.org/10.3390/pharmaceutics13111962.
Gomes, V., Mateus, N., de Freitas, V., & Cruz, L. (2021). A pH-responsive fluorescent sensor based on a new pyranoxanthylium salt. Photochemical & Photobiological Sciences, 20(4), 513-521. https://doi.org/10.1007/s43630-021-00033-x.
Gomes, V., Pires, A. S., Fernandes, I., Mateus, N., de Freitas, V., & Cruz, L. (2021). Synthesis of novel pyrano-3,7-deoxyanthocyanin derivatives and study of their thermodynamic, photophysical and cytotoxicity properties. Journal of Photochemistry and Photobiology a-Chemistry, 415. https://doi.org/10.1016/j.jphotochem.2021.113313.
Joao, K. G., Videira, R. A., Paiva-Martins, F., Valentao, P., Pereira, D. M., & Andrade, P. B. (2021). Homarine Alkyl Ester Derivatives as Promising Acetylcholinesterase Inhibitors. Chemmedchem, 16(21), 3315-3325. https://doi.org/10.1002/cmdc.202100265.
Li, C. X., Palma, A. S., Zhang, P. T., Zhang, Y. B., Gao, C., Silva, L. M., . . . Chai, W. G. (2021). Noncovalent microarrays from synthetic amino-terminating glycans: Implications in expanding glycan microarray diversity and platform comparison. Glycobiology, 31(8), 931-946. https://doi.org/10.1093/glycob/cwab037.
Lopes, R., Costa, M., Ferreira, M., Gameiro, P., Fernandes, S., Catarino, C., . . . Paiva-Martins, F. (2021). Caffeic acid phenolipids in the protection of cell membranes from oxidative injuries. Interaction with the membrane phospholipid bilayer. Biochimica Et Biophysica Acta-Biomembranes, 1863(12). https://doi.org/10.1016/j.bbamem.2021.183727.
Lopes, R., Costa, M., Ferreira, M., Gameiro, P., & Paiva-Martins, F. (2021). A new family of hydroxytyrosol phenolipids for the antioxidant protection of liposomal systems. Biochimica Et Biophysica Acta-Biomembranes, 1863(2). https://doi.org/10.1016/j.bbamem.2020.183505.
Marquez-Rodriguez, A. S., Guimaraes, M., Mateus, N., de Freitas, V., Ballinas-Casarrubias, M. L., Fuentes-Montero, M. E., . . . Cruz, L. (2021). Disaccharide anthocyanin delphinidin 3-O-sambubioside from Hibiscus sabdariffa L.: Candida antarctica lipase B-catalyzed fatty acid acylation and study of its color properties. Food Chemistry, 344. https://doi.org/10.1016/j.foodchem.2020.128603.
Mendoza, J., Cruz, L., de Freitas, V., Pina, F., & Basílio, N. (2021). Anthocyanin Color Stabilization by Host-Guest Complexation with p-Sulfonatocalix n arenes. Molecules, 26(17). https://doi.org/10.3390/molecules26175389.
Moreira-Rosário, A., Marques, C., Pinheiro, H., Araújo, J. R., Ribeiro, P., Rocha, R., . . . Calhau, C. (2021). Gut Microbiota Diversity and C-Reactive Protein Are Predictors of Disease Severity in COVID-19 Patients. Frontiers in Microbiology, 12. https://doi.org/10.3389/fmicb.2021.705020.
Neves, M., Antunes, M., Fernandes, W., Campos, M. J., Azevedo, Z. M., Freitas, V., . . . Tecelao, C. (2021). Physicochemical and nutritional profile of leaves, flowers, and fruits of the edible halophyte chorao-da-praia (Carpobrotus edulis) on Portuguese west shores. Food Bioscience, 43. https://doi.org/10.1016/j.fbio.2021.101288.
Oliveira, H., Araújo, P., Pereira, A. R., Mateus, N., de Freitas, V., Oliveira, J., & Fernandes, I. (2021). Photoactivated cell-killing amino-based flavylium compounds. Scientific Reports, 11(1).https://doi.org/10.1038/s41598-021-01485-y.
Oliveira, H., Correia, P., Bessa, L. J., Guimaries, M., Gameiro, P., de Freitas, V., . . . Fernandes, I. (2021). Cyanidin-3-glucoside Lipophilic Conjugates for Topical Application: Tuning the Antimicrobial Activities with Fatty Acid Chain Length. Processes, 9(2). https://doi.org/10.3390/pr9020340.
Oliveira, J., Azevedo, J., Seco, A., Mendoza, J., Basílio, N., de Freitas, V., & Pina, F. (2021). Copigmentation of anthocyanins with copigments possessing an acid-base equilibrium in moderately acidic solutions. Dyes and Pigments, 193. https://doi.org/10.1016/j.dyepig.2021.109438.
Oliveira, J., Azevedo, J., Teixeira, N., Araújo, P., de Freitas, V., Basílio, N., & Pina, F. (2021). On the Limits of Anthocyanins Co-Pigmentation Models and Respective Equations. Journal of Agricultural and Food Chemistry, 69(4), 1359-1367. https://doi.org/10.1021/acs.jafc.0c05954.
Pérez-Gregorio, M. R., Pereira, C. B., Dias, R., Mateus, N., & de Freitas, V. (2021). New-Level Insights into the Effects of Grape Seed Polyphenols on the Intestinal Processing and Transport of a Celiac Disease Immunodominant Peptide. Journal of Agricultural and Food Chemistry, 69(45), 13474-13486. https://doi.org/10.1021/acs.jafc.1c03713.
Pinto, D., Cadiz-Gurrea, M. D., Garcia, J., Saavedra, M. J., Freitas, V., Costa, P., . . . Rodrigues, F. (2021). From soil to cosmetic industry: Validation of a new cosmetic ingredient extracted from chestnut shells. Sustainable Materials and Technologies, 29. https://doi.org/10.1016/j.susmat.2021.e00309.
Pinto, D., Silva, A. M., Freitas, V., Vallverdú-Queralt, A., Delerue-Matos, C., & Rodrigues, F. (2021). Microwave-Assisted Extraction as a Green Technology Approach to Recover Polyphenols from Castanea sativa Shells. Acs Food Science & Technology, 1(2), 229-241. https://doi.org/10.1021/acsfoodscitech.0c00055.
Pinto, D., Vieira, E. F., Peixoto, A. F., Freire, C., Freitas, V., Costa, P., . . . Rodrigues, F. (2021). Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology. Food Chemistry, 334. https://doi.org/10.1016/j.foodchem.2020.127521.
Prat-García, S., Oliveira, J., del Alamo-Sanza, M., de Freitas, V., Nevares, I., & Mateus, N. (2021). Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels. Molecules, 26(1). https://doi.org/10.3390/molecules26010064.
Reis, A., Rocha, S., & de Freitas, V. (2021). Going "Green" in the Prevention and Management of Atherothrombotic Diseases: The Role of Dietary Polyphenols. Journal of Clinical Medicine, 10(7). https://doi.org/10.3390/jcm10071490.
Rinaldi, A., Picariello, L., Soares, S., Brandao, E., de Freitas, V., Moio, L., & Gambuti, A. (2021). Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines. European Food Research and Technology, 247(12), 2977-2991. https://doi.org/10.1007/s00217-021-03851-6.
Rocha, S., Oskolkova, O., de Freitas, V., & Reis, A. (2021). (Poly)phenol-Rich Diets in the Management of Endothelial Dysfunction in Diabetes Mellitus: Biological Properties in Cultured Endothelial Cells. Molecular Nutrition & Food Research, 65(15). https://doi.org/10.1002/mnfr.202001130.
Silva, A. M., Pinto, D., Fernandes, I., de Freitas, V., Cáadiz-Gurrea, M. D., Costa, P., . . . Rodrigues, F. (2021). An Insight into Kiwiberry Leaf Valorization: Phenolic Composition, Bioactivity and Health Benefits. Molecules, 26(8). https://doi.org/10.3390/molecules26082314.
Silva, L. M., Correia, V. G., Moreira, A. S. P., Domingues, M. R. M., Ferreira, R. M., Figueiredo, C., . . . Palma, A. S. (2021). Helicobacter pylori lipopolysaccharide structural domains and their recognition by immune proteins revealed with carbohydrate microarrays. Carbohydrate Polymers, 253. https://doi.org/10.1016/j.carbpol.2020.117350.
Teixeira, N., Nabais, P., de Freitas, V., Lopes, J. A., & Melo, M. J. (2021). In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes. Scientific Reports, 11(1). https://doi.org/10.1038/s41598-021-87969-3.
Valente, S. A., Silva, L. M., Lopes, G. R., Sarmento, B., Coimbra, M. A., & Passos, C. P. (2022). Polysaccharide-based formulations as potential carriers for pulmonary delivery - A review of their properties and fates. Carbohydrate Polymers, 277. https://doi.org/10.1016/j.carbpol.2021.118784.
2020
Araújo, P., Mendoza, J., Pina, F., Pereira, A. R., Fernandes, I., de Freitas, V., & Oliveira, J. (2020). Photochemistry of 5-Hydroxy-4′-Dimethylaminoflavylium in the presence of SDS micelles. The role of metastable states of flavylium cation-quinoidal base and trans-chalcones. Journal of Photochemistry and Photobiology a-Chemistry, 402. https://doi.org/10.1016/j.jphotochem.2020.112827.
Azevedo, J., Brandao, E., Soares, S., Oliveira, J., Lopes, P., Mateus, N., & de Freitas, V. (2020). Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins. Foods, 9(12). https://doi.org/10.3390/foods9121867.
Borges, A., de Freitas, V., Mateus, N., Fernandes, I., & Oliveira, J. (2020). Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds. Antioxidants, 9(10). https://doi.org/10.3390/antiox9100998.
Brandao, E., Fernandes, A., Guerreiro, C., Coimbra, M. A., Mateus, N., de Freitas, V., & Soares, S. (2020). The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactions. Carbohydrate Polymers, 236. https://doi.org/10.1016/j.carbpol.2020.116044.
Brandao, E., Silva, M. S., García-Estévez, I., Williams, P., Mateus, N., Doco, T., . . . Soares, S. (2020). Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation. Journal of Agricultural and Food Chemistry, 68(10), 2955-2963. https://doi.org/10.1021/acs.jafc.9b06184.
Cordeiro, T., Viegas, O., Silva, M., Martins, Z. E., Fernandes, I., Ferreira, I., . . . Calhau, C. (2020). Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Science, 167. https://doi.org/10.1016/j.meatsci.2020.108083.
Costa, M., Freiría-Gándara, J., Losada-Barreiro, S., Paiva-Martins, F., & Bravo-Díaz, C. (2020). Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability. Journal of Colloid and Interface Science, 562, 352-362. https://doi.org/10.1016/j.jcis.2019.12.011.
Costa, M., Losada-Barreiro, S., Bravo-Díaz, C., Monteiro, L. S., & Paiva-Martins, F. (2020). Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects. Foods, 9(12).https://doi.org/10.3390/foods9121897.
Costa, M., Losada-Barreiro, S., Bravo-Díaz, C., Vicente, A. A., Monteiro, L. S., & Paiva-Martins, F. (2020). Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison. Food Chemistry, 310. https://doi.org/10.1016/j.foodchem.2019.125716.
Cruz, L., Basílio, N., & de Freitas, V. (2020). Color stabilization of cyanidin-3-glucoside-based dyes by encapsulation with biocompatible PEGylated phospholipid micelles. Dyes and Pigments, 181. https://doi.org/10.1016/j.dyepig.2020.108592.
Dias, R., Oliveira, H., Fernandes, I., Simal-Gandara, J., & Perez-Gregorio, R. (2021). Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics. Critical Reviews in Food Science and Nutrition, 61(7), 1130-1151. https://doi.org/10.1080/10408398.2020.1754162.
Fernandes, A., BrandAo, E., Raposo, F., Maricato, É., Oliveira, J., Mateus, N., . . . de Freitas, V. (2020). Impact of grape pectic polysaccharides on anthocyanins thermostability. Carbohydrate Polymers, 239. https://doi.org/10.1016/j.carbpol.2020.116240.
Fernandes, A., Oliveira, J., Fonseca, F., Ferreira-da-Silva, F., Mateus, N., Vincken, J. P., & de Freitas, V. (2020). Molecular binding between anthocyanins and pectic polysaccharides - Unveiling the role of pectic polysaccharides structure. Food Hydrocolloids, 102. https://doi.org/10.1016/j.foodhyd.2019.105645.
Fernandes, S., Ribeiro, C., Paiva-Martins, F., Catarino, C., & Santos-Silva, A. (2020). Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysis. Food & Function, 11(10), 8670-8679. https://doi.org/10.1039/d0fo01690j.
Fernandez-Aulis, F., Torres, A., Sanchez-Mendoza, E., Cruz, L., & Navarro-Ocana, A. (2020). New acylated cyanidin glycosides extracted from underutilized potential sources: Enzymatic synthesis, antioxidant activity and thermostability. Food Chemistry, 309. https://doi.org/10.1016/j.foodchem.2019.125796.
Freitas, V., Costa, A. S., & Miranda, V. (2020). Orthogonal method for solving maximum correntropy-based power system state estimation. Iet Generation Transmission & Distribution, 14(10), 1930-1941. https://doi.org/10.1049/iet-gtd.2019.1179.
Gomes, A., Bessa, L. J., Correia, P., Fernandes, I., Ferraz, R., Gameiro, P., . . . Gomes, P. (2020). "Clicking" an Ionic Liquid to a Potent Antimicrobial Peptide: On the Route towards Improved Stability. International Journal of Molecular Sciences, 21(17). https://doi.org/10.3390/ijms21176174.
Gomes, V., Guimaraes, M., Gonçalves, G., de Freitas, V., & Cruz, L. (2020). Bioinspired Synthesis and Physical-Chemical Properties of a New 10-Methylpyrano-4′-hydroxyflavylium Chloride Salt. Synlett, 31(4), 334-338. https://doi.org/10.1055/s-0039-1690744.
Guerreiro, C., Jesus, M., Brandao, E., Mateus, N., de Freitas, V., & Soares, S. (2020). Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year Period. Journal of Agricultural and Food Chemistry, 68(47), 13824-13832. https://doi.org/10.1021/acs.jafc.0c05722.
Guimaraes, M., Mateus, N., de Freitas, V., Branco, L. C., & Cruz, L. (2020). Microwave-Assisted Synthesis and Ionic Liquids: Green and Sustainable Alternatives toward Enzymatic Lipophilization of Anthocyanin Monoglucosides. Journal of Agricultural and Food Chemistry, 68(28), 7387-7392. https://doi.org/10.1021/acs.jafc.0c02599.
Han, F. L., Oliveira, H., Brás, N. F., Fernandes, I., Cruz, L., De Freitas, V., & Mateus, N. (2020). In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolization. Food Chemistry, 317. https://doi.org/10.1016/j.foodchem.2020.126398.
Machado, M., Machado, S., Pimentel, F. B., Freitas, V., Alves, R. C., & Oliveira, M. (2020). Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System. Foods, 9(10). https://doi.org/10.3390/foods9101382.
McAllister, N., Liu, Y., Silva, L. M., Lentscher, A. J., Chai, W. G., Wu, N., . . . Dermody, T. S. (2020). Chikungunya Virus Strains from Each Genetic Clade Bind Sulfated Glycosaminoglycans as Attachment Factors. Journal of Virology, 94(24). https://doi.org/10.1128/jvi.01500-20.
Mendoza, J., Basílio, N., de Freitas, V., & Pina, F. (2020). New Procedure to Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of Anthocyanins (vol 4, pg 12058, 2019). Acs Omega, 5(39), 25476-25476. https://doi.org/10.1021/acsomega.0c04304.
Mendoza, J., Oliveira, J., Araújo, P., Basílio, N., Teixeira, N., Brás, N. F., . . . de Freitas, V. (2020). The peculiarity of malvidin 3-O-(6-O-p-coumaroyl) glucoside aggregation. Intra and intermolecular interactions. Dyes and Pigments, 180. https://doi.org/10.1016/j.dyepig.2020.108382.
Nabais, P., Oliveira, J., Pina, F., Teixeira, N., de, F., Brás, N. F., . . . Melo, M. J. (2020). A 1000-year-old mystery solved: Unlocking the molecular structure for the medieval blue from Chrozophora tinctoria, also known as folium. Science Advances, 6(16). https://doi.org/10.1126/sciadv.aaz7772.
Neto, R. T., Santos, S. A. O., Oliveira, J., & Silvestre, A. J. D. (2020a). Biorefinery of high polymerization degree proanthocyanidins in the context of circular economy. Industrial Crops and Products, 151. https://doi.org/10.1016/j.indcrop.2020.112450.
Neto, R. T., Santos, S. A. O., Oliveira, J., & Silvestre, A. J. D. (2020b). Tuning of Proanthocyanidin Extract's Composition through Quaternary Eutectic Solvents Extraction. Antioxidants, 9(11).https://doi.org/10.3390/antiox9111124.
Oliveira, H., Correia, P., Pereira, A. R., Araújo, P., Mateus, N., de Freitas, V., . . . Fernandes, I. (2020). Exploring the Applications of the Photoprotective Properties of Anthocyanins in Biological Systems. International Journal of Molecular Sciences, 21(20). https://doi.org/10.3390/ijms21207464.
Oliveira, H., Fernandes, A., Brás, N. F., Mateus, N., de Freitas, V., & Fernandes, I. (2020). Anthocyanins as Antidiabetic Agents-In Vitro and In Silico Approaches of Preventive and Therapeutic Effects. Molecules, 25(17). https://doi.org/10.3390/molecules25173813.
Pérez-Gregorio, R., Soares, S., Mateus, N., & de Freitas, V. (2020). Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin. Molecules, 25(15). https://doi.org/10.3390/molecules25153443.
Pinto, A. L., Cruz, H., Oliveira, J., Araújo, P., Cruz, L., Gomes, V., . . . Lima, J. C. (2020). Dye-sensitized solar cells based on dimethylamino-π-bridge- pyranoanthocyanin dyes. Solar Energy, 206, 188-199. https://doi.org/10.1016/j.solener.2020.05.101.
Reed, J. D., & de Freitas, V. (2020). Polyphenol Chemistry: Implications for Nutrition, Health, and the Environment. Journal of Agricultural and Food Chemistry, 68(10), 2833-2835. https://doi.org/10.1021/acs.jafc.9b07948.
Reis, A., & de Freitas, V. (2020). When polyphenols meet lipids: Challenges in membrane biophysics and opportunities in epithelial lipidomics. Food Chemistry, 333. https://doi.org/10.1016/j.foodchem.2020.127509.
Reis, A., Perez-Gregorio, R., Mateus, N., & de Freitas, V. (2021). Interactions of dietary polyphenols with epithelial lipids: advances from membrane and cell models in the study of polyphenol absorption, transport and delivery to the epithelium. Critical Reviews in Food Science and Nutrition, 61(18), 3007-3030. https://doi.org/10.1080/10408398.2020.1791794.
Reis, A., Soares, S., Sousa, C. F., Dias, R., Gameiro, P., Soares, S., & de Freitas, V. (2020). Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception. Biochimica Et Biophysica Acta-Biomembranes, 1862(2). https://doi.org/10.1016/j.bbamem.2019.183133.
Reis, S. F., Coelho, E., Evtuguin, D., Coimbra, M. A., Lopes, P., Cabral, M., . . . Freitas, V. (2020). Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution. Journal of Agricultural and Food Chemistry, 68(48), 14230-14242. https://doi.org/10.1021/acs.jafc.0c02738.
Reis, S. F., Teixeira, T., Pinto, J., Oliveira, V., Lopes, P., Cabral, M., . . . de Freitas, V. (2020). Variation in the Phenolic Composition of Cork Stoppers from Different Geographical Origins. Journal of Agricultural and Food Chemistry, 68(50), 14970-14977. https://doi.org/10.1021/acs.jafc.0c00586.
Soares, S., Brandao, E., Guerreiro, C., Soares, S., Mateus, N., & de Freitas, V. (2020). Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste. Molecules, 25(11). https://doi.org/10.3390/molecules25112590.
Soares, S., Soares, S., Brandao, E., Guerreiro, C., Mateus, N., & de Freitas, V. (2020). Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia. Scientific Reports, 10(1). https://doi.org/10.1038/s41598-020-69531-9.
Souza, H. K. S., Mateus, N., de Freitas, V., Gonçalves, M. P., & Cruz, L. (2020). Chemical/Color Stability and Rheological Properties of Cyanidin-3-Glucoside in Deep Eutectic Solvents as a Gateway to Design Task-Specific Bioactive Compounds. Acs Sustainable Chemistry & Engineering, 8(43), 16184-16196. https://doi.org/10.1021/acssuschemeng.0c04839.
Vendele, I., Willment, J. A., Silva, L. M., Palma, A. S., Chai, W. G., Liu, Y., . . . Gow, N. A. R. (2020). Mannan detecting C-type lectin receptor probes recognise immune epitopes with diverse chemical, spatial and phylogenetic heterogeneity in fungal cell walls. Plos Pathogens, 16(1).https://doi.org/10.1371/journal.ppat.1007927.
Zhang, R., Zhou, L., Li, J., Oliveira, H., Yang, N., Jin, W. P., . . . He, J. R. (2020). Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility. Lwt-Food Science and Technology, 123. https://doi.org/10.1016/j.lwt.2020.109097.