???global.info.a_carregar???
Victor Freitas. Concluiu o(a) Título de Agregado em - em 2006 pelo(a) Universidade do Porto Faculdade de Ciências, Victor Freitas is graduated in Chemistry from the Faculty of Science of the University of Porto (FCUP) in the year 1984. In the year of 1995, he obtained his PhD in Biological and Medical Sciences in the University of Bordeaux II (France), specialization in Oenology. After his PhD, he returned to the Department of Chemistry and Biochemistry (DQB) of FCUP (www.fc.up.pt) where he has been developing his teaching and research activities. He is currently Full Professor in the University of Porto and member of the REQUIMTE-LAQV Research Centre (www.requimte.pt) where he has been developing an independent area of research involving polyphenol compounds (https://www.foodphenolab.com) and namely: - Chemical transformations resulting from oxidation processes of polyphenolic pigments: technological applications in the food industry; - Separation, characterization and quantification of polyphenolic compounds in foods: new study of technological processes of extraction and purification; - Interaction of different classes of polyphenols with proteins in the sensory and nutritional context; - Antioxidant and biological properties of polyphenolic compounds: Study of the effect of polyphenols in the prevention of cardiovascular and neurodegenerative diseases, and other non-communicable diseases such as diabetes and celiac disease. - Application of polyphenols in functional foods; Victor Freitas presents in his CV more than 365 original articles published (12500 citations, h index=61) in journals indexed in the Science Citation Index (SCI), several book chapters, numerous invited conferences, running multiple I&DT projects (23) and several supervisions of Master and PhD students (14 + 7 in course).
Ler resumo completo ↓
Identificação

Identificação pessoal

Nome completo
Victor Freitas

Nomes de citação

  • Freitas, Victor

Identificadores de autor

Ciência ID
161D-29F0-55ED
ORCID iD
0000-0003-0586-2278
Scopus Author Id
7007032996

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Português Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Francês Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador proficiente (C1)
Inglês Utilizador independente (B1) Utilizador proficiente (C1) Utilizador proficiente (C1) Utilizador independente (B1)
Espanhol; Castelhano Utilizador elementar (A1) Utilizador proficiente (C1) Utilizador elementar (A1) Utilizador elementar (A1)
Formação
Grau Classificação
2006
Concluído
 - (Título de Agregado)
Universidade do Porto Faculdade de Ciências, Portugal
"-" (TESE/DISSERTAÇÃO)
 Aprovado por unanimidade
1996
Concluído
 Química (Doutoramento)
Especialização em Sem especialidade
Universidade do Porto Faculdade de Ciências, Portugal
"Recherches sur les Tanins Condensés: Application À L’étude des Structures et Propriétés des Procyanidines Oligomères du Raisin et du Vin" (TESE/DISSERTAÇÃO)
1995
Concluído
 Sciences Biologiques et Medicales (Doutoramento)
Université de Bordeaux UFR des Sciences Médicales, França
"Recherches sur les tanins condensés: Application à l'étude des structures et propriétés des procyanidines oligoméres du raisin et du vin." (TESE/DISSERTAÇÃO)
 Très Honorable avec Félicitations
1992
Concluído
 - (Mestrado)
Université de Bordeaux UFR des Sciences Médicales, França
"Étude des composés phenoliques de quelques cepages blancs" (TESE/DISSERTAÇÃO)
 Bom
1989
Concluído
 Licenciatura em Química (Licenciatura)
Universidade do Porto Faculdade de Ciências, Portugal
"-" (TESE/DISSERTAÇÃO)
 15/20
Percurso profissional

Docência no Ensino Superior

Categoria Profissional
Instituição de acolhimento 		Empregador
2011/12/01 - Atual Professor Catedrático (Docente Universitário) Universidade do Porto Faculdade de Ciências, Portugal
2003/08/01 - 2011/11/30 Professor Associado (Docente Universitário) Universidade do Porto Faculdade de Ciências, Portugal
1996/01/01 - 2003/07/31 Professor Auxiliar (Docente Universitário) Universidade do Porto Faculdade de Ciências, Portugal
1991/11/01 - 1995/12/31 Assistente (Docente Universitário) Universidade do Porto Faculdade de Ciências, Portugal
1989/11/01 - 1991/10/31 Assistente Convidado (Docente Universitário) Universidade do Porto Faculdade de Ciências, Portugal
1988/11/01 - 1989/10/31 Monitor (Docente Universitário) Universidade do Porto Faculdade de Ciências, Portugal
Projetos

Bolsa

Designação Financiadores
2020/09 - 2023/08 AgriFood XXI - Desenvolvimento e consolidação da investigação do setor agro-alimentar no Norte de Portugal
NORTE-01-0145-FEDER-000041
 CCRN - Comissão de Coordenação da Região Norte
2016/06 - 2018/05 SMARTAgrifor Partnerships
NORTE-01-0246-FEDER-000023
 CCDRN - Autoridade de Gestão do COMPETE-Programa Operacional Factores de Competitividade.
2015/06 - 2016/05 SmartAgriFor- Collaboration to develop a business plan for the Centre of Agriculture and Forestry.
664599
 European Commission
2013/03 - 2015/09 VINOFLAVO - Red wine flavonoids: bioavailability and biological properties.
Provided by PTCRIS: 127891
 Fundação para a Ciência e a Tecnologia
2012/04 - 2015/03 BIOPAD - Bio-inspired synthesis of a new palette of anthocyanin derivatives
Provided by PTCRIS: 117996
 Fundação para a Ciência e a Tecnologia
2009/01 - 2011/12 Antioxidant and antiradical characterization of polyphenolic compounds; bioavailability, biological properties and cell signalling.
Provided by PTCRIS: 65501
 Fundação para a Ciência e a Tecnologia
2007/07 - 2010/12 Interaction of oligomer and polymer proanthocyanidins with anthocyanins. Contribution to the sensory properties and antioxidant activity of red wine
Provided by PTCRIS: 64898
 Fundação para a Ciência e a Tecnologia
2007/03 - 2010/10 FOOD NEOCOLORS - Synthesis and physical-chemical characterization of new anthocyanin-derived pigments with potential application in the Food Industry
Provided by PTCRIS: 65503
 Fundação para a Ciência e a Tecnologia
2007/05 - 2010/05 New biological functions for wine polyphenols: cellular regulation and anti-inflammatory actions via nitric oxide production from dietary nitrite
Provided by PTCRIS: 71262
 Fundação para a Ciência e a Tecnologia

Projeto

Designação Financiadores
2016/04 - 2028/09 Bioclarvino II-Desenvolvimento de extratos proteios de levedura desidratada para estabilização e clarificação de vinho
17687
 Agência Nacional de Inovação SA
2021/01 - 2023/12 YES- – YEaSt desenvolvimento de processos orientados para a produção de cerveja com baixo teor alcoólico
70135
 ANI - Autoridade de Gestão do COMPETE-Programa Operacional Factores de Competitividade
2020/06 - 2023/05 cLabel+: Alimentos inovadores “clean label” naturais, nutritivos e orientados para o consumidor
POCI-01-0247-FEDER-046080
 POMPETE2020
2021 - 2023 IDFoods – Food System of The Furure - Investigação e Desenvolvimento em Sistemas Agroalimentares Sustentáveis e Nutrição Saudável
39364
 Programa Operacional Temático Competitividade e Internacionalização, apoiado pelos FEEI - Fundos Europeus Estruturais e de Investimento no âmbito do Programa “Portugal 2020”
2020/01 - 2021/12 Caracterização dos componentes da aguardente vínica que contribuem para a Qualidade do Vinho do Porto
Brandy
 The Fladegate Parthnership - QUINTA AND VINEYARD BOTTLERS-VINHOS S.A.
2018/10/20 - 2021/10/19 Novos sensores inteligentes baseados em antocianinas para aplicação em embalagens alimentares.
PTDC/OCE-ETA/31250/2017
Universidade de Aveiro, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
Em curso
2018/07/26 - 2021/07/25 Os polifenóis dietéticos: agentes profiláticos nas alergias alimentares
PTDC/SAU-NUT/30448/2017
Universidade do Porto Instituto de Biologia Molecular e Celular, Portugal
 Fundação para a Ciência e a Tecnologia
Em curso
2018/07/15 - 2021/07/14 Cascas de castanea sativa como fonte de ingredientes ativos para Alimentos Funcionais e Cosméticos: uma abordagem sustentável
PTDC/ASP-AGR/29277/2017
Cooperativa de Ensino Superior Politécnico e Universitário, Portugal
 Fundação para a Ciência e a Tecnologia
Em curso
2018/07/01 - 2021/06/30 Ação de Polifenóis da Dieta na Prevenção da Doença Celíaca
PTDC/OCE-ETA/32287/2017
Universidade do Porto, Portugal
 Fundação para a Ciência e a Tecnologia
Em curso
2018/07/01 - 2021/06/30 Polifenóis em Arte: com química e biologia para uma conservação sustentável da herança cultural
PTDC/QUI-OUT/29925/2017
Associação para a Inovação e Desenvolvimento da FCT, Portugal

Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento, Portugal
Fundação para a Ciência e a Tecnologia
Em curso
2018/06/01 - 2021/05/31 Síntese de piranoflavílios azuis inspirada na química do vinho para a Terapia Fotodinâmica tópica.
PTDC/QUI-OUT/29013/2017
Universidade de Aveiro, Portugal
 Fundação para a Ciência e a Tecnologia
Em curso
2016/06/01 - 2019/12/01 FoodNanoSense: compreensão do amargor e adstringência dos polifenóis presentes em alimentos para o desenvolvimento de um biosensor
PTDC/AGR-TEC/6547/2014
Instituto Politécnico do Porto Instituto Superior de Engenharia do Porto, Portugal
 Fundação para a Ciência e a Tecnologia
Concluído
2016/06/01 - 2019/12/01 FoodNanoSense: compreensão do amargor e adstringência dos polifenóis presentes em alimentos para o desenvolvimento de um biosensor
PTDC/AGR-TEC/6547/2014
Instituto Politécnico do Porto Instituto Superior de Engenharia do Porto, Portugal
 Fundação para a Ciência e a Tecnologia
Concluído
2017/01 - 2019/12 IBERPHENOL - Red cooperativa de investigación en el ámbito de polifenoles y sus aplicaciones industriales
0377_IBERPHENOL_6_E
 POCTEP / EUROPEAN COMMISSION
2016/05/01 - 2019/11/01 ANTHO4SKIN – Novos derivados antociânicos para aplicações tecnológicas na indústria cosmética.
PTDC/AGR-TEC/3078/2014
 Fundação para a Ciência e a Tecnologia
Concluído
2016/06/01 - 2019/06/01 VINE&WINE RESIDUES: Fontes ilimitadas de compostos polifenólicos para aplicação em Alimentos Funcionais.
PTDC/AGR-TEC/2789/2014
Universidade de Aveiro, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2016/06/01 - 2019/05/31 Células Solares fotosensibilizadas baseadas em derivados de flavílio e líquidos iónicos
PTDC/QEQ-QFI/1971/2014
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2016/01 - 2018/12 CorkPlus - Contribuição química das rolhas de cortiça para as propriedades químicas e sensoriais de vinho engarrafado.
3310
 ANI - Autoridade de Gestão do COMPETE-Programa Operacional Factores de Competitividade
2016/04 - 2017/03 RED-ESTABILIZAÇÃO DA COR NATURAL DO SUMO DE MORANGO
RED
 SUMOL+COMPAL Marcas, S.A
2009/01/01 - 2011/12/31 Caracterização antioxidante e anti-radicalar de compostos polifenólicos; biodisponibilidade, propriedades biológicas e sinalização celular.
PTDC/QUI/65501/2006
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Centro de Investigação em Química, Portugal

Universidade do Porto Faculdade de Medicina, Portugal

Universidade do Porto Instituto de Biologia Molecular e Celular, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2007/09/01 - 2011/02/28 Novas Metodologias para o Estudo do Sabor de Alimentos: Interpretação do Fenómeno da Adstringência
PTDC/AGR-ALI/67579/2006
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Centro de Investigação em Química, Portugal

Universidade de Aveiro, Portugal

Universidade do Minho, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2008/01/01 - 2010/12/31 Reacções entre catequinas e antocianinas: Sintese de novos pigmentos
PTDC/QUI/67681/2006
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Centro de Investigação em Química, Portugal

Universidade de Aveiro, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
Produções

Publicações

Artigo em conferência
  1. Rezende, I.; Silva, J.M.; Miranda, V.; Freitas, V.; Dias, B.H.. "Hybrid systems control applied to wind power forecasting deviation considering PHS". 2018.
    10.1109/SBSE.2018.8395885
  2. Tavares, B.; Freitas, V.; Miranda, V.; Costa, A.S.. "Merging conventional and phasor measurements in state estimation: A multi-criteria perspective". 2017.
    10.1109/ISAP.2017.8071423
  3. Freitas, V.; Costa, A.S.; Miranda, V.. "Robust state estimation based on orthogonal methods and maximum correntropy criterion". 2017.
    10.1109/PTC.2017.7981075
  4. Guerreiro, J.R.L.; De Freitas, V.; Sutherland, D.S.; Sales, M.G.F.. "SPR based studies for pentagalloyl glucose binding to a- Amylase". 2012.
    10.1016/j.proeng.2012.09.193
Artigo em revista
  1. de Jesus, M.; Guerreiro, C.; Brandão, E.; Mateus, N.; de Freitas, V.; Soares, S.. "Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models". Journal of Agricultural and Food Chemistry 71 4 (2023): 2070-2081. http://www.scopus.com/inward/record.url?eid=2-s2.0-85146543089&partnerID=MN8TOARS.
    10.1021/acs.jafc.2c01918
  2. Cruz, L.; Mateus, N.; de Freitas, V.. "pH-regulated interaction modes between cyanidin-3-glucoside and phenylboronic acid-modified alginate". Carbohydrate Polymers 280 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85122067774&partnerID=MN8TOARS.
    10.1016/j.carbpol.2021.119029
  3. Cruz, L.; Basílio, N.; Mateus, N.; De Freitas, V.; Pina, F.. "Natural and Synthetic Flavylium-Based Dyes: The Chemistry behind the Color". Chemical Reviews 122 1 (2022): 1416-1481. http://www.scopus.com/inward/record.url?eid=2-s2.0-85120569373&partnerID=MN8TOARS.
    10.1021/acs.chemrev.1c00399
  4. Guerreiro, C.; Brandão, E.; de Jesus, M.; Gonçalves, L.; Pérez-Gregório, R.; Mateus, N.; de Freitas, V.; Soares, S.. "New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels". Food Chemistry 375 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85119914214&partnerID=MN8TOARS.
    10.1016/j.foodchem.2021.131642
  5. 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". Journal of Agricultural and Food Chemistry 70 2 (2022): 656-668. http://www.scopus.com/inward/record.url?eid=2-s2.0-85122756786&partnerID=MN8TOARS.
    10.1021/acs.jafc.1c06521
  6. Gomes, V.; Pires, A.S.; Mateus, N.; de Freitas, V.; Cruz, L.. "Pyranoflavylium-cellulose acetate films and the glycerol effect towards the development of pH-freshness smart label for food packaging". Food Hydrocolloids 127 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85122970205&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2022.107501
  7. Azevedo, J.; Jesus, M.; Brandão, E.; Soares, S.; Oliveira, J.; Lopes, P.; Mateus, N.; de Freitas, V.. "Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions". Food Chemistry 367 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85113234741&partnerID=MN8TOARS.
    10.1016/j.foodchem.2021.130607
  8. Azevedo, J.; Lopes, P.; Mateus, N.; de Freitas, V.. "Cork, a Natural Choice to Wine?". Foods 11 17 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85137789242&partnerID=MN8TOARS.
    10.3390/foods11172638
  9. Serra, D.; Henriques, J.F.; Sousa, F.J.; Laranjo, M.; Resende, R.; Ferreira-Marques, M.; de Freitas, V.; 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 23 16 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85136735231&partnerID=MN8TOARS.
    10.3390/ijms23169259
  10. Pires, A.S.; Gomes, V.; Neves, D.; Mateus, N.; De Freitas, V.; Cruz, L.. "Colorimetric pH-Responsive Biomaterials Based on Pyranoflavylium-Biopolymer Hybrid Conjugates". ACS Applied Polymer Materials 4 7 (2022): 4961-4971. http://www.scopus.com/inward/record.url?eid=2-s2.0-85133381083&partnerID=MN8TOARS.
    10.1021/acsapm.2c00514
  11. Azevedo, J.; Pinto, J.; Teixeira, N.; Oliveira, J.; Cabral, M.; Guedes de Pinho, P.; Lopes, P.; Mateus, N.; de Freitas, V.. "The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine". Foods 11 18 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85139550356&partnerID=MN8TOARS.
    10.3390/foods11182770
  12. Alves, T.F.P.; Teixeira, N.; Vieira, J.; Vicente, A.A.; Mateus, N.; de Freitas, V.; Souza, H.K.S.. "Sustainable chitosan packaging films: Green tea polyphenolic extraction strategies using deep eutectic solvents". Journal of Cleaner Production 372 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85137615629&partnerID=MN8TOARS.
    10.1016/j.jclepro.2022.133589
  13. Araújo, P.; Oliveira, J.; Basílio, N.; Parola, A.J.; de Freitas, V.; Pina, F.. "Modulating the thermodynamics, kinetics and photochemistry of 7-diethylamino-4'-dimethylaminoflavylium in water/ethanol, SDS and CTAB micelles". Physical Chemistry Chemical Physics 24 29 (2022): 17593-17604. http://www.scopus.com/inward/record.url?eid=2-s2.0-85134617017&partnerID=MN8TOARS.
    10.1039/d2cp01966c
  14. Cambeiro-Pérez, N.; Figueiredo-González, M.; Pérez-Gregorio, M.R.; Bessa-Pereira, C.; De Freitas, V.; Sánchez, B.; Martínez-Carballo, E.. "Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1- derived macrophages using multiplatform metabolomics". Food Research International 155 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85125541563&partnerID=MN8TOARS.
    10.1016/j.foodres.2022.111037
  15. Reis, A.; Teixeira, J.P.F.; Silva, A.M.G.; Ferreira, M.; Gameiro, P.; de Freitas, V.. "Modelling Hyperglycaemia in an Epithelial Membrane Model: Biophysical Characterisation". Biomolecules 12 10 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85140459149&partnerID=MN8TOARS.
    10.3390/biom12101534
  16. Monteiro, M.; Sampaio-Dias, I.E.; Mateus, N.; de Freitas, V.; Cruz, L.. "Preparation of 10-(hexylcarbamoyl)pyranomalvidin-3-glucoside from 10-carboxypyranomalvidin-3-glucoside using carbodiimide chemistry". Food Chemistry 393 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85131801284&partnerID=MN8TOARS.
    10.1016/j.foodchem.2022.133429
  17. Fernandes, T.A.; Antunes, A.M.M.; Caldeira, I.; Anjos, O.; de Freitas, V.; Fargeton, L.; Boissier, B.; Catarino, S.; Canas, S.. "Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry". Food Chemistry 382 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85124425916&partnerID=MN8TOARS.
    10.1016/j.foodchem.2022.132322
  18. Costa, J.J.; Moreira, F.T.C.; Soares, S.; Brandão, E.; Mateus, N.; De Freitas, V.; Sales, M.G.F.. "Wine astringent compounds monitored by an electrochemical biosensor". Food Chemistry 395 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85133441943&partnerID=MN8TOARS.
    10.1016/j.foodchem.2022.133587
  19. Neves, D.; Andrade, P.B.; Videira, R.A.; de Freitas, V.; Cruz, L.. "Berry anthocyanin-based films in smart food packaging: A mini-review". Food Hydrocolloids 133 (2022): http://www.scopus.com/inward/record.url?eid=2-s2.0-85133453077&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2022.107885
  20. Dias, R.; Pereira, C.B.; Pérez-Gregorio, R.; Mateus, N.; Freitas, V.. "Recent advances on dietary polyphenol's potential roles in Celiac Disease". Trends in Food Science and Technology 107 (2021): 213-225. http://www.scopus.com/inward/record.url?eid=2-s2.0-85096198555&partnerID=MN8TOARS.
    10.1016/j.tifs.2020.10.033
  21. 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". Food Chemistry 334 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85088013255&partnerID=MN8TOARS.
    10.1016/j.foodchem.2020.127521
  22. 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". Food Chemistry 343 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85096165134&partnerID=MN8TOARS.
    10.1016/j.foodchem.2020.128496
  23. 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". Food Chemistry 344 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85096575119&partnerID=MN8TOARS.
    10.1016/j.foodchem.2020.128603
  24. 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". Carbohydrate Polymers 255 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85097876187&partnerID=MN8TOARS.
    10.1016/j.carbpol.2020.117432
  25. 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?". Analytica Chimica Acta 1142 (2021): 189-200. http://www.scopus.com/inward/record.url?eid=2-s2.0-85096169556&partnerID=MN8TOARS.
    10.1016/j.aca.2020.10.037
  26. Gomes, V.; Mateus, N.; de Freitas, V.; Cruz, L.. "A pH-responsive fluorescent sensor based on a new pyranoxanthylium salt". Photochemical and Photobiological Sciences 20 4 (2021): 513-521. http://www.scopus.com/inward/record.url?eid=2-s2.0-85102463952&partnerID=MN8TOARS.
    10.1007/s43630-021-00033-x
  27. Correia, P.; Araújo, P.; Ribeiro, C.; Oliveira, H.; Pereira, A.R.; Mateus, N.; de Freitas, V.; et al. "Anthocyanin-related pigments: Natural allies for skin health maintenance and protection". Antioxidants 10 7 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85108699959&partnerID=MN8TOARS.
    10.3390/antiox10071038
  28. 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". Molecules 26 8 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85105228561&partnerID=MN8TOARS.
    10.3390/molecules26082314
  29. Reis, A.; Rocha, S.; de Freitas, V.. "Going “green” in the prevention and management of atherothrombotic diseases: The role of dietary polyphenols". Journal of Clinical Medicine 10 7 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85114083274&partnerID=MN8TOARS.
    10.3390/jcm10071490
  30. 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". ACS Applied Polymer Materials 3 3 (2021): 1457-1464. http://www.scopus.com/inward/record.url?eid=2-s2.0-85103472271&partnerID=MN8TOARS.
    10.1021/acsapm.0c01321
  31. 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". Scientific Reports 11 1 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85104893306&partnerID=MN8TOARS.
    10.1038/s41598-021-87969-3
  32. 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". Journal of Photochemistry and Photobiology A: Chemistry 415 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85110251445&partnerID=MN8TOARS.
    10.1016/j.jphotochem.2021.113313
  33. 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". Nutrients 13 12 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85121040620&partnerID=MN8TOARS.
    10.3390/nu13124495
  34. Oliveira, H.; Araújo, P.; Pereira, A.R.; Mateus, N.; de Freitas, V.; Oliveira, J.; Fernandes, I.. "Photoactivated cell-killing amino-based flavylium compounds". Scientific Reports 11 1 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85118665941&partnerID=MN8TOARS.
    10.1038/s41598-021-01485-y
  35. 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". Tetrahedron Letters 85 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85117832889&partnerID=MN8TOARS.
    10.1016/j.tetlet.2021.153487
  36. 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". Oeno One 55 3 (2021): 161-172. http://www.scopus.com/inward/record.url?eid=2-s2.0-85114188717&partnerID=MN8TOARS.
    10.20870/oeno-one.2021.55.3.4676
  37. Mendoza, J.; Cruz, L.; de Freitas, V.; Pina, F.; Basílio, N.. "Anthocyanin color stabilization by host-guest complexation with p-sulfonatocalix[n]arenes". Molecules 26 17 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85114450204&partnerID=MN8TOARS.
    10.3390/molecules26175389
  38. 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". Journal of Agricultural and Food Chemistry 69 4 (2021): 1359-1367. http://www.scopus.com/inward/record.url?eid=2-s2.0-85100261564&partnerID=MN8TOARS.
    10.1021/acs.jafc.0c05954
  39. Correia, P.; Oliveira, H.; Araújo, P.; Brás, N.F.; Pereira, A.R.; Moreira, J.; de Freitas, V.; et al. "The role of anthocyanins, deoxyanthocyanins and pyranoanthocyanins on the modulation of tyrosinase activity: An in vitro and in silico approach". International Journal of Molecular Sciences 22 12 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85107343346&partnerID=MN8TOARS.
    10.3390/ijms22126192
  40. 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". Food Research International 143 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85102243533&partnerID=MN8TOARS.
    10.1016/j.foodres.2021.110261
  41. 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". Molecules 26 4 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85101192579&partnerID=MN8TOARS.
    10.3390/molecules26040787
  42. 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". Journal of Agricultural and Food Chemistry 69 45 (2021): 13474-13486. http://www.scopus.com/inward/record.url?eid=2-s2.0-85119071427&partnerID=MN8TOARS.
    10.1021/acs.jafc.1c03713
  43. 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". Physical Chemistry Chemical Physics 23 42 (2021): 24080-24101. http://www.scopus.com/inward/record.url?eid=2-s2.0-85118679430&partnerID=MN8TOARS.
    10.1039/d1cp03034e
  44. 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". Processes 9 2 (2021): 1-14. http://www.scopus.com/inward/record.url?eid=2-s2.0-85101466756&partnerID=MN8TOARS.
    10.3390/pr9020340
  45. 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". Frontiers in Sustainable Food Systems 5 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85111060948&partnerID=MN8TOARS.
    10.3389/fsufs.2021.623611
  46. 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". ACS Omega 6 45 (2021): 30172-30188. http://www.scopus.com/inward/record.url?eid=2-s2.0-85118152785&partnerID=MN8TOARS.
    10.1021/acsomega.1c04456
  47. Pinto, D.; Cádiz-Gurrea, M.D.L.L.; Garcia, J.; Saavedra, M.J.; Freitas, V.; Costa, P.; Sarmento, B.; Delerue-Matos, C.; Rodrigues, F.. "From soil to cosmetic industry: Validation of a new cosmetic ingredient extracted from chestnut shells". Sustainable Materials and Technologies 29 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85108501727&partnerID=MN8TOARS.
    10.1016/j.susmat.2021.e00309
  48. 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". Dyes and Pigments 193 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85108108591&partnerID=MN8TOARS.
    10.1016/j.dyepig.2021.109438
  49. Neves, M.; Antunes, M.; Fernandes, W.; Campos, M.J.; Azevedo, Z.M.; Freitas, V.; Rocha, J.M.; Tecelão, C.. "Physicochemical and nutritional profile of leaves, flowers, and fruits of the edible halophyte chorão-da-praia (Carpobrotus edulis) on Portuguese west shores". Food Bioscience 43 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85112451553&partnerID=MN8TOARS.
    10.1016/j.fbio.2021.101288
  50. 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". Molecular Nutrition and Food Research 65 15 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85108385159&partnerID=MN8TOARS.
    10.1002/mnfr.202001130
  51. 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". European Food Research and Technology 247 12 (2021): 2977-2991. http://www.scopus.com/inward/record.url?eid=2-s2.0-85113648840&partnerID=MN8TOARS.
    10.1007/s00217-021-03851-6
  52. Dias, R.; Bergamo, P.; Maurano, F.; Rotondi Aufiero, V.; Luongo, D.; Mazzarella, G.; Bessa-Pereira, C.; et al. "First morphological-level insights into the efficiency of green tea catechins and grape seed procyanidins on a transgenic mouse model of celiac disease enteropathy". Food and Function 12 13 (2021): 5903-5912. http://www.scopus.com/inward/record.url?eid=2-s2.0-85109212043&partnerID=MN8TOARS.
    10.1039/d1fo01263k
  53. Fernandes, A.; Oliveira, J.; Fonseca, F.; Ferreira-da-Silva, F.; Mateus, N.; Vincken, J.-P.; de Freitas, V.. "Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure". Food Hydrocolloids 102 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85077331067&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2019.105625
  54. Brandão, E.; Fernandes, A.; Guerreiro, C.; Coimbra, M.A.; Mateus, N.; de Freitas, V.; Soares, S.. "The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions". Carbohydrate Polymers 236 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85079897094&partnerID=MN8TOARS.
    10.1016/j.carbpol.2020.116044
  55. Reis, A.; Soares, S.; Sousa, C.F.; Dias, R.; Gameiro, P.; de Freitas, V.. "Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception". Biochimica et Biophysica Acta - Biomembranes 1862 2 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85076004464&partnerID=MN8TOARS.
    10.1016/j.bbamem.2019.183133
  56. Han, F.; Oliveira, H.; Brás, N.F.; Fernandes, I.; Cruz, L.; De Freitas, V.; Mateus, N.. "In vitro gastrointestinal absorption of red wine anthocyanins – Impact of structural complexity and phase II metabolization". Food Chemistry 317 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85079363828&partnerID=MN8TOARS.
    10.1016/j.foodchem.2020.126398
  57. Gomes, V.; Guimarães, M.; Gonçalves, G.; De Freitas, V.; Cruz, L.. "Bioinspired Synthesis and Physical-Chemical Properties of a New 10-Methylpyrano-4'-hydroxyflavylium Chloride Salt". Synlett 31 4 (2020): 334-338. http://www.scopus.com/inward/record.url?eid=2-s2.0-85079735136&partnerID=MN8TOARS.
    10.1055/s-0039-1690744
  58. Reed, J.D.; De Freitas, V.. "Polyphenol Chemistry: Implications for Nutrition, Health, and the Environment". Journal of Agricultural and Food Chemistry 68 10 (2020): 2833-2835. http://www.scopus.com/inward/record.url?eid=2-s2.0-85081945054&partnerID=MN8TOARS.
    10.1021/acs.jafc.9b07948
  59. Mendoza, J.; Oliveira, J.; Araújo, P.; Basílio, N.; Teixeira, N.; Brás, N.F.; Pina, F.; Yoshida, K.; de Freitas, V.. "The peculiarity of malvidin 3-O-(6-O-p-coumaroyl) glucoside aggregation. Intra and intermolecular interactions". Dyes and Pigments 180 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85083346858&partnerID=MN8TOARS.
    10.1016/j.dyepig.2020.108382
  60. Soares, S.; Brandão, E.; Guerreiro, C.; Mateus, N.; de Freitas, V.. "Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia". Scientific Reports 10 1 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85088637934&partnerID=MN8TOARS.
    10.1038/s41598-020-69531-9
  61. Reis, A.; de Freitas, V.. "When polyphenols meet lipids: Challenges in membrane biophysics and opportunities in epithelial lipidomics". Food Chemistry 333 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85088373389&partnerID=MN8TOARS.
    10.1016/j.foodchem.2020.127509
  62. Guimarães, M.; Mateus, N.; De Freitas, V.; Branco, L.C.; Cruz, L.. "Microwave-Assisted Synthesis and Ionic Liquids: Green and Sustainable Alternatives toward Enzymatic Lipophilization of Anthocyanin Monoglucosides". Journal of Agricultural and Food Chemistry 68 28 (2020): 7387-7392. http://www.scopus.com/inward/record.url?eid=2-s2.0-85088180306&partnerID=MN8TOARS.
    10.1021/acs.jafc.0c02599
  63. Pérez-Gregorio, R.; Soares, S.; Mateus, N.; de Freitas, V.. "Bioactive peptides and dietary polyphenols: Two sides of the same coin". Molecules 25 15 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85089131992&partnerID=MN8TOARS.
    10.3390/molecules25153443
  64. Reis, A.; Perez-Gregorio, R.; Mateus, N.; de Freitas, V.. "Interactions of dietary polyphenols with epithelial lipids: advances from membrane and cell models in the study of polyphenol absorption, transport and delivery to the epithelium". Critical Reviews in Food Science and Nutrition (2020): 1-24. http://www.scopus.com/inward/record.url?eid=2-s2.0-85087783493&partnerID=MN8TOARS.
    10.1080/10408398.2020.1791794
  65. Araújo, P.; Mendoza, J.; Pina, F.; Pereira, A.R.; Fernandes, I.; de Freitas, V.; Oliveira, J.. "Photochemistry of 5-Hydroxy-4'-Dimethylaminoflavylium in the presence of SDS micelles. The role of metastable states of flavylium cation-quinoidal base and trans-chalcones". Journal of Photochemistry and Photobiology A: Chemistry 402 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85089233526&partnerID=MN8TOARS.
    10.1016/j.jphotochem.2020.112827
  66. Fernandes, A.; Brandão, E.; Raposo, F.; Maricato, É.; Oliveira, J.; Mateus, N.; Coimbra, M.A.; de Freitas, V.. "Impact of grape pectic polysaccharides on anthocyanins thermostability". Carbohydrate Polymers 239 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85083315109&partnerID=MN8TOARS.
    10.1016/j.carbpol.2020.116240
  67. Reis, S.F.; Coelho, E.; Evtuguin, D.V.; Coimbra, M.A.; Lopes, P.; Cabral, M.; Mateus, N.; Freitas, V.. "Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution". Journal of Agricultural and Food Chemistry 68 48 (2020): 14230-14242. http://www.scopus.com/inward/record.url?eid=2-s2.0-85097843277&partnerID=MN8TOARS.
    10.1021/acs.jafc.0c02738
  68. Nabais, P.; Oliveira, J.; Pina, F.; Teixeira, N.; De Freitas, V.; Brás, N.F.; Clemente, A.; et al. "A 1000-year-old mystery solved: Unlocking the molecular structure for the medieval blue from Chrozophora tinctoria, also known as folium". Science Advances 6 16 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85083631173&partnerID=MN8TOARS.
    10.1126/sciadv.aaz7772
  69. Guerreiro, C.; Jesus, M.; Brandão, E.; Mateus, N.; De Freitas, V.; Soares, S.. "Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year Period". Journal of Agricultural and Food Chemistry 68 47 (2020): 13824-13832. http://www.scopus.com/inward/record.url?eid=2-s2.0-85096542905&partnerID=MN8TOARS.
    10.1021/acs.jafc.0c05722
  70. Oliveira, H.; Fernandes, A.; Brás, N.F.; Mateus, N.; de Freitas, V.; Fernandes, I.. "Anthocyanins as antidiabetic agents—in vitro and in silico approaches of preventive and therapeutic effects". Molecules 25 17 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85089794861&partnerID=MN8TOARS.
    10.3390/molecules25173813
  71. Oliveira, H.; Correia, P.; Pereira, A.R.; Araújo, P.; Mateus, N.; de Freitas, V.; Oliveira, J.; Fernandes, I.. "Exploring the applications of the photoprotective properties of anthocyanins in biological systems". International Journal of Molecular Sciences 21 20 (2020): 1-33. http://www.scopus.com/inward/record.url?eid=2-s2.0-85092339430&partnerID=MN8TOARS.
    10.3390/ijms21207464
  72. Borges, A.; de Freitas, V.; Mateus, N.; Fernandes, I.; Oliveira, J.. "Solid lipid nanoparticles as carriers of natural phenolic compounds". Antioxidants 9 10 (2020): 1-24. http://www.scopus.com/inward/record.url?eid=2-s2.0-85093936539&partnerID=MN8TOARS.
    10.3390/antiox9100998
  73. Souza, H.K.S.; Mateus, N.; De Freitas, V.; Gonçalves, M.P.; Cruz, L.. "Chemical/color stability and rheological properties of cyanidin-3-glucoside in deep eutectic solvents as a gateway to design task-specific bioactive compounds". ACS Sustainable Chemistry and Engineering 8 43 (2020): 16184-16196. http://www.scopus.com/inward/record.url?eid=2-s2.0-85096001207&partnerID=MN8TOARS.
    10.1021/acssuschemeng.0c04839
  74. Cruz, L.; Basílio, N.; de Freitas, V.. "Color stabilization of cyanidin-3-glucoside-based dyes by encapsulation with biocompatible PEGylated phospholipid micelles". Dyes and Pigments 181 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85086403001&partnerID=MN8TOARS.
    10.1016/j.dyepig.2020.108592
  75. Machado, M.; Machado, S.; Pimentel, F.B.; Freitas, V.; Alves, R.C.; Oliveira, M.B.P.P.. "Amino acid profile and protein quality assessment of macroalgae produced in an integrated multi-trophic aquaculture system". Foods 9 10 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85092389586&partnerID=MN8TOARS.
    10.3390/foods9101382
  76. Pinto, A.L.; Cruz, H.; Oliveira, J.; Araújo, P.; Cruz, L.; Gomes, V.; Silva, C.P.; et al. "Dye-sensitized solar cells based on dimethylamino-p-bridge-pyranoanthocyanin dyes". Solar Energy 206 (2020): 188-199. http://www.scopus.com/inward/record.url?eid=2-s2.0-85086128929&partnerID=MN8TOARS.
    10.1016/j.solener.2020.05.101
  77. Reis, S.F.; Teixeira, T.; Pinto, J.; Oliveira, V.; Lopes, P.; Cabral, M.; Mateus, N.; et al. "Variation in the Phenolic Composition of Cork Stoppers from Different Geographical Origins". Journal of Agricultural and Food Chemistry (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85097865213&partnerID=MN8TOARS.
    10.1021/acs.jafc.0c00586
  78. Soares, S.; Brandão, E.; Guerreiro, C.; Mateus, N.; De Freitas, V.. "Tannins in food: Insights into the molecular perception of astringency and bitter taste". Molecules 25 11 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85086008463&partnerID=MN8TOARS.
    10.3390/molecules25112590
  79. Azevedo, J.; Brandão, E.; Soares, S.; Oliveira, J.; Lopes, P.; Mateus, N.; de Freitas, V.. "Polyphenolic characterization of nebbiolo red wines and their interaction with salivary proteins". Foods 9 12 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85113227360&partnerID=MN8TOARS.
    10.3390/foods9121867
  80. Prat-García, S.; Oliveira, J.; Del Alamo-Sanza, M.; de Freitas, V.; Nevares, I.; Mateus, N.. "Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels". Molecules (Basel, Switzerland) 26 1 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85099116032&partnerID=MN8TOARS.
    10.3390/molecules26010064
  81. Freitas, V.; Costa, A.S.; Miranda, V.. "Orthogonal method for solving maximum correntropy-based power system state estimation". IET Generation, Transmission and Distribution 14 10 (2020): 1930-1941. http://www.scopus.com/inward/record.url?eid=2-s2.0-85084606797&partnerID=MN8TOARS.
    10.1049/iet-gtd.2019.1179
  82. Mendoza, J.; Basílio, N.; De Freitas, V.; Pina, F.. "Erratum: New procedure to calculate all equilibrium constants in flavylium compounds: Application to the copigmentation of anthocyanins (ACS Omega (2019) 4:7 (12058-12070) DOI: 10.1021/acsomega.9b01066)". ACS Omega (2020): 25476-25476. http://www.scopus.com/inward/record.url?eid=2-s2.0-85095797822&partnerID=MN8TOARS.
    10.1021/acsomega.0c04304
  83. Pinto, A.L.; Cruz, L.; Gomes, V.; Cruz, H.; Calogero, G.; de Freitas, V.; Pina, F.; Parola, A.J.; Carlos Lima, J.. "Catechol versus carboxyl linkage impact on DSSC performance of synthetic pyranoflavylium salts". Dyes and Pigments 170 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85066079797&partnerID=MN8TOARS.
    10.1016/j.dyepig.2019.107577
  84. Reis, S.F.; Lopes, P.; Roseira, I.; Cabral, M.; Mateus, N.; Freitas, V.. "Recovery of added value compounds from cork industry by-products". Industrial Crops and Products 140 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85069828068&partnerID=MN8TOARS.
    10.1016/j.indcrop.2019.111599
  85. Pinto, A.L.; Oliveira, J.; Araújo, P.; Calogero, G.; de Freitas, V.; Pina, F.; Parola, A.J.; Lima, J.C.. "Study of the multi-equilibria of red wine colorants pyranoanthocyanins and evaluation of their potential in dye-sensitized solar cells". Solar Energy 191 (2019): 100-108. http://www.scopus.com/inward/record.url?eid=2-s2.0-85071495941&partnerID=MN8TOARS.
    10.1016/j.solener.2019.08.050
  86. Dias, R.; Brás, N.F.; Pérez-Gregorio, M.; Fernandes, I.; Mateus, N.; Freitas, V.. "A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications". Food Chemistry 299 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85068391371&partnerID=MN8TOARS.
    10.1016/j.foodchem.2019.125051
  87. Soares, S.; Brandaõ, E.; Garciá-Estevez, I.; Fonseca, F.; Guerreiro, C.; Ferreira-Da-Silva, F.; Mateus, N.; et al. "Interaction between Ellagitannins and Salivary Proline-Rich Proteins". Journal of Agricultural and Food Chemistry 67 34 (2019): 9579-9590. http://www.scopus.com/inward/record.url?eid=2-s2.0-85071787150&partnerID=MN8TOARS.
    10.1021/acs.jafc.9b02574
  88. Gomes, V.; Mateus, N.; de Freitas, V.; Cruz, L.. "Synthesis and chemical equilibria of a new 10-methylpyrano-2-styrylbenzopyrylium pigment in aqueous solution and its modulation by different micellar systems". Dyes and Pigments 167 (2019): 60-67. http://www.scopus.com/inward/record.url?eid=2-s2.0-85064178047&partnerID=MN8TOARS.
    10.1016/j.dyepig.2019.04.004
  89. Vinholes, J.; Reis, S.F.; Lemos, G.; Barbieri, R.L.; Freitas, V.D.; Franzon, R.C.; Vizzotto, M.. "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 (Food and Function (2018) 9 (6380-6390) DOI: 10.1039/c8fo01329b)". Food and Function 10 6 (2019): 3798-3798. http://www.scopus.com/inward/record.url?eid=2-s2.0-85067555131&partnerID=MN8TOARS.
    10.1039/c9fo90026h
  90. Soares, S.; Brandão, E.; Guerreiro, C.; Mateus, N.; De Freitas, V.. "Development of a New Cell-Based Oral Model to Study the Interaction of Oral Constituents with Food Polyphenols". Journal of Agricultural and Food Chemistry (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85074921676&partnerID=MN8TOARS.
    10.1021/acs.jafc.9b05575
  91. Guimarães, M.; Pérez-Gregorio, M.; Mateus, N.; de Freitas, V.; Galinha, C.F.; Crespo, J.G.; Portugal, C.A.M.; Cruz, L.. "An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems". Food Chemistry 300 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85069043316&partnerID=MN8TOARS.
    10.1016/j.foodchem.2019.125167
  92. Cruz, L.; Basílio, N.; Mendoza, J.; Mateus, N.; de Freitas, V.; Tawara, M.H.; Correa, J.; Fernandez-Megia, E.. "Impact of a Water-Soluble Gallic Acid-Based Dendrimer on the Color-Stabilizing Mechanisms of Anthocyanins". Chemistry - A European Journal 25 50 (2019): 11696-11706. http://www.scopus.com/inward/record.url?eid=2-s2.0-85070784208&partnerID=MN8TOARS.
    10.1002/chem.201901912
  93. Mendoza, J.; Basílio, N.; De Freitas, V.; Pina, F.. "New Procedure to Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of Anthocyanins". ACS Omega 4 7 (2019): 12058-12070. http://www.scopus.com/inward/record.url?eid=2-s2.0-85075402916&partnerID=MN8TOARS.
    10.1021/acsomega.9b01066
  94. Brandão, E.; Silva, M.S.; García-Estévez, I.; Williams, P.; Mateus, N.; Doco, T.; De Freitas, V.; Soares, S.. "Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation". Journal of Agricultural and Food Chemistry (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85075683268&partnerID=MN8TOARS.
    10.1021/acs.jafc.9b06184
  95. 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". Journal of the Science of Food and Agriculture 99 10 (2019): 4686-4694. http://www.scopus.com/inward/record.url?eid=2-s2.0-85065064245&partnerID=MN8TOARS.
    10.1002/jsfa.9709
  96. 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". Food Chemistry 276 (2019): 33-42. http://www.scopus.com/inward/record.url?eid=2-s2.0-85054184252&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.09.167
  97. 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". Food Chemistry 289 (2019): 625-634. http://www.scopus.com/inward/record.url?eid=2-s2.0-85063263819&partnerID=MN8TOARS.
    10.1016/j.foodchem.2019.03.105
  98. 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". Food Chemistry 272 (2019): 210-215. http://www.scopus.com/inward/record.url?eid=2-s2.0-85051474778&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.08.024
  99. Oliveira, H.; Basílio, N.; Pina, F.; Fernandes, I.; de Freitas, V.; Mateus, N.. "Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties". Food Chemistry 288 (2019): 386-394. http://www.scopus.com/inward/record.url?eid=2-s2.0-85062891222&partnerID=MN8TOARS.
    10.1016/j.foodchem.2019.02.132
  100. 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". Food Chemistry 276 (2019): 410-418. http://www.scopus.com/inward/record.url?eid=2-s2.0-85054689153&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.09.159
  101. Dias, I.H.K.; Ferreira, R.; Gruber, F.; Vitorino, R.; Rivas-Urbina, A.; Sanchez-Quesada, J.L.; Vieira Silva, J.; et al. "Sulfate-based lipids: Analysis of healthy human fluids and cell extracts". Chemistry and Physics of Lipids 221 (2019): 53-64. http://www.scopus.com/inward/record.url?eid=2-s2.0-85063464664&partnerID=MN8TOARS.
    10.1016/j.chemphyslip.2019.03.009
  102. Araújo, P.; Costa, A.; Fernandes, I.; Mateus, N.; de Freitas, V.; Sarmento, B.; Oliveira, J.. "Stabilization of bluish pyranoanthocyanin pigments in aqueous systems using lignin nanoparticles". Dyes and Pigments 166 (2019): 367-374. http://www.scopus.com/inward/record.url?eid=2-s2.0-85063411058&partnerID=MN8TOARS.
    10.1016/j.dyepig.2019.03.020
  103. 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". Food and Function 10 3 (2019): 1364-1374. http://www.scopus.com/inward/record.url?eid=2-s2.0-85063262158&partnerID=MN8TOARS.
    10.1039/c8fo02469c
  104. 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". Food Chemistry 270 (2019): 518-526. http://www.scopus.com/inward/record.url?eid=2-s2.0-85050345838&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.07.093
  105. Oliveira, H.; Roma-Rodrigues, C.; Santos, A.; Veigas, B.; Brás, N.; Faria, A.; Calhau, C.; et al. "GLUT1 and GLUT3 involvement in anthocyanin gastric transport- Nanobased targeted approach". Scientific Reports 9 1 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85060582828&partnerID=MN8TOARS.
    10.1038/s41598-018-37283-2
  106. Pesteh, S.; Moayyed, H.; Miranda, V.; Pereira, J.; Freitas, V.; Simões Costa, A.; London, J.B.A.. "A new interior point solver with generalized correntropy for multiple gross error suppression in state estimation". Electric Power Systems Research 176 (2019): http://www.scopus.com/inward/record.url?eid=2-s2.0-85068899884&partnerID=MN8TOARS.
    10.1016/j.epsr.2019.105937
  107. Guimarães, M.; Mateus, N.; De Freitas, V.; Cruz, L.. "Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic Acylation". Journal of Agricultural and Food Chemistry 66 38 (2018): 10003-10010. http://www.scopus.com/inward/record.url?eid=2-s2.0-85053665964&partnerID=MN8TOARS.
    10.1021/acs.jafc.8b03536
  108. Gomes, V.; Mateus, N.; De Freitas, V.; Cruz, L.. "Synthesis and Structural Characterization of a Novel Symmetrical 2,10-Bis-Styryl-1-Benzopyrylium Dye". Synlett 29 10 (2018): 1390-1394. http://www.scopus.com/inward/record.url?eid=2-s2.0-85045300893&partnerID=MN8TOARS.
    10.1055/s-0036-1591978
  109. Mendoza, J.; Pina, F.; Basílio, N.; Guimarães, M.; de Freitas, V.; Cruz, L.. "Extending the stability of red and blue colors of malvidin-3-glucoside-lipophilic derivatives in the presence of SDS micelles". Dyes and Pigments 151 (2018): 321-326. http://www.scopus.com/inward/record.url?eid=2-s2.0-85040667955&partnerID=MN8TOARS.
    10.1016/j.dyepig.2018.01.007
  110. Santos, K.S.; Barbosa, A.M.; Freitas, V.; Muniz, A.V.C.S.; Mendonça, M.C.; Calhelha, R.C.; Ferreira, I.C.F.R.; et al. "Antiproliferative activity of neem leaf extracts obtained by a sequential pressurized liquid extraction". Pharmaceuticals 11 3 (2018): http://www.scopus.com/inward/record.url?eid=2-s2.0-85051103934&partnerID=MN8TOARS.
    10.3390/ph11030076
  111. Vinholes, J.; Reis, S.F.; Lemos, G.; Barbieri, R.L.; De Freitas, V.; Franzon, R.C.; Vizzotto, M.. "Effect of: In vitro digestion on the functional properties of Psidium cattleianum Sabine (araca), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts". Food and Function 9 12 (2018): 6380-6390. http://www.scopus.com/inward/record.url?eid=2-s2.0-85058603401&partnerID=MN8TOARS.
    10.1039/c8fo01329b
  112. 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". Bioresource Technology 247 (2018): 829-837. http://www.scopus.com/inward/record.url?eid=2-s2.0-85030683006&partnerID=MN8TOARS.
    10.1016/j.biortech.2017.09.138
  113. 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 components". Science of the Total Environment 644 (2018): 229-236. http://www.scopus.com/inward/record.url?eid=2-s2.0-85049440814&partnerID=MN8TOARS.
    10.1016/j.scitotenv.2018.06.350
  114. 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". Heritage Science 6 1 (2018): http://www.scopus.com/inward/record.url?eid=2-s2.0-85056296846&partnerID=MN8TOARS.
    10.1186/s40494-018-0228-8
  115. Soares, S.; García-Estévez, I.; Ferrer-Galego, R.; Brás, N.F.; Brandão, E.; Silva, M.; Teixeira, N.; et al. "Study of human salivary proline-rich proteins interaction with food tannins". Food Chemistry 243 (2018): 175-185. http://www.scopus.com/inward/record.url?eid=2-s2.0-85030457914&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.09.063
  116. Pinto, J.; Oliveira, A.S.; Azevedo, J.; De Freitas, V.; Lopes, P.; Roseira, I.; Cabral, M.; Guedes de Pinho, P.. "Assessment of oxidation compounds in oaked Chardonnay wines: A GC–MS and 1H NMR metabolomics approach". Food Chemistry 257 (2018): 120-127. http://www.scopus.com/inward/record.url?eid=2-s2.0-85043278323&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.02.156
  117. 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". International Journal of Biological Macromolecules 112 (2018): 1029-1037. http://www.scopus.com/inward/record.url?eid=2-s2.0-85042181539&partnerID=MN8TOARS.
    10.1016/j.ijbiomac.2018.02.055
  118. 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". Food Chemistry 266 (2018): 415-419. http://www.scopus.com/inward/record.url?eid=2-s2.0-85048551900&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.06.024
  119. 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". Dyes and Pigments 153 (2018): 150-159. http://www.scopus.com/inward/record.url?eid=2-s2.0-85042255565&partnerID=MN8TOARS.
    10.1016/j.dyepig.2018.02.019
  120. Fernandes, A.; Rocha, M.A.A.; Santos, L.M.N.B.F.; Brás, J.; Oliveira, J.; Mateus, N.; de Freitas, V.. "Blackberry anthocyanins: ß-Cyclodextrin fortification for thermal and gastrointestinal stabilization". Food Chemistry 245 (2018): 426-431. http://www.scopus.com/inward/record.url?eid=2-s2.0-85032344223&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.10.109
  121. Perez-Gregorio, M.R.; Días, R.; Mateus, N.; De Freitas, V.. "Identification and characterization of proteolytically resistant gluten-derived peptides". Food and Function 9 3 (2018): 1726-1735. http://www.scopus.com/inward/record.url?eid=2-s2.0-85044208812&partnerID=MN8TOARS.
    10.1039/c7fo02027a
  122. 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". Journal of Agricultural and Food Chemistry 66 25 (2018): 6382-6387. http://www.scopus.com/inward/record.url?eid=2-s2.0-85048243760&partnerID=MN8TOARS.
    10.1021/acs.jafc.8b02273
  123. Soares, S.; Silva, M.S.; García-Estevez, I.; Großmann, P.; Brás, N.; Brandão, E.; Mateus, N.; et al. "Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols". Journal of Agricultural and Food Chemistry 66 33 (2018): 8814-8823. http://www.scopus.com/inward/record.url?eid=2-s2.0-85050893475&partnerID=MN8TOARS.
    10.1021/acs.jafc.8b03569
  124. Teixeira, N.; Mateus, N.; de Freitas, V.; Oliveira, J.. "Wine industry by-product: Full polyphenolic characterization of grape stalks". Food Chemistry 268 (2018): 110-117. http://www.scopus.com/inward/record.url?eid=2-s2.0-85048721133&partnerID=MN8TOARS.
    10.1016/j.foodchem.2018.06.070
  125. Oliveira, J.; Mateus, N.; De Freitas, V.. "Wine-Inspired Chemistry: Anthocyanin Transformations for a Portfolio of Natural Colors". Synlett 28 8 (2017): 898-906. http://www.scopus.com/inward/record.url?eid=2-s2.0-85008479750&partnerID=MN8TOARS.
    10.1055/s-0036-1589937
  126. 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". Colloids and Surfaces B: Biointerfaces 154 (2017): 373-382. http://www.scopus.com/inward/record.url?eid=2-s2.0-85016496058&partnerID=MN8TOARS.
    10.1016/j.colsurfb.2017.03.041
  127. Cruz, L.; Fernandes, I.; Évora, A.; De Freitas, V.; Mateus, N.. "Synthesis of the Main Red Wine Anthocyanin Metabolite: Malvidin-3-O-ß-Glucuronide". Synlett 28 5 (2017): 593-596. http://www.scopus.com/inward/record.url?eid=2-s2.0-85004098320&partnerID=MN8TOARS.
    10.1055/s-0036-1588673
  128. 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". Food Chemistry 228 (2017): 427-434. http://www.scopus.com/inward/record.url?eid=2-s2.0-85012248860&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.02.027
  129. 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". Dyes and Pigments 141 (2017): 479-486. http://www.scopus.com/inward/record.url?eid=2-s2.0-85014722594&partnerID=MN8TOARS.
    10.1016/j.dyepig.2017.03.005
  130. Soares, S.; Brandão, E.; Mateus, N.; de Freitas, V.. "Sensorial properties of red wine polyphenols: Astringency and bitterness". Critical Reviews in Food Science and Nutrition 57 5 (2017): 937-948. http://www.scopus.com/inward/record.url?eid=2-s2.0-85007351784&partnerID=MN8TOARS.
    10.1080/10408398.2014.946468
  131. Pereira, S.R.; Pereira, R.; Figueiredo, I.; 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". PLoS ONE 12 3 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-85016002100&partnerID=MN8TOARS.
    10.1371/journal.pone.0174116
  132. 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". Food Chemistry 228 (2017): 574-581. http://www.scopus.com/inward/record.url?eid=2-s2.0-85013151765&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.02.030
  133. Cruz, L.; Sousa, J.L.C.; Marinho, A.; Mateus, N.; de Freitas, V.. "Synthesis and structural characterization of novel pyranoluteolinidin dyes". Tetrahedron Letters 58 2 (2017): 159-162. http://www.scopus.com/inward/record.url?eid=2-s2.0-85006511745&partnerID=MN8TOARS.
    10.1016/j.tetlet.2016.11.123
  134. 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". Food and Bioprocess Technology 10 5 (2017): 886-900. http://www.scopus.com/inward/record.url?eid=2-s2.0-85010781719&partnerID=MN8TOARS.
    10.1007/s11947-017-1867-6
  135. Fernandes, I.; Pérez-Gregorio, R.; Soares, S.; Mateus, N.; De Freitas, V.; Santos-Buelga, C.; Feliciano, A.S.. "Wine flavonoids in health and disease prevention". Molecules 22 2 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-85013212117&partnerID=MN8TOARS.
    10.3390/molecules22020292
  136. 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". Journal of Agricultural and Food Chemistry 65 31 (2017): 6513-6518. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027342958&partnerID=MN8TOARS.
    10.1021/acs.jafc.6b05461
  137. 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". European Journal of Organic Chemistry 2017 37 (2017): 5617-5626. http://www.scopus.com/inward/record.url?eid=2-s2.0-85030751450&partnerID=MN8TOARS.
    10.1002/ejoc.201701009
  138. 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". Food and Function 8 11 (2017): 3989-3998. http://www.scopus.com/inward/record.url?eid=2-s2.0-85034081459&partnerID=MN8TOARS.
    10.1039/c7fo01239j
  139. 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". Food Chemistry 233 (2017): 457-466. http://www.scopus.com/inward/record.url?eid=2-s2.0-85018312714&partnerID=MN8TOARS.
    10.1016/j.foodchem.2017.04.051
  140. 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". Tetrahedron 73 41 (2017): 6021-6030. http://www.scopus.com/inward/record.url?eid=2-s2.0-85028769468&partnerID=MN8TOARS.
    10.1016/j.tet.2017.08.051
  141. Fernandes, A.; Oliveira, J.; Teixeira, N.; Mateus, N.; De Freitas, V.. "A review of the current knowledge of red wine colour". Oeno One 51 1 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-85053259078&partnerID=MN8TOARS.
  142. 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". Carbohydrate Polymers 177 (2017): 77-85. http://www.scopus.com/inward/record.url?eid=2-s2.0-85028537372&partnerID=MN8TOARS.
    10.1016/j.carbpol.2017.08.075
  143. Silva, M.S.; García-Estévez, I.; Brandão, E.; Mateus, N.; De Freitas, V.; Soares, S.. "Molecular Interaction between Salivary Proteins and Food Tannins". Journal of Agricultural and Food Chemistry 65 31 (2017): 6415-6424. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027377909&partnerID=MN8TOARS.
    10.1021/acs.jafc.7b01722
  144. 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". Journal of Food Science and Technology 54 8 (2017): 2519-2531. http://www.scopus.com/inward/record.url?eid=2-s2.0-85019688071&partnerID=MN8TOARS.
    10.1007/s13197-017-2697-2
  145. 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". Food and Function 8 8 (2017): 2712-2721. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027454595&partnerID=MN8TOARS.
    10.1039/c7fo00266a
  146. 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". Food and Function 8 5 (2017): 2030-2037. http://www.scopus.com/inward/record.url?eid=2-s2.0-85021844045&partnerID=MN8TOARS.
    10.1039/c7fo00329c
  147. 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". Food and Function 8 4 (2017): 1672-1679. http://www.scopus.com/inward/record.url?eid=2-s2.0-85018787455&partnerID=MN8TOARS.
    10.1039/c7fo00091j
  148. Araújo, P.; Fernandes, A.; De Freitas, V.; Oliveira, J.. "A new chemical pathway yielding A-type vitisins in red wines". International Journal of Molecular Sciences 18 4 (2017): http://www.scopus.com/inward/record.url?eid=2-s2.0-85017114495&partnerID=MN8TOARS.
    10.3390/ijms18040762
  149. Azevedo, J.; Fernandes, A.; Oliveira, J.; Brás, N.F.; Reis, S.; Lopes, P.; Roseira, I.; et al. "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)". Journal of Agricultural and Food Chemistry 65 39 (2017): 8714-8726. http://www.scopus.com/inward/record.url?eid=2-s2.0-85032747474&partnerID=MN8TOARS.
    10.1021/acs.jafc.7b02845
  150. 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". Journal of Agricultural and Food Chemistry 65 31 (2017): 6434-6441. http://www.scopus.com/inward/record.url?eid=2-s2.0-85027348865&partnerID=MN8TOARS.
    10.1021/acs.jafc.6b05414
  151. García-Estévez, I.; Pérez-Gregorio, R.; Soares, S.; Mateus, N.; De Freitas, V.. "Oenological perspective of red wine astringency". Oeno One 51 3 (2017): 237-249. http://www.scopus.com/inward/record.url?eid=2-s2.0-85044179789&partnerID=MN8TOARS.
    10.20870/oeno-one.2017.51.2.1816
  152. Sousa, M.E.; Araújo, M.J.; Do Vale, M.L.; Andrade, P.B.; Branco, P.; Gomes, P.; Moreira, R.; Pinho E Melo, T.M.V.D.; Freitas, V.. "11th national meeting of organic chemistry and 4th meeting of therapeutic chemistry". Pharmaceuticals 9 1 (2016): http://www.scopus.com/inward/record.url?eid=2-s2.0-84977567343&partnerID=MN8TOARS.
    10.3390/ph9010015
  153. Teixeira, N.; Azevedo, J.; Mateus, N.; De Freitas, V.. "Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapes". Food Chemistry 190 (2016): 300-307. http://www.scopus.com/inward/record.url?eid=2-s2.0-84930225060&partnerID=MN8TOARS.
    10.1016/j.foodchem.2015.05.065
  154. Cruz, L.M.; Basílio, N.M.; de Freitas, V.A.; Lima, J.C.; Pina, F.J.. "Extending the Study of the 6,8 Rearrangement in Flavylium Compounds to Higher pH Values: Interconversion between 6-Bromo and 8-Bromo-apigeninidin". ChemistryOpen 5 3 (2016): 236-246. http://www.scopus.com/inward/record.url?eid=2-s2.0-84959387707&partnerID=MN8TOARS.
    10.1002/open.201500210
  155. 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". Bioresource Technology 212 (2016): 144-150. http://www.scopus.com/inward/record.url?eid=2-s2.0-84963652793&partnerID=MN8TOARS.
    10.1016/j.biortech.2016.04.027
  156. Sousa, A.; Araújo, P.; Azevedo, J.; Cruz, L.; Fernandes, I.; Mateus, N.; De Freitas, V.. "Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins". Food Chemistry 192 (2016): 142-148. http://www.scopus.com/inward/record.url?eid=2-s2.0-84936802759&partnerID=MN8TOARS.
    10.1016/j.foodchem.2015.06.108
  157. Oliveira, J.; Araújo, P.; Fernandes, A.; Mateus, N.; De Freitas, V.. "Synthesis and Structural Characterization of Amino-Based Pyranoanthocyanins with Extended Electronic Delocalization". Synlett 27 17 (2016): 2459-2462. http://www.scopus.com/inward/record.url?eid=2-s2.0-84979500215&partnerID=MN8TOARS.
    10.1055/s-0035-1562471
  158. 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". Chemical Reviews 116 9 (2016): 4937-4982. http://www.scopus.com/inward/record.url?eid=2-s2.0-84969820698&partnerID=MN8TOARS.
    10.1021/acs.chemrev.5b00507
  159. 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". Food and Function 7 6 (2016): 2754-2762. http://www.scopus.com/inward/record.url?eid=2-s2.0-84975453335&partnerID=MN8TOARS.
    10.1039/c6fo00466k
  160. Fernandes, A.; Brás, N.F.; Oliveira, J.; Mateus, N.; De Freitas, V.. "Impact of a pectic polysaccharide on oenin copigmentation mechanism". Food Chemistry 209 (2016): 17-26. http://www.scopus.com/inward/record.url?eid=2-s2.0-84963900068&partnerID=MN8TOARS.
    10.1016/j.foodchem.2016.04.018
  161. Teixeira, N.; Mateus, N.; de Freitas, V.. "Experimental data for the synthesis of a new dimeric prodelphinidin gallate". Data in Brief 8 (2016): 631-636. http://www.scopus.com/inward/record.url?eid=2-s2.0-84976873254&partnerID=MN8TOARS.
    10.1016/j.dib.2016.06.023
  162. 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". Food and Function 7 5 (2016): 2462-2468. http://www.scopus.com/inward/record.url?eid=2-s2.0-84971353820&partnerID=MN8TOARS.
    10.1039/c6fo00445h
  163. 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". Journal of Natural Products 79 7 (2016): 1709-1718. http://www.scopus.com/inward/record.url?eid=2-s2.0-84979633307&partnerID=MN8TOARS.
    10.1021/acs.jnatprod.5b00958
  164. Guerreiro, J.R.L.; Bochenkov, V.E.; Runager, K.; Aslan, H.; Dong, M.; Enghild, J.J.; De Freitas, V.; Ferreira Sales, M.G.; Sutherland, D.S.. "Molecular Imprinting of Complex Matrices at Localized Surface Plasmon Resonance Biosensors for Screening of Global Interactions of Polyphenols and Proteins". ACS Sensors 1 3 (2016): 258-264. http://www.scopus.com/inward/record.url?eid=2-s2.0-84984827223&partnerID=MN8TOARS.
    10.1021/acssensors.5b00054
  165. 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". Journal of Agricultural and Food Chemistry 64 41 (2016): 7823-7828. http://www.scopus.com/inward/record.url?eid=2-s2.0-84992146450&partnerID=MN8TOARS.
    10.1021/acs.jafc.6b02659
  166. 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". Journal of Functional Foods 24 (2016): 373-381. http://www.scopus.com/inward/record.url?eid=2-s2.0-84964866548&partnerID=MN8TOARS.
    10.1016/j.jff.2016.04.021
  167. Teixeira, N.; Mateus, N.; de Freitas, V.. "Updating the research on prodelphinidins from dietary sources". Food Research International 85 (2016): 170-181. http://www.scopus.com/inward/record.url?eid=2-s2.0-84965135658&partnerID=MN8TOARS.
    10.1016/j.foodres.2016.04.026
  168. Basílio, N.; Cruz, L.; De Freitas, V.; Pina, F.. "A Multistate Molecular Switch Based on the 6,8-Rearrangement in Bromo-apigeninidin Operated with pH and Host-Guest Inputs". Journal of Physical Chemistry B 120 29 (2016): 7053-7061. http://www.scopus.com/inward/record.url?eid=2-s2.0-84979889708&partnerID=MN8TOARS.
    10.1021/acs.jpcb.6b03694
  169. 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". Tetrahedron Letters 57 11 (2016): 1277-1281. http://www.scopus.com/inward/record.url?eid=2-s2.0-84959020344&partnerID=MN8TOARS.
    10.1016/j.tetlet.2016.02.026
  170. Dias, R.; Perez-Gregorio, M.R.; Mateus, N.; De Freitas, V.. "Interaction study between wheat-derived peptides and procyanidin B3 by mass spectrometry". Food Chemistry 194 (2016): 1304-1312. http://www.scopus.com/inward/record.url?eid=2-s2.0-84942031278&partnerID=MN8TOARS.
    10.1016/j.foodchem.2015.08.108
  171. 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". Food Chemistry 209 (2016): 358-364. http://www.scopus.com/inward/record.url?eid=2-s2.0-84992304889&partnerID=MN8TOARS.
    10.1016/j.foodchem.2016.04.091
  172. 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". LWT - Food Science and Technology 74 (2016): 493-503. http://www.scopus.com/inward/record.url?eid=2-s2.0-84991310068&partnerID=MN8TOARS.
    10.1016/j.lwt.2016.07.074
  173. 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". Molecular Nutrition and Food Research (2016): http://www.scopus.com/inward/record.url?eid=2-s2.0-84981541467&partnerID=MN8TOARS.
    10.1002/mnfr.201600143
  174. Dias, R.; Perez-Gregorio, R.; Mateus, N.; De Freitas, V.. "The interaction between tannins and gliadin derived peptides in a celiac disease perspective". RSC Advances 5 41 (2015): 32151-32158. http://www.scopus.com/inward/record.url?eid=2-s2.0-84927600144&partnerID=MN8TOARS.
    10.1039/c5ra02968f
  175. Pina, F.; Oliveira, J.; De Freitas, V.. "Anthocyanins and derivatives are more than flavylium cations". Tetrahedron 71 20 (2015): 3107-3114. http://www.scopus.com/inward/record.url?eid=2-s2.0-84939978988&partnerID=MN8TOARS.
    10.1016/j.tet.2014.09.051
  176. Nunes, C.; Teixeira, N.; Serra, D.; Freitas, V.; Almeida, L.; Laranjinha, J.. "Red wine polyphenol extract efficiently protects intestinal epithelial cells from inflammation via opposite modulation of JAK/STAT and Nrf2 pathways". Toxicology Research 5 1 (2015): 53-65. http://www.scopus.com/inward/record.url?eid=2-s2.0-84951861397&partnerID=MN8TOARS.
    10.1039/c5tx00214a
  177. 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". Tetrahedron 71 20 (2015): 3163-3170. http://www.scopus.com/inward/record.url?eid=2-s2.0-84939878920&partnerID=MN8TOARS.
    10.1016/j.tet.2014.06.091
  178. 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". Journal of Agricultural and Food Chemistry 63 35 (2015): 7636-7644. http://www.scopus.com/inward/record.url?eid=2-s2.0-84941143645&partnerID=MN8TOARS.
    10.1021/acs.jafc.5b00256
  179. 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". Journal of Agricultural and Food Chemistry 63 35 (2015): 7685-7692. http://www.scopus.com/inward/record.url?eid=2-s2.0-84936794876&partnerID=MN8TOARS.
    10.1021/acs.jafc.5b00412
  180. 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". Chemical Senses 40 6 (2015): 381-390. http://www.scopus.com/inward/record.url?eid=2-s2.0-84936742825&partnerID=MN8TOARS.
    10.1093/chemse/bjv018
  181. Garcia, J.; Oliveira, A.; de Pinho, P.G.; Freitas, V.; Carvalho, A.; Baptista, P.; Pereira, E.; Bastos, M.L.; Carvalho, F.. "Determination of amatoxins and phallotoxins in Amanita phalloides mushrooms from northeastern Portugal by HPLC-DAD-MS". Mycologia 107 4 (2015): 679-687. http://www.scopus.com/inward/record.url?eid=2-s2.0-84942474570&partnerID=MN8TOARS.
    10.3852/14-253
  182. 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". Oxidative Medicine and Cellular Longevity 2015 (2015): http://www.scopus.com/inward/record.url?eid=2-s2.0-84929376545&partnerID=MN8TOARS.
    10.1155/2015/782504
  183. Oliveira, H.; Fernandes, I.; de Freitas, V.; Mateus, N.. "Ageing impact on the antioxidant and antiproliferative properties of port wines". Food Research International 67 (2015): 199-205. http://www.scopus.com/inward/record.url?eid=2-s2.0-84912051941&partnerID=MN8TOARS.
    10.1016/j.foodres.2014.10.034
  184. 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)". Langmuir 31 5 (2015): http://www.scopus.com/inward/record.url?eid=2-s2.0-84922670024&partnerID=MN8TOARS.
    10.1021/la504506j
  185. Gouvêa, A.C.M.S.; Melo, A.; Santiago, M.C.P.A.; Peixoto, F.M.; Freitas, V.; Godoy, R.L.O.; Ferreira, I.M.P.L.V.O.. "Identification and quantification of anthocyanins in fruits from Neomitranthes obscura (DC.) N. Silveira an endemic specie from Brazil by comparison of chromatographic methodologies". Food Chemistry 185 (2015): 277-283. http://www.scopus.com/inward/record.url?eid=2-s2.0-84927615642&partnerID=MN8TOARS.
    10.1016/j.foodchem.2015.02.086
  186. Ferrer-Gallego, R.; Soares, S.; Mateus, N.; Rivas-Gonzalo, J.; Escribano-Bailón, M.T.; De Freitas, V.. "New Anthocyanin-Human Salivary Protein Complexes". Langmuir 31 30 (2015): 8392-8401. http://www.scopus.com/inward/record.url?eid=2-s2.0-84938632313&partnerID=MN8TOARS.
    10.1021/acs.langmuir.5b01122
  187. 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". Journal of Physical Chemistry A 119 5 (2015): 2010-2018. http://www.scopus.com/inward/record.url?eid=2-s2.0-84922433575&partnerID=MN8TOARS.
    10.1021/jp511537e
  188. Fernandes, A.; Brás, N.F.; Mateus, N.; De Freitas, V.. "A study of anthocyanin self-association by NMR spectroscopy". New Journal of Chemistry 39 4 (2015): 2602-2611. http://www.scopus.com/inward/record.url?eid=2-s2.0-84926500518&partnerID=MN8TOARS.
    10.1039/c4nj02339k
  189. Soares, S.; Brandão, E.; Mateus, N.; De Freitas, V.. "Interaction between red wine procyanidins and salivary proteins: Effect of stomach digestion on the resulting complexes". RSC Advances 5 17 (2015): 12664-12670. http://www.scopus.com/inward/record.url?eid=2-s2.0-84961315124&partnerID=MN8TOARS.
    10.1039/c4ra13403f
  190. Fernandes, I.; Faria, A.; de Freitas, V.; Calhau, C.; Mateus, N.. "Multiple-approach studies to assess anthocyanin bioavailability". Phytochemistry Reviews 14 6 (2015): 899-919. http://www.scopus.com/inward/record.url?eid=2-s2.0-84947612771&partnerID=MN8TOARS.
    10.1007/s11101-015-9415-3
  191. 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". Food Chemistry 174 (2015): 480-486. http://www.scopus.com/inward/record.url?eid=2-s2.0-84912535888&partnerID=MN8TOARS.
    10.1016/j.foodchem.2014.11.062
  192. Fernandes, I.; Faria, A.; Calhau, C.; de Freitas, V.; Mateus, N.. "Bioavailability of anthocyanins and derivatives". Journal of Functional Foods 7 1 (2014): 54-66. http://www.scopus.com/inward/record.url?eid=2-s2.0-84896514827&partnerID=MN8TOARS.
    10.1016/j.jff.2013.05.010
  193. 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". Food Chemistry 152 (2014): 522-530. http://www.scopus.com/inward/record.url?eid=2-s2.0-84891620180&partnerID=MN8TOARS.
    10.1016/j.foodchem.2013.12.018
  194. 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". Journal of Agricultural and Food Chemistry 62 29 (2014): 7002-7009. http://www.scopus.com/inward/record.url?eid=2-s2.0-84904791617&partnerID=MN8TOARS.
    10.1021/jf404735j
  195. Delgado, L.; Fernandes, I.; González-Manzano, S.; De Freitas, V.; Mateus, N.; Santos-Buelga, C.. "Anti-proliferative effects of quercetin and catechin metabolites". Food and Function 5 4 (2014): 797-803. http://www.scopus.com/inward/record.url?eid=2-s2.0-84896971664&partnerID=MN8TOARS.
    10.1039/c3fo60441a
  196. 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". ACS Nano 8 8 (2014): 7958-7967. http://www.scopus.com/inward/record.url?eid=2-s2.0-84906708533&partnerID=MN8TOARS.
    10.1021/nn501962y
  197. Brandão, E.; Soares, S.; Mateus, N.; de Freitas, V.. "Human saliva protein profile: Influence of food ingestion". Food Research International 64 (2014): 508-513. http://www.scopus.com/inward/record.url?eid=2-s2.0-84907313155&partnerID=MN8TOARS.
    10.1016/j.foodres.2014.07.022
  198. Oliveira, J.; Mateus, N.; De Freitas, V.. "Previous and recent advances in pyranoanthocyanins equilibria in aqueous solution". Dyes and Pigments 100 1 (2014): 190-200. http://www.scopus.com/inward/record.url?eid=2-s2.0-84884623961&partnerID=MN8TOARS.
    10.1016/j.dyepig.2013.09.009
  199. Sousa, A.; Cabrita, L.; Araújo, P.; Mateus, N.; Pina, F.; De Freitas, V.. "Color stability and spectroscopic properties of deoxyvitisins in aqueous solution". New Journal of Chemistry 38 2 (2014): 539-544. http://www.scopus.com/inward/record.url?eid=2-s2.0-84892746898&partnerID=MN8TOARS.
    10.1039/c3nj01271a
  200. 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". Journal of Food Composition and Analysis 33 1 (2014): 71-76. http://www.scopus.com/inward/record.url?eid=2-s2.0-84892889985&partnerID=MN8TOARS.
    10.1016/j.jfca.2013.11.005
  201. Fernandes, A.; Brás, N.F.; Mateus, N.; De Freitas, V.. "Understanding the molecular mechanism of anthocyanin binding to pectin". Langmuir 30 28 (2014): 8516-8527. http://www.scopus.com/inward/record.url?eid=2-s2.0-84904632428&partnerID=MN8TOARS.
    10.1021/la501879w
  202. 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))". Tetrahedron Letters 55 18 (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84899522124&partnerID=MN8TOARS.
    10.1016/j.tetlet.2014.03.079
  203. 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)". Langmuir 30 28 (2014): 8528-8537. http://www.scopus.com/inward/record.url?eid=2-s2.0-84904599967&partnerID=MN8TOARS.
    10.1021/la502184f
  204. Santos-Buelga, C.; Mateus, N.; De Freitas, V.. "Anthocyanins. Plant pigments and beyond". Journal of Agricultural and Food Chemistry 62 29 (2014): 6879-6884. http://www.scopus.com/inward/record.url?eid=2-s2.0-84905567153&partnerID=MN8TOARS.
    10.1021/jf501950s
  205. 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". Journal of Agricultural and Food Chemistry 62 41 (2014): 10038-10045. http://www.scopus.com/inward/record.url?eid=2-s2.0-84908042668&partnerID=MN8TOARS.
    10.1021/jf5033284
  206. 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". Journal of Agricultural and Food Chemistry 62 39 (2014): 9562-9568. http://www.scopus.com/inward/record.url?eid=2-s2.0-84907493869&partnerID=MN8TOARS.
    10.1021/jf502721c
  207. 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 ß-cyclodextrin". Carbohydrate Polymers 102 1 (2014): 269-277. http://www.scopus.com/inward/record.url?eid=2-s2.0-84890954600&partnerID=MN8TOARS.
    10.1016/j.carbpol.2013.11.037
  208. 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". European Food Research and Technology (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84906073672&partnerID=MN8TOARS.
    10.1007/s00217-014-2292-y
  209. Martens, S.; Mateus, N.; De Freitas, V.. "Special issue on anthocyanins". Planta 240 5 (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84919419798&partnerID=MN8TOARS.
    10.1007/s00425-014-2185-0
  210. 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". Journal of the Brazilian Chemical Society 25 6 (2014): 1029-1035. http://www.scopus.com/inward/record.url?eid=2-s2.0-84902525725&partnerID=MN8TOARS.
    10.5935/0103-5053.20140075
  211. 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)". Natural Product Communications 9 11 (2014): 1569-1572. http://www.scopus.com/inward/record.url?eid=2-s2.0-84911162289&partnerID=MN8TOARS.
  212. 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?". Phytochemistry 105 (2014): 178-185. http://www.scopus.com/inward/record.url?eid=2-s2.0-84905449038&partnerID=MN8TOARS.
    10.1016/j.phytochem.2014.05.006
  213. Gago, S.; Basílio, N.; Fernandes, A.; Freitas, V.; Quintas, A.; Pina, F.. "Photochromism of the complex between 4'-(2-hydroxyethoxy)-7- hydroxyflavylium and ß-cyclodextrin, studied by 1H NMR, UV-Vis, continuous irradiation and circular dichroism". Dyes and Pigments 110 (2014): 106-112. http://www.scopus.com/inward/record.url?eid=2-s2.0-84905080076&partnerID=MN8TOARS.
    10.1016/j.dyepig.2014.04.038
  214. 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". Food Chemistry 149 (2014): 190-196. http://www.scopus.com/inward/record.url?eid=2-s2.0-84887576913&partnerID=MN8TOARS.
    10.1016/j.foodchem.2013.10.095
  215. 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". Journal of Agricultural and Food Chemistry 62 29 (2014): 6995-7001. http://www.scopus.com/inward/record.url?eid=2-s2.0-84905574078&partnerID=MN8TOARS.
    10.1021/jf404640m
  216. Sousa, A.; Petrov, V.; Araújo, P.; Mateus, N.; Pina, F.; De Freitas, V.. "Thermodynamics, kinetics, and photochromism of oaklins: A recent family of deoxyanthocyanidins". Journal of Physical Chemistry B 117 6 (2013): 1901-1910. http://www.scopus.com/inward/record.url?eid=2-s2.0-84873929576&partnerID=MN8TOARS.
    10.1021/jp3110216
  217. Fernandes, I.; Marques, F.; De Freitas, V.; Mateus, N.. "Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins". Food Chemistry 141 3 (2013): 2923-2933. http://www.scopus.com/inward/record.url?eid=2-s2.0-84879232770&partnerID=MN8TOARS.
    10.1016/j.foodchem.2013.05.033
  218. 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". Analytical Methods 5 11 (2013): 2694-2703. http://www.scopus.com/inward/record.url?eid=2-s2.0-84878067803&partnerID=MN8TOARS.
    10.1039/c3ay26478e
  219. 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". Food Chemistry 141 3 (2013): 1987-1996. http://www.scopus.com/inward/record.url?eid=2-s2.0-84879047061&partnerID=MN8TOARS.
    10.1016/j.foodchem.2013.04.091
  220. 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". Food Research International 51 2 (2013): 748-755. http://www.scopus.com/inward/record.url?eid=2-s2.0-84874413631&partnerID=MN8TOARS.
    10.1016/j.foodres.2013.01.037
  221. 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". Tetrahedron Letters 54 22 (2013): 2865-2869. http://www.scopus.com/inward/record.url?eid=2-s2.0-84876726316&partnerID=MN8TOARS.
    10.1016/j.tetlet.2013.03.100
  222. Soares, S.; Kohl, S.; Thalmann, S.; Mateus, N.; Meyerhof, W.; De Freitas, V.. "Different phenolic compounds activate distinct human bitter taste receptors". Journal of Agricultural and Food Chemistry 61 7 (2013): 1525-1533. http://www.scopus.com/inward/record.url?eid=2-s2.0-84874078724&partnerID=MN8TOARS.
    10.1021/jf304198k
  223. De Freitas, V.; Comte, G.; Santos-Buelga, C.. "Guest editorial - XXVIth International Conference on Polyphenols (ICP 2012)". Phytochemical Analysis 24 5 (2013): http://www.scopus.com/inward/record.url?eid=2-s2.0-84883298349&partnerID=MN8TOARS.
    10.1002/pca.2469
  224. 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". Food and Function 4 3 (2013): 373-383. http://www.scopus.com/inward/record.url?eid=2-s2.0-84874505366&partnerID=MN8TOARS.
    10.1039/c2fo30233k
  225. Petrov, V.; Stanimirov, S.; Petrov, I.K.; Fernandes, A.; De Freitas, V.; Pina, F.. "Emptying the ß-cyclodextrin cavity by light: Photochemical removal of the trans -chalcone of 4',7-dihydroxyflavylium". Journal of Physical Chemistry A 117 41 (2013): 10692-10701. http://www.scopus.com/inward/record.url?eid=2-s2.0-84886876029&partnerID=MN8TOARS.
    10.1021/jp4060582
  226. Agati, G.; Matteini, P.; Oliveira, J.; De Freitas, V.; Mateus, N.. "Fluorescence approach for measuring anthocyanins and derived pigments in red wine". Journal of Agricultural and Food Chemistry 61 42 (2013): 10156-10162. http://www.scopus.com/inward/record.url?eid=2-s2.0-84886530413&partnerID=MN8TOARS.
    10.1021/jf402398a
  227. 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". Archives of Toxicology 87 10 (2013): 1809-1820. http://www.scopus.com/inward/record.url?eid=2-s2.0-84884221582&partnerID=MN8TOARS.
    10.1007/s00204-013-1040-6
  228. Basílio, N.; Fernandes, A.; De Freitas, V.; Gago, S.; Pina, F.. "Effect of ß-cyclodextrin on the chemistry of 3',4',7- trihydroxyflavylium". New Journal of Chemistry 37 10 (2013): 3166-3173. http://www.scopus.com/inward/record.url?eid=2-s2.0-84884326123&partnerID=MN8TOARS.
    10.1039/c3nj00588g
  229. Sousa, A.; Araújo, P.; Mateus, N.; De Freitas, V.. "Deoxyvitisins: A new set of pyrano-3-deoxyanthocyanidins". Tetrahedron Letters 54 35 (2013): 4785-4788. http://www.scopus.com/inward/record.url?eid=2-s2.0-84880812693&partnerID=MN8TOARS.
    10.1016/j.tetlet.2013.06.135
  230. Oliveira, J.; Mateus, N.; De Freitas, V.. "Network of carboxypyranomalvidin-3-O-glucoside (vitisin A) equilibrium forms in aqueous solution". Tetrahedron Letters 54 37 (2013): 5106-5110. http://www.scopus.com/inward/record.url?eid=2-s2.0-84881181783&partnerID=MN8TOARS.
    10.1016/j.tetlet.2013.07.046
  231. 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". Journal of Agricultural and Food Chemistry 61 28 (2013): 6942-6948. http://www.scopus.com/inward/record.url?eid=2-s2.0-84880375401&partnerID=MN8TOARS.
    10.1021/jf401174b
  232. Meireles, M.; Martel, F.; Araújo, J.; Santos-Buelga, C.; Gonzalez-Manzano, S.; Dueñas, M.; De Freitas, V.; et al. "Characterization and modulation of glucose uptake in a human blood-brain barrier model". Journal of Membrane Biology 246 9 (2013): 669-677. http://www.scopus.com/inward/record.url?eid=2-s2.0-84890425105&partnerID=MN8TOARS.
    10.1007/s00232-013-9583-2
  233. 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". Analytica Chimica Acta 732 (2012): 162-171. http://www.scopus.com/inward/record.url?eid=2-s2.0-84862135386&partnerID=MN8TOARS.
    10.1016/j.aca.2012.03.051
  234. Oliveira, M.T.; de Freitas, V.; Sousa, T.A.. "Water use efficiency and must quality of irrigated grapevines of north-eastern Portugal". Archives of Agronomy and Soil Science 58 8 (2012): 871-886. http://www.scopus.com/inward/record.url?eid=2-s2.0-84864598381&partnerID=MN8TOARS.
    10.1080/03650340.2011.551875
  235. Soares, S.; Mateus, N.; De Freitas, V.. "Carbohydrates inhibit salivary proteins precipitation by condensed tannins". Journal of Agricultural and Food Chemistry 60 15 (2012): 3966-3972. http://www.scopus.com/inward/record.url?eid=2-s2.0-84859927882&partnerID=MN8TOARS.
    10.1021/jf3002747
  236. Fernandes, I.; De Freitas, V.; Reis, C.; Mateus, N.. "A new approach on the gastric absorption of anthocyanins". Food and Function 3 5 (2012): 508-516. http://www.scopus.com/inward/record.url?eid=2-s2.0-84860538880&partnerID=MN8TOARS.
    10.1039/c2fo10295a
  237. de Freitas, V.; Mateus, N.. "Protein/Polyphenol interactions: Past and present contributions. Mechanisms of astringency perception". Current Organic Chemistry 16 6 (2012): 724-746. http://www.scopus.com/inward/record.url?eid=2-s2.0-84860304273&partnerID=MN8TOARS.
    10.2174/138527212799958002
  238. Sousa, A.; Mateus, N.; De Freitas, V.. "A novel reaction mechanism for the formation of deoxyanthocyanidins". Tetrahedron Letters 53 10 (2012): 1300-1303. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856507494&partnerID=MN8TOARS.
    10.1016/j.tetlet.2012.01.006
  239. Soares, S.; Sousa, A.; Mateus, N.; De freitas, V.. "Effect of condensed tannins addition on the astringency of red wines". Chemical Senses 37 2 (2012): 191-198. http://www.scopus.com/inward/record.url?eid=2-s2.0-84855896640&partnerID=MN8TOARS.
    10.1093/chemse/bjr092
  240. Sousa, A.; Fernandes, A.; Mateus, N.; De Freitas, V.. "Synthesis and structural characterization of oaklin-catechins". Journal of Agricultural and Food Chemistry 60 6 (2012): 1528-1534. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856935573&partnerID=MN8TOARS.
    10.1021/jf204408p
  241. Nave, F.; Brás, N.F.; Cruz, L.; Teixeira, N.; Mateus, N.; Ramos, M.J.; Di Meo, F.; et al. "Influence of a flavan-3-ol substituent on the affinity of anthocyanins (Pigments) toward vinylcatechin dimers and proanthocyanidins (copigments)". Journal of Physical Chemistry B 116 48 (2012): 14089-14099. http://www.scopus.com/inward/record.url?eid=2-s2.0-84870777005&partnerID=MN8TOARS.
    10.1021/jp307782y
  242. 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 a-amylase and their relationship to astringency perception". Food Chemistry 135 2 (2012): 651-658. http://www.scopus.com/inward/record.url?eid=2-s2.0-84863975472&partnerID=MN8TOARS.
    10.1016/j.foodchem.2012.04.123
  243. Soares, S.; Mateus, N.; de Freitas, V.. "Interaction of different classes of salivary proteins with food tannins". Food Research International 49 2 (2012): 807-813. http://www.scopus.com/inward/record.url?eid=2-s2.0-84868324398&partnerID=MN8TOARS.
    10.1016/j.foodres.2012.09.008
  244. 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". Food Chemistry 134 4 (2012): 1926-1931. http://www.scopus.com/inward/record.url?eid=2-s2.0-84861574199&partnerID=MN8TOARS.
    10.1016/j.foodchem.2012.03.130
  245. Fernandes, I.; Nave, F.; Gonçalves, R.; De Freitas, V.; Mateus, N.. "On the bioavailability of flavanols and anthocyanins: Flavanol-anthocyanin dimers". Food Chemistry 135 2 (2012): 812-818. http://www.scopus.com/inward/record.url?eid=2-s2.0-84863962533&partnerID=MN8TOARS.
    10.1016/j.foodchem.2012.05.037
  246. 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". PLoS ONE 7 9 (2012): http://www.scopus.com/inward/record.url?eid=2-s2.0-84866522675&partnerID=MN8TOARS.
    10.1371/journal.pone.0045494
  247. 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". Rapid Communications in Mass Spectrometry 26 18 (2012): 2123-2130. http://www.scopus.com/inward/record.url?eid=2-s2.0-84864874343&partnerID=MN8TOARS.
    10.1002/rcm.6330
  248. Oliveira, J.; Petrov, V.; Parola, A.J.; Pina, F.; Azevedo, J.; Teixeira, N.; Brás, N.F.; et al. "Chemical behavior of methylpyranomalvidin-3-o-glucoside in aqueous solution studied by NMR and UV-visible spectroscopy". Journal of Physical Chemistry B 115 6 (2011): 1538-1545. http://www.scopus.com/inward/record.url?eid=2-s2.0-79951538171&partnerID=MN8TOARS.
    10.1021/jp110593c
  249. Guerreiro, J.R.L.; Freitas, V.; Sales, M.G.F.. "New sensing materials of molecularly-imprinted polymers for the selective recognition of Chlortetracycline". Microchemical Journal 97 2 (2011): 173-181. http://www.scopus.com/inward/record.url?eid=2-s2.0-78649965117&partnerID=MN8TOARS.
    10.1016/j.microc.2010.08.011
  250. Azevedo, J.; Teixeira, N.; Oliveira, J.; De Freitas, V.; Mateus, N.. "Effect of sugar acylation on the antioxidant properties of Vitis vinifera red grape malvidin-3-glucoside". International Journal of Food Science and Technology 46 2 (2011): 343-349. http://www.scopus.com/inward/record.url?eid=2-s2.0-78651366123&partnerID=MN8TOARS.
    10.1111/j.1365-2621.2010.02497.x
  251. Moreira, F.T.C.; Freitas, V.A.P.; Sales, M.G.F.. "Biomimetic norfloxacin sensors made of molecularly-imprinted materials for potentiometric transduction". Microchimica Acta 172 1 (2011): 15-23. http://www.scopus.com/inward/record.url?eid=2-s2.0-79251554426&partnerID=MN8TOARS.
    10.1007/s00604-010-0464-4
  252. Faria, A.; Pestana, D.; Teixeira, D.; Couraud, P.-O.; Romero, I.; Weksler, B.; De Freitas, V.; Mateus, N.; Calhau, C.. "Insights into the putative catechin and epicatechin transport across blood-brain barrier". Food and Function 2 1 (2011): 39-44. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952017177&partnerID=MN8TOARS.
    10.1039/c0fo00100g
  253. Kontoudakis, N.; Esteruelas, M.; Fort, F.; Canals, J.M.; De Freitas, V.; Zamora, F.. "Influence of the heterogeneity of grape phenolic maturity on wine composition and quality". Food Chemistry 124 3 (2011): 767-774. http://www.scopus.com/inward/record.url?eid=2-s2.0-77956618086&partnerID=MN8TOARS.
    10.1016/j.foodchem.2010.06.093
  254. Carvalho, A.R.F.; Oliveira, J.; De Freitas, V.; Mateus, N.; Melo, A.. "On the contribution of intramolecular kinetics properties of an important rotamer of vinylpyranoanthocyanin-phenol pigment (portisin)". International Journal of Quantum Chemistry 111 7-8 (2011): 1355-1360. http://www.scopus.com/inward/record.url?eid=2-s2.0-79953245969&partnerID=MN8TOARS.
    10.1002/qua.22570
  255. Oliveira, J.; Mateus, N.; Rodriguez-Borges, J.E.; Cabrita, E.J.; Silva, A.M.S.; De Freitas, V.. "Synthesis of a new pyranoanthocyanin dimer linked through a methyl-methine bridge". Tetrahedron Letters 52 23 (2011): 2957-2960. http://www.scopus.com/inward/record.url?eid=2-s2.0-79955645094&partnerID=MN8TOARS.
    10.1016/j.tetlet.2011.03.125
  256. Brás, N.F.; Cruz, L.; Fernandes, P.A.; De Freitas, V.; Ramos, M.J.. "Conformational study of two diasteroisomers of vinylcatechin dimers in a methanol solution". International Journal of Quantum Chemistry 111 7-8 (2011): 1498-1510. http://www.scopus.com/inward/record.url?eid=2-s2.0-79953239442&partnerID=MN8TOARS.
    10.1002/qua.22631
  257. Oliveira, C.M.; Ferreira, A.C.S.; De Freitas, V.; Silva, A.M.S.. "Oxidation mechanisms occurring in wines". Food Research International 44 5 (2011): 1115-1126. http://www.scopus.com/inward/record.url?eid=2-s2.0-79957582448&partnerID=MN8TOARS.
    10.1016/j.foodres.2011.03.050
  258. Oliveira, J.; Mateus, N.; Freitas, V.D.. "Synthesis of a new bluish pigment from the reaction of a methylpyranoanthocyanin with sinapaldehyde". Tetrahedron Letters 52 16 (2011): 1996-2000. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952737164&partnerID=MN8TOARS.
    10.1016/j.tetlet.2011.02.079
  259. Soares, S.; Vitorino, R.; Osório, H.; Fernandes, A.; Venâncio, A.; Mateus, N.; Amado, F.; De Freitas, V.. "Reactivity of human salivary proteins families toward food polyphenols". Journal of Agricultural and Food Chemistry 59 10 (2011): 5535-5547. http://www.scopus.com/inward/record.url?eid=2-s2.0-79957936795&partnerID=MN8TOARS.
    10.1021/jf104975d
  260. Gonçalves, R.; Mateus, N.; de Freitas, V.. "Inhibition of a-amylase activity by condensed tannins". Food Chemistry 125 2 (2011): 665-672. http://www.scopus.com/inward/record.url?eid=2-s2.0-78049425026&partnerID=MN8TOARS.
    10.1016/j.foodchem.2010.09.061
  261. Fernandes, A.; Sousa, A.; Mateus, N.; Cabral, M.; de Freitas, V.. "Analysis of phenolic compounds in cork from Quercus suber L. by HPLC-DAD/ESI-MS". Food Chemistry 125 4 (2011): 1398-1405. http://www.scopus.com/inward/record.url?eid=2-s2.0-78649319471&partnerID=MN8TOARS.
    10.1016/j.foodchem.2010.10.016
  262. Pirker, K.F.; Oliveira, J.; De Freitas, V.; Goodman, B.A.; Mateus, N.. "Antiradical properties of red wine portisins". Journal of Agricultural and Food Chemistry 59 21 (2011): 11833-11837. http://www.scopus.com/inward/record.url?eid=2-s2.0-80455140601&partnerID=MN8TOARS.
    10.1021/jf2033126
  263. Gonçalves, R.; Mateus, N.; De Freitas, V.. "Influence of carbohydrates on the interaction of procyanidin B3 with trypsin". Journal of Agricultural and Food Chemistry 59 21 (2011): 11794-11802. http://www.scopus.com/inward/record.url?eid=2-s2.0-80455173764&partnerID=MN8TOARS.
    10.1021/jf203060s
  264. Mendes, L.; De Freitas, V.; Baptista, P.; Carvalho, M.. "Comparative antihemolytic and radical scavenging activities of strawberry tree (Arbutus unedo L.) leaf and fruit". Food and Chemical Toxicology 49 9 (2011): 2285-2291. http://www.scopus.com/inward/record.url?eid=2-s2.0-79960845689&partnerID=MN8TOARS.
    10.1016/j.fct.2011.06.028
  265. Gonçalves, R.; Mateus, N.; Pianet, I.; Laguerre, M.; De Freitas, V.. "Mechanisms of tannin-induced trypsin inhibition: A molecular approach". Langmuir 27 21 (2011): 13122-13129. http://www.scopus.com/inward/record.url?eid=2-s2.0-80054889128&partnerID=MN8TOARS.
    10.1021/la202280c
  266. de Freitas, V.; Mateus, N.. "Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives.". Analytical and bioanalytical chemistry 401 5 (2011): 1463-1473. http://www.scopus.com/inward/record.url?eid=2-s2.0-84856390570&partnerID=MN8TOARS.
    10.1007/s00216-010-4479-9
  267. Sun, B.; Neves, A.C.; Fernandes, T.A.; Fernandes, A.L.; Mateus, N.; De Freitas, V.; Leandro, C.; Spranger, M.I.. "Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity". Journal of Agricultural and Food Chemistry 59 12 (2011): 6550-6557. http://www.scopus.com/inward/record.url?eid=2-s2.0-79959252503&partnerID=MN8TOARS.
    10.1021/jf201383e
  268. He, J.; Silva, A.M.S.; Mateus, N.; De Freitas, V.. "Oxidative formation and structural characterisation of new a-pyranone (lactone) compounds of non-oxonium nature originated from fruit anthocyanins". Food Chemistry 127 3 (2011): 984-992. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952537757&partnerID=MN8TOARS.
    10.1016/j.foodchem.2011.01.069
  269. Nonier, M.F.; Vivasa, N.; de Freitas, V.; Vivas de Gaulejac, N.; Absalon, C.. "A kinetic study of the reaction of (+)-catechin and malvidin-3-glucoside with aldehydes derived from toasted oak". Natural Products Journal 1 1 (2011): 47-56. http://www.scopus.com/inward/record.url?eid=2-s2.0-84976361913&partnerID=MN8TOARS.
    10.2174/2210315511101010047
  270. Brás, N.F.; Gonçalves, R.; Mateus, N.; Fernandes, P.A.; Ramos, M.J.; De Freitas, V.. "Inhibition of pancreatic elastase by polyphenolic compounds". Journal of Agricultural and Food Chemistry 58 19 (2010): 10668-10676. http://www.scopus.com/inward/record.url?eid=2-s2.0-78049265413&partnerID=MN8TOARS.
    10.1021/jf1017934
  271. Cruz, L.; Petrov, V.; Teixeira, N.; Mateus, N.; Pina, F.; Freitas, V.D.. "Establishment of the chemical equilibria of different types of pyranoanthocyanins in aqueous solutions: Evidence for the formation of aggregation in pyranomalvidin-3- O -coumaroylglucoside-(+)-catechin". Journal of Physical Chemistry B 114 41 (2010): 13232-13240. http://www.scopus.com/inward/record.url?eid=2-s2.0-77958077688&partnerID=MN8TOARS.
    10.1021/jp1045673
  272. He, J.; Carvalho, A.R.F.; Mateus, N.; De Freitas, V.. "Spectral features and stability of oligomeric pyranoanthocyanin-flavanol pigments isolated from red wines". Journal of Agricultural and Food Chemistry 58 16 (2010): 9249-9258. http://www.scopus.com/inward/record.url?eid=2-s2.0-77956503701&partnerID=MN8TOARS.
    10.1021/jf102085e
  273. De Carvalho, E.S.; Pereira De Freitas, V.A.; Da Cruz Batista Mateus, N.F.. "Overview of Protein-Tannin Interactions". Tomorrow's Chemistry Today: Concepts in Nanoscience, Organic Materials and Environmental Chemistry, Second Edition (2010): 375-394. http://www.scopus.com/inward/record.url?eid=2-s2.0-84886860802&partnerID=MN8TOARS.
    10.1002/9783527628902.ch16
  274. He, J.; Oliveira, J.; Silva, A.M.S.; Mateus, N.; De Freitas, V.. "Oxovitisins: A new class of neutral pyranone-anthocyanin derivatives in red wines". Journal of Agricultural and Food Chemistry 58 15 (2010): 8814-8819. http://www.scopus.com/inward/record.url?eid=2-s2.0-77955687811&partnerID=MN8TOARS.
    10.1021/jf101408q
  275. Nave, F.; Teixeira, N.; Mateus, N.; de Freitas, V.. "The fate of flavanol-anthocyanin adducts in wines: Study of their putative reaction patterns in the presence of acetaldehyde". Food Chemistry 121 4 (2010): 1129-1138. http://www.scopus.com/inward/record.url?eid=2-s2.0-77949490555&partnerID=MN8TOARS.
    10.1016/j.foodchem.2010.01.060
  276. Gonçalves, R.; Mateus, N.; de Freitas, V.. "Study of the interaction of pancreatic lipase with procyanidins by optical and enzymatic methods.". Journal of agricultural and food chemistry 58 22 (2010): 11901-11906. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952277789&partnerID=MN8TOARS.
    10.1021/jf103026x
  277. Faria, A.; Pestana, D.; Teixeira, D.; De Freitas, V.; Mateus, N.; Calhau, C.. "Blueberry anthocyanins and pyruvic acid adducts: Anticancer properties in breast cancer cell lines". Phytotherapy Research 24 12 (2010): 1862-1869. http://www.scopus.com/inward/record.url?eid=2-s2.0-78649647853&partnerID=MN8TOARS.
    10.1002/ptr.3213
  278. Cruz, L.; Brás, N.F.; Teixeira, N.; Mateus, N.; Ramos, M.J.; Dangles, O.; De Freitas, V.. "Vinylcatechin dimers are much better copigments for anthocyanins than catechin dimer procyanidin B3". Journal of Agricultural and Food Chemistry 58 5 (2010): 3159-3166. http://www.scopus.com/inward/record.url?eid=2-s2.0-77949371017&partnerID=MN8TOARS.
    10.1021/jf9037419
  279. Azevedo, J.; Fernandes, I.; Faria, A.; Oliveira, J.; Fernandes, A.; Freitas, V.d.; Mateus, N.. "Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins". Food Chemistry 119 2 (2010): 518-523. http://www.scopus.com/inward/record.url?eid=2-s2.0-70350571105&partnerID=MN8TOARS.
    10.1016/j.foodchem.2009.06.050
  280. Faria, A.; Monteiro, R.; Pestana, D.; Martel, F.; De Freitas, V.; Mateus, N.; Calhau, C.. "Impact of culture media glucose levels on the intestinal uptake of organic cations". Cytotechnology 62 1 (2010): 23-29. http://www.scopus.com/inward/record.url?eid=2-s2.0-77951877830&partnerID=MN8TOARS.
    10.1007/s10616-010-9257-1
  281. Faria, A.; Pestana, D.; Teixeira, D.; Azevedo, J.; De Freitas, V.; Mateus, N.; Calhau, C.. "Flavonoid transport across RBE4 cells: A blood-brain barrier model". Cellular and Molecular Biology Letters 15 2 (2010): 234-241. http://www.scopus.com/inward/record.url?eid=2-s2.0-77954577365&partnerID=MN8TOARS.
    10.2478/s11658-010-0006-4
  282. Brás, N.F.; Gonçalves, R.; Fernandes, P.A.; Mateus, N.; Ramos, M.J.; De Freitas, V.. "Understanding the binding of procyanidins to pancreatic elastase by experimental and computational methods". Biochemistry 49 25 (2010): 5097-5108. http://www.scopus.com/inward/record.url?eid=2-s2.0-77953906402&partnerID=MN8TOARS.
    10.1021/bi100410q
  283. Nave, F.; Teixeira, N.; Mateus, N.; de Freitas, V.. "Hemisynthesis and structural characterization of flavanol-(4,8)-vitisins by mass spectrometry". Rapid Communications in Mass Spectrometry 24 14 (2010): 1964-1970. http://www.scopus.com/inward/record.url?eid=2-s2.0-77954496152&partnerID=MN8TOARS.
    10.1002/rcm.4599
  284. Sousa, A.; Mateus, N.; Silva, A.M.S.; Vivas, N.; Nonier, M.-F.; Pianet, I.; De Freitas, V.. "Isolation and structural characterization of anthocyanin-furfuryl pigments". Journal of Agricultural and Food Chemistry 58 9 (2010): 5664-5669. http://www.scopus.com/inward/record.url?eid=2-s2.0-77952209142&partnerID=MN8TOARS.
    10.1021/jf1000327
  285. Carvalho, A.R.F.; Oliveira, J.; Freitas, V.d.; Mateus, N.; Melo, A.. "A theoretical interpretation of the color of two classes of pyranoanthocyanins". Journal of Molecular Structure: THEOCHEM 948 1-3 (2010): 61-64. http://www.scopus.com/inward/record.url?eid=2-s2.0-77950371713&partnerID=MN8TOARS.
    10.1016/j.theochem.2010.02.020
  286. Oliveira, J.; Azevedo, J.; Silva, A.M.S.; Teixeira, N.; Cruz, L.; Mateus, N.; De Freitas, V.. "Pyranoanthocyanin dimers: A new family of turquoise blue anthocyanin-derived pigments found in port wine". Journal of Agricultural and Food Chemistry 58 8 (2010): 5154-5159. http://www.scopus.com/inward/record.url?eid=2-s2.0-77951289061&partnerID=MN8TOARS.
    10.1021/jf9044414
  287. Carvalho, A.R.F.; Oliveira, J.; de Freitas, V.; Silva, A.; Mateus, N.; Melo, A.. "A computational study of vinylpyranoanthocyanin-phenolic pigments (portisins)". Journal of Molecular Structure: THEOCHEM 946 1-3 (2010): 113-118. http://www.scopus.com/inward/record.url?eid=2-s2.0-77649185405&partnerID=MN8TOARS.
    10.1016/j.theochem.2009.07.034
  288. Fernandes, I.; Faria, A.; Azevedo, J.; Soares, S.; Calhau, C.; De Freitas, V.; Mateus, N.. "Influence of anthocyanins, derivative pigments and other catechol and pyrogallol-type phenolics on breast cancer cell proliferation". Journal of Agricultural and Food Chemistry 58 6 (2010): 3785-3792. http://www.scopus.com/inward/record.url?eid=2-s2.0-77949820156&partnerID=MN8TOARS.
    10.1021/jf903714z
  289. Carvalho, A.R.F.; Oliveira, J.; De Freitas, V.; Mateus, N.; Melo, A.. "Unusual color change of vinylpyranoanthocyanin?phenolic pigments". Journal of Agricultural and Food Chemistry 58 7 (2010): 4292-4297. http://www.scopus.com/inward/record.url?eid=2-s2.0-77950635751&partnerID=MN8TOARS.
    10.1021/jf904246g
  290. Nave, F.; Petrov, V.; Pina, F.; Teixeira, N.; Mateus, N.; De Freitas, V.. "Thermodynamic and kinetic properties of a red wine pigment: Catechin-(4,8)-malvidin-3-O-glucoside". Journal of Physical Chemistry B 114 42 (2010): 13487-13496. http://www.scopus.com/inward/record.url?eid=2-s2.0-77958475326&partnerID=MN8TOARS.
    10.1021/jp104749f
  291. Gonçalves, R.; Mateus, N.; de Freitas, V.. "Biological relevance of the interaction between procyanidins and trypsin: a multitechnique approach.". Journal of agricultural and food chemistry 58 22 (2010): 11924-11931. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952278667&partnerID=MN8TOARS.
    10.1021/jf1023356
  292. Fernandes, A.; Fernandes, I.; Cruz, L.; Mateus, N.; Cabral, M.; De Freitas, V.. "Antioxidant and biological properties of bioactive phenolic compounds from Quercus suber L". Journal of Agricultural and Food Chemistry 57 23 (2009): 11154-11160. http://www.scopus.com/inward/record.url?eid=2-s2.0-72449129526&partnerID=MN8TOARS.
    10.1021/jf902093m
  293. Fernandes, I.; Vale, N.; de Freitas, V.; Moreira, R.; Mateus, N.; Gomes, P.. "Anti-tumoral activity of imidazoquines, a new class of antimalarials derived from primaquine". Bioorganic and Medicinal Chemistry Letters 19 24 (2009): 6914-6917. http://www.scopus.com/inward/record.url?eid=2-s2.0-71849088617&partnerID=MN8TOARS.
    10.1016/j.bmcl.2009.10.081
  294. Cruz, L.; Brás, N.F.; Teixeira, N.; Fernandes, A.N.A.; Mateus, N.; Ramos, M.J.; Rodríguez-Borges, J.; De Freitas, V.. "Synthesis and structural characterization of two diasteroisomers of vinylcatechin dimers". Journal of Agricultural and Food Chemistry 57 21 (2009): 10341-10348. http://www.scopus.com/inward/record.url?eid=2-s2.0-70449120689&partnerID=MN8TOARS.
    10.1021/jf901608n
  295. Faria, A.; Pestana, D.; Azevedo, J.; Martel, F.; de Freitas, V.; Azevedo, I.; Mateus, N.; Calhau, C.. "Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2". Molecular Nutrition and Food Research 53 11 (2009): 1430-1437. http://www.scopus.com/inward/record.url?eid=2-s2.0-70449562659&partnerID=MN8TOARS.
    10.1002/mnfr.200900007
  296. Oliveira, J.; Mateus, N.; Silva, A.M.S.; De Freitas, V.. "Equilibrium forms of vitisin B pigments in an aqueous system studied by NMR and visible spectroscopy". Journal of Physical Chemistry B 113 32 (2009): 11352-11358. http://www.scopus.com/inward/record.url?eid=2-s2.0-68549122704&partnerID=MN8TOARS.
    10.1021/jp904776k
  297. Faria, A.; Monteiro, R.; Pestana, D.; De Freitas, V.; Mateus, N.; Azevedo, I.; Calhau, C.. "Intestinal oxidative state can alter nutrient and drug bioavailability". Oxidative Medicine and Cellular Longevity 2 5 (2009): 322-327. http://www.scopus.com/inward/record.url?eid=2-s2.0-77953405106&partnerID=MN8TOARS.
    10.4161/oxim.2.5.9769
  298. Soares, S.I.; Gonçalves, R.M.; Fernandes, I.V.A.; Mateus, N.; De Freitas, V.. "Mechanistic approach by which polysaccharides inhibit a-amylase/ procyanidin aggregation". Journal of Agricultural and Food Chemistry 57 10 (2009): 4352-4358. http://www.scopus.com/inward/record.url?eid=2-s2.0-66149105800&partnerID=MN8TOARS.
    10.1021/jf900302r
  299. Oliveira, J.; de Freitas, V.; Mateus, N.. "A novel synthetic pathway to vitisin B compounds". Tetrahedron Letters 50 27 (2009): 3933-3935. http://www.scopus.com/inward/record.url?eid=2-s2.0-65549154024&partnerID=MN8TOARS.
    10.1016/j.tetlet.2009.04.072
  300. Fernandes, I.; Azevedo, J.; Faria, A.; Calhau, C.; Freitas, V.D.; Mateus, N.. "Enzymatic hemisynthesis of metabolites and conjugates of anthocyanins". Journal of Agricultural and Food Chemistry 57 2 (2009): 735-745. http://www.scopus.com/inward/record.url?eid=2-s2.0-59849097377&partnerID=MN8TOARS.
    10.1021/jf802844p
  301. Faria, A.; Pestana, D.; Monteiro, R.; Oliveira, J.; Freitas, V.d.; Azevedo, I.; Calhau, C.; Mateus, N.. "Influence of anthocyanins and derivative pigments from blueberry (Vaccinium myrtillus) extracts on MPP+ intestinal uptake: A structure-activity approach". Food Chemistry 109 3 (2008): 587-594. http://www.scopus.com/inward/record.url?eid=2-s2.0-40849141850&partnerID=MN8TOARS.
    10.1016/j.foodchem.2008.01.009
  302. Assunção, M.; Santos-Marques, M.J.; De Freitas, V.; Paula-Barbosa, M.M.; Carvalho, F.. "Modulation of rat cerebellum oxidative status by prolonged red wine consumption". Addiction Biology 13 3-4 (2008): 337-344. http://www.scopus.com/inward/record.url?eid=2-s2.0-49349109996&partnerID=MN8TOARS.
    10.1111/j.1369-1600.2008.00103.x
  303. Lourenço, C.F.; Gago, B.; Barbosa, R.M.; De Freitas, V.; Laranjinha, J.. "LDL isolated from plasma-loaded red wine procyanidins resist lipid oxidation and tocopherol depletion". Journal of Agricultural and Food Chemistry 56 10 (2008): 3798-3804. http://www.scopus.com/inward/record.url?eid=2-s2.0-45549089760&partnerID=MN8TOARS.
    10.1021/jf0733259
  304. Carneiro, Â.; Assunção, M.; de Freitas, V.; Paula-Barbosa, M.M.; Andrade, J.P.. "Red wine, but not port wine, protects rat hippocampal dentate gyrus against ethanol-induced neuronal damage - Relevance of the sugar content". Alcohol and Alcoholism 43 4 (2008): 408-415. http://www.scopus.com/inward/record.url?eid=2-s2.0-47049122507&partnerID=MN8TOARS.
    10.1093/alcalc/agn024
  305. Battestin, V.; Macedo, G.A.; De Freitas, V.A.P.. "Hydrolysis of epigallocatechin gallate using a tannase from Paecilomyces variotii". Food Chemistry 108 1 (2008): 228-233. http://www.scopus.com/inward/record.url?eid=2-s2.0-37549025470&partnerID=MN8TOARS.
    10.1016/j.foodchem.2007.10.068
  306. Spranger, I.; Sun, B.; Mateus, A.M.; Freitas, V.d.; Ricardo-da-Silva, J.M.. "Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds". Food Chemistry 108 2 (2008): 519-532. http://www.scopus.com/inward/record.url?eid=2-s2.0-38049130488&partnerID=MN8TOARS.
    10.1016/j.foodchem.2007.11.004
  307. Figueiredo, A.R.; Campos, F.; de Freitas, V; Hogg, T.; Couto, J.A.. "Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii". Food Microbiology 25 1 (2008): 105-112. http://www.scopus.com/inward/record.url?eid=2-s2.0-36049004582&partnerID=MN8TOARS.
    10.1016/j.fm.2007.07.004
  308. González-Manzano, S.; Mateus, N.; De Freitas, V.; Santos-Buelga, C.. "Influence of the degree of polymerisation in the ability of catechins to act as anthocyanin copigments". European Food Research and Technology 227 1 (2008): 83-92. http://www.scopus.com/inward/record.url?eid=2-s2.0-41749122580&partnerID=MN8TOARS.
    10.1007/s00217-007-0696-7
  309. Cruz, L.; Teixeira, N.; Silva, A.M.S.; Mateus, N.; Borges, J.; De Freitas, V.. "Role of vinylcatechin in the formation of pyranomalvidin-3-glucoside-(+)- catechin". Journal of Agricultural and Food Chemistry 56 22 (2008): 10980-10987. http://www.scopus.com/inward/record.url?eid=2-s2.0-57849098859&partnerID=MN8TOARS.
    10.1021/jf8021496
  310. Cruz, L.; Borges, E.; Silva, A.M.S.; Mateus, N.; de Freitas, V.. "Synthesis of a new (+)-catechin-derived compound: 8-vinylcatechin". Letters in Organic Chemistry 5 7 (2008): 530-536. http://www.scopus.com/inward/record.url?eid=2-s2.0-57349165473&partnerID=MN8TOARS.
    10.2174/157017808785982211
  311. González-Manzano, S.; Pérez-Alonso, J.J.; Salinas-Moreno, Y.; Mateus, N.; Silva, A.M.S.; de Freitas, V.; Santos-Buelga, C.. "Flavanol-anthocyanin pigments in corn: NMR characterisation and presence in different purple corn varieties". Journal of Food Composition and Analysis 21 7 (2008): 521-526. http://www.scopus.com/inward/record.url?eid=2-s2.0-49449106892&partnerID=MN8TOARS.
    10.1016/j.jfca.2008.05.009
  312. Assunção, M.; de Freitas, V.; Paula-Barbosa, M.. "Grape seed flavanols, but not Port wine, prevent ethanol-induced neuronal lipofuscin formation". Brain Research 1129 1 (2007): 72-80. http://www.scopus.com/inward/record.url?eid=2-s2.0-33846043607&partnerID=MN8TOARS.
    10.1016/j.brainres.2006.10.044
  313. Soares, S.; Mateus, N.; De Freitas, V.. "Interaction of different polyphenols with Bovine Serum Albumin (BSA) and Human Salivary a-Amylase (HSA) by fluorescence quenching". Journal of Agricultural and Food Chemistry 55 16 (2007): 6726-6735. http://www.scopus.com/inward/record.url?eid=2-s2.0-34548051331&partnerID=MN8TOARS.
    10.1021/jf070905x
  314. Gonçalves, R.; Soares, S.; Mateus, N.; De Freitas, V.. "Inhibition of trypsin by condensed tannins and wine". Journal of Agricultural and Food Chemistry 55 18 (2007): 7596-7601. http://www.scopus.com/inward/record.url?eid=2-s2.0-34848833169&partnerID=MN8TOARS.
    10.1021/jf071490i
  315. Oliveira, J.; De Freitas, V.; Silva, A.M.S.; Mateus, N.. "Reaction between hydroxycinnamic acids and anthocyanin-pyruvic acid adducts yielding new portisins". Journal of Agricultural and Food Chemistry 55 15 (2007): 6349-6356. http://www.scopus.com/inward/record.url?eid=2-s2.0-34547788329&partnerID=MN8TOARS.
    10.1021/jf070968f
  316. Sun, B.; Reis Santos, C.P.; Leandro, M.C.; De Freitas, V.; Spranger, M.I.. "High-performance liquid chromatography/electrospray ionization mass spectrometric characterization of new products formed by the reaction between flavanols and malvidin 3-glucoside in the presence of acetaldehyde". Rapid Communications in Mass Spectrometry 21 14 (2007): 2227-2236. http://www.scopus.com/inward/record.url?eid=2-s2.0-34547194241&partnerID=MN8TOARS.
    10.1002/rcm.3082
  317. Belinha, I.; Amorim, M.A.; Rodrigues, P.; De Freitas, V.; Moradas-Ferreira, P.; Mateus, N.; Costa, V.. "Quercetin increases oxidative stress resistance and longevity in Saccharomyces cerevisiae". Journal of Agricultural and Food Chemistry 55 6 (2007): 2446-2451. http://www.scopus.com/inward/record.url?eid=2-s2.0-34147162375&partnerID=MN8TOARS.
    10.1021/jf063302e
  318. Assunção, M.; Santos-Marques, M.J.; de Freitas, V.; Carvalho, F.; Andrade, J.P.; Lukoyanov, N.V.; Paula-Barbosa, M.M.. "Red wine antioxidants protect hippocampal neurons against ethanol-induced damage: A biochemical, morphological and behavioral study". Neuroscience 146 4 (2007): 1581-1592. http://www.scopus.com/inward/record.url?eid=2-s2.0-34249100976&partnerID=MN8TOARS.
    10.1016/j.neuroscience.2007.03.040
  319. Berké, B.; De Freitas, V.. "A colorimetric study of oenin copigmented by procyanidins". Journal of the Science of Food and Agriculture 87 2 (2007): 260-265. http://www.scopus.com/inward/record.url?eid=2-s2.0-33846463028&partnerID=MN8TOARS.
    10.1002/jsfa.2710
  320. Sousa, C.; Mateus, N.; Silva, A.M.S.; González-Paramás, A.M.; Santos-Buelga, C.; Freitas, V.d.. "Structural and chromatic characterization of a new Malvidin 3-glucoside-vanillyl-catechin pigment". Food Chemistry 102 4 (2007): 1344-1351. http://www.scopus.com/inward/record.url?eid=2-s2.0-33846647502&partnerID=MN8TOARS.
    10.1016/j.foodchem.2006.04.050
  321. Carvalho, E.; Póvoas, M.J.; Mateus, N.; De Freitas, V.. "Application of flow nephelometry to the analysis of the influence of carbohydrates on protein-tannin interactions". Journal of the Science of Food and Agriculture 86 6 (2006): 891-896. http://www.scopus.com/inward/record.url?eid=2-s2.0-33646263346&partnerID=MN8TOARS.
    10.1002/jsfa.2430
  322. de Freitas, V.; Mateus, N.. "Chemical transformations of anthocyanins yielding a variety of colours (Review)". Environmental Chemistry Letters 4 3 (2006): 175-183. http://www.scopus.com/inward/record.url?eid=2-s2.0-33746581222&partnerID=MN8TOARS.
    10.1007/s10311-006-0060-3
  323. Faria, A.; Calhau, C.; De Freitas, V.; Mateus, N.. "Procyanidins as antioxidants and tumor cell growth modulators". Journal of Agricultural and Food Chemistry 54 6 (2006): 2392-2397. http://www.scopus.com/inward/record.url?eid=2-s2.0-33645781833&partnerID=MN8TOARS.
    10.1021/jf0526487
  324. Oliveira, J.; Santos-Buelga, C.; Silva, A.M.S.; De Freitas, V.; Mateus, N.. "Chromatic and structural features of blue anthocyanin-derived pigments present in Port wine". Analytica Chimica Acta 563 1-2 SPEC. (2006): 2-9. http://www.scopus.com/inward/record.url?eid=2-s2.0-33645224219&partnerID=MN8TOARS.
    10.1016/j.aca.2005.11.027
  325. Faria, A.; Mateus, N.; De Freitas, V.; Calhau, C.. "Modulation of MPP+ uptake by procyanidins in Caco-2 cells: Involvement of oxidation/reduction reactions". FEBS Letters 580 1 (2006): 155-160. http://www.scopus.com/inward/record.url?eid=2-s2.0-29344444768&partnerID=MN8TOARS.
    10.1016/j.febslet.2005.11.068
  326. Jingren, H.E.; Santos-Buelga, C.; Silva, A.M.S.; Mateus, N.; De Freitas, V.. "Isolation and structural characterization of new anthocyanin-derived yellow pigments in aged red wines". Journal of Agricultural and Food Chemistry 54 25 (2006): 9598-9603. http://www.scopus.com/inward/record.url?eid=2-s2.0-33846168091&partnerID=MN8TOARS.
    10.1021/jf062325q
  327. Carvalho, E.; Mateus, N.; Plet, B.; Pianet, I.; Dufourc, E.; De Freitas, V.. "Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins". Journal of Agricultural and Food Chemistry 54 23 (2006): 8936-8944. http://www.scopus.com/inward/record.url?eid=2-s2.0-33751299851&partnerID=MN8TOARS.
    10.1021/jf061835h
  328. He, J.; Santos-Buelga, C.; Mateus, N.; de Freitas, V.. "Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques". Journal of Chromatography A 1134 1-2 (2006): 215-225. http://www.scopus.com/inward/record.url?eid=2-s2.0-33750356119&partnerID=MN8TOARS.
    10.1016/j.chroma.2006.09.011
  329. Oliveira, J.; Fernandes, V.; Miranda, C.; Santos-Buelga, C.; Silva, A.; De Freitas, V.; Mateus, N.. "Color properties of four cyanidin-pyruvic acid adducts". Journal of Agricultural and Food Chemistry 54 18 (2006): 6894-6903. http://www.scopus.com/inward/record.url?eid=2-s2.0-33748912153&partnerID=MN8TOARS.
    10.1021/jf061085b
  330. Sun, B.; Leandro, M.C.; de Freitas, V.; Spranger, M.I.. "Fractionation of red wine polyphenols by solid-phase extraction and liquid chromatography". Journal of Chromatography A 1128 1-2 (2006): 27-38. http://www.scopus.com/inward/record.url?eid=2-s2.0-33748138208&partnerID=MN8TOARS.
    10.1016/j.chroma.2006.06.026
  331. Mateus, N.; Oliveira, J.; Pissarra, J.; González-Paramás, A.M.; Rivas-Gonzalo, J.C.; Santos-Buelga, C.; Silva, A.M.S.; De Freitas, V.. "A new vinylpyranoanthocyanin pigment occurring in aged red wine". Food Chemistry 97 4 (2006): 689-695. http://www.scopus.com/inward/record.url?eid=2-s2.0-31844454789&partnerID=MN8TOARS.
    10.1016/j.foodchem.2005.05.051
  332. Tarascou, I.; Barathieu, K.; Simon, C.; Ducasse, M.-A.; André, Y.; Fouquet, E.; Dufourc, E.J.; et al. "A 3D structural and conformational study of procyanidin dimers in water and hydro-alcoholic media as viewed by NMR and molecular modeling". Magnetic Resonance in Chemistry 44 9 (2006): 868-880. http://www.scopus.com/inward/record.url?eid=2-s2.0-33748276246&partnerID=MN8TOARS.
    10.1002/mrc.1867
  333. Berké, B.; De Freitas, V.A.P.. "Influence of procyanidin structures on their ability to complex with oenin". Food Chemistry 90 3 (2005): 453-460. http://www.scopus.com/inward/record.url?eid=2-s2.0-5444247985&partnerID=MN8TOARS.
    10.1016/j.foodchem.2004.05.009
  334. Pissarra, J.; Lourenço, S.; Machado, J.M.; Mateus, N.; Guimaraens, D.; De Freitas, V.. "Contribution and importance of wine spirit to the port wine final quality - Initial approach". Journal of the Science of Food and Agriculture 85 7 (2005): 1091-1097. http://www.scopus.com/inward/record.url?eid=2-s2.0-18944403079&partnerID=MN8TOARS.
    10.1002/jsfa.2070
  335. Pissarra, J.; Lourenço, S.; González-Paramás, A.M.; Mateus, N.; Santos Buelga, C.; Silva, A.M.S.; De Freitas, V.. "Isolation and structural characterization of new anthocyanin-alkyl-catechin pigments". Food Chemistry 90 1-2 (2005): 81-87. http://www.scopus.com/inward/record.url?eid=2-s2.0-4644325387&partnerID=MN8TOARS.
    10.1016/j.foodchem.2004.03.027
  336. Sousa, C.; Mateus, N.; Perez-Alonso, J.; Santos-Buelga, C.; De Freitas, V.. "Preliminary study of oaklins, a new class of brick-red catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydes". Journal of Agricultural and Food Chemistry 53 23 (2005): 9249-9256. http://www.scopus.com/inward/record.url?eid=2-s2.0-28444435581&partnerID=MN8TOARS.
    10.1021/jf051970e
  337. Faria, A.; Oliveira, J.; Neves, P.; Gameiro, P.; Santos-Buelga, C.; De Freitas, V.; Mateus, N.. "Antioxidant properties of prepared blueberry (Vaccinium myrtillus) extracts". Journal of Agricultural and Food Chemistry 53 17 (2005): 6896-6902. http://www.scopus.com/inward/record.url?eid=2-s2.0-24644437433&partnerID=MN8TOARS.
    10.1021/jf0511300
  338. Mateus, N.; Oliveira, J.; González-Paramás, A.M.; Santos-Buelga, C.; De Freitas, V.. "Screening of portisins (vinylpyranoanthocyanin pigments) in Port wine by LC/DAD-MS". Food Science and Technology International 11 5 (2005): 353-358. http://www.scopus.com/inward/record.url?eid=2-s2.0-27144432036&partnerID=MN8TOARS.
    10.1177/1082013205057940
  339. De Freitas, V.; Sousa, C.; Silva, A.M.S.; Santos-Buelga, C.; Mateus, N.. "Synthesis of a new catechin-pyrylium derived pigment". Tetrahedron Letters 45 51 (2004): 9349-9352. http://www.scopus.com/inward/record.url?eid=2-s2.0-8844258799&partnerID=MN8TOARS.
    10.1016/j.tetlet.2004.10.132
  340. Pissarra, J.; Lourenço, S.; González-Paramás, A.M.; Mateus, N.; Santos Buelga, C.; Silva, A.M.S.; De Freitas, V.. "Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments". Journal of Agricultural and Food Chemistry 52 17 (2004): 5519-5526. http://www.scopus.com/inward/record.url?eid=2-s2.0-4143052635&partnerID=MN8TOARS.
    10.1021/jf0494433
  341. Mateus, N.; Oliveira, J.; Haettich-Motta, M.; De Freitas, V.. "New family of bluish pyranoanthocyanins". Journal of Biomedicine and Biotechnology 2004 5 (2004): 299-305. http://www.scopus.com/inward/record.url?eid=2-s2.0-15244355549&partnerID=MN8TOARS.
  342. Carvalho, E.; Mateus, N.; De Freitas, V.. "Flow nephelometric analysis of protein-tannin interactions". Analytica Chimica Acta 513 1 (2004): 97-101. http://www.scopus.com/inward/record.url?eid=2-s2.0-2442541186&partnerID=MN8TOARS.
    10.1016/j.aca.2003.10.010
  343. De Freitas, V.; Da Silva Porto, P.; Assunção, M.; Cadete-Leite, A.; Andrade, J.P.; Paula-Barbosa, M.M.. "Flavonoids from grape seeds prevent increased alcohol-induced neuronal lipofuscin formation". Alcohol and Alcoholism 39 4 (2004): 303-311. http://www.scopus.com/inward/record.url?eid=2-s2.0-3242769199&partnerID=MN8TOARS.
    10.1093/alcalc/agh069
  344. Mateus, N.; Carvalho, E.; Luís, C.; De Freitas, V.. "Influence of the tannin structure on the disruption effect of carbohydrates on protein-tannin aggregates". Analytica Chimica Acta 513 1 (2004): 135-140. http://www.scopus.com/inward/record.url?eid=2-s2.0-2442530678&partnerID=MN8TOARS.
    10.1016/j.aca.2003.08.072
  345. Pissarra, J.; Lourenço, S.; González-Paramás, A.M.; Mateus, N.; Santos-Buelga, C.; De Freitas, V.. "Formation of new anthocyanin-alkyl/aryl-flavanol pigments in model solutions". Analytica Chimica Acta 513 1 (2004): 215-221. http://www.scopus.com/inward/record.url?eid=2-s2.0-2442560214&partnerID=MN8TOARS.
    10.1016/j.aca.2003.09.039
  346. Mateus, N.; Pinto, R.; Ruão, P.; De Freitas, V.. "Influence of the addition of grape seed procyanidins to Port wines in the resulting reactivity with human salivary proteins". Food Chemistry 84 2 (2004): 195-200. http://www.scopus.com/inward/record.url?eid=2-s2.0-0142186149&partnerID=MN8TOARS.
    10.1016/S0308-8146(03)00201-2
  347. Mateus, N.; Oliveira, J.; Santos-Buelga, C.; Silva, A.M.S.; De Freitas, V.. "NMR structure characterization of a new vinylpyranoanthocyanin-catechin pigment (a portisin)". Tetrahedron Letters 45 17 (2004): 3455-3457. http://www.scopus.com/inward/record.url?eid=2-s2.0-1842788624&partnerID=MN8TOARS.
    10.1016/j.tetlet.2004.03.007
  348. Mateus, N.; Carvalho, E.; Carvalho, A.R.F.; Melo, A.; González-Paramás, A.M.; Santos-Buelga, C.; Silva, A.M.S.; De Freitas, V.. "Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines". Journal of Agricultural and Food Chemistry 51 1 (2003): 277-282. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037223787&partnerID=MN8TOARS.
    10.1021/jf020695i
  349. De Freitas, V.; Carvalho, E.; Mateus, N.. "Study of carbohydrate influence on protein-tannin aggregation by nephelometry". Food Chemistry 81 4 (2003): 503-509. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037409519&partnerID=MN8TOARS.
    10.1016/S0308-8146(02)00479-X
  350. Da Silva Porto, P.A.L.; Laranjinha, J.A.N.; De Freitas, V.A.P.. "Antioxidant protection of low density lipoprotein by procyanidins: Structure/activity relationships". Biochemical Pharmacology 66 6 (2003): 947-954. http://www.scopus.com/inward/record.url?eid=2-s2.0-0042261671&partnerID=MN8TOARS.
    10.1016/S0006-2952(03)00458-1
  351. Pissarra, J.; Mateus, N.; Rivas-Gonzalo, J.; Santos Buelga, C.; De Freitas, V.. "Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes". Journal of Food Science 68 2 (2003): 476-481. http://www.scopus.com/inward/record.url?eid=2-s2.0-0141563744&partnerID=MN8TOARS.
  352. Mateus, N.; Silva, A.M.S.; Rivas-Gonzalo, J.C.; Santos-Buelga, C.; De Freitas, V.. "A new class of blue anthocyanin-derived pigments isolated from red wines". Journal of Agricultural and Food Chemistry 51 7 (2003): 1919-1923. http://www.scopus.com/inward/record.url?eid=2-s2.0-0242585471&partnerID=MN8TOARS.
    10.1021/jf020943a
  353. Mateus, N.; Machado, J.M.; De Freitas, V.. "Development changes of anthocyanins in Vitis vinifera grapes grown in the Douro Valley and concentration in respective wines". Journal of the Science of Food and Agriculture 82 14 (2002): 1689-1695. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036830672&partnerID=MN8TOARS.
    10.1002/jsfa.1237
  354. Rogerson, F.S.S.; De Freitas, V.A.P.. "Fortification spirit, a contributor to the aroma complexity of Port". Journal of Food Science 67 4 (2002): 1564-1569. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036287880&partnerID=MN8TOARS.
  355. Rogerson, F.S.S.; Azevedo, Z.; Fortunato, N.; De Freitas, V.A.P.. "1,3-Dimethoxybenzene, a newly identified component of port wine". Journal of the Science of Food and Agriculture 82 11 (2002): 1287-1292. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036720672&partnerID=MN8TOARS.
    10.1002/jsfa.1182
  356. Mateus, N.; Pascual-Teresa, S.D.; Rivas-Gonzalo, J.C.; Santos-Buelga, C.; De Freitas, V.. "Structural diversity of anthocyanin-derived pigments in port wines". Food Chemistry 76 3 (2002): 335-342. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036148799&partnerID=MN8TOARS.
    10.1016/S0308-8146(01)00281-3
  357. Mateus, N.; Silva, A.M.S.; Santos-Buelga, C.; Rivas-Gonzalo, J.C.; De Freitas, V.. "Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry". Journal of Agricultural and Food Chemistry 50 7 (2002): 2110-2116. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037181318&partnerID=MN8TOARS.
    10.1021/jf0111561
  358. De Freitas, V.; Mateus, N.. "Nephelometric study of salivary protein-tannin aggregates". Journal of the Science of Food and Agriculture 82 1 (2002): 113-119. http://www.scopus.com/inward/record.url?eid=2-s2.0-0036150736&partnerID=MN8TOARS.
    10.1002/jsfa.1016
  359. De Freitas, V.; Mateus, N.. "Structural features of procyanidin interactions with salivary proteins". Journal of Agricultural and Food Chemistry 49 2 (2001): 940-945. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035117563&partnerID=MN8TOARS.
    10.1021/jf000981z
  360. Mateus, N.; Silva, A.M.S.; Vercauteren, J.; De Freitas, V.. "Occurrence of anthocyanin-derived pigments in red wines". Journal of Agricultural and Food Chemistry 49 10 (2001): 4836-4840. http://www.scopus.com/inward/record.url?eid=2-s2.0-0034769550&partnerID=MN8TOARS.
    10.1021/jf001505b
  361. Mateus, N.; Marques, S.; Gonçalves, A.C.; Machado, J.M.; De Freitas, V.. "Proanthocyanidin composition of red Vitis vinifera varieties from the Douro valley during ripening: Influence of cultivation altitude". American Journal of Enology and Viticulture 52 2 (2001): 115-121. http://www.scopus.com/inward/record.url?eid=2-s2.0-0034878591&partnerID=MN8TOARS.
  362. Rogerson, F.S.S.; Castro, H.; Fortunato, N.; Azevedo, Z.; Macedo, A.; De Freitas, V.A.P.. "Chemicals with sweet aroma descriptors found in Portuguese wines from the Douro region: 2,6,6-Trimethylcyclohex-2-ene-1,4-dione and diacetyl". Journal of Agricultural and Food Chemistry 49 1 (2001): 263-269. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035132599&partnerID=MN8TOARS.
    10.1021/jf000948c
  363. Mateus, N.; De Freitas, V.. "Evolution and stability of anthocyanin-derived pigments during port wine aging". Journal of Agricultural and Food Chemistry 49 11 (2001): 5217-5222. http://www.scopus.com/inward/record.url?eid=2-s2.0-0035187962&partnerID=MN8TOARS.
    10.1021/jf0106547
  364. Vasconcelos, M.T; Azenha, M.; De Freitas, V.. "Electrochemical studies of complexation of Pb in red wines". Analyst 125 4 (2000): 743-748. http://www.scopus.com/inward/record.url?eid=2-s2.0-0033994137&partnerID=MN8TOARS.
    10.1039/a909591h
  365. De Freitas, V.A.P.; Glories, Y.; Monique, A.. "Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and their composition in respective wines". American Journal of Enology and Viticulture 51 4 (2000): 397-403. http://www.scopus.com/inward/record.url?eid=2-s2.0-0034495917&partnerID=MN8TOARS.
  366. Vasconcelos, M.T.; Azenha, M.; De Freitas, V.. "Role of polyphenols in copper complexation in red wines". Journal of Agricultural and Food Chemistry 47 7 (1999): 2791-2796. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032842643&partnerID=MN8TOARS.
    10.1021/jf981032x
  367. De Freitas, V.A.P.; Glories, Y.. "Concentration and compositional changes of procyanidins in grape seeds and skin of white Vitis vinifera varieties". Journal of the Science of Food and Agriculture 79 12 (1999): 1601-1606. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032862490&partnerID=MN8TOARS.
    10.1002/(SICI)1097-0010(199909)79:12<1601::AID-JSFA407>3.0.CO;2-1
  368. Ramalho, P.S.; De Freitas, V.A.P.; Macedo, A.; Silva, G.; Silva, A.M.S.. "Volatile components of Cistus ladanifer leaves". Flavour and Fragrance Journal 14 5 (1999): 300-302. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032856947&partnerID=MN8TOARS.
    10.1002/(SICI)1099-1026(199909/10)14:5<300::AID-FFJ830>3.0.CO;2-X
  369. De Freitas, V.A.P.; Ramalho, P.S.; Azevedo, Z.; Macedo, A.. "Identification of some volatile descriptors of the rock-rose-like aroma of fortified red wines from Douro Demarcated region". Journal of Agricultural and Food Chemistry 47 10 (1999): 4327-4331. http://www.scopus.com/inward/record.url?eid=2-s2.0-0033213316&partnerID=MN8TOARS.
    10.1021/jf9901035
  370. De Gaulejac, N.S.-C.; Vivas, N.; De Freitas, V.; Bourgeois, G.. "The influence of various phenolic compounds on scavenging activity assessed by an enzymatic method". Journal of the Science of Food and Agriculture 79 8 (1999): 1081-1090. http://www.scopus.com/inward/record.url?eid=2-s2.0-0033068013&partnerID=MN8TOARS.
    10.1002/(SICI)1097-0010(199906)79:8<1081::AID-JSFA330>3.0.CO;2-G
  371. De Freitas, V.A.P.; Glories, Y.; Bourgeois, G.; Vitry, C.. "Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry". Phytochemistry 49 5 (1998): 1435-1441. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032487982&partnerID=MN8TOARS.
    10.1016/S0031-9422(98)00107-1
  372. De Freitas, V.A.P.; Glories, Y.; Laguerre, M.. "Incidence of Molecular Structure in Oxidation of Grape Seed Procyanidins". Journal of Agricultural and Food Chemistry 46 2 (1998): 376-382. http://www.scopus.com/inward/record.url?eid=2-s2.0-0000709743&partnerID=MN8TOARS.
  373. Saint-Cricq De Gaulejac, N.; De Freitas, V.; Glories, Y.; Bourgeois, G.; Vivas, N.. "Fractionation and determination of oligomeric procyanidins from grapes and wines: Relationship with wine quality | Fractionnement et dosage des procyanidines oligomeres des raisins et des vins: Relation avec la qualité des vins". Sciences des Aliments 18 1 (1997): 59-76. http://www.scopus.com/inward/record.url?eid=2-s2.0-0039982782&partnerID=MN8TOARS.
  374. Vivas, N.; Bourgeois, G.; Vitry, C.; Glories, Y.; De Freitas, V.. "Determination of the composition of commercial tannin extracts by liquid secondary ion mass spectrometry (LSIMS)". Journal of the Science of Food and Agriculture 72 3 (1996): 309-317. http://www.scopus.com/inward/record.url?eid=2-s2.0-0029976859&partnerID=MN8TOARS.
    10.1002/(SICI)1097-0010(199611)72:3<309::AID-JSFA658>3.0.CO;2-U
Capítulo de livro
  1. Fernandes, A.; Oliveira, H.; Teixeira, N.; Mateus, N.; de Freitas, V.. "Extraction efficiency of phenolic compounds by bioconversion and their implication on their biological effects". 271-300. 2022.
  2. Pereira, A.R.; de Freitas, V.; Oliveira, J.. "Development of lignin-based nanoparticles: Fabrication methods and functionalization approaches". 227-270. 2021.
  3. de Freitas, V.. "Revisiting wine polyphenols chemistry in relation to their sensory characteristics". 263-284. 2019.
  4. Fernandes, I.; Marques, C.; Évora, A.; Faria, A.; Calhau, C.; Mateus, N.; de Freitas, V.. "Anthocyanins: Nutrition and Health". 1097-1133. 2019.
    10.1007/978-3-319-78030-6_79
  5. Soares, S.; Mateus, N.; de Freitas, V.. "Polyphenol interactions and food organoleptic properties". 650-655. 2018.
  6. Oliveira, J.; de Freitas, V.; Mateus, N.. "Polymeric Pigments in Red Wines". 207-218. 2018.
Livro
  1. Pina, F.; Parola, A.J.; Melo, M.J.; Lima, J.C.; De Freitas, V.. Chapter 2: Chemistry of Anthocyanins. 2019.
    10.1039/9781788012614-00034
  2. Fernandes, I.; Pérez-Gregorio, R.; Soares, S.; Mateus, N.; De Freitas, V.. Wine. 2017.
  3. Oliveira, J.; Mateus, N.; de Freitas, V.. Flavanols: Catechins and proanthocyanidins. 2013.
  4. de Freitas, V.A.P.; Mateus, N.. Updating Wine Pigments. 2010.
    10.1002/9781444323375.ch3
  5. Santos-Buelga, C.; Freitas, V.D.. Influence of phenolics on wine organoleptic properties. 2009.
    10.1007/978-0-387-74118-5_24
  6. De Freitas, V.A.P.; Mateus, N.. Structural changes of anthocyanins during red wine aging: Portisins: A new class of blue anthocyanin-derived pigments. 2004.
Atividades

Orientação

Título / Tema
Papel desempenhado 		Curso (Tipo)
Instituição / Organização
2019/03/19 - 2023/02/28 Nature-inspired synthesis of blue flavylium and pyranoflavyliums dyes for topical Photodynamic Therapy.
Coorientador
 Química Sustentável (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2020 - 2020 From chemistry to biological implications of polyphenols in Celiac Disease
Orientador
 Química Sustentável (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2019 - 2019 Síntese e estudo das propriedades cromáticas de derivados de antocianinas com potencial de aplicação como sensores de pH
Coorientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2019 - 2019 Cork&Wine – Estudo da migração de compostos fenólicos da cortiça para o vinho: Reatividade com os compostos presentes no vinho
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2018 - 2018 INOVAD-Development of new formulations based on polysaccharides to reduce the astringency of beverages
Orientador
 Química Sustentável (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2013 - 2013 Interação de derivados de flavílios com carboidratos numa perspetiva alimentar
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2013 - 2013 Plasmonic biosensors monitoring protein-polyphenol interactions, applied to sensorial astringency
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2012 - 2012 Deoxyanthocyanidins and derivatives: physical-chemical and antioxidant properties in aqueous solution.
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2012 - 2012 Study of Prodelphinidins: synthesis, detection, identification and reactivity with anthocyanins
Coorientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2011 - 2011 Interacção entre compostos fenólicos e enzimas digestivas : relação estrutura-função
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2010 - 2010 Influencia dos compostos polifenólicos do sabor dos alimentos: Relação entre a sua estrutura e a capacidade de interação com proteínas da saliva e recetores do sabor
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2008 - 2008 Caracterização estrutural de novos pigmentos responsáveis pela cor de Vinhos do Porto envelhecidos.
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2007 - 2007 Estudos de Interacção Entre Proteínas e Taninos: Influência da Presença de Polissacarídeos
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2007 - 2007 Estudo de Reacções Entre Catequinas e Antociaminas. Sintese de Novos Compostos
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2006 - 2006 Influência das Aguardentes Vínicas na Qualidade do Vinho do Porto. Interacções dos Aldeídos com Polifenois dos Vinhos
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2006 - 2006 Identificação Estrutural de Compostos Responsáveis por Aromas em Vinhos Portugueses. Determinação do Impacto Olfactivo Desses Compostos
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2006 - 2006 Detecção, Purificação e Caracterização Físico-química de Novos Pigmentos Antociânicos Que Contribuem para a Evolução da Cor do Vinho Tinto. Estudo e Interpretação Molecular da Cor
Coorientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
2002 - 2002 Estudo da Composição e dos Mecanismos de Transformação das Antocianinas e de Flavanóis em Uvas e Vinhos da Região Demarcada do Douro. Características Físico-químicas Associadas À Cor e ao Sabor
Orientador
 Química (Doutoramento)
Universidade do Porto Faculdade de Ciências, Portugal
Distinções

Outra distinção

2015 Prémio ADVID 2015 - Michael Symington
2014 2014 RESEARCH ARTICLE OF THE YEAR AWARD in Agricultural and Fod Chemistry
American Chemical Society, Estados Unidos
1985 Fernando Serrão