Victor de Freitas
Victor de Freitas
Professor of Chemistry, University of Porto
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Interaction of different polyphenols with bovine serum albumin (BSA) and human salivary α-amylase (HSA) by fluorescence quenching
S Soares, N Mateus, V De Freitas
Journal of Agricultural and Food Chemistry 55 (16), 6726-6735, 2007
Structural features of procyanidin interactions with salivary proteins
V de Freitas, N Mateus
Journal of Agricultural and Food Chemistry 49 (2), 940-945, 2001
Oxidation mechanisms occurring in wines
CM Oliveira, ACS Ferreira, V De Freitas, AMS Silva
Food Research International 44 (5), 1115-1126, 2011
Bioavailability of anthocyanins and derivatives
I Fernandes, A Faria, C Calhau, V de Freitas, N Mateus
Journal of functional foods 7, 54-66, 2014
Stabilizing and modulating color by copigmentation: Insights from theory and experiment
P Trouillas, JC Sancho-García, V De Freitas, J Gierschner, M Otyepka, ...
Chemical reviews 116 (9), 4937-4982, 2016
Antioxidant Properties of Prepared Blueberry (Vaccinium myrtillus) Extracts
A Faria, J Oliveira, P Neves, P Gameiro, C Santos-Buelga, V de Freitas, ...
Journal of Agricultural and Food chemistry 53 (17), 6896-6902, 2005
Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds
I Spranger, B Sun, AM Mateus, V de Freitas, JM Ricardo-da-Silva
Food chemistry 108 (2), 519-532, 2008
Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry
N Mateus, AMS Silva, C Santos-Buelga, JC Rivas-Gonzalo, V de Freitas
Journal of Agricultural and Food Chemistry 50 (7), 2110-2116, 2002
Study of carbohydrate influence on protein–tannin aggregation by nephelometry
V de Freitas, E Carvalho, N Mateus
Food Chemistry 81 (4), 503-509, 2003
A new class of blue anthocyanin-derived pigments isolated from red wines
N Mateus, AMS Silva, JC Rivas-Gonzalo, C Santos-Buelga, V de Freitas
Journal of Agricultural and Food Chemistry 51 (7), 1919-1923, 2003
Procyanidins as antioxidants and tumor cell growth modulators
A Faria, C Calhau, V de Freitas, N Mateus
Journal of Agricultural and Food Chemistry 54 (6), 2392-2397, 2006
Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry
VAP de Freitas, Y Glories, G Bourgeois, C Vitry
Phytochemistry 49 (5), 1435-1441, 1998
Occurrence of anthocyanin-derived pigments in red wines
N Mateus, AMS Silva, J Vercauteren, V de Freitas
Journal of Agricultural and Food Chemistry 49 (10), 4836-4840, 2001
Different phenolic compounds activate distinct human bitter taste receptors
S Soares, S Kohl, S Thalmann, N Mateus, W Meyerhof, V De Freitas
Journal of agricultural and food chemistry 61 (7), 1525-1533, 2013
Structural diversity of anthocyanin-derived pigments in port wines
N Mateus, S de Pascual-Teresa, JC Rivas-Gonzalo, C Santos-Buelga, ...
Food Chemistry 76 (3), 335-342, 2002
Evolution and stability of anthocyanin-derived pigments during port wine aging
N Mateus, V de Freitas
Journal of Agricultural and Food Chemistry 49 (11), 5217-5222, 2001
Absorption of anthocyanins through intestinal epithelial cells–Putative involvement of GLUT2
A Faria, D Pestana, J Azevedo, F Martel, V de Freitas, I Azevedo, ...
Molecular nutrition & food research 53 (11), 1430-1437, 2009
Proanthocyanidin composition of red Vitis vinifera varieties from the Douro Valley during ripening: Influence of cultivation altitude
N Mateus, S Marques, AC Gonçalves, JM Machado, V De Freitas
American Journal of Enology and Viticulture 52 (2), 115-121, 2001
Blueberry anthocyanins and pyruvic acid adducts: anticancer properties in breast cancer cell lines
A Faria, D Pestana, D Teixeira, V de Freitas, N Mateus, C Calhau
Phytotherapy research 24 (12), 1862-1869, 2010
Concentration and compositional changes of procyanidins in grape seeds and skin of white Vitis vinífera varieties
VAPD Freitas, Y Glories
Journal of the Science of Food and Agriculture 79 (12), 1601-1606, 1999
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