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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 380 original articles published (16000 citations, h index=70) in journals indexed in the Science Citation Index (SCI), several book chapters, numerous invited conferences, running multiple I&DT projects and several supervisions of Master and PhD students.
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Identification

Personal identification

Full name
Victor Freitas

Citation names

  • Freitas, Victor

Author identifiers

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

Languages

Language Speaking Reading Writing Listening Peer-review
Portuguese Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1)
French Advanced (C1) Advanced (C1) Advanced (C1) Advanced (C1)
English Intermediate (B1) Advanced (C1) Advanced (C1) Intermediate (B1)
Spanish; Castilian Beginner (A1) Advanced (C1) Beginner (A1) Beginner (A1)
Education
Degree Classification
2006
Concluded
 - (Título de Agregado)
Universidade do Porto Faculdade de Ciências, Portugal
"-" (THESIS/DISSERTATION)
 Aprovado por unanimidade
1996
Concluded
 Química (Doutoramento)
Major in 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" (THESIS/DISSERTATION)
1995
Concluded
 Sciences Biologiques et Medicales (Doutoramento)
Université de Bordeaux UFR des Sciences Médicales, France
"Recherches sur les tanins condensés: Application à l'étude des structures et propriétés des procyanidines oligoméres du raisin et du vin." (THESIS/DISSERTATION)
 Très Honorable avec Félicitations
1992
Concluded
 - (Mestrado)
Université de Bordeaux UFR des Sciences Médicales, France
"Étude des composés phenoliques de quelques cepages blancs" (THESIS/DISSERTATION)
 Bom
1989
Concluded
 Licenciatura em Química (Licenciatura)
Universidade do Porto Faculdade de Ciências, Portugal
"-" (THESIS/DISSERTATION)
 15/20
Affiliation

Teaching in Higher Education

Category
Host institution 		Employer
2011/12/01 - Current Full Professor (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal
2003/08/01 - 2011/11/30 Associate Professor (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal
1996/01/01 - 2003/07/31 Assistant Professor (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal
1991/11/01 - 1995/12/31 Assistant (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal
1989/11/01 - 1991/10/31 Invited Assistant (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal
1988/11/01 - 1989/10/31 Tutor (University Teacher) Universidade do Porto Faculdade de Ciências, Portugal
Projects

Grant

Designation Funders
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

Contract

Designation Funders
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
2024/02/01 - 2026/12/31 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”
2024/01/01 - 2026/12/31 WHEATBIOME
Horizon ref. 101084344
Researcher
Universidade do Porto Centro de Química, Portugal
 European Commission
Ongoing
2023/01/01 - 2025/12/31 VIIAFOOD - Plataforma de Valorização, Industrialização e Inovação Agroalimentar
VIIAFOOD
Principal investigator
Universidade do Porto Faculdade de Ciências, Portugal
 European Commission
Ongoing
2023/01/01 - 2025/12/31 Insectera
Insectera
Principal investigator
Universidade do Porto Faculdade de Ciências, Portugal
 European Commission
Ongoing
2022/10/01 - 2025/09/30 BFREE: Biocontrolo de FRutos e de lEgumEs
PRR-C05-i03-I-000082
Researcher
European Commission
2023/01/01 - 2024/06/30 Antho.EFlos - Anthocyanin-Rich Edible Flowers: towards an emerging, more sustainable and healthier diet
2022.01014.PTDC
Researcher
Universidade do Porto Centro de Química, Portugal
 Fundação para a Ciência e a Tecnologia
2023/01/01 - 2024/06/30 Anthocyanin-Rich Edible Flowers: towards an emerging, more sustainable and healthier diet
2022.01014.PTDC
10.54499/2022.01014.PTDC
Rede de Química e Tecnologia Laboratório Associado para a Química Verde, Portugal

Universidade NOVA de Lisboa NOVA Medical School, Portugal
Fundação para a Ciência e a Tecnologia
Ongoing
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
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
Ongoing
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
Ongoing
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
Ongoing
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
Ongoing
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
Ongoing
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
Ongoing
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
Concluded
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
Concluded
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
Concluded
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
Concluded
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
2013/03/01 - 2015/09/30 VINOFLAVO - Flavonoides do vinho tinto: biodisponibilidade e propriedades biológicas.
PTDC/AGR-TEC/2227/2012
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Centro de Investigação em Química, Portugal

Universidade do Porto Faculdade de Medicina, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
2011/01/01 - 2012/12/31 Strategic Project - UI 81 - 2011-2012
PEst-C/QUI/UI0081/2011
Universidade do Porto Faculdade de Ciências, Portugal

Universidade do Porto Centro de Investigação em Química, Portugal
Fundação para a Ciência e a Tecnologia
Concluded
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
Concluded
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
Concluded
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
Concluded
2007/05/15 - 2010/05/14 Novas funções biológicas de compostos fenólicos do vinho: regulação celular e acção anti-inflamatória via formação de óxido nítrico a partir de nitrito contido na dieta
PTDC/AGR-ALI/71262/2006
Universidade de Coimbra Centro de Neurociências e Biologia Celular, Portugal
 Fundação para a Ciência e a Tecnologia
Concluded
Outputs

Publications

Book
  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.
Book chapter
  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. Reis, A.; de Freitas, V.; Sanchez-Quesada, J.L.; Barros, A.S.; Diaz, S.O.; Leite-Moreira, A.. "Lipidomics in Cardiovascular Diseases". 454-467. 2020.
  4. de Freitas, V.. "Revisiting wine polyphenols chemistry in relation to their sensory characteristics". 263-284. 2019.
  5. 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
  6. Soares, S.; Mateus, N.; de Freitas, V.. "Polyphenol interactions and food organoleptic properties". 650-655. 2018.
  7. Oliveira, J.; de Freitas, V.; Mateus, N.. "Polymeric Pigments in Red Wines". 207-218. 2018.
Conference abstract
  1. Francisco, Telmo; Dias, Ricardo; Mateus, Nuno; Freitas, Victor; Pérez-Gregorio, Rosa. "Efeito dos polifenóis da couve como moduladores da alergia alimentar". Paper presented in Encontro Galego Portugues de Quimica, Santiago de Compostela, 2019.
    Published
  2. de Freitas, V; Meyerhof, W. "Different phenolic compounds activate distinct human bitter taste receptors". 2014.
    10.1021/jf304198k
  3. Faria, A; Pestana, D; Cruz, L; De Freitas, V; Azevedo, I; Mateus, N; Calhau, C. "Flavan-3-ols Transport Across Blood-Brain Barrier". 2009.
    10.1096/fasebj.23.1_supplement.717.8
  4. Faria, A; Pestana, D; Azevedo, J; De Freitas, V; Azevedo, I; Mateus, N; Calhau, C. "Absorption of anthocyanins through intestinal epithelial cells. Effect of ethanol.". 2008.
  5. Faria, A; Monteiro, R; Pestana, D; De Freitas, V; Mateus, N; Azevedo, I; Calhau, C. "High extracellular glucose levels modulate the uptake of organic cations in Caco-2 cells". 2007.
  6. Gonzalez, N; Fernandes, A; Freitas, V; Mateus, N; Dinis, T; Laranjinha, J; Egas, C; Faro, C; Almeida, L. "Effect of closure type on the polyphenol composition, antioxidant activity and vasodilation capacity of a stored red wine". 2007.
  7. Simoes, N; Paixao, J; Freitas, V; Dinis, T; Almeida, L. "Structural change of malvidin 3-glucoside during wine ageing produces a new portisin with a remarkable antioxidant potency". 2007.
  8. de Freitas, V; Nuno, M. "New classes of anthocyanin-derived pigments formed during port wine aging.". 2003.
Conference paper
  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
Conference poster
  1. Ribeiro, Ana Catarina; Simôes, Rodolfo; Freitas, Victor; Soares, Susana; Brandão, Elsa; Pérez-Gregorio, Rosa. "Unlocking Phenolic Potential: A Novel Alternatives Coagulation Technology for Cheese Production". Paper presented in XXVII Encontro Luso-Galego de Química, 2023.
  2. Oliveira, Hélder; Teixeira, Margarida; Tao, Wen; Freitas, Victor; Mateus, Nuno. Corresponding author: Oliveira, Hélder. "Assessment of anthocyanin-rich edible flowers bioaccessibility using food processing approaches". Paper presented in Food Bioactives & Health, 2023.
  3. Teixeira, Margarida; Mateus, Nuno; Freitas, Victor; Oliveira, Hélder. Corresponding author: Oliveira, Hélder. "Edible flowers rich in anthocyanins: biochemistry and biotechnology towards an emerging, healthier, and sustainable diet". Paper presented in XXVIII Encontro Nacional da SPQ, 2023.
  4. Oliveira, Hélder; Teixeira, Margarida; Tao, Wen; Freitas, Victor; Mateus, Nuno. Corresponding author: Oliveira, Hélder. "Bioaccessibility of anthocyanins from edible flowers using gastrotechnic approaches". Paper presented in International Conference on Polyphenols, 2023.
  5. Ribeiro, Ana Catarina; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; Freitas, Victor. "New insights into molecular interactions between phenolic compounds and dietary (egg and yeast) proteins". Paper presented in Dare2Change, 2023.
  6. Rocha, Célia; Barbosa, Bruna; Rui Costa Lima; Simões, Sara; Cerqueira, Miguel Ângelo; Freitas, Victor; Figueira, Diogo; Cunha, Luís Miguel. Corresponding author: Rocha, Célia. "Sensory dynamic characterization of clean label mayonnaise using projective mapping". Paper presented in Dare2Change, 2023.
  7. Ribeiro, Ana Catarina; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; Freitas, Victor. "New insights into polyphenols-proteins complexes as natural emulsifiers in mayonnaise models". Paper presented in Dare2Change, 2021.
  8. Campos, Filipa; Ana Luísa Mosqueira Alves Pires Fernandes; Fernandes, Iva; Mateus, Nuno; Freitas, Victor. "Polyphenols-rich functional foods in the prevention and management of type 2 Diabetes Mellitus". Paper presented in XXVII Encontro Nacional da Sociedade Portuguesa de Química, Braga, Portugal, 2021.
  9. Patrícia, Correia; Hélder José Couto Oliveira; Araújo, Paula; Pereira, Ana Rita; Patrícia Coelho; Bessa, Lucinda J.; Paula Gameiro; et al. Corresponding author: Fernandes, Iva. "Exploring the colour and bioactivity of anthocyanin related structures towards skin healthcare ¿ bridging food and therapeutics (P6.2)". Paper presented in XXX International Conference on Polyphenols, Turku, Finland., 2021.
  10. Nunes, Carla; Freitas, Victor; Laranjinha, João. "The molecular mechanisms underlying the intestinal anti-inflammatory activity of wine polyphenols.". Paper presented in Iberphenol International Conference: Advances in the role of phenols in health effects and other uses,, 2020.
  11. Neves, Marta; Antunes, Madalena; Fernandes, Wilson; Tecelão, Carla; Azevedo, Zélia M.; Freitas, Victor; Rocha, João M.. "Physicochemical and nutritional characterization of the leaves, flowers and fruits of Chorão da praia (Carpobrotus edulis) from Portuguese west shores". Paper presented in Iberphenol-International conference 2020, 2020.
  12. Francisco, Telmo; Pérez-Gregorio, Rosa; Soares, Su; Mateus, Nuno; Filipe Centeno; Maria de Fátima Teixeira; Freitas, Victor. "Estudo da interação proteína-polifenol de um extrato proteico de leveduras nas colagens de vinhos". Paper presented in XXIV Encontro Luso-Galego de Química, 2018.
Journal article
  1. Brandão, E.; Jesus, M.; Guerreiro, C.; Maricato, É.; Coimbra, M.A.; Mateus, N.; de Freitas, V.; Soares, S.. "Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency". Carbohydrate Polymers 323 (2024): http://www.scopus.com/inward/record.url?eid=2-s2.0-85172166961&partnerID=MN8TOARS.
    10.1016/j.carbpol.2023.121378
  2. Correia, Patrícia; Araújo, Paula; Pereira, Ana Rita; Bessa, Lucinda J.; Mateus, Nuno; Freitas, Victor; Oliveira, Joana; Fernandes, Iva. "New Insights on the Antimicrobial Properties of Amino-Based Fla-vylium Dyes: Promising Candidates for Photodynamic Inactivation of Bacteria". (2023):
    Under revision
  3. 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
  4. Pereira, A.R.; Costa, C.; Mateus, N.; de Freitas, V.; Rodrigues, A.; Oliveira, J.. "Exploring the Potential of Vine Shoots as a Source of Valuable Extracts and Stable Lignin Nanoparticles for Multiple Applications". International Journal of Molecular Sciences 24 6 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85151114485&partnerID=MN8TOARS.
    10.3390/ijms24065165
  5. Bravo, C.; Pérez-Gregório, R.; Pellegrini, E.; Contin, M.; Brandão, E.; Ramos, R.M.; Martin-Neto, L.; et al. "Unlocking the Potential of Spent Coffee Grounds as a Source of Humic-like Substances with High Antioxidant Capacity". Waste and Biomass Valorization (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85178871304&partnerID=MN8TOARS.
    10.1007/s12649-023-02344-9
  6. Teixeira, M.; Tao, W.; Fernandes, A.; Faria, A.; Ferreira, I.M.P.L.V.O.; He, J.; de Freitas, V.; Mateus, N.; Oliveira, H.. "Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns.". Trends in Food Science and Technology 138 (2023): 708-725. http://www.scopus.com/inward/record.url?eid=2-s2.0-85165539823&partnerID=MN8TOARS.
    10.1016/j.tifs.2023.07.010
  7. Pina, F.; Basílio, N.; Parola, A.J.; Melo, M.J.; Oliveira, J.; de Freitas, V.. "The Triumph of the blue in nature and in Anthropocene". Dyes and Pigments 210 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85142891337&partnerID=MN8TOARS.
    10.1016/j.dyepig.2022.110925
  8. Fernandes, A.; Mateus, N.; de Freitas, V.. "Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective". Foods 12 5 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85149771763&partnerID=MN8TOARS.
    10.3390/foods12051052
  9. López-Ruiz, R.; Marin-Saez, J.; Cunha, S.C.; Fernandes, A.; de Freitas, V.; Viegas, O.; Ferreira, I.M.P.L.V.O.. "Fibre enrichment of cookies to mitigate acrylamide formation and gastrointestinal bioaccessibility". LWT 182 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85156220042&partnerID=MN8TOARS.
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  10. Reis, A.; Rocha, S.; Dias, I.H.; Costa, R.; Soares, R.; Sánchez-Quesada, J.L.; Perez, A.; de Freitas, V.. "Type 2 Diabetes mellitus alters the cargo of (poly)phenol metabolome and the oxidative status in circulating lipoproteins". Redox Biology 59 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85143865332&partnerID=MN8TOARS.
    10.1016/j.redox.2022.102572
  11. Gomes, V.; Bermudez, R.; Mateus, N.; Guedes, A.; Lorenzo, J.M.; de Freitas, V.; Cruz, L.. "FoodSmarTag: An innovative dynamic labeling system based on pyranoflavylium-based colorimetric films for real-time monitoring of food freshness". Food Hydrocolloids 143 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85160398914&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2023.108914
  12. López-Ruiz, R.; Marin-Saez, J.; Cunha, S.C.; Fernandes, A.; de Freitas, V.; Viegas, O.; Ferreira, I.M.P.L.V.O.. "Investigating the Impact of Dietary Fibers on Mycotoxin Bioaccessibility during In Vitro Biscuit Digestion and Metabolites Identification". Foods 12 17 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85170251281&partnerID=MN8TOARS.
    10.3390/foods12173175
  13. Teixeira, J.C.; Ribeiro, C.; Simôes, R.; Alegria, M.J.; Mateus, N.; de Freitas, V.; Pérez-Gregorio, R.; Soares, S.. "Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds". Plants 12 19 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85173908361&partnerID=MN8TOARS.
    10.3390/plants12193397
  14. Fernandes, A.; Simões, S.; Ferreira, I.M.P.L.V.O.; Alegria, M.J.; Mateus, N.; Raymundo, A.; de Freitas, V.. "Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract". Molecules 28 1 (2023): http://www.scopus.com/inward/record.url?eid=2-s2.0-85145742876&partnerID=MN8TOARS.
    10.3390/molecules28010179
  15. Câmara, José S.; Locatelli, Monica; Pereira, Jorge A. M.; Oliveira, Hélder; Arlorio, Marco; Fernandes, Iva; Perestrelo, Rosa; Freitas, Victor; Bordiga, Matteo. "Behind the Scenes of Anthocyanins¿From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields". Nutrients 14 23 (2022): 5133. http://dx.doi.org/10.3390/nu14235133.
    10.3390/nu14235133
  16. He, Jingren; Ye, Shuxin; Correia, Patrícia; Fernandes, Iva; Zhang, Rui; Wu, Muci; Freitas, Victor; Mateus, Nuno; Oliveira, Hélder. "Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications". Comprehensive Reviews in Food Science and Food Safety (2022): http://dx.doi.org/10.1111/1541-4337.12970.
    10.1111/1541-4337.12970
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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.
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  26. 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
  27. 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
  28. 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.
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  29. 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
  30. 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
  31. 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
  32. 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
  33. 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
  34. 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
  35. 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
  36. 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
  37. 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
  38. 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
  39. 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
  40. 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
  41. 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
  42. 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
  43. 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.
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  44. 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
  45. 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
  46. 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
  47. 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
  48. 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
  49. 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
  50. 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
  51. 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
  52. 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
  53. 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.
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  54. 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
  55. 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
  56. 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
  57. 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
  58. 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
  59. 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.
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  60. 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
  61. 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.
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  62. 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
  63. 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.
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  64. 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.
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  65. 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.
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  70. 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.
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  71. 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.
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  72. 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.
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  73. 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.
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  74. 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.
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  75. 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.
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  77. 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.
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  78. 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.
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  79. 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.
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  80. 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.
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  81. 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.
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  82. 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.
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  83. 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.
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  84. 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.
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  85. 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.
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  86. 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.
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  87. 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.
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  88. 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.
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  89. 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.
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  90. 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.
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  91. 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.
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  92. 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.
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  93. 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.
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  94. 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.
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  95. 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.
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  96. 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.
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  97. 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.
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  98. 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.
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  99. 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.
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  100. 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.
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  101. 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.
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  102. 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.
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  103. 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.
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  104. 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.
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  105. 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.
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  106. 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.
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  107. 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.
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  108. 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.
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  109. 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.
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  110. 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.
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  111. 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.
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  112. 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.
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  113. 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.
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  114. 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.
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  115. 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.
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  116. 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.
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  117. 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.
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  118. 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.
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  119. 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.
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  121. 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.
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  122. 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.
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  123. 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.
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  125. 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.
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  126. 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.
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  127. 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.
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  128. 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.
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  129. 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.
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  130. 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
  131. 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.
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  132. 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
  133. 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.
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  134. 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
  135. 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
  136. 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.
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  137. 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
  138. 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
  139. 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.
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  140. 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.
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  141. 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
  142. 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.
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  143. 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.
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  144. 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.
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  145. 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.
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  146. 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.
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  147. 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.
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  148. 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
  149. 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
  150. 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.
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  151. 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
  152. 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.
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  153. 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.
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  154. 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
  155. 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
  156. 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.
  157. 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.
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  158. 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
  159. 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
  160. 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.
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  161. 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.
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  162. 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
  163. 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.
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  164. 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.
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  165. 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.
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  166. 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.
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  167. 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.
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  168. 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.
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  169. 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.
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  170. 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.
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  171. 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.
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  172. 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.
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  173. 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.
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  174. 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.
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  175. 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.
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  176. 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.
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  177. 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.
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  178. 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
  179. 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.
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  180. 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.
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  181. 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
  182. 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
  183. 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
  184. 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
  185. 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
  186. 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
  187. 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
  188. 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
  189. 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
  190. 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
  191. 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
  192. 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
  193. 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
  194. 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
  195. 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
  196. 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
  197. 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
  198. 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
  199. 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
  200. 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
  201. 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
  202. 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
  203. 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
  204. 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
  205. 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
  206. 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
  207. 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
  208. 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
  209. 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
  210. 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
  211. 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
  212. 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
  213. 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
  214. 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
  215. 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
  216. 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
  217. 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
  218. 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
  219. 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
  220. 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
  221. 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
  222. 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
  223. 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
  224. 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
  225. 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
  226. 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.
  227. 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
  228. 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
  229. 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
  230. 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
  231. 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
  232. 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
  233. 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
  234. 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
  235. 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
  236. 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
  237. 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
  238. 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
  239. 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
  240. 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
  241. 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
  242. 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
  243. 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
  244. 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
  245. 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
  246. 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
  247. 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
  248. 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
  249. 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
  250. 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
  251. 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
  252. 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
  253. 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
  254. 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
  255. 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
  256. 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
  257. 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
  258. 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
  259. 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
  260. 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
  261. 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
  262. 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
  263. 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
  264. 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
  265. 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
  266. 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
  267. 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
  268. 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
  269. 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
  270. 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
  271. 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
  272. 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
  273. 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
  274. 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
  275. 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
  276. 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
  277. 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
  278. 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
  279. 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
  280. 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
  281. 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
  282. 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
  283. 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
  284. 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
  285. 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
  286. 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
  287. 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
  288. 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
  289. 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
  290. 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
  291. 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
  292. 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
  293. 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
  294. 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
  295. 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
  296. 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
  297. 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
  298. 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
  299. 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
  300. 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
  301. 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
  302. 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
  303. 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
  304. 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
  305. 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
  306. 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
  307. 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
  308. 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
  309. 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
  310. 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
  311. 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
  312. 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
  313. 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
  314. 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
  315. 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
  316. 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
  317. 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
  318. 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
  319. 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
  320. 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
  321. 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
  322. 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
  323. 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
  324. 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
  325. 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
  326. 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
  327. 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
  328. 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
  329. 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
  330. 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
  331. 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
  332. 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
  333. 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
  334. 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
  335. 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
  336. 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
  337. 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
  338. 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
  339. 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
  340. 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
  341. 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
  342. 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
  343. 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
  344. 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
  345. 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
  346. 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
  347. 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
  348. 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
  349. 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
  350. 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
  351. 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
  352. 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
  353. 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
  354. 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
  355. 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
  356. 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.
  357. 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
  358. 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
  359. 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
  360. 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
  361. 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
  362. 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
  363. 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
  364. 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
  365. 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
  366. 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.
    10.1111/j.1365-2621.2003.tb05697.x
  367. 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
  368. 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
  369. 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.
    10.1111/j.1365-2621.2002.tb10323.x
  370. 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
  371. 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
  372. 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
  373. 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
  374. 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
  375. 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
  376. 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.
  377. 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
  378. 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
  379. 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
  380. 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.
  381. 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
  382. 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
  383. 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
  384. 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
  385. 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
  386. 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
  387. 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.
    10.1021/jf970468u
  388. 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.
  389. 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
Magazine article
  1. Francisco, Telmo; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; Filipe Centeno; Maria de Fátima Teixeira; Freitas, Victor. "EPL, na vanguarda das colas enológicas", Enovitis, 2019
Newspaper article
  1. Gonçalves, Leonor; Jesus, Mónica; Brandão, Elsa; Magalhães, Paulo ; Mateus, Nuno; Freitas, Victor; Soares, Susana. Corresponding author: Soares, Susana. "Interaction between Beer Compounds and Human Salivary Proteins: Insights toward Astringengy and Bitterness Perception", Molecules, 2023, 28
    https://doi.org/10.3390/molecules28062522

Other

Other output
  1. Influence of the Extraction Conditions on the Recovery, Purification and Structural Properties of New 11s Globulins Identified in Grape Seed Flour By-Product. 2023. Chamizo-González, F.; Dias, R.; Heredia, F.J.; de Freitas, V.; Gordillo, B.. http://www.scopus.com/inward/record.url?eid=2-s2.0-85161709582&partnerID=MN8TOARS.
    10.2139/ssrn.4474287
  2. Identification and Structural Characterization of a Novel (+)-Catechin-Caffeic Acid Adduct Present in Wines. 2023. Azevedo, J.; Oliveira, J.; Cruz, L.; Mateus, N.; de Freitas, V.. http://www.scopus.com/inward/record.url?eid=2-s2.0-85173121043&partnerID=MN8TOARS.
    10.2139/ssrn.4585849
  3. A Look Upon the Adsorption of Different Astringent Agents to Salivary Oral Models: Understanding the Alternative Mechanisms in Astringency. 2023. Guerreiro, C.; Rinaldi, A.; Brandão, E.; de Jesus, M.; Gonçalves, L.; Mateus, N.; de Freitas, V.; Soares, S.. http://www.scopus.com/inward/record.url?eid=2-s2.0-85180736199&partnerID=MN8TOARS.
    10.2139/ssrn.4659228
  4. Development of a Cell-Based Quaternary System to Unveil the Effect of Pectic Polysaccharides on Oral Astringency. 2023. Brandão, E.; Jesus, M.; Guerreiro, C.; Maricato, É.; Coimbra, M.A.; Mateus, N.; de Freitas, V.; Soares, S.. http://www.scopus.com/inward/record.url?eid=2-s2.0-85152401237&partnerID=MN8TOARS.
    10.2139/ssrn.4397694
  5. Light-Activated Amino-Substituted Dyes as Dual-Action Antibacterial Agents: Bio-Efficacy and Afm Evaluation. 2023. Correia, P.; Araújo, P.; Plácido, A.; Pereira, A.R.; Bessa, L.J.; Mateus, N.; de Freitas, V.; Oliveira, J.; Fernandes, I.. http://www.scopus.com/inward/record.url?eid=2-s2.0-85179750047&partnerID=MN8TOARS.
    10.2139/ssrn.4648201
Activities

Supervision

Thesis Title
Role 		Degree Subject (Type)
Institution / Organization
2019/03/19 - 2023/02/28 Nature-inspired synthesis of blue flavylium and pyranoflavyliums dyes for topical Photodynamic Therapy.
Co-supervisor
 Química Sustentável (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2020 - 2020 From chemistry to biological implications of polyphenols in Celiac Disease
Supervisor
 Química Sustentável (PhD)
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
Co-supervisor
 Química (PhD)
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
Supervisor
 Química (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2018 - 2018 INOVAD-Development of new formulations based on polysaccharides to reduce the astringency of beverages
Supervisor
 Química Sustentável (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2013 - 2013 Interação de derivados de flavílios com carboidratos numa perspetiva alimentar
Supervisor
 Química (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2013 - 2013 Plasmonic biosensors monitoring protein-polyphenol interactions, applied to sensorial astringency
Supervisor
 Química (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2012 - 2012 Deoxyanthocyanidins and derivatives: physical-chemical and antioxidant properties in aqueous solution.
Supervisor
 Química (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2012 - 2012 Study of Prodelphinidins: synthesis, detection, identification and reactivity with anthocyanins
Co-supervisor
 Química (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2011 - 2011 Interacção entre compostos fenólicos e enzimas digestivas : relação estrutura-função
Supervisor
 Química (PhD)
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
Supervisor
 Química (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2008 - 2008 Caracterização estrutural de novos pigmentos responsáveis pela cor de Vinhos do Porto envelhecidos.
Supervisor
 Química (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2007 - 2007 Estudos de Interacção Entre Proteínas e Taninos: Influência da Presença de Polissacarídeos
Supervisor
 Química (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
2007 - 2007 Estudo de Reacções Entre Catequinas e Antociaminas. Sintese de Novos Compostos
Supervisor
 Química (PhD)
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
Supervisor
 Química (PhD)
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
Supervisor
 Química (PhD)
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
Co-supervisor
 Química (PhD)
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
Supervisor
 Química (PhD)
Universidade do Porto Faculdade de Ciências, Portugal
Distinctions

Other distinction

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