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Ribeiro, A.C., et al., Unravelling the effect of phenolic compounds in the design of a yeast protein-based emulsions. International Journal of Food Science and Technology, 2023.
Reis, A., et al., Type 2 Diabetes mellitus alters the cargo of (poly)phenol metabolome and the oxidative status in circulating lipoproteins. Redox Biology, 2023. 59.
Fernandes, A., et al., Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract.Molecules, 2023. 28(1).
Díaz Hidalgo, R.J., et al., The making of black inks in an Arabic treatise by al-Qalalūsī dated from the 13th c.: reproduction and characterisation of iron-gall ink recipes. Heritage Science, 2023. 11(1).
de Jesus, M., et al., Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models. Journal of Agricultural and Food Chemistry, 2023. 71(4): p. 2070-2081.
Zhang, R., et al., Preparation of nanoliposomes loaded with anthocyanins from grape skin extracts: stability, gastric absorption and antiproliferative properties. Food and Function, 2022. 13(21): p. 10912-10922.
Tao, W., et al., Structural characterization, acute toxicity assessment and protective effects of selenylated apple pectin on dextran sulfate sodium-induced ulcerative colitis. Food and Function, 2022. 13(13): p. 7320-7332.
Sousa, D., et al., A New Insight into the Degradation of Anthocyanins: Reversible versus the Irreversible Chemical Processes. Journal of Agricultural and Food Chemistry, 2022. 70(2): p. 656-668.
Silva, S., et al., Impact of a Purified Blueberry Extract on In Vitro Probiotic Mucin-Adhesion and Its Effect on Probiotic/Intestinal Pathogen Systems. Molecules, 2022. 27(20).
Serra, D., et al., 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, 2022. 23(16).
Reis, A., et al., Modelling Hyperglycaemia in an Epithelial Membrane Model: Biophysical Characterisation. Biomolecules, 2022. 12(10).
Pires, A.S., et al., Colorimetric pH-Responsive Biomaterials Based on Pyranoflavylium-Biopolymer Hybrid Conjugates. ACS Applied Polymer Materials, 2022. 4(7): p. 4961-4971.
Pereira, A.R., et al., Functionalization of 7-Hydroxy-pyranoflavylium: Synthesis of New Dyes with Extended Chromatic Stability. Molecules, 2022. 27(21).
Nunes, A.N., et al., Alternative Extraction and Downstream Purification Processes for Anthocyanins.Molecules, 2022. 27(2).
Neves, D., et al., Berry anthocyanin-based films in smart food packaging: A mini-review. Food Hydrocolloids, 2022. 133.
Neto, R.T., et al., Impact of Eutectic Solvents Utilization in the Microwave Assisted Extraction of Proanthocyanidins from Grape Pomace. Molecules, 2022. 27(1).
Morais, C.M., et al., Stearoyl CoA Desaturase-1 Silencing in Glioblastoma Cells: Phospholipid Remodeling and Cytotoxicity Enhanced upon Autophagy Inhibition. International Journal of Molecular Sciences, 2022. 23(21).
Monteiro, M., et al., Preparation of 10-(hexylcarbamoyl)pyranomalvidin-3-glucoside from 10-carboxypyranomalvidin-3-glucoside using carbodiimide chemistry. Food Chemistry, 2022. 393.
Melo, M.J., et al., Iron-gall inks: a review of their degradation mechanisms and conservation treatments. Heritage Science, 2022. 10(1).
Losada-Barreiro, S., et al., Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications. Biomedicines, 2022. 10(12).
Lopes, R., et al., Olive oil oleogels as strategy to confer nutritional advantages to burgers. Food Chemistry, 2022. 397.
Jiang, T., et al., 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, 2022. 161.
He, J., et al., Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications. Comprehensive Reviews in Food Science and Food Safety, 2022. 21(4): p. 3096-3128.
Guerreiro, C., et al., New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels. Food Chemistry, 2022. 375.
Gomes, V., et al., Pyranoflavylium-cellulose acetate films and the glycerol effect towards the development of pH-freshness smart label for food packaging. Food Hydrocolloids, 2022. 127.
Gomes, A., et al., Boosting Cosmeceutical Peptides: Coupling Imidazolium-Based Ionic Liquids to Pentapeptide-4 Originates New Leads with Antimicrobial and Collagenesis-Inducing Activities.Microbiology Spectrum, 2022. 10(4).
Fernández-Ventoso, L., et al., 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, 2022. 11(12).
Fernandes, T.A., et al., Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry. Food Chemistry, 2022. 382.
Fernandes, I., et al., The Role of Nutraceutical Containing Polyphenols in Diabetes Prevention.Metabolites, 2022. 12(2).
Cruz, L., N. Mateus, and V. de Freitas, pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginate. Carbohydrate Polymers, 2022. 280.
Cruz, L., et al., Natural and Synthetic Flavylium-Based Dyes: The Chemistry behind the Color.Chemical Reviews, 2022. 122(1): p. 1416-1481.
Costa, M., et al., 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, 2022. 27(3).
Costa, M., et al., A biochemical perspective on the fate of virgin olive oil phenolic compounds in vivo.Critical Reviews in Food Science and Nutrition, 2022.
Costa, J.J., et al., Wine astringent compounds monitored by an electrochemical biosensor. Food Chemistry, 2022. 395.
Cambeiro-Pérez, N., et al., Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1- derived macrophages using multiplatform metabolomics. Food Research International, 2022. 155.
Câmara, J.S., et al., Behind the Scenes of Anthocyanins—From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields. Nutrients, 2022. 14(23).
Azevedo, J., et al., The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine. Foods, 2022. 11(18).
Azevedo, J., et al., Cork, a Natural Choice to Wine? Foods, 2022. 11(17).
Azevedo, J., et al., Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions. Food Chemistry, 2022. 367.
Araújo, P., et al., Modulating the thermodynamics, kinetics and photochemistry of 7-diethylamino-4′-dimethylaminoflavylium in water/ethanol, SDS and CTAB micelles. Physical Chemistry Chemical Physics, 2022. 24(29): p. 17593-17604.
Alves, T.F.P., et al., Sustainable chitosan packaging films: Green tea polyphenolic extraction strategies using deep eutectic solvents. Journal of Cleaner Production, 2022. 372.
Campos, F., Peixoto, A.F., Fernandes, P.A.R., Coimbra, M.A., Mateus, N., de Freitas, V., Fernandes, I., Fernandes, A. The antidiabetic effect of grape pomace polysaccharide-polyphenol complexes (2021) Nutrients, 13 (12), art. no. 4495. DOI: 10.3390/nu13124495
Oliveira, H., Araújo, P., Pereira, A.R., Mateus, N., de Freitas, V., Oliveira, J., Fernandes, I. Photoactivated cell-killing amino-based flavylium compounds (2021) Scientific Reports, 11 (1), art. no. 22005. DOI: 10.1038/s41598-021-01485-y
Araújo, P., Rita Pereira, A., de Freitas, V., Mateus, N., Fernandes, I., Oliveira, J. Synthesis, structural characterization and chromatic features of new 2-phenyl-1-benzopyrylium and 2-phenyl-styryl-1-benzopyrylium amino-based blue dyes (2021) Tetrahedron Letters, 85, art. no. 153487. DOI: 10.1016/j.tetlet.2021.153487
Pérez-Gregorio, M.R., Bessa Pereira, C., Dias, R., Mateus, N., De Freitas, V. New-Level Insights into the Effects of Grape Seed Polyphenols on the Intestinal Processing and Transport of a Celiac Disease Immunodominant Peptide (2021) Journal of Agricultural and Food Chemistry, 69 (45), pp. 13474-13486. DOI: 10.1021/acs.jafc.1c03713
Gomes, A., Bessa, L.J., Fernandes, I., Ferraz, R., Monteiro, C., Martins, M.C.L., Mateus, N., Gameiro, P., Teixeira, C., Gomes, P. Disclosure of a promising lead to tackle complicated skin and skin structure infections: Antimicrobial and antibiofilm actions of peptide pp4-3.1 (2021) Pharmaceutics, 13 (11), art. no. 1962. DOI: 10.3390/pharmaceutics13111962
Bessa, C., Francisco, T., Dias, R., Mateus, N., Freitas, V.D., Pérez-Gregorio, R. Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications (2021) Frontiers in Sustainable Food Systems, 5, art. no. 623611. DOI: 10.3389/fsufs.2021.623611
Azevedo, J., Pissarra, J., Amaro, F., Guido, L., Oliveira, J., Lopes, P., de Pinho, P.G., Mateus, N., De Freitas, V. Development of a new procedure for the determination of the reactivity of brandies used in wine fortification (2021) Oeno One, 55 (3), pp. 161-172. DOI: 10.20870/oeno-one.2021.55.3.4676
Catarino, M.D., Fernandes, I., Oliveira, H., Carrascal, M., Ferreira, R., Silva, A.M.S., Cruz, M.T., Mateus, N., Cardoso, S.M. Antitumor activity of fucus vesiculosus-derived phlorotannins through activation of apoptotic signals in gastric and colorectal tumor cell lines (2021) International Journal of Molecular Sciences, 22 (14), art. no. 7604. DOI: 10.3390/ijms22147604
Catarino, M.D., Marçal, C., Bonifácio-Lopes, T., Campos, D., Mateus, N., Silva, A.M.S., Pintado, M.M., Cardoso, S.M. Impact of phlorotannin extracts from fucus vesiculosus on human gut microbiota
(2021) Marine Drugs, 19 (7), art. no. 375. DOI: 10.3390/md19070375
Catarino, M.D., Amarante, S.J., Mateus, N., Silva, A.M.S., Cardoso, S.M. Brown algae phlorotannins: A marine alternative to break the oxidative stress, inflammation and cancer network (2021) Foods, 10 (7), art. no. 1478. DOI: 10.3390/foods10071478
Correia, P., Araújo, P., Ribeiro, C., Oliveira, H., Pereira, A.R., Mateus, N., de Freitas, V., Brás, N.F., Gameiro, P., Coelho, P., Bessa, L.J., Oliveira, J., Fernandes, I. Anthocyanin-related pigments: Natural allies for skin health maintenance and protection (2021) Antioxidants, 10 (7), art. no. 1038. DOI: 10.3390/antiox10071038
Cordeiro, T., Fernandes, I., Pinho, O., Calhau, C., Mateus, N., Faria, A. Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition (2021) International Journal of Gastronomy and Food Science, 24, art. no. 100316. DOI: 10.1016/j.ijgfs.2021.100316
Gomes, V., Pires, A.S., Fernandes, I., Mateus, N., de Freitas, V., Cruz, L. Synthesis of novel pyrano-3,7-deoxyanthocyanin derivatives and study of their thermodynamic, photophysical and cytotoxicity properties (2021) Journal of Photochemistry and Photobiology A: Chemistry, 415, art. no. 113313. DOI: 10.1016/j.jphotochem.2021.113313
Correia, P., Oliveira, H., Araújo, P., Brás, N.F., Pereira, A.R., Moreira, J., de Freitas, V., Mateus, N., Oliveira, J., Fernandes, I. The role of anthocyanins, deoxyanthocyanins and pyranoanthocyanins on the modulation of tyrosinase activity: An in vitro and in silico approach (2021) International Journal of Molecular Sciences, 22 (12), art. no. 6192. DOI: 10.3390/ijms22126192
Marquez-Rodriguez, A.S., Guimarães, M., Mateus, N., de Freitas, V., Ballinas-Casarrubias, M.L., Fuentes-Montero, M.E., Salas, E., Cruz, L. Disaccharide anthocyanin delphinidin 3-O-sambubioside from Hibiscus sabdariffa L.: Candida antarctica lipase B-catalyzed fatty acid acylation and study of its color properties (2021) Food Chemistry, 344, art. no. 128603. DOI: 10.1016/j.foodchem.2020.128603
Francisco, T., Pérez-Gregorio, R., Soares, S., Mateus, N., Centeno, F., de Fátima Teixeira, M., de Freitas, V. Understanding the molecular interactions between a yeast protein extract and phenolic compounds (2021) Food Research International, 143, art. no. 110261. DOI: 10.1016/j.foodres.2021.110261
Gomes, V., Mateus, N., de Freitas, V., Cruz, L. A pH-responsive fluorescent sensor based on a new pyranoxanthylium salt (2021) Photochemical and Photobiological Sciences, 20 (4), pp. 513-521. DOI: 10.1007/s43630-021-00033-x
Cruz, L., Correa, J., Mateus, N., De Freitas, V., Tawara, M.H., Fernandez-Megia, E. Dendrimers as Color-Stabilizers of Pyranoanthocyanins: The Dye Concentration Governs the Host-Guest Interaction Mechanisms (2021) ACS Applied Polymer Materials, 3 (3), pp. 1457-1464. DOI: 10.1021/acsapm.0c01321
Fernandes, A., Raposo, F., Evtuguin, D.V., Fonseca, F., Ferreira-da-Silva, F., Mateus, N., Coimbra, M.A., de Freitas, V. Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insights (2021) Carbohydrate Polymers, 255, art. no. 117432. DOI: 10.1016/j.carbpol.2020.117432
Cambeiro-Pérez, N., González-Gómez, X., González-Barreiro, C., Pérez-Gregorio, M.R., Fernandes, I., Mateus, N., De Freitas, V., Sánchez, B., Martínez-Carballo, E. Metabolomics insights of the immunomodulatory activities of phlorizin and phloretin on human thp-1 macrophages (2021) Molecules, 26 (4), art. no. 787. DOI: 10.3390/molecules26040787
Oliveira, H., Correia, P., Bessa, L.J., Guimarães, M., Gameiro, P., de Freitas, V., Mateus, N., Cruz, L., Fernandes, I. Cyanidin‐3‐glucoside lipophilic conjugates for topical application: Tuning the antimicrobial activities with fatty acid chain length (2021) Processes, 9 (2), art. no. 340, pp. 1-14. DOI: 10.3390/pr9020340
Dias, R., Pereira, C.B., Pérez-Gregorio, R., Mateus, N., Freitas, V. Recent advances on dietary polyphenol's potential roles in Celiac Disease (2021) Trends in Food Science and Technology, 107, pp. 213-225. DOI: 10.1016/j.tifs.2020.10.033
Rinaldi, A., Picariello, L., Soares, S., Brandão, E., de Freitas, V., Moio, L., Gambuti, A. Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines (2021) European Food Research and Technology, 247 (12), pp. 2977-2991. DOI: 10.1007/s00217-021-03851-6
Teixeira, N., Nabais, P., de Freitas, V., Lopes, J.A., Melo, M.J. In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes (2021) Scientific Reports, 11 (1), art. no. 8811. DOI: 10.1038/s41598-021-87969-3
Basílio, N., Parola, A.J., Sousa, D., Petrov, V., Cruz, L., De Freitas, V., Pina, F. Achieving Complexity at the Bottom: Molecular Metamorphosis Generated by Anthocyanins and Related Compounds (2021) ACS Omega, 6 (45), pp. 30172-30188. DOI: 10.1021/acsomega.1c04456
Basílio, N., Mendoza, J., Seco, A., Oliveira, J., de Freitas, V., Pina, F. Strategies used by nature to fix the red, purple and blue colours in plants: a physical chemistry approach (2021) Physical Chemistry Chemical Physics, 23 (42), pp. 24080-24101. DOI: 10.1039/d1cp03034e
Mendoza, J., Cruz, L., de Freitas, V., Pina, F., Basílio, N. Anthocyanin color stabilization by host‐guest complexation with p‐sulfonatocalix[n]arenes (2021) Molecules, 26 (17), art. no. 5389. DOI: 10.3390/molecules26175389
Oliveira, J., Azevedo, J., Seco, A., Mendoza, J., Basílio, N., de Freitas, V., Pina, F. Copigmentation of anthocyanins with copigments possessing an acid-base equilibrium in moderately acidic solutions (2021) Dyes and Pigments, 193, art. no. 109438. DOI: 10.1016/j.dyepig.2021.109438
Rocha, S., Oskolkova, O., de Freitas, V., Reis, A. (Poly)phenol-Rich Diets in the Management of Endothelial Dysfunction in Diabetes Mellitus: Biological Properties in Cultured Endothelial Cells (2021) Molecular Nutrition and Food Research, 65 (15), art. no. 2001130. DOI: 10.1002/mnfr.202001130
Castillo-Fraire, C.M., Brandão, E., Poupard, P., Le Quére, J.-M., Salas, E., de Freitas, V., Guyot, S., Soares, S. Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide (2021) Food Chemistry, 343, art. no. 128496. DOI: 10.1016/j.foodchem.2020.128496
Silva, A.M., Pinto, D., Fernandes, I., de Freitas, V., Cádiz-Gurrea, M.L., Costa, P., Delerue-Matos, C., Rodrigues, F. An insight into kiwiberry leaf valorization: Phenolic composition, bioactivity and health benefits (2021) Molecules, 26 (8), art. no. 2314. DOI: 10.3390/molecules26082314
Reis, A., Rocha, S., de Freitas, V. Going “green” in the prevention and management of atherothrombotic diseases: The role of dietary polyphenols (2021) Journal of Clinical Medicine, 10 (7), art. no. 1490. DOI: 10.3390/jcm10071490
Oliveira, J., Azevedo, J., Teixeira, N., Araújo, P., De Freitas, V., Basílio, N., Pina, F. On the Limits of Anthocyanins Co-Pigmentation Models and Respective Equations (2021) Journal of Agricultural and Food Chemistry, 69 (4), pp. 1359-1367. DOI: 10.1021/acs.jafc.0c05954
Diaz, S.O., Sánchez-Quesada, J.L., de Freitas, V., Leite-Moreira, A., Barros, A.S., Reis, A. 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? (2021) Analytica Chimica Acta, 1142, pp. 189-200. DOI: 10.1016/j.aca.2020.10.037
Sousa, D., Basílio, N., Oliveira, J., de Freitas, V., Pina, F. A New Insight into the Degradation of Anthocyanins: Reversible versus the Irreversible Chemical Processes (2021) Journal of Agricultural and Food Chemistry. DOI: 10.1021/acs.jafc.1c06521
Pinto, D., Vieira, E.F., Peixoto, A.F., Freire, C., Freitas, V., Costa, P., Delerue-Matos, C., Rodrigues, F. Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology (2021) Food Chemistry, 334, art. no. 127521. DOI: 10.1016/j.foodchem.2020.127521
Costa, M., Freiría-Gándara, J., Losada-Barreiro, S., Paiva-Martins, F., Aliaga, C., Bravo-Díaz, C. Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations (2021) Journal of Colloid and Interface Science, 604, pp. 248-259. DOI: 10.1016/j.jcis.2021.06.101
Costa, M., Sezgin-Bayindir, Z., Losada-Barreiro, S., Paiva-Martins, F., Saso, L., Bravo-Díaz, C. Polyphenols as antioxidants for extending food shelf-life and in the prevention of health diseases: Encapsulation and interfacial phenomena (2021) Biomedicines, 9 (12), art. no. 1909. DOI: 10.3390/biomedicines9121909
Lopes, R., Costa, M., Ferreira, M., Gameiro, P., Fernandes, S., Catarino, C., Santos-Silva, A., Paiva-Martins, F. Caffeic acid phenolipids in the protection of cell membranes from oxidative injuries. Interaction with the membrane phospholipid bilayer (2021) Biochimica et Biophysica Acta - Biomembranes, 1863 (12), art. no. 183727. DOI: 10.1016/j.bbamem.2021.183727
João, K.G., Videira, R.A., Paiva-Martins, F., Valentão, P., Pereira, D.M., Andrade, P.B. Homarine Alkyl Ester Derivatives as Promising Acetylcholinesterase Inhibitors (2021) ChemMedChem, 16 (21), pp. 3315-3325. DOI: 10.1002/cmdc.202100265
Costa, M., Losada-Barreiro, S., Paiva-Martins, F., Bravo-Díaz, C. 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 (2021) Molecules, 26 (19), art. no. 6058. DOI: 10.3390/molecules26196058
Costa, M., Paiva-Martins, F., Losada-Barreiro, S., Bravo-Díaz, C. Modeling chemical reactivity at the interfaces of emulsions: Effects of partitioning and temperature (2021) Molecules, 26 (15), art. no. 4703. DOI: 10.3390/molecules26154703
Costa, M., Losada-Barreiro, S., Paiva-Martins, F., Bravo-Díaz, C. Polyphenolic antioxidants in lipid emulsions: Partitioning effects and interfacial phenomena (2021) Foods, 10 (3), art. no. 539. DOI: 10.3390/foods10030539
Lopes, R., Costa, M., Ferreira, M., Gameiro, P., Paiva-Martins, F. A new family of hydroxytyrosol phenolipids for the antioxidant protection of liposomal systems (2021) Biochimica et Biophysica Acta - Biomembranes, 1863 (2), art. no. 183505. DOI: 10.1016/j.bbamem.2020.183505
Costa, M., Losada-Barreiro, S., Magalhães, J., Monteiro, L.S., Bravo-Díaz, C., Paiva-Martins, F. Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems (2021) Foods, 10 (5), art. no. 1028. DOI: 10.3390/foods10051028
Dias, R., Oliveira, H., Fernandes, I. Simal-Gandara, J., Perez-Gregorio, R. Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics. Critical Reviews in Food Science and Nutrition, 2020, in press.
Zhang, R., Zhou, L., Li, J., Oliveira, H., Yang, N., Jin, W., Zhu, Z., Li, S., He, J. Microencapsulation of anthocyanin extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterisation, stability and bioaccessibility. LWT - Food Science and Technology, 2020, 109907
R. T. Neto, S. A. O. Santos, J. Oliveira, A. J. D. Silvestre, Tuning of proanthocyanidin extract’s composition through quaternary eutectic solvents extraction. Antioxidants, 2020, 9 (11), 1124.
A. Borges, V. de Freitas, N. Mateus, I. Fernandes, J. Oliveira, Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds. Antioxidants, 2020, 9 (10), 998.
Oliveira H., P. Correia, A. R. Pereira, P. Araújo, N. Mateus, V. de Freitas, J. Oliveira; I. Fernandes. Exploring the Applications of the Photoprotective Properties of Anthocyanins in Biological Systems. International Journal of Molecular Sciences, 2020, 21 (20), 7464.
J. Mendoza, J. Oliveira, P. Araújo, N. Basílio, N. Teixeira, N. F. Brás, F. Pina, K. Yoshida, V. de Freitas, The peculiarity of malvidin 3-O-(6-O-p-coumaroyl) glucoside aggregation. Intra and intermolecular interactions. Dyes and Pigments, 2020, 180, 108382.
R. T. Neto, S. A. O. Santos, J. Oliveira, A. J. D. Silvestre, Biorefinery of high polymerization degree proanthocyanidins in the context of circular economy. Industrial Crops and Products, 2020, 151, 112450.
A. L. Pinto, H. Cruz, J. Oliveira, P. Araújo, L. Cruz, V. Gomes, C. P. Silva, G. T. M. Silva, T. Mateus, G. Colagero, V. de Freitas, F. H. Quina, F. Pina, A. J. Parola, J. C. Lima, Dye-sensitized solar cells based on dimethylamino-p-bridge-pyranoanthocyanin dyes. Solar Energy, 2020, 206 188.
P. Araújo, J. Mendoza, F. Pina, A. R. Pereira, I. Fernandes, V. de Freitas, J. Oliveira, 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, 2020, 402, 112827.
P. Nabais, J. Oliveira, F. Pina, N. Teixeira, V. de Freitas, N. F. Brás, A. Clemente, M. Rangel, A. M. S. Silva, M. J. Melo, A 1000-year-old mystery solved: Unlocking the molecular structure for the medieval blue from Chrozophora tinctoria, also known as folium. Science Advances, 2020, 6, 16.
A Reis, José Luis Sanchez-Quesada, Sílvia O. Diaz, Victor de Freitas, Adelino Leite-Moreira, António S. Barros “Lipidomics in Cardiovascular Disease” in Systems Medicine: Integrative, Qualitative and Computational Approaches Ed. Olaf Wolkenhauer, Elsevier, 2020, Chapter 3.11 (in press).
OS Ademowo, P Sharma, P Cockwell, A Reis, IL Chapple, HR Griffiths, IHK Dias “Distribution of plasma oxidised phosphocholines in chronic kidney disease and periodontitis as a co-morbidity” Free Rad Biol Med, 2020, 146, 130-138.
A Reis, S Soares, CF Sousa, R Dias, P Gameiro, S Soares, V de Freitas. “Interaction of polyphenols with model membranes: putative implications to mouthfeel perception” BBA Biomemb, 2020 (in press)
A Reis, V Freitas “When polyphenols meet lipids: challenges in membrane biophysics and opportunities in epithelial lipidomics” Food Chem, 2020, accepted.
L Diaz-Sanchez, L Pontini, M Marinozzi, L Sanchez-Aranguren, A Reis, IHK Dias “Cholesterol and oxysterol sulfates: Pathophysiological roles and analytical challenges” British J Pharmacol, 2020, (10.1111/bph.15227).
Diaz SO, José Luis Sanchez-Quesada, V de Freitas, A Moreira Leite, AS Barros, A Reis “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?” Anal Chim Acta, 2020, accepted.
Oliveira H., A. Fernandes, N.F. Brás, N. Mateus, V. de Freitas, I. Fernandes. Anthocyanins as Antidiabetic Agents-In Vitro and In Silico Approaches of Preventive and Therapeutic Effects. Molecules, 2020, 25 (17), 3813.
A. Fernandes, F. Raposo, D. Evtuguin, F. Fonseca, F. Ferreira-da Silva, N. Mateus, M. A. Coimbra, V. de Freitas. Grape pectic polysaccharides stabilization of anthocyanins red colour: mechanistic insights. Carbohydrate Polymers, 2020, accepted.
T. Cordeiro, O. Viegas, M. Silva, Z. Martins, I. Fernandes, I. Ferreira, O. Pinho, N. Mateus, C. Calhau. Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Sci. 2020,167, 108083.
A. Borges, V. de Freitas, N. Mateus, I. Fernandes, J. Oliveira, Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds. Antioxidants. 2020, 15, 9:998.
A. Gomes, L. Bessa, P. Correia, I. Fernandes, R. Ferraz, P. Gameiro, C. Teixeira, P. Gomes. Clicking" an Ionic Liquid to a Potent Antimicrobial Peptide: On the Route towards Improved Stability. Int J Mol Sci. 2020, 26;21:6174
R. Perez-Gregorio, S. Soares, N. Mateus, V. Freitas. Bioactive peptides and dietary polyphenols: two sides of the same coin. Molecules. 2020, 25, 3443.
A. Reis. R. Perez-Gregorio, N. Mateus, V. Freitas. 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. Critic. Rev. Food. Sci. Nutr. 2020, accepted.
S. Soares, S. Soares, E. Brandão, C. Guerreiro, N. Mateus, V. de Freitas. 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. Sci. Rep. 2020, 10, 1-16.
M. Guimarães, N. Mateus, V. de Freitas, L. C. Branco, L. Cruz Microwave-assisted synthesis and ionic liquids – green and sustainable alternatives towards enzymatic lipophilization of anthocyanin monoglucosides. J. Agr. Food Chem. 2020, 68(28), 7387-7392.
S. Soares, E. Brandão, C. Guerreiro, S. Soares, N. Mateus, V. de Freitas. Tannins in food: insights into the molecular perception of astringency and bitter taste. Molecules 2020, 25, 2590.
A. Fernandes, E. Brandão, F. Raposo, E. Maricato, J. Oliveira, N. Mateus, M. A. Coimbra, V. de Freitas. Impact of grape pectic polysaccharides on anthocyanins thermostability Carbohydrate Polymers. Carb. Polym. 2020, art. 116240.
O. Viegas, T. Cordeiro, M. Silva, Z. Martins, I. Fernandes, O. Pinho, N. Mateus, C. Calhau. Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Sci. 2020, art. 108083.
E. Brandão, A. Fernandes, C. Guerreiro, N. Mateus, V. de Freitas, S. Soares. The effect of pectic polysaccharides from grape skins on salivary protein - procyanidins interactions. Carb. Polym. 2020, 236, art. 116044.
F. Han, H. Oliveira, N. F. Brás, I. Fernandes, L. Cruz, V. de Freitas, N. Mateus. In vitro gastrointestinal absorption of red wine anthocyanins – impact of structural complexity and phase II metabolization. Food Chem. 2020, 317, art. 126398.
E. Brandão, M. Silva, I. Garcia-Estevez, P. Williams, N. Mateus, T. Doco, V. de Freitas, S. Soares. Inhibition mechanisms of wine polyssacharides on salivary protein precipitation. J. Agr. Food Chem. 2020, 68, 2955-2963.
A. Fernandes, J. Oliveira, F. Fonseca, F. Ferreira-da Silva, N. Mateus, J. P. Vincken, V. de Freitas. Molecular binding between anthocyanins and pectic polysaccharides – unveiling the role of pectic polysaccharides structure. Food Hydrocol. 2020, 102,105625.
S. Soares, E. Brandão, C. Guerreiro, N. Mateus, V. de Freitas, S. soares. Development of a new cell-based oral model to study the interaction of oral constituents with food polyphenols. J. Agr. Food Chem. 2019, 67(46), 12833-12843.
Dias, I. H. K., Ferreira, R., Gruber, F., Vitorino, R., Rivas-Urbina, A., Sanchez-Quesada, J. L., Silva, J. V., Fardilha, M., de Freitas, V., Reis, A. Sulfate-based lipids: Analysis of healthy human fluids and cell extracts (2019) Chemistry and Physics of Lipids, 221, 53-64.
Oliveira, H., Perez-Gregório, R., de Freitas, V., Mateus, N., Fernandes, I. Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine (2019) Food Chemistry, 276, pp. 410-418.
Soares, S., Santos Silva, M., García-Estévez, I., Brandão, E., Fonseca, F., Ferreira-da-Silva, F., Teresa Escribano-Bailón, M., Mateus, N., de Freitas, V. Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins (2019) Food Chemistry, 276, pp. 33-42.
Ramos-Pineda, A.M., García-Estévez, I., Soares, S., de Freitas, V., Dueñas, M., Escribano-Bailón, M.T. Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols (2019) Food Chemistry, 272, pp. 210-215.
Han, F., Yang, P., Wang, H., Fernandes, I., Mateus, N., Liu, Y. Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract (2019) Trends in Food Science and Technology, 83, pp. 211-224.
A. Gomes, L. Bessa, I. Fernandes, R. Ferraz, N. Mateus, P. Gameiro, C. Teixeira, P. Gomes. Turning a collagenesis-inducing peptide into a potent antibacterial and antibiofilm agent against multidrug-resistant Gram-negative bacteria. Frontiers Microbiology 2019, https://doi.org/10.3389/fmicb.2019.01915.
M. Guimarães, R. Perez-Gregorio, N. Mateus, V. de Freitas, C. F. Galinha, J. G. Crespo, C. A. M. Portugal, L. Cruz. An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems. Food Chem. 2019, 300, art nº125167.
L. Cruz, N. Basílio, J. Mendoza, N. Mateus, V. de Freitas, M. H. Tawara, J. Correa, E. Fernandez-Megia. Impact of a Water‐Soluble Gallic Acid‐Based Dendrimer on the Color‐Stabilizing Mechanisms of Anthocyanins. Chem. Eur. J. 2019, 25, 11696-11706.
S. Soares, E. Brandão, I. Garcia-Estevez, F. Fonseca, C. Guerreiro, F. da Silva, N. Mateus, D. Deffieux, S. Quideau, V. de Freitas. Interaction between ellagitannins and salivary proline-rich proteins. J. Agr. Food Chem. 2019, 67(34), 9579-9590.
S. F. Reis, P. Lopes, I. Roseira, M. Cabral, N. Mateus, V. de Freitas. Recovery of added value compounds from cork industry by-products. Ind. Crops & Prod. 2019, 140, 111599.
R. Dias, N. Brás, M. Perez-Gregorio, I. Fernandes, N. Mateus, V. de Freitas. A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: from chemistry to biological implications. Food Chem. 2019, 299, 125051.
M. Guimarães, R. Pérez-Gregorio, N. Mateus, V. de Freitas, C. F. Galinha, J. G. Crespo, C. A. M. Portugal, C.A.M., L. Cruz. An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems. Food Chem. 2019, 300 (1), 125167.
M. D. Catarino, N. Mateus, A. M. S. Silva, S. M. Cardoso. Optimization of phlorotannins extraction from Fucus vesiculosus and evaluation of their potential to prevent metabolic disorders. Marine Drugs 2019, 17(3), 162.
H. Oliveira, N. Basílio, F. Pina, I. Fernandes, V. de Freitas, N. Mateus. Purple-Fleshed Sweet Potato acylated anthocyanins: equilibrium network and photophysical properties. Food Chem. 2019, 288, 386-394.
V. Gomes, N. Mateus, V. de Freitas, L. Cruz. Synthesis and Chemical Equilibria of a New 10-Methylpyrano-2-Styrylbenzopyrylium Pigment in Aqueous Solution and Its Modulation by Different Micellar Systems. Dyes & Pigments 2019, 167, 60-67.
P. Araújo, A. Costa, I. Fernades, N. Mateus, V. de Freitas, B. Sarmento, J. Oliveira. Stabilization of bluish pyranoanthocyanin pigments in aqueous systems using lignin nanoparticles Dyes & Pigments 2019, 166, 367-374.
H. Oliveira, C. Roma-Rodrigues, A. Santos, B. Veigas, N. Brás, A. Faria, C. Calhau, V. de Freitas, P. Baptista, N. Mateus, A. R. Fernandes, I. Fernandes. GLUT1 and GLUT3 involvement in anthocyanin gastric transport – a nanobased targeted approach. Sci. Rep. 2019, 9(1), 789.
Silva, A.M., Pinto, D., Fernandes, I., Gonçalves Albuquerque, T., Costa, H.S., Freitas, V., Rodrigues, F., Oliveira, M.B.P.P. Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability. 2019, Food Chem., 289, pp. 625-634.
González, F., García-Martínez, E., del Mar Camacho, M., Martínez-Navarrete, N., Sarmento, B., Fernandes, I., Freitas, V., Rodrigues, F., Oliveira, B. Insights into the development of grapefruit nutraceutical powder by spray drying: physical characterization, chemical composition and 3D intestinal permeability. 2019, J. Sci. Food Agric., 99 (10), pp. 4686-4694.
Nunes, C., Freitas, V., Almeida, L., Laranjinha, J. Red wine extract preserves tight junctions in intestinal epithelial cells under inflammatory conditions: Implications for intestinal inflammation. 2019, Food and Funct., 10 (3), pp. 1364-1374.
Moreira, N., Araújo, A.M., Rogerson, F., Vasconcelos, I., Freitas, V.D., Pinho, P.G.D. Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines. 2019, Food Chem., 270, pp. 518-526.
Antónia Nunes, M., Costa, A.S.G., Bessada, S., Santos, J., Puga, H., Alves, R.C., Freitas, V., Oliveira, M.B.P.P. Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble componentes. 2018, Sci. Total Environm., 644, pp. 229-236.
Díaz Hidalgo, R.J., Córdoba, R., Nabais, P., Silva, V., Melo, M.J., Pina, F., Teixeira, N., Freitas, V. New insights into iron-gall inks through the use of historically accurate reconstructions. 2018, Heritage Science, 6 (1), art. no. 63.
Santos, K.S., Barbosa, A.M., Freitas, V., Muniz, A.V.C.S., Mendonça, M.C., Calhelha, R.C., Ferreira, I.C.F.R., Franceschi, E., Padilha, F.F., Oliveira, M.B.P.P., Dariva, C. Antiproliferative activity of neem leaf extracts obtained by a sequential pressurized liquid extraction. 2018, Pharmaceuticals, 11 (3), art. no. 76.
Teixeira, N., Mateus, N., de Freitas, V., Oliveira, J. Wine industry by-product: Full polyphenolic characterization of grape stalks (2018) Food Chemistry, 268, pp. 110-117.
Marques, C., Fernandes, I., Meireles, M., Faria, A., Spencer, J.P.E., Mateus, N., Calhau, C. Gut microbiota modulation accounts for the neuroprotective properties of anthocyanins (2018) Scientific Reports, 8 (1), art. no. 11341, .
Anankanbil, S., Pérez, B., Fernandes, I., Widzisz, K.M., Wang, Z., Mateus, N., Guo, Z. A new group of synthetic phenolic-containing amphiphilic molecules for multipurpose applications: Physico-chemical characterization and cell- toxicity study (2018) Scientific Reports, 8 (1), art. no. 832, .
Cruz, L., Benohoud, M., Rayner, C.M., Mateus, N., de Freitas, V., Blackburn, R.S. Selective enzymatic lipophilization of anthocyanin glucosides from
blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins (2018) Food Chemistry, 266, pp. 415-419.
Guimarães, M., Mateus, N., De Freitas, V., Cruz, L. Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic Acylation (2018) Journal of Agricultural and Food Chemistry, 66 (38), pp. 10003-10010.
Soares, S., Silva, M.S., García-Estevez, I., Groβmann, P., Brás, N., Brandão, E., Mateus, N., De Freitas, V., Behrens, M., Meyerhof, W. Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols (2018) Journal of Agricultural and Food Chemistry, 66 (33), pp. 8814- 8823.
Araújo, P., Basílio, N., Fernandes, A., Mateus, N., De Freitas, V., Pina, F., Oliveira, J. Impact of Lignosulfonates on the Thermodynamic and Kinetic Parameters of Malvidin-3- O-glucoside in Aqueous Solutions (2018) Journal of Agricultural and Food Chemistry, 66 (25), pp. 6382- 6387.
Gomes, V., Mateus, N., De Freitas, V., Cruz, L. Synthesis and Structural Characterization of a Novel Symmetrical 2,10- Bis-Styryl-1-Benzopyrylium Dye (2018) Synlett, 29 (10), pp. 1390-1394.
Dias, R., Brás, N.F., Fernandes, I., Pérez-Gregorio, M., Mateus, N., Freitas, V. Molecular insights on the interaction and preventive potential of epigallocatechin-3-gallate in Celiac Disease (2018) International Journal of Biological Macromolecules, 112, pp. 1029-1037.
Araújo, P., Basílio, N., Azevedo, J., Fernandes, A., Mateus, N., Pina, F., de Freitas, V., Oliveira, J. Colour modulation of blue anthocyanin-derivatives. Lignosulfonates as a tool to improve the water solubility of natural blue dyes (2018) Dyes and Pigments, 153, pp. 150-159.
Fernandes, A., Rocha, M.A.A., Santos, L.M.N.B.F., Brás, J., Oliveira, J., Mateus, N., de Freitas, V. Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization (2018) Food Chemistry, 245, pp. 426-431.
Soares, S., García-Estévez, I., Ferrer-Galego, R., Brás, N.F., Brandão, E., Silva, M., Teixeira, N., Fonseca, F., Sousa, S.F., Ferreira-da-Silva, F., Mateus, N., de Freitas, V. Study of human salivary proline-rich proteins interaction with food tannins (2018) Food Chemistry, 243, pp. 175-185.
Perez-Gregorio, M.R., Días, R., Mateus, N., De Freitas, V. Identification and characterization of proteolytically resistant gluten-derived peptides (2018) Food and Function, 9 (3), pp. 1726-1735.
De Lima, F.A., Martins, I.M., Faria, A., Calhau, C., Azevedo, J., Fernandes, I., Mateus, N., Macedo, G.A. Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids (2018) Food and Function, 9 (3), pp. 1889-1898.
Kourmentza, C., Costa, J., Azevedo, Z., Servin, C., Grandfils, C., De Freitas, V., Reis, M.A.M. Burkholderia thailandensis as a microbial cell factory for the bioconversion of used cooking oil to polyhydroxyalkanoates and rhamnolipids (2018) Bioresource Technology, 247, pp. 829-837.
Guerreiro, J.R.L., Teixeira, N., De Freitas, V., Sales, M.G.F., Sutherland, D.S. A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation (2017) Food Chemistry, 233, pp. 457-466.
Basílio, N., Lima, J.C., Cruz, L., de Freitas, V., Pina, F., Ando, H., Kimura, Y., Oyama, K.-I., Yoshida, K. Unveiling the 6,8-Rearrangement in 8-Phenyl- 5,7-dihydroxyflavylium and 8-Methyl- 5,7-dihydroxyflavylium through Host–Guest Complexation (2017) European Journal of Organic Chemistry, 2017 (37), pp. 5617- 5626.
Alexandre, E.M.C., Araújo, P., Duarte, M.F., de Freitas, V., Pintado, M., Saraiva, J.A. High-pressure assisted extraction of bioactive compounds from
industrial fermented fig by-product (2017) Journal of Food Science and Technology, 54 (8), pp. 2519-2531.
Araújo, P., Fernandes, A., De Freitas, V., Oliveira, J. A new chemical pathway yielding A-type vitisins in red wines (2017) International Journal of Molecular Sciences, 18 (4), art. no. 762, .
Sousa, J.L.C., Gomes, V., Mateus, N., Pina, F., de Freitas, V., Cruz, L. Synthesis and equilibrium multistate of new pyrano-3- deoxyanthocyanin- type pigments in aqueous solutions (2017) Tetrahedron, 73 (41), pp. 6021-6030.
Azevedo, J., Fernandes, A., Oliveira, J., Brás, N.F., Reis, S., Lopes, P., Roseira, I., Cabral, M., Mateus, N., De Freitas, V. Reactivity of cork extracts with (+)-catechin and malvidin-3- O- glucoside in wine model solutions: Identification of a new family of ellagitannin-derived compounds (corklins) (2017) Journal of Agricultural and Food Chemistry, 65 (39), pp. 8714-8726.
Brandão, E., Silva, M.S., García-Estévez, I., Williams, P., Mateus, N., Doco, T., de Freitas, V., Soares, S. The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach (2017) Carbohydrate Polymers, 177, pp. 77-85.
Évora, A., De Freitas, V., Mateus, N., Fernandes, I. The effect of anthocyanins from red wine and blackberry on the integrity of a keratinocyte model using ECIS (2017) Food and Function, 8 (11), pp. 3989-3998.
Silva, M.S., García-Estévez, I., Brandão, E., Mateus, N., De Freitas, V., Soares, S. Molecular Interaction between Salivary Proteins and Food Tannins (2017) Journal of Agricultural and Food Chemistry, 65 (31), pp. 6415-6424.
Cruz, L., Guimarães, M., Araújo, P., Évora, A., De Freitas, V., Mateus, N. Malvidin 3-Glucoside-Fatty Acid Conjugates: From Hydrophilic toward Novel Lipophilic Derivatives (2017) Journal of Agricultural and Food Chemistry, 65 (31), pp. 6513-6518.
Ferrer-Gallego, R., Hernández-Hierro, J.M., Brás, N.F., Vale, N., Gomes, P., Mateus, N., De Freitas, V., Heredia, F.J., Escribano-Bailón, M.T. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations (2017) Journal of Agricultural and Food Chemistry, 65 (31), pp. 6434-6441.
Perez-Gregorio, M.R., Días, R., Mateus, N., De Freitas, V. Chromatographic and mass spectrometry analysis of wheat flour prolamins, the causative compounds of celiac disease (2017) Food and Function, 8 (8), pp. 2712-2721.
Brandão, E., Santos Silva, M., García-Estévez, I., Mateus, N., de Freitas, V., Soares, S. Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR (2017) Food Chemistry, 228, pp. 427-434.
García-Estévez, I., Cruz, L., Oliveira, J., Mateus, N., de Freitas, V., Soares, S. First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins (2017) Food Chemistry, 228, pp. 574-581.
Oliveira, J., Araújo, P., Fernandes, A., Brás, N.F., Mateus, N., Pina, F., de Freitas, V. Influence of the structural features of amino-based pyranoanthocyanins on their acid-base equilibria in aqueous solutions (2017) Dyes and Pigments, 141, pp. 479-486.
Oliveira, J., Mateus, N., De Freitas, V. Wine-Inspired Chemistry: Anthocyanin Transformations for a Portfolio of Natural Colors (2017) Synlett, 28 (8), pp. 898-906.
Fernandes, I., Marques, C., Évora, A., Cruz, L., De Freitas, V., Calhau, C., Faria, A., Mateus, N. Pharmacokinetics of table and Port red wine anthocyanins: A crossover trial in healthy men (2017) Food and Function, 8 (5), pp. 2030-2037.
Oliveira, H., Cai, X., Zhang, Q., De Freitas, V., Mateus, N., He, J., Fernandes, I. Gastrointestinal absorption, antiproliferative and anti-inflammatory effect of the major carotenoids of: Gardenia jasminoides Ellis on cancer cells (2017) Food and Function, 8 (4), pp. 1672-1679.
Soares, S., Brandão, E., Mateus, N., de Freitas, V. Sensorial properties of red wine polyphenols: Astringency and bitterness (2017) Critical Reviews in Food Science and Nutrition, 57 (5), pp. 937-948.
Cruz, L., Sousa, J.L.C., Marinho, A., Mateus, N., de Freitas, V. Synthesis and structural characterization of novel pyranoluteolinidin dyes (2017) Tetrahedron Letters, 58 (2), pp. 159-162.
Fernandes, A., Oliveira, J., Teixeira, N., Mateus, N., De Freitas, V. A review of the current knowledge of red wine colour (2017) Journal International des Sciences de la Vigne et du Vin, 51 (1), pp. 1-21.
Vale, N., Ferreira, A., Fernandes, I., Alves, C., Araújo, M.J., Mateus, N., Gomes, P. Gemcitabine anti-proliferative activity significantly enhanced upon conjugation with cell-penetrating peptides (2017) Bioorganic and Medicinal Chemistry Letters, 27 (13), pp. 2898-2901.
García-Estevez, I., Cruz, L., Oliveira, J., Mateus, N., de Freitas, V., Soares, S. First evidences of interaction between pyranoanthocyanins and proline-rich proteins (2017) Food Chemistry, 228, pp. 574-581
Oliveira, J., Araújo, P., Fernandes, A., Brás, N. F., Mateus, N., Pina, F., de Freitas, V. Influence of the structural features of amino-based pyranoanthocyanins on their acid-base equilibria in aqueous solutions (2017) Dyes and Pigments, 1, pp. 479-486
Souza, K. S. T., Gudiña., E. J., Azevedo. Z., de Freitas, V., Schwan, R. F., Rodrigues, L. R., Dias, D. R., Teixeira, J. A. New glycolipid biosurfactants produced by the yeast strain Wickerhamomyces anomalus CCMA 0358 (2017) Colloids and Surfaces B: Biointerfaces, 154, pp. 373-382
Alexandre, E. M. C., Araújo, P., Duarte, M. F., de Freitas, V., Pintado, M., Saraiva, J. A. Experimental Design, Modeling, and Optimization of High-Pressure-Assisted Extraction of Bioactive Compounds from Pomegranate Peel (2017) Food and Bioprocess Technology, 10 (5), pp. 886-900
Soares, S., Brandão, E., Mateus, N., de Freitas, V. Sensorial properties of red wine polyphenols: Astringency and bitterness (2017) Critical Reviews in Food Science and Nutrition, 57 (5), pp. 937-948
Cruz. L., Fernandes, I., Évora, A., de Freitas, V., Mateus, N., Synthesis of the Main Red Wine Anthocyanin Metabolite: Malvidin-3-O-β-Glucuronide (2017) Synlett, 28 (5), pp. 593-596
Pereira, S. R., Pereira, R., Figueiredo, I., de Freitas, V., Dinis, T. C. P., Almeida, L. M. Comparison of anti-inflammatory activities of an anthocyanin-rich fraction from Portuguese blueberries (Vaccinium corymbosum L.) and 5-aminosalicylic acid in a TNBS-induced colitis rat model (2017) PloS ONE, 12 (3)
Fernandes, I., Perez-Gregório, R., Soares, S., Mateus, N., de Freitas, V., Santos-Buelga, C., Feliciano, A. S., Wine flavonoids in health and disease prevention (2017) Molecules, 22 (2), an. 292
Cruz, L., Sousa, J. L. C., Marinho, A., Mateus, N., de Freitas, V. Synthesis and structural characterization of novel pyranoluteolinidin dyes (2017) Tetrahedron Letters, 58 (2), pp. 159-162
Trouillas, P., Sancho-García, J.C., De Freitas, V., Gierschner, J., Otyepka, M., Dangles, O. Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment (2016) Chemical Reviews, 116 (9), pp. 4937-4982.
J. R. L. Guerreiro, V. E. Bochenkov, K. Rinager, H. Aslan, M. Dong, J. J. Enghilg, V. de Freitas, M. G. G. Sales, D. S. Sutherland. Molecular Imprinting of Complex Matrices at Localized Surface Plasmon Resonance Biosensors for Screening of Global Interactions of Polyphenols and Proteins (2016) ACS Sensors, Vol. 1, No. 3, p. 258-264.
Oliveira, J., Araújo, P., Fernandes, A., Mateus, N., De Freitas, V. Synthesis and Structural Characterization of Amino-Based Pyranoanthocyanins with Extended Electronic Delocalization (2016) Synlett, 27 (17), pp. 2459-2462.
Soares, S., Ferrer-Galego, R., Brandão, E., Silva, M., Mateus, N., Freitas, V.D. Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes (2016) Journal of Agricultural and Food Chemistry, 64 (41), pp. 7823-7828.
Fernandes, A., Brás, N.F., Oliveira, J., Mateus, N., De Freitas, V. Impact of a pectic polysaccharide on oenin copigmentation mechanism (2016) Food Chemistry, 209, pp. 17-26.
Teixeira, N., Mateus, N., de Freitas, V. Experimental data for the synthesis of a new dimeric prodelphinidin gallate (2016) Data in Brief, 8, pp. 631-636.
Grajeda-Iglesias, C., Figueroa-Espinoza, M.C., Barouh, N., Baréa, B., Fernandes, A., De Freitas, V., Salas, E. Isolation and Characterization of Anthocyanins from Hibiscus sabdariffa Flowers (2016) Journal of Natural Products, 79 (7), pp. 1709-1718.
Sousa, A., Araújo, P., Azevedo, J., Cruz, L., Fernandes, I., Mateus, N., De Freitas, V. Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins (2016) Food Chemistry, 192, art. no. 17790, pp. 142-148.
Teixeira, N., Mateus, N., de Freitas, V. Updating the research on prodelphinidins from dietary sources (2016) Food Research International, 85, pp. 170-181.
Gudiña, E.J., Rodrigues, A.I., de Freitas, V., Azevedo, Z., Teixeira, J.A., Rodrigues, L.R. Valorization of agro-industrial wastes towards the production of rhamnolipids (2016) Bioresource Technology, 212, pp. 144-150.
Cruz, L., Fernandes, I., Guimarães, M., De Freitas, V., Mateus, N. Enzymatic synthesis, structural characterization and antioxidant capacity assessment of a new lipophilic malvidin-3-glucoside-oleic acid conjugate (2016) Food and Function, 7 (6), pp. 2754-2762.
Marques Peixoto, F., Fernandes, I., Gouvêa, A.C.M.S., Santiago, M.C.P.A., Galhardo Borguini, R., Mateus, N., Freitas, V., Godoy, R.L.O., Ferreira, I.M.P.L.V.O. Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelão and jambo fruits (2016) Journal of Functional Foods, 24, pp. 373-381.
Meireles, M., Marques, C., Norberto, S., Santos, P., Fernandes, I., Mateus, N., Faria, A., Calhau, C. Anthocyanin effects on microglia M1/M2 phenotype: Consequence on neuronal fractalkine expression (2016) Behavioural Brain Research, 305, pp. 223-228.
Oliveira, H., Wu, N., Zhang, Q., Wang, J., Oliveira, J., De Freitas, V., Mateus, N., He, J., Fernandes, I. Bioavailability studies and anticancer properties of malvidin based anthocyanins, pyranoanthocyanins and non-oxonium derivatives (2016) Food and Function, 7 (5), pp. 2462-2468.
Oliveira, J., Fernandes, A., De Freitas, V. Synthesis and structural characterization by LC-MS and NMR of a new semi-natural blue amino-based pyranoanthocyanin compound (2016) Tetrahedron Letters, 57 (11), pp. 1277-1281.
Meireles, M., Moura, E., Vieira-Coelho, M.A., Santos-Buelga, C., Gonzalez-Manzano, S., Dueñas, M., Mateus, N., Faria, A., Calhau, C. Flavonoids as dopaminergic neuromodulators (2016) Molecular Nutrition and Food Research, 60 (3), pp. 495-501.
Dias, R., Perez-Gregorio, M.R., Mateus, N., De Freitas, V. Interaction study between wheat-derived peptides and procyanidin B3 by mass spectrometry (2016) Food Chemistry, 194, pp. 1304-1312.
Teixeira, N., Azevedo, J., Mateus, N., De Freitas, V. Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapes (2016) Food Chemistry, 190, pp. 300-307.
Marques, C., Fernandes, I., Norberto, S., Sá, C., Teixeira, D., de Freitas, V., Mateus, N., Calhau, C., Faria, A. Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trial (2016) Molecular Nutrition and Food Research, . Article in Press.
Meireles, M., Rodríguez-Alcalá, L.M., Marques, C., Norberto, S., Freitas, J., Fernandes, I., Mateus, N., Gomes, A., Faria, A., Calhau, C. Effect of chronic consumption of blackberry extract on high-fat induced obesity in rats and its correlation with metabolic and brain outcomes (2016) Food and Function, 7 (1), pp. 127-139.
M. Costa, S. Losada-Barreiro, F. Paiva Martins, C. Bravo-Diaz, Optimizing the efficiency of antioxidants in emulsions by lipophilization: tuning interfacial concentrations (2016), RSC Advances, 6 (94), pp. 91483-91493.
J. Almeida, S. Losada-Barreiro, M. Costa, F. Paiva-Martins, C. Bravo-Díaz, L. S. Romsted, Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions (2016) J. Agr Food Chem, 64 (25), 5274-5283.
M. Costa, S. Losada-Barreiro, F. Paiva Martins, C. Bravo-Diaz, Physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are due to differences in their distribution, (2016) J. Sci. Food Agr. In press.
M. Segade, R. Bermejo, A. Silva, F. Paiva-Martins, J. Gil-Longo, M. Campos-Toimil, Involvement of endothelium in the vasorelaxant effects of 3,4-DHPEA-EA and 3,4-DHPEA-EDA, two major functional bioactives in olive oil. (2016) J. Functional Foods, 23, 637–646.
Pereira, R.N., Rodrigues, R.M., Genisheva, Z., Oliveira, H., de Freitas, V., Teixeira, J.A., Vicente, A.A. Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato (2016) LWT - Food Science and Technology, 74, pp. 493-503.
Fernandes, I., Faria, A., de Freitas, V., Calhau, C., Mateus, N. Multiple-approach studies to assess anthocyanin bioavailability (2015) Phytochemistry Reviews, 14 (6), pp. 899-919.
Oliveira, H., Fernandes, I., Brás, N.F., Faria, A., De Freitas, V., Calhau, C., Mateus, N. Experimental and Theoretical Data on the Mechanism by Which Red Wine Anthocyanins Are Transported through a Human MKN-28 Gastric Cell Model (2015) Journal of Agricultural and Food Chemistry, 63 (35), pp. 7685-7692.
Oliveira, J., Alhinho Da Silva, M., Teixeira, N., De Freitas, V., Salas, E. Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques (2015) Journal of Agricultural and Food Chemistry, 63 (35), pp. 7636-7644.
Ferrer-Gallego, R., Brás, N.F., García-Estévez, I., Mateus, N., Rivas-Gonzalo, J.C., de Freitas, V., Escribano-Bailón, M.T. Effect of flavonols on wine astringency and their interaction with human saliva (2015) Food Chemistry, . Article in Press.
Ferrer-Gallego, R., Soares, S., Mateus, N., Rivas-Gonzalo, J., Escribano-Bailón, M.T., De Freitas, V. New Anthocyanin-Human Salivary Protein Complexes (2015) Langmuir, 31 (30), pp. 8392-8401.
Pina, F., Oliveira, J., De Freitas, V. Anthocyanins and derivatives are more than flavylium cations (2015) Tetrahedron, 71 (20), pp. 3107-3114.
Guéroux, M., Pinaud-Szlosek, M., Fouquet, E., De Freitas, V., Laguerre, M., Pianet, I. How wine polyphenols can fight Alzheimer disease progression: Towards a molecular explanation (2015) Tetrahedron, 71 (20), pp. 3163-3170.
Cruz, L., Fernandes, V.C., Araújo, P., Mateus, N., De Freitas, V. Synthesis, characterisation and antioxidant features of procyanidin B4 and malvidin-3-glucoside stearic acid derivatives (2015) Food Chemistry, 174, pp. 480-486.
Fernandes, A., Brás, N.F., Mateus, N., De Freitas, V. A study of anthocyanin self-association by NMR spectroscopy (2015) New Journal of Chemistry, 39 (4), pp. 2602-2611.
Fernandes, A., Brás, N.F., Mateus, N., De Freitas, V. Erratum: Understanding the molecular mechanism of anthocyanin binding to pectin (Langmuir (2014) 30: 28 (8516-8527) DOI: 10.1021/la501879w) (2015) Langmuir, 31 (5), p. 1866.
Cruz, L., Basílio, N., Mateus, N., Pina, F., De Freitas, V. Characterization of kinetic and thermodynamic parameters of cyanidin-3-glucoside methyl and glucuronyl metabolite conjugates (2015) Journal of Physical Chemistry A, 119 (5), pp. 2010-2018.
Oliveira, H., Fernandes, I., de Freitas, V., Mateus, N. Ageing impact on the antioxidant and antiproliferative properties of port wines (2015) Food Research International, 67, pp. 199-205.
Mendes, V., Vilaça, R., De Freitas, V., Ferreira, P.M., Mateus, N., Costa, V. Effect of myricetin, pyrogallol, and phloroglucinol on yeast resistance to oxidative stress (2015) Oxidative Medicine and Cellular Longevity, 2015, art. no. 782504.
Dias, R., Perez-Gregorio, R., Mateus, N., De Freitas, V. The interaction between tannins and gliadin derived peptides in a celiac disease perspective (2015) RSC Advances, 5 (41), pp. 32151-32158.
Meireles, M., Marques, C., Norberto, S., Fernandes, I., Mateus, N., Rendeiro, C., Spencer, J.P.E., Faria, A., Calhau, C. The impact of chronic blackberry intake on the neuroinflammatory status of rats fed a standard or high-fat diet (2015) Journal of Nutritional Biochemistry, 26 (11), pp. 1166-1173.
Ferrer-Gallego, R., Quijada-Morín, N., Brás, N.F., Gomes, P., Freitas, V., Rivas-Gonzalo, J.C., Escribano-Bailón, M.T. Characterization of sensory properties of flavanols-A molecular dynamic approach (2015) Chemical Senses, 40 (6), pp. 381-390
V. Gomes, C. Torres, J. E Rodrígues-Borgesa, F. Paiva-Martins, A Convenient Synthesis of Hydroxytyrosol Sulfate Metabolites (2015) J. Agric. Food Chem., 63 (43), 9565-9571.
F. Paiva-Martins, P. Gonçalves, J. E. Borges, D. Przybylska, F. Ibba, J. Fernandes, A. Santos-Silva, (2015) Effects of the olive oil phenol metabolite 3,4-DHPEA-EDAH2 on human erythrocyte oxidative damage, Food and Function, 6 (7), 2350-2356.
M. Costa, F. Paiva-Martins, S. Losada-Barreiro, C. Bravo-Díaz, L. S. Romsted. A direct correlation between the efficiencies of caffeic acid alkyl esters and their mole fractions in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the “cut-off” effect. (2015) Food Chem., 175, 233-242.
Martens, S., Mateus, N., De Freitas, V. Special issue on anthocyanins (2014) Planta, 240 (5), p. 899.
Perez-Gregorio, M.R., Mateus, N., De Freitas, V. New procyanidin B3-human salivary protein complexes by mass spectrometry. Effect of salivary protein profile, tannin concentration, and time stability (2014) Journal of Agricultural and Food Chemistry, 62 (41), pp. 10038-10045.
Brandão, E., Soares, S., Mateus, N., De Freitas, V. In vivo interactions between procyanidins and human saliva proteins: Effect of repeated exposures to procyanidins solution (2014) Journal of Agricultural and Food Chemistry, 62 (39), pp. 9562-9568
Azevedo, J., Fernandes, I., Lopes, P., Roseira, I., Cabral, M., Mateus, N., Freitas, V. Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance (2014) European Food Research and Technology, . Article in Press.
Santos-Buelga, C., Mateus, N., De Freitas, V. Anthocyanins. Plant pigments and beyond (2014) Journal of Agricultural and Food Chemistry, 62 (29), pp. 6879-6884.
Sousa, A., Araújo, P., Cruz, L., Brás, N.F., Mateus, N., De Freitas, V. Evidence for copigmentation interactions between deoxyanthocyanidin derivatives (oaklins) and common copigments in wine model solutions (2014) Journal of Agricultural and Food Chemistry, 62 (29), pp. 6995-7001.
Azevedo, J., Oliveira, J., Cruz, L., Teixeira, N., Brás, N.F., De Freitas, V., Mateus, N. Antioxidant features of red wine pyranoanthocyanins: Experimental and theoretical approaches (2014) Journal of Agricultural and Food Chemistry, 62 (29), pp. 7002-7009.
Faria, A., Fernandes, I., Norberto, S., Mateus, N., Calhau, C. Interplay between anthocyanins and gut microbiota (2014) Journal of Agricultural and Food Chemistry, 62 (29), pp. 6898-6902.
Fernandes, A., Brás, N.F., Mateus, N., De Freitas, V. Understanding the molecular mechanism of anthocyanin binding to pectin (2014) Langmuir, 30 (28), pp. 8516-8527.
Perez-Gregorio, M.R., Mateus, N., De Freitas, V. Rapid screening and identification of new soluble tannin-salivary protein aggregates in saliva by mass spectrometry (MALDI-TOF-TOF and FIA-ESI-MS) (2014) Langmuir, 30 (28), pp. 8528-8537.
Figueiredo-González, M., Cancho-Grande, B., Simal-Gándara, J., Teixeira, N., Mateus, N., De Freitas, V. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging (2014) Food Chemistry, 152, pp. 522-530
Cruz, L., Mateus, N., De Freitas, V. Erratum: First chemical synthesis report of an anthocyanin metabolite with in vivo occurrence: Cyanidin-4′-O-methyl-3-glucoside (Tetrahedron Letters (2013) 54 (2865-2869)) (2014) Tetrahedron Letters, 55 (18), p. 2994.
Fernandes, A., Ivanova, G., Brás, N.F., Mateus, N., Ramos, M.J., Rangel, M., De Freitas, V. Structural characterization of inclusion complexes between cyanidin-3-O-glucoside and β-cyclodextrin (2014) Carbohydrate Polymers, 102 (1), pp. 269-277.
Algarra, M., Fernandes, A., Mateus, N., de Freitas, V., Esteves da Silva, J.C.G., Casado, J. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain (2014) Journal of Food Composition and Analysis, 33 (1), pp. 71-76.
Sousa, A., Cabrita, L., Araújo, P., Mateus, N., Pina, F., De Freitas, V. Color stability and spectroscopic properties of deoxyvitisins in aqueous solution (2014) New Journal of Chemistry, 38 (2), pp. 539-544
Fernandes, V.C., Lehotay, S.J., Geis-Asteggiante, L., Kwon, H., Mol, H.G.J., van der Kamp, H., Mateus, N., Domingues, V.F., Delerue-Matos, C. Analysis of pesticide residues in strawberries and soils by GC-MS/MS, LC-MS/MS and two-dimensional GC-time-of-flight MS comparing organic and integrated pest management farming (2014) Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 31 (2), pp. 262-270.
Fernandes, I., Faria, A., Calhau, C., de Freitas, V., Mateus, N. Bioavailability of anthocyanins and derivatives (2014) Journal of Functional Foods, 7 (1), pp. 54-66.
Martens, S., Mateus, N., De Freitas, V. Special issue on anthocyanins (2014) Planta, 240 (5), p. 899.
Brandão, E., Soares, S., Mateus, N., de Freitas, V. Human saliva protein profile: Influence of food ingestion (2014) Food Research International, 64, pp. 508-513.
Oliveira, J., Brás, N.F., Da Silva, M.A., Mateus, N., Parola, A.J., De Freitas, V. Grape anthocyanin oligomerization: A putative mechanism for red color stabilization? (2014) Phytochemistry, 105, pp. 178-185.
Qsaib, S., Mateus, N., Ikbal, F.E.-Z., Rifai, L.A., De Freitas, V., Koussa, T. Direct identification and characterization of phenolic compounds from crude extracts of buds and internodes of grapevine (Vitis vinifera cv Merlot) (2014) Natural Product Communications, 9 (11), pp. 1569-1572.
Azevedo, J., Fernandes, I., Lopes, P., Roseira, I., Cabral, M., Mateus, N., Freitas, V. Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance (2014) European Food Research and Technology, 239 (6), pp. 951-960.
Delgado, L., Fernandes, I., González-Manzano, S., De Freitas, V., Mateus, N., Santos-Buelga, C. Anti-proliferative effects of quercetin and catechin metabolites (2014) Food and Function, 5 (4), pp. 797-803
Faria, A., Meireles, M., Fernandes, I., Santos-Buelga, C., Gonzalez-Manzano, S., Dueñas, M., De Freitas, V., Mateus, N., Calhau, C. Flavonoid metabolites transport across a human BBB model (2014) Food Chemistry, 149, pp. 190-196.
Oliveira, J., Mateus, N., De Freitas, V. Previous and recent advances in pyranoanthocyanins equilibria in aqueous solution (2014) Dyes and Pigments, 100 (1), pp. 190-200.
Gago, S., Basílio, N., Fernandes, A., Freitas, V., Quintas, A., Pina, F. Photochromism of the complex between 4′-(2-hydroxyethoxy)-7- hydroxyflavylium and β-cyclodextrin, studied by 1H NMR, UV-Vis, continuous irradiation and circular dichroism (2014) Dyes and Pigments, 110, pp. 106-112.
Guerreiro, J.R.L., Frederiksen, M., Bochenkov, V.E., De Freitas, V., Ferreira Sales, M.G., Sutherland, D.S. Multifunctional biosensor based on localized surface plasmon resonance for monitoring small molecule-protein interaction (2014) ACS Nano, 8 (8), pp. 7958-7967.
Santos, C.M., Gomes, B., Gonçalves, L.M., Oliveira, J., Rocha, S., Coelho, M., Rodrigues, J.A., Freitas, V., Aguilar, H. Pyranoflavylium Derivatives Extracted from Wine Grape as Photosensitizers in Solar Cells (2014) Journal of the Brazilian Chemical Society, 25 (6), pp. 1029-1035.
Paiva-Martins, F., Ribeirinha, T., Silva, A., Gonçalves, R., Pinheiro, V., Mourão, J. L., Outor-Monteiro, D. Effects of the dietary incorporation of olive leaves on growth performance, digestibility, blood parameters and meat quality of growing pigs. (2014) J. Sci. Food Agri., 94, 3023 – 3029.
Losada-Barreiro S, Costa M, Bravo-Díaz C, Paiva-Martins F. Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions. (2014) Antioxidants. 3, 212-228.
M. Costa, S. Losada Barreiro, C. Bravo Díaz, F. Paiva-Martins. Distribution of catechol in emulsions. (2014) J. Phys. Org. Chem., 27, 290-296.
F. Paiva-Martins, S. Barbosa, M. Silva, D. Monteiro, V. Pinheiro, S. Rocha, L. Belo, A. Santos-Silva, Effect of olive leaf supplementation on the constituints of blood and oxidative stability of red blood cells.(2014) J Functional Foods, 9, 271-279.
Pérez, B.C., Fernandes, I., Mateus, N., Teixeira, C., Gomes, P. Recycling antimalarial leads for cancer: Antiproliferative properties of N-cinnamoyl chloroquine analogues (2013) Bioorganic and Medicinal Chemistry Letters, 23 (24), pp. 6769-6772.
Agati, G., Matteini, P., Oliveira, J., De Freitas, V., Mateus, N. Fluorescence approach for measuring anthocyanins and derived pigments in red wine (2013) Journal of Agricultural and Food Chemistry, 61 (42), pp. 10156-10162.
Petrov, V., Stanimirov, S., Petrov, I.K., Fernandes, A., De Freitas, V., Pina, F. Emptying the β-cyclodextrin cavity by light: Photochemical removal of the trans -chalcone of 4′,7-dihydroxyflavylium (2013) Journal of Physical Chemistry A, 117 (41), pp. 10692-10701.
Basílio, N., Fernandes, A., De Freitas, V., Gago, S., Pina, F. Effect of β-cyclodextrin on the chemistry of 3′,4′,7- trihydroxyflavylium (2013) New Journal of Chemistry, 37 (10), pp. 3166-3173.
Rossato, L.G., Costa, V.M., De Pinho, P.G., Arbo, M.D., De Freitas, V., Vilain, L., De Lourdes Bastos, M., Palmeira, C., Remião, F. The metabolic profile of mitoxantrone and its relation with mitoxantrone-induced cardiotoxicity (2013) Archives of Toxicology, 87 (10), pp. 1809-1820.
Oliveira, J., Mateus, N., De Freitas, V. Network of carboxypyranomalvidin-3-O-glucoside (vitisin A) equilibrium forms in aqueous solution (2013) Tetrahedron Letters, 54 (37), pp. 5106-5110
Meireles, M., Martel, F., Araújo, J., Santos-Buelga, C., Gonzalez-Manzano, S., Dueñas, M., De Freitas, V., Mateus, N., Calhau, C., Faria, A. Characterization and modulation of glucose uptake in a human blood-brain barrier model (2013) Journal of Membrane Biology, 246 (9), pp. 669-677.
De Freitas, V., Comte, G., Santos-Buelga, C. Guest editorial - XXVIth International Conference on Polyphenols (ICP 2012) (2013) Phytochemical Analysis, 24 (5), p. 423.
Sousa, A., Araújo, P., Mateus, N., De Freitas, V. Deoxyvitisins: A new set of pyrano-3-deoxyanthocyanidins (2013) Tetrahedron Letters, 54 (35), pp. 4785-4788.
Teixeira, N., Cruz, L., Brás, N.F., Mateus, N., Ramos, M.J., De Freitas, V. Structural features of copigmentation of oenin with different polyphenol copigments (2013) Journal of Agricultural and Food Chemistry, 61 (28), pp. 6942-6948.
Fernandes, I., Marques, F., De Freitas, V., Mateus, N. Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins (2013) Food Chemistry, 141 (3), pp. 2923-2933.
Oliveira, J., Da Silva, M.A., Parola, A.J., Mateus, N., Brás, N.F., Ramos, M.J., De Freitas, V. Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine (2013) Food Chemistry, 141 (3), pp. 1987-1996.
Guerreiro, J.R.L., Sutherland, D.S., De Freitas, V., Sales, M.G.F. Protein-polyphenol interaction on silica beads for astringency tests based on eye, photography or reflectance detection modes (2013) Analytical Methods, 5 (11), pp. 2694-2703.
Cruz, L., Mateus, N., De Freitas, V. First chemical synthesis report of an anthocyanin metabolite with in vivo occurrence: Cyanidin-4′-O-methyl-3-glucoside (2013) Tetrahedron Letters, 54 (22), pp. 2865-2869.
Fernandes, A., Sousa, A., Azevedo, J., Mateus, N., De Freitas, V. Effect of cyclodextrins on the thermodynamic and kinetic properties of cyanidin-3-O-glucoside (2013) Food Research International, 51 (2), pp. 748-755.
Soares, S., Kohl, S., Thalmann, S., Mateus, N., Meyerhof, W., De Freitas, V. Different phenolic compounds activate distinct human bitter taste receptors (2013) Journal of Agricultural and Food Chemistry, 61 (7), pp. 1525-1533.
Sousa, A., Petrov, V., Araújo, P., Mateus, N., Pina, F., De Freitas, V. Thermodynamics, kinetics, and photochromism of oaklins: A recent family of deoxyanthocyanidins (2013) Journal of Physical Chemistry B, 117 (6), pp. 1901-1910.
Nunes, C., Ferreira, E., Freitas, V., Almeida, L., Barbosa, R.M., Laranjinha, J. Intestinal anti-inflammatory activity of red wine extract: Unveiling the mechanisms in colonic epithelial cells (2013) Food and Function, 4 (3), pp. 373-383.
S. Losada-Barreiro, M. P. Costa, F. Paiva-Martins, C. Bravo-Díaz, Effects of acidity, temperature and emulsifier concentration on the distribution of caffeic acid in corn and olive oil-in-water emulsions. (2013) J Am. Oil Chem., 90, 1629-1636.
F. Paiva-Martins, A. Silva, V. Almeida, M. Carvalheira, C. Serra, J. E. Rodrígues-Borges, J. Fernandes, L. Belo, A. Santos-Silva. Protective Activity of Hydroxytyrosol Metabolites on Erythrocyte Oxidative-Induced Hemolysis, (2013) J. Agric. Food Chem, 61 (27) 6636-6642.
S. Losada Barreiro, C. Bravo-Díaz, F. Paiva-Martins, L. S. Romsted, Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the “Cutoff Effect”, (2013) J. Agric. Food Chem, 61 (26), 6533-6543.
Barão, C.E., Paiva-Martins, F., Zanin, G.M., De Moraes, F.F.; Determination of the inclusion complex constant between oleuropein and cyclodextrins by complexation theory. (2013) J Inclusion Phenom Macrocyclic Chem , 78 (1-4), pp. 465-470.
Nave, F., Brás, N.F., Cruz, L., Teixeira, N., Mateus, N., Ramos, M.J., Di Meo, F., Trouillas, P., Dangles, O., De Freitas, V. Influence of a flavan-3-ol substituent on the affinity of anthocyanins (Pigments) toward vinylcatechin dimers and proanthocyanidins (copigments) (2012) Journal of Physical Chemistry B, 116 (48), pp. 14089-14099.
Vale, N., Fernandes, I., Moreira, R., Mateus, N., Gomes, P. Comparative analysis of in vitro rat liver metabolism of the antimalarial primaquine and a derived imidazoquine (2012) Drug Metabolism Letters, 6 (1), pp. 15-25.
Soares, S., Mateus, N., de Freitas, V. Interaction of different classes of salivary proteins with food tannins (2012) Food Research International, 49 (2), pp. 807-813.
Guerreiro, J.R.L., De Freitas, V., Sutherland, D.S., Sales, M.G.F. SPR based studies for pentagalloyl glucose binding to α- Amylase (2012) Procedia Engineering, 47, pp. 498-501.
Fernandes, V.C., Vera, J.L., Domingues, V.F., Silva, L.M.S., Mateus, N., Delerue-Matos, C. Mass spectrometry parameters optimization for the 46 multiclass pesticides determination in strawberries with gas chromatography ion-trap tandem mass spectrometry (2012) Journal of the American Society for Mass Spectrometry, 23 (12), pp. 2187-2197.
Fernandes, I., Nave, F., Gonçalves, R., De Freitas, V., Mateus, N. On the bioavailability of flavanols and anthocyanins: Flavanol-anthocyanin dimers (2012) Food Chemistry, 135 (2), pp. 812-818.
Ferrer-Gallego, R., Gonçalves, R., Rivas-Gonzalo, J.C., Escribano-Bailón, M.T., De Freitas, V. Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception (2012) Food Chemistry, 135 (2), pp. 651-658.
Fernandes, V.C., Domingues, V.F., De Freitas, V., Delerue-Matos, C., Mateus, N. Strawberries from integrated pest management and organic farming: Phenolic composition and antioxidant properties (2012) Food Chemistry, 134 (4), pp. 1926-1931.
Cruz, L., Mateus, N., De Freitas, V. Identification by mass spectrometry of new compounds arising from the reactions involving malvidin-3-glucoside-(O)-catechin, catechin and malvidin-3-glucoside (2012) Rapid Communications in Mass Spectrometry, 26 (18), pp. 2123-2130.
Vilaça, R., Mendes, V., Mendes, M.V., Carreto, L., Amorim, M.A., de Freitas, V., Moradas-Ferreira, P., Mateus, N., Costa, V. Quercetin Protects Saccharomyces cerevisiae against Oxidative Stress by Inducing Trehalose Biosynthesis and the Cell Wall Integrity Pathway (2012) PLoS ONE, 7 (9), art. no. e45494
Oliveira, M.T., de Freitas, V., Sousa, T.A. Water use efficiency and must quality of irrigated grapevines of north-eastern Portugal (2012) Archives of Agronomy and Soil Science, 58 (8), pp. 871-886.
Fernandes, V.C., Domingues, V.F., Mateus, N., Delerue-Matos, C. Analysing organochlorine pesticides in strawberry jams using GC-ECD, GC-MS/MS and QuEChERS sample preparation (2012) Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 29 (7), pp. 1074-1084.
Gordillo, B., Rodríguez-Pulido, F.J., Mateus, N., Escudero-Gilete, M.L., González-Miret, M.L., Heredia, F.J., de Freitas, V. Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region (2012) Analytica Chimica Acta, 732, pp. 162-171.
Fernandes, I., De Freitas, V., Reis, C., Mateus, N. A new approach on the gastric absorption of anthocyanins (2012) Food and Function, 3 (5), pp. 508-516.
Soares, S., Mateus, N., De Freitas, V. Carbohydrates inhibit salivary proteins precipitation by condensed tannins (2012) Journal of Agricultural and Food Chemistry, 60 (15), pp. 3966-3972.
Sousa, A., Mateus, N., De Freitas, V. A novel reaction mechanism for the formation of deoxyanthocyanidins (2012) Tetrahedron Letters, 53 (10), pp. 1300-1303.
de Freitas, V., Mateus, N. Protein/Polyphenol interactions: Past and present contributions. Mechanisms of astringency perception (2012) Current Organic Chemistry, 16 (6), pp. 724-746.
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