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Ana Fernandes

the world bank

H指数:28

被引数:2,474

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Trade promotion organisations in the pandemic world

疫情世界中的贸易促进机构

Journal of Applied Economics

IF2

2025-12-310

PRE

Encapsulation of anthocyanins: A key for improvement of the gut-metabolism health axis?

花青素的包封：改善肠道-代谢健康轴的关键？

Food Research International

IF8

2025-08-230

PRE

Predictors of Interstitial Lung Disease in Mixed Connective Tissue Disease

JOURNAL OF CLINICAL MEDICINE

IF2.9

2023-12-031

OAAI

Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns.

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-08-0119

OAAI

Fibre enrichment of cookies to mitigate acrylamide formation and gastrointestinal bioaccessibility

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-06-014

OAAI

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract

IF4.6

2022-12-258

OAAI

The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes

IF5

2021-12-1533

OAAI

Grape pectic polysaccharides stabilization of anthocyanins red colour: Mechanistic insights

CARBOHYDRATE POLYMERS

IF12.5

2021-03-0129

PREAI

Anthocyanins as Antidiabetic Agents-In Vitro and In Silico Approaches of Preventive and Therapeutic Effects

IF4.6

2020-08-2165

OAAI

Impact of grape pectic polysaccharides on anthocyanins thermostability

CARBOHYDRATE POLYMERS

IF12.5

2020-07-0158

OAAI

The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactions

CARBOHYDRATE POLYMERS

IF12.5

2020-05-0127

PREAI

Molecular binding between anthocyanins and pectic polysaccharides - Unveiling the role of pectic polysaccharides structure

FOOD HYDROCOLLOIDS

IF12.4

2020-05-0187

PRE

Catalytic bromate reduction in water: Influence of carbon support

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING

IF7.2

2019-06-0123

PREAI

Impact of Lignosulfonates on the Thermodynamic and Kinetic Parameters of Malvidin-3-O-glucoside in Aqueous Solutions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-06-0513

PREAI

Colour modulation of blue anthocyanin-derivatives. Lignosulfonates as a tool to improve the water solubility of natural blue dyes

DYES AND PIGMENTS

IF4.2

2018-06-0110

PREAI

Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization

IF9.8

2018-04-0188

PREAI

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

IF6.2

2017-09-2515

PREAI

Influence of the structural features of amino-based pyranoanthocyanins on their acid-base equilibria in aqueous solutions

DYES AND PIGMENTS

IF4.2

2017-06-0115

PREAI

Impact of a pectic polysaccharide on oenin copigmentation mechanism

IF9.8

2016-10-0145

PREAI

Isolation and Characterization of Anthocyanins from Hibiscus sabdariffa Flowers

JOURNAL OF NATURAL PRODUCTS

IF3.6

2016-06-1799

PREAI