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Leader 00000nz a2200037n 45 0
001 WKP|Q39385193 (VIAF cluster) (Authority/Source Record)
003 WKP
005 20241221010834.0
008 241221nneanz||abbn n and d
035 ‎‡a (WKP)Q39385193‏
024 ‎‡a 0000-0003-0586-2278‏ ‎‡2 orcid‏
024 ‎‡a 7007032996‏ ‎‡2 scopus‏
035 ‎‡a (OCoLC)Q39385193‏
100 0 ‎‡a Victor de Freitas‏ ‎‡9 sl‏
375 ‎‡a 1‏ ‎‡2 iso5218‏
400 0 ‎‡a Victor de Freitas‏ ‎‡c researcher‏ ‎‡9 en‏
400 0 ‎‡a Victor de Freitas‏ ‎‡c wetenschapper‏ ‎‡9 nl‏
400 0 ‎‡a Victor de Freitas‏ ‎‡c investigador‏ ‎‡9 es‏
400 0 ‎‡a Victor de Freitas‏ ‎‡c investigador‏ ‎‡9 ast‏
670 ‎‡a Author's 11‏
670 ‎‡a Author's 11(th) National Meeting of Organic Chemistry and 4(th) Meeting of Therapeutic Chemistry‏
670 ‎‡a Author's A 1000-year-old mystery solved: Unlocking the molecular structure for the medieval blue from Chrozophora tinctoria, also known as folium‏
670 ‎‡a Author's A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications‏
670 ‎‡a Author's A new approach on the gastric absorption of anthocyanins‏
670 ‎‡a Author's Anti-tumoral activity of imidazoquines, a new class of antimalarials derived from primaquine‏
670 ‎‡a Author's Antioxidant features of red wine pyranoanthocyanins: experimental and theoretical approaches.‏
670 ‎‡a Author's Antioxidant properties of prepared blueberry‏
670 ‎‡a Author's Antioxidant properties of prepared blueberry (Vaccinium myrtillus) extracts.‏
670 ‎‡a Author's Antiproliferative Activity of Neem Leaf Extracts Obtained by a Sequential Pressurized Liquid Extraction‏
670 ‎‡a Author's Antiradical properties of red wine portisins.‏
670 ‎‡a Author's Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization.‏
670 ‎‡a Author's Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels‏
670 ‎‡a Author's Chemical behavior of methylpyranomalvidin-3-O-glucoside in aqueous solution studied by NMR and UV-visible spectroscopy.‏
670 ‎‡a Author's Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds‏
670 ‎‡a Author's Comparative antihemolytic and radical scavenging activities of strawberry tree‏
670 ‎‡a Author's Comparative antihemolytic and radical scavenging activities of strawberry tree (Arbutus unedo L.) leaf and fruit.‏
670 ‎‡a Author's 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
670 ‎‡a Author's Conformational study of two diasteroisomers of vinylcatechin dimers in a methanol solution‏
670 ‎‡a Author's Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes‏
670 ‎‡a Author's Correction: Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts‏
670 ‎‡a Author's Determination of amatoxins and phallotoxins in Amanita phalloides mushrooms from northeastern Portugal by HPLC-DAD-MS.‏
670 ‎‡a Author's Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines‏
670 ‎‡a Author's Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols‏
670 ‎‡a Author's Effect of myricetin, pyrogallol, and phloroglucinol on yeast resistance to oxidative stress.‏
670 ‎‡a Author's Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii‏
670 ‎‡a Author's Effect of β-cyclodextrin on the chemistry of 3′,4′,7-trihydroxyflavylium‏
670 ‎‡a Author's Emptying the β-cyclodextrin cavity by light: photochemical removal of the trans-chalcone of 4',7-dihydroxyflavylium‏
670 ‎‡a Author's Equilibrium forms of vitisin B pigments in an aqueous system studied by NMR and visible spectroscopy‏
670 ‎‡a Author's Exploring the Applications of the Photoprotective Properties of Anthocyanins in Biological Systems‏
670 ‎‡a Author's Extending the Study of the 6,8 Rearrangement in Flavylium Compounds to Higher pH Values: Interconversion between 6-Bromo and 8-Bromo-apigeninidin‏
670 ‎‡a Author's First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins‏
670 ‎‡a Author's Fluorescence approach for measuring anthocyanins and derived pigments in red wine‏
670 ‎‡a Author's Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography‏
670 ‎‡a Author's Grape anthocyanin oligomerization: a putative mechanism for red color stabilization?‏
670 ‎‡a Author's Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols‏
670 ‎‡a Author's Identification and quantification of anthocyanins in fruits from Neomitranthes obscura‏
670 ‎‡a Author's Identification and quantification of anthocyanins in fruits from Neomitranthes obscura (DC.) N. Silveira an endemic specie from Brazil by comparison of chromatographic methodologies.‏
670 ‎‡a Author's Impact of a pectic polysaccharide on oenin copigmentation mechanism‏
670 ‎‡a Author's Impact of Lignosulfonates on the Thermodynamic and Kinetic Parameters of Malvidin-3-O-glucoside in Aqueous Solutions‏
670 ‎‡a Author's Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic Acylation‏
670 ‎‡a Author's Influence of a flavan-3-ol substituent on the affinity of anthocyanins‏
670 ‎‡a Author's Influence of a flavan-3-ol substituent on the affinity of anthocyanins (pigments) toward vinylcatechin dimers and proanthocyanidins (copigments).‏
670 ‎‡a Author's Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability‏
670 ‎‡a Author's Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation‏
670 ‎‡a Author's Inhibition of Pancreatic Elastase by Polyphenolic Compounds‏
670 ‎‡a Author's Insights into the development of grapefruit nutraceutical powder by spray drying: physical characterization, chemical composition and 3D intestinal permeability‏
670 ‎‡a Author's Interaction between Ellagitannins and Salivary Proline-Rich Proteins‏
670 ‎‡a Author's Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year Period‏
670 ‎‡a Author's Interaction of Different Polyphenols with Bovine Serum Albumin‏
670 ‎‡a Author's Interaction of Different Polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by Fluorescence Quenching‏
670 ‎‡a Author's Interaction study between wheat-derived peptides and procyanidin B3 by mass spectrometry.‏
670 ‎‡a Author's Intestinal anti-inflammatory activity of red wine extract: unveiling the mechanisms in colonic epithelial cells‏
670 ‎‡a Author's Intestinal oxidative state can alter nutrient and drug bioavailability.‏
670 ‎‡a Author's Microwave-Assisted Synthesis and Ionic Liquids: Green and Sustainable Alternatives toward Enzymatic Lipophilization of Anthocyanin Monoglucosides‏
670 ‎‡a Author's Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution‏
670 ‎‡a Author's Molecular insights on the interaction and preventive potential of epigallocatechin-3-gallate in Celiac Disease‏
670 ‎‡a Author's Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color‏
670 ‎‡a Author's Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components‏
670 ‎‡a Author's Oxovitisins: a new class of neutral pyranone-anthocyanin derivatives in red wines.‏
670 ‎‡a Author's Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trial.‏
670 ‎‡a Author's Photochromism of the complex between 4′-(2-hydroxyethoxy)-7-hydroxyflavylium and β-cyclodextrin, studied by 1H NMR, UV–Vis, continuous irradiation and circular dichroism‏
670 ‎‡a Author's Polyphenol Chemistry: Implications for Nutrition, Health, and the Environment‏
670 ‎‡a Author's Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins‏
670 ‎‡a Author's Preliminary study of oaklins, a new class of brick-red catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydes‏
670 ‎‡a Author's Pyranoanthocyanin dimers: a new family of turquoise blue anthocyanin-derived pigments found in Port wine‏
670 ‎‡a Author's Quercetin increases oxidative stress resistance and longevity in Saccharomyces cerevisiae‏
670 ‎‡a Author's Quercetin protects Saccharomyces cerevisiae against oxidative stress by inducing trehalose biosynthesis and the cell wall integrity pathway‏
670 ‎‡a Author's Reaction between hydroxycinnamic acids and anthocyanin-pyruvic acid adducts yielding new portisins‏
670 ‎‡a Author's Reactivity of Cork Extracts with‏
670 ‎‡a Author's 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).‏
670 ‎‡a Author's Red Wine, but not port wine, protects rat hippocampal dentate gyrus against ethanol-induced neuronal damage--relevance of the sugar content‏
670 ‎‡a Author's Red wine extract preserves tight junctions in intestinal epithelial cells under inflammatory conditions: implications for intestinal inflammation‏
670 ‎‡a Author's Red wine polyphenol extract efficiently protects intestinal epithelial cells from inflammation opposite modulation of JAK/STAT and Nrf2 pathways‏
670 ‎‡a Author's Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds‏
670 ‎‡a Author's Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment‏
670 ‎‡a Author's Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine.‏
670 ‎‡a Author's Structural characterization of inclusion complexes between cyanidin-3-O-glucoside and β-cyclodextrin.‏
670 ‎‡a Author's Structural features of copigmentation of oenin with different polyphenol copigments‏
670 ‎‡a Author's Synthesis and structural characterization of two diasteroisomers of vinylcatechin dimers‏
670 ‎‡a Author's Synthesis of a new pyranoanthocyanin dimer linked through a methyl-methine bridge‏
670 ‎‡a Author's Understanding the binding of procyanidins to pancreatic elastase by experimental and computational methods‏
670 ‎‡a Author's Variation in the Phenolic Composition of Cork Stoppers from Different Geographical Origins‏
670 ‎‡a Author's Vinylcatechin dimers are much better copigments for anthocyanins than catechin dimer procyanidin b3.‏
670 ‎‡a Author's Wine industry by-product: Full polyphenolic characterization of grape stalks‏
670 ‎‡a wikidata authority control‏ ‎‡u https://viaf.org/processed/ISNI|000000006929495X‏
670 ‎‡a wikidata authority control‏ ‎‡u https://viaf.org/viaf/98958924‏
670 ‎‡a wikidata authority control‏ ‎‡u https://viaf.org/processed/SUDOC|131919350‏
909 ‎‡a (orcid) 0000000305862278‏ ‎‡9 1‏
909 ‎‡a (scopus) 7007032996‏ ‎‡9 1‏
912 ‎‡a 11‏ ‎‡A 11‏ ‎‡9 1‏
919 ‎‡a 11thnationalmeetingoforganicchemistryand4thmeetingoftherapeuticchemistry‏ ‎‡A 11(th) National Meeting of Organic Chemistry and 4(th) Meeting of Therapeutic Chemistry‏ ‎‡9 1‏
919 ‎‡a 1000yearoldmysterysolvedunlockingthemolecularstructureforthemedievalbluefromchrozophoratinctoriaalsoknownasfolium‏ ‎‡A A 1000-year-old mystery solved: Unlocking the molecular structure for the medieval blue from Chrozophora tinctoria, also known as folium‏ ‎‡9 1‏
919 ‎‡a multispectroscopicstudyontheinteractionoffoodpolyphenolswithabioactiveglutenpeptidefromchemistrytobiologicalimplications‏ ‎‡A A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications‏ ‎‡9 1‏
919 ‎‡a newapproachonthegastricabsorptionofanthocyanins‏ ‎‡A A new approach on the gastric absorption of anthocyanins‏ ‎‡9 1‏
919 ‎‡a antitumoralactivityofimidazoquinesanewclassofantimalarialsderivedfromprimaquine‏ ‎‡A Anti-tumoral activity of imidazoquines, a new class of antimalarials derived from primaquine‏ ‎‡9 1‏
919 ‎‡a antioxidantfeaturesofredwinepyranoanthocyaninsexperimentalandtheoreticalapproaches‏ ‎‡A Antioxidant features of red wine pyranoanthocyanins: experimental and theoretical approaches.‏ ‎‡9 1‏
919 ‎‡a antioxidantpropertiesofpreparedblueberry‏ ‎‡A Antioxidant properties of prepared blueberry‏ ‎‡9 1‏
919 ‎‡a antioxidantpropertiesofpreparedblueberryvacciniummyrtillusextracts‏ ‎‡A Antioxidant properties of prepared blueberry (Vaccinium myrtillus) extracts.‏ ‎‡9 1‏
919 ‎‡a antiproliferativeactivityofneemleafextractsobtainedbyasequentialpressurizedliquidextraction‏ ‎‡A Antiproliferative Activity of Neem Leaf Extracts Obtained by a Sequential Pressurized Liquid Extraction‏ ‎‡9 1‏
919 ‎‡a antiradicalpropertiesofredwineportisins‏ ‎‡A Antiradical properties of red wine portisins.‏ ‎‡9 1‏
919 ‎‡a blackberryanthocyaninsβcyclodextrinfortificationforthermalandgastrointestinalstabilization‏ ‎‡A Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization.‏ ‎‡9 1‏
919 ‎‡a characterizationofanthocyaninsandanthocyaninderivativesinredwinesduringageingincustomoxygenationoakwoodbarrels‏ ‎‡A Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels‏ ‎‡9 1‏
919 ‎‡a chemicalbehaviorofmethylpyranomalvidin3oglucosideinaqueoussolutionstudiedbynmranduvvisiblespectroscopy‏ ‎‡A Chemical behavior of methylpyranomalvidin-3-O-glucoside in aqueous solution studied by NMR and UV-visible spectroscopy.‏ ‎‡9 1‏
919 ‎‡a chemicalcharacterizationandantioxidantactivitiesofoligomericandpolymericprocyanidinfractionsfromgrapeseeds‏ ‎‡A Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds‏ ‎‡9 1‏
919 ‎‡a comparativeantihemolyticandradicalscavengingactivitiesofstrawberrytree‏ ‎‡A Comparative antihemolytic and radical scavenging activities of strawberry tree‏ ‎‡9 1‏
919 ‎‡a comparativeantihemolyticandradicalscavengingactivitiesofstrawberrytreearbutusunedo50leafandfruit‏ ‎‡A Comparative antihemolytic and radical scavenging activities of strawberry tree (Arbutus unedo L.) leaf and fruit.‏ ‎‡9 1‏
919 ‎‡a comparisonofantiinflammatoryactivitiesofananthocyaninrichfractionfromportugueseblueberriesvacciniumcorymbosum50and5aminosalicylicacidinatnbsinducedcolitisratmodel‏ ‎‡A 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 ‎‡9 1‏
919 ‎‡a conformationalstudyof2diasteroisomersofvinylcatechindimersinamethanolsolution‏ ‎‡A Conformational study of two diasteroisomers of vinylcatechin dimers in a methanol solution‏ ‎‡9 1‏
919 ‎‡a contributionofhumanoralcellstoastringencybybindingsalivaryproteintannincomplexes‏ ‎‡A Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes‏ ‎‡9 1‏
919 ‎‡a correctioneffectofinvitrodigestiononthefunctionalpropertiesofpsidiumcattleianumsabinearacabutiaodoratabarbrodrnoblickbutiaandeugeniauniflora50pitangafruitextracts‏ ‎‡A Correction: Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts‏ ‎‡9 1‏
919 ‎‡a determinationofamatoxinsandphallotoxinsinamanitaphalloidesmushroomsfromnortheasternportugalbyhplcdadms‏ ‎‡A Determination of amatoxins and phallotoxins in Amanita phalloides mushrooms from northeastern Portugal by HPLC-DAD-MS.‏ ‎‡9 1‏
919 ‎‡a developmentandoptimizationofahsspmegcmsmethodologytoquantifyvolatilecarbonylcompoundsinportwines‏ ‎‡A Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines‏ ‎‡9 1‏
919 ‎‡a developmentofanewcellbasedoralmodeltostudytheinteractionoforalconstituentswithfoodpolyphenols‏ ‎‡A Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols‏ ‎‡9 1‏
919 ‎‡a effectofmyricetinpyrogallolandphloroglucinolonyeastresistancetooxidativestress‏ ‎‡A Effect of myricetin, pyrogallol, and phloroglucinol on yeast resistance to oxidative stress.‏ ‎‡9 1‏
919 ‎‡a effectofphenolicaldehydesandflavonoidsongrowthandinactivationofoenococcusoeniandlactobacillushilgardii‏ ‎‡A Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii‏ ‎‡9 1‏
919 ‎‡a effectofβcyclodextrinonthechemistryof347trihydroxyflavylium‏ ‎‡A Effect of β-cyclodextrin on the chemistry of 3′,4′,7-trihydroxyflavylium‏ ‎‡9 1‏
919 ‎‡a emptyingtheβcyclodextrincavitybylightphotochemicalremovalofthetranschalconeof47dihydroxyflavylium‏ ‎‡A Emptying the β-cyclodextrin cavity by light: photochemical removal of the trans-chalcone of 4',7-dihydroxyflavylium‏ ‎‡9 1‏
919 ‎‡a equilibriumformsofvitisinbpigmentsinanaqueoussystemstudiedbynmrandvisiblespectroscopy‏ ‎‡A Equilibrium forms of vitisin B pigments in an aqueous system studied by NMR and visible spectroscopy‏ ‎‡9 1‏
919 ‎‡a exploringtheapplicationsofthephotoprotectivepropertiesofanthocyaninsinbiologicalsystems‏ ‎‡A Exploring the Applications of the Photoprotective Properties of Anthocyanins in Biological Systems‏ ‎‡9 1‏
919 ‎‡a extendingthestudyofthe68rearrangementinflavyliumcompoundstohigherphvaluesinterconversionbetween6bromoand8bromoapigeninidin‏ ‎‡A Extending the Study of the 6,8 Rearrangement in Flavylium Compounds to Higher pH Values: Interconversion between 6-Bromo and 8-Bromo-apigeninidin‏ ‎‡9 1‏
919 ‎‡a 1evidencesofinteractionbetweenpyranoanthocyaninsandsalivaryprolinerichproteins‏ ‎‡A First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins‏ ‎‡9 1‏
919 ‎‡a fluorescenceapproachformeasuringanthocyaninsandderivedpigmentsinredwine‏ ‎‡A Fluorescence approach for measuring anthocyanins and derived pigments in red wine‏ ‎‡9 1‏
919 ‎‡a fractionationofredwinepolyphenolsbysolidphaseextractionandliquidchromatography‏ ‎‡A Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography‏ ‎‡9 1‏
919 ‎‡a grapeanthocyaninoligomerizationaputativemechanismforredcolorstabilization‏ ‎‡A Grape anthocyanin oligomerization: a putative mechanism for red color stabilization?‏ ‎‡9 1‏
919 ‎‡a humanbittertastereceptorsareactivatedbydifferentclassesofpolyphenols‏ ‎‡A Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols‏ ‎‡9 1‏
919 ‎‡a identificationandquantificationofanthocyaninsinfruitsfromneomitranthesobscura‏ ‎‡A Identification and quantification of anthocyanins in fruits from Neomitranthes obscura‏ ‎‡9 1‏
919 ‎‡a identificationandquantificationofanthocyaninsinfruitsfromneomitranthesobscura600nsilveiraanendemicspeciefrombrazilbycomparisonofchromatographicmethodologies‏ ‎‡A Identification and quantification of anthocyanins in fruits from Neomitranthes obscura (DC.) N. Silveira an endemic specie from Brazil by comparison of chromatographic methodologies.‏ ‎‡9 1‏
919 ‎‡a impactofapecticpolysaccharideonoenincopigmentationmechanism‏ ‎‡A Impact of a pectic polysaccharide on oenin copigmentation mechanism‏ ‎‡9 1‏
919 ‎‡a impactoflignosulfonatesonthethermodynamicandkineticparametersofmalvidin3oglucosideinaqueoussolutions‏ ‎‡A Impact of Lignosulfonates on the Thermodynamic and Kinetic Parameters of Malvidin-3-O-glucoside in Aqueous Solutions‏ ‎‡9 1‏
919 ‎‡a improvementofthecolorstabilityofcyanidin3glucosidebyfattyacidenzymaticacylation‏ ‎‡A Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic Acylation‏ ‎‡9 1‏
919 ‎‡a influenceofaflavan3olsubstituentontheaffinityofanthocyanins‏ ‎‡A Influence of a flavan-3-ol substituent on the affinity of anthocyanins‏ ‎‡9 1‏
919 ‎‡a influenceofaflavan3olsubstituentontheaffinityofanthocyaninspigmentstowardvinylcatechindimersandproanthocyanidinscopigments‏ ‎‡A Influence of a flavan-3-ol substituent on the affinity of anthocyanins (pigments) toward vinylcatechin dimers and proanthocyanidins (copigments).‏ ‎‡9 1‏
919 ‎‡a infusionsanddecoctionsofdehydratedfruitsofactinidiaargutaandactinidiadeliciosabioactivityradicalscavengingactivityandeffectsoncellsviability‏ ‎‡A Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability‏ ‎‡9 1‏
919 ‎‡a inhibitionmechanismsofwinepolysaccharidesonsalivaryproteinprecipitation‏ ‎‡A Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation‏ ‎‡9 1‏
919 ‎‡a inhibitionofpancreaticelastasebypolyphenoliccompounds‏ ‎‡A Inhibition of Pancreatic Elastase by Polyphenolic Compounds‏ ‎‡9 1‏
919 ‎‡a insightsintothedevelopmentofgrapefruitnutraceuticalpowderbyspraydryingphysicalcharacterizationchemicalcompositionand3dintestinalpermeability‏ ‎‡A Insights into the development of grapefruit nutraceutical powder by spray drying: physical characterization, chemical composition and 3D intestinal permeability‏ ‎‡9 1‏
919 ‎‡a interactionbetweenellagitanninsandsalivaryprolinerichproteins‏ ‎‡A Interaction between Ellagitannins and Salivary Proline-Rich Proteins‏ ‎‡9 1‏
919 ‎‡a interactionofaprocyanidinmixturewithhumansalivaandthevariationsofsalivaryproteinprofilesovera1yearperiod‏ ‎‡A Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year Period‏ ‎‡9 1‏
919 ‎‡a interactionofdifferentpolyphenolswithbovineserumalbumin‏ ‎‡A Interaction of Different Polyphenols with Bovine Serum Albumin‏ ‎‡9 1‏
919 ‎‡a interactionofdifferentpolyphenolswithbovineserumalbuminbsaandhumansalivaryαamylasehsabyfluorescencequenching‏ ‎‡A Interaction of Different Polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by Fluorescence Quenching‏ ‎‡9 1‏
919 ‎‡a interactionstudybetweenwheatderivedpeptidesandprocyanidinb3bymassspectrometry‏ ‎‡A Interaction study between wheat-derived peptides and procyanidin B3 by mass spectrometry.‏ ‎‡9 1‏
919 ‎‡a intestinalantiinflammatoryactivityofredwineextractunveilingthemechanismsincolonicepithelialcells‏ ‎‡A Intestinal anti-inflammatory activity of red wine extract: unveiling the mechanisms in colonic epithelial cells‏ ‎‡9 1‏
919 ‎‡a intestinaloxidativestatecanalternutrientanddrugbioavailability‏ ‎‡A Intestinal oxidative state can alter nutrient and drug bioavailability.‏ ‎‡9 1‏
919 ‎‡a microwaveassistedsynthesisandionicliquidsgreenandsustainablealternativestowardenzymaticlipophilizationofanthocyaninmonoglucosides‏ ‎‡A Microwave-Assisted Synthesis and Ionic Liquids: Green and Sustainable Alternatives toward Enzymatic Lipophilization of Anthocyanin Monoglucosides‏ ‎‡9 1‏
919 ‎‡a migrationoftanninsandpecticpolysaccharidesfromnaturalcorkstopperstothehydroalcoholicsolution‏ ‎‡A Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution‏ ‎‡9 1‏
919 ‎‡a molecularinsightsontheinteractionandpreventivepotentialofepigallocatechin3gallateinceliacdisease‏ ‎‡A Molecular insights on the interaction and preventive potential of epigallocatechin-3-gallate in Celiac Disease‏ ‎‡9 1‏
919 ‎‡a naturalandsyntheticflavyliumbaseddyesthechemistrybehindthecolor‏ ‎‡A Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color‏ ‎‡9 1‏
919 ‎‡a olivepomaceasavaluablesourceofbioactivecompoundsastudyregardingitslipidandwatersolublecomponents‏ ‎‡A Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components‏ ‎‡9 1‏
919 ‎‡a oxovitisinsanewclassofneutralpyranoneanthocyaninderivativesinredwines‏ ‎‡A Oxovitisins: a new class of neutral pyranone-anthocyanin derivatives in red wines.‏ ‎‡9 1‏
919 ‎‡a pharmacokineticsofblackberryanthocyaninsconsumedwithorwithoutethanolarandomizedandcrossovertrial‏ ‎‡A Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trial.‏ ‎‡9 1‏
919 ‎‡a photochromismofthecomplexbetween42hydroxyethoxy7hydroxyflavyliumandβcyclodextrinstudiedby1hnmruvviscontinuousirradiationandcirculardichroism‏ ‎‡A Photochromism of the complex between 4′-(2-hydroxyethoxy)-7-hydroxyflavylium and β-cyclodextrin, studied by 1H NMR, UV–Vis, continuous irradiation and circular dichroism‏ ‎‡9 1‏
919 ‎‡a polyphenolchemistryimplicationsfornutritionhealthandtheenvironment‏ ‎‡A Polyphenol Chemistry: Implications for Nutrition, Health, and the Environment‏ ‎‡9 1‏
919 ‎‡a polyphenoliccharacterizationofnebbioloredwinesandtheirinteractionwithsalivaryproteins‏ ‎‡A Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins‏ ‎‡9 1‏
919 ‎‡a preliminarystudyofoaklinsanewclassofbrickredcatechinpyryliumpigmentsresultingfromthereactionbetweencatechinandwoodaldehydes‏ ‎‡A Preliminary study of oaklins, a new class of brick-red catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydes‏ ‎‡9 1‏
919 ‎‡a pyranoanthocyanindimersanewfamilyofturquoiseblueanthocyaninderivedpigmentsfoundinportwine‏ ‎‡A Pyranoanthocyanin dimers: a new family of turquoise blue anthocyanin-derived pigments found in Port wine‏ ‎‡9 1‏
919 ‎‡a quercetinincreasesoxidativestressresistanceandlongevityinsaccharomycescerevisiae‏ ‎‡A Quercetin increases oxidative stress resistance and longevity in Saccharomyces cerevisiae‏ ‎‡9 1‏
919 ‎‡a quercetinprotectssaccharomycescerevisiaeagainstoxidativestressbyinducingtrehalosebiosynthesisandthecellwallintegritypathway‏ ‎‡A Quercetin protects Saccharomyces cerevisiae against oxidative stress by inducing trehalose biosynthesis and the cell wall integrity pathway‏ ‎‡9 1‏
919 ‎‡a reactionbetweenhydroxycinnamicacidsandanthocyaninpyruvicacidadductsyieldingnewportisins‏ ‎‡A Reaction between hydroxycinnamic acids and anthocyanin-pyruvic acid adducts yielding new portisins‏ ‎‡9 1‏
919 ‎‡a reactivityofcorkextractswith‏ ‎‡A Reactivity of Cork Extracts with‏ ‎‡9 1‏
919 ‎‡a reactivityofcorkextractswith+catechinandmalvidin3oglucosideinwinemodelsolutionsidentificationofanewfamilyofellagitanninderivedcompoundscorklins‏ ‎‡A 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).‏ ‎‡9 1‏
919 ‎‡a redwinebutnotportwineprotectsrathippocampaldentategyrusagainstethanolinducedneuronaldamagerelevanceofthesugarcontent‏ ‎‡A Red Wine, but not port wine, protects rat hippocampal dentate gyrus against ethanol-induced neuronal damage--relevance of the sugar content‏ ‎‡9 1‏
919 ‎‡a redwineextractpreservestightjunctionsinintestinalepithelialcellsunderinflammatoryconditionsimplicationsforintestinalinflammation‏ ‎‡A Red wine extract preserves tight junctions in intestinal epithelial cells under inflammatory conditions: implications for intestinal inflammation‏ ‎‡9 1‏
919 ‎‡a redwinepolyphenolextractefficientlyprotectsintestinalepithelialcellsfrominflammationoppositemodulationofjakstatandnrf2pathways‏ ‎‡A Red wine polyphenol extract efficiently protects intestinal epithelial cells from inflammation opposite modulation of JAK/STAT and Nrf2 pathways‏ ‎‡9 1‏
919 ‎‡a solidlipidnanoparticlesascarriersofnaturalphenoliccompounds‏ ‎‡A Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds‏ ‎‡9 1‏
919 ‎‡a stabilizingandmodulatingcolorbycopigmentationinsightsfromtheoryandexperiment‏ ‎‡A Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment‏ ‎‡9 1‏
919 ‎‡a structuralcharacterizationofaatypelinkedtrimericanthocyaninderivedpigmentoccurringinayoungportwine‏ ‎‡A Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine.‏ ‎‡9 1‏
919 ‎‡a structuralcharacterizationofinclusioncomplexesbetweencyanidin3oglucosideandβcyclodextrin‏ ‎‡A Structural characterization of inclusion complexes between cyanidin-3-O-glucoside and β-cyclodextrin.‏ ‎‡9 1‏
919 ‎‡a structuralfeaturesofcopigmentationofoeninwithdifferentpolyphenolcopigments‏ ‎‡A Structural features of copigmentation of oenin with different polyphenol copigments‏ ‎‡9 1‏
919 ‎‡a synthesisandstructuralcharacterizationof2diasteroisomersofvinylcatechindimers‏ ‎‡A Synthesis and structural characterization of two diasteroisomers of vinylcatechin dimers‏ ‎‡9 1‏
919 ‎‡a synthesisofanewpyranoanthocyanindimerlinkedthroughamethylmethinebridge‏ ‎‡A Synthesis of a new pyranoanthocyanin dimer linked through a methyl-methine bridge‏ ‎‡9 1‏
919 ‎‡a understandingthebindingofprocyanidinstopancreaticelastasebyexperimentalandcomputationalmethods‏ ‎‡A Understanding the binding of procyanidins to pancreatic elastase by experimental and computational methods‏ ‎‡9 1‏
919 ‎‡a variationinthephenoliccompositionofcorkstoppersfromdifferentgeographicalorigins‏ ‎‡A Variation in the Phenolic Composition of Cork Stoppers from Different Geographical Origins‏ ‎‡9 1‏
919 ‎‡a vinylcatechindimersaremuchbettercopigmentsforanthocyaninsthancatechindimerprocyanidinb3‏ ‎‡A Vinylcatechin dimers are much better copigments for anthocyanins than catechin dimer procyanidin b3.‏ ‎‡9 1‏
919 ‎‡a wineindustrybyproductfullpolyphenoliccharacterizationofgrapestalks‏ ‎‡A Wine industry by-product: Full polyphenolic characterization of grape stalks‏ ‎‡9 1‏
946 ‎‡a b‏ ‎‡9 1‏
996 ‎‡2 ISNI|000000006929495X‏
996 ‎‡2 PTBNP|180683‏
996 ‎‡2 PTBNP|1457414‏
996 ‎‡2 PTBNP|27416‏
996 ‎‡2 SUDOC|131919350‏
996 ‎‡2 ISNI|0000000033666803‏
996 ‎‡2 ISNI|0000000039047915‏
996 ‎‡2 ISNI|0000000068194105‏
996 ‎‡2 PTBNP|1854595‏
996 ‎‡2 PLWABN|9810673511705606‏
996 ‎‡2 ISNI|0000000432871425‏
996 ‎‡2 PTBNP|42988‏
996 ‎‡2 PTBNP|278464‏
996 ‎‡2 SUDOC|16176276X‏
996 ‎‡2 PTBNP|42982‏
996 ‎‡2 LC|no 95013267‏
996 ‎‡2 NTA|229473571‏
996 ‎‡2 PTBNP|1210294‏
996 ‎‡2 PTBNP|1843873‏
996 ‎‡2 PTBNP|1370983‏
996 ‎‡2 PLWABN|9810570725605606‏
996 ‎‡2 PTBNP|153215‏
996 ‎‡2 LC|n 82072301‏
996 ‎‡2 LC|n 2021061032‏
996 ‎‡2 BLBNB|000210532‏
996 ‎‡2 ISNI|0000000026833546‏
996 ‎‡2 BLBNB|000210534‏
996 ‎‡2 NII|DA18170576‏
996 ‎‡2 PTBNP|1320448‏
996 ‎‡2 ISNI|0000000078677813‏
996 ‎‡2 PTBNP|90213‏
996 ‎‡2 ISNI|0000000117302791‏
996 ‎‡2 PTBNP|1245924‏
996 ‎‡2 ISNI|0000000069904332‏
996 ‎‡2 ISNI|0000000384703426‏
996 ‎‡2 ISNI|0000000070125571‏
996 ‎‡2 ISNI|0000000040903782‏
996 ‎‡2 NTA|332374130‏
996 ‎‡2 LC|n 2016036653‏
996 ‎‡2 SUDOC|166940178‏
996 ‎‡2 ISNI|0000000388933798‏
996 ‎‡2 DNB|115877284X‏
996 ‎‡2 ISNI|0000000067753075‏
996 ‎‡2 ISNI|0000000069098473‏
996 ‎‡2 ISNI|0000000026936094‏
996 ‎‡2 SUDOC|169561577‏
996 ‎‡2 PTBNP|1168619‏
996 ‎‡2 ISNI|0000000070025116‏
996 ‎‡2 PTBNP|43045‏
996 ‎‡2 RERO|A028272443‏
996 ‎‡2 PTBNP|1535317‏
996 ‎‡2 ISNI|0000000070111604‏
996 ‎‡2 PTBNP|150731‏
996 ‎‡2 ISNI|0000000069999335‏
997 ‎‡a 0 0 lived 0 0‏ ‎‡9 1‏
998 ‎‡a Freitas, Victor de‏ ‎‡2 ISNI|000000006929495X‏ ‎‡3 suggested‏
998 ‎‡a Freitas, Victor de,‏ ‎‡2 SUDOC|131919350‏ ‎‡3 suggested‏