© 2019

Publications

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.

 

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.

Sousa, A., Fernandes, A., Mateus, N., De Freitas, V. Synthesis and structural characterization of oaklin-catechins (2012) Journal of Agricultural and Food Chemistry, 60 (6), pp. 1528-1534.

 

Soares, S., Sousa, A., Mateus, N., De freitas, V. Effect of condensed tannins addition on the astringency of red wines (2012) Chemical Senses, 37 (2), pp. 191-198.

B. Garcia, J. Coelho, M. Costa, J. Pinto, F. Paiva-Martins, A simple method for the determination of bioactive antioxidants in virgin olive oils. (2013) J Sci Food Agric, 93 (7), 1727-1732.

Sonia Losada-Barreiro, Patrícia Lisete-Torres, Fátima Paiva-Martins and Carlos Bravo-Díaz, Correllation between the Antioxidant Efficiency and the Antioxidant Distribution in Model Food Emulsions,(2012) Online Only Supplement, Eur. J. Lipid Sci. Technol., 114: 285, 2012.

F. Paiva-Martins, A. F. Silva, V. Almeida, E. Borges, J. Fernandes, H. Nascimento, L. Belo, A. Santos-Silva, Protective Activity Of Olive Oil Polyphenols Metabolites, (2012) Online Only Supplement, Eur. J. Lipid Sci. Technol., 114: 159.

B. Garcia, J. Magalhães, G Fregapane, M D Salvador, F. Paiva-Martins, Effect of Cultivar and Ripeness Stage on Nutritional Value of Monovarietal olive oils. (2012) Eur J. Lipid Sci Technol, 114 (9), 1070-1082.

P.L. Torres, S. Losada-Barreiro, H. Albuquerque, V. Sánchez-Paz, F. Paiva-Martins, C. Bravo-Díaz. Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and their Antioxidant Efficiency, (2012) J. Agric. Food Chem, 60 (29), 7318-7325.

S. Losada-Barreiro, V. Sánchez-Paz, C.Bravo-Díaz, F. Paiva-Martins, L S. Romsted Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion, (2012) J Colloid Interface Sci, 370 73–79.