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J

Joana Azevedo

Universidade do Porto

H指数:16

被引数:1,094

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Identification and structural characterization of a novel -catechin-caffeic acid adduct present in wines

葡萄酒中存在的新型儿茶素-咖啡酸加合物的鉴定和结构表征

IF9.8

2024-06-011

OA

Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions

IF9.8

2022-01-015

PRE

Copigmentation of anthocyanins with copigments possessing an acid-base equilibrium in moderately acidic solutions

DYES AND PIGMENTS

IF4.2

2021-09-017

PREAI

On the Limits of Anthocyanins Co-Pigmentation Models and Respective Equations

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-01-2012

PREAI

Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and 1H NMR metabolomics approach

IF9.8

2018-08-0135

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

Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids

FOOD & FUNCTION

IF5.4

2018-01-017

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

Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins

IF9.8

2016-02-0152

PREAI

Proanthocyanidin screening by LC-ESI-MS of Portuguese red wines made with teinturier grapes

IF9.8

2016-01-0134

PREAI

Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2014-08-2242

PREAI

Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2014-01-1453

PREAI

Effect of cyclodextrins on the thermodynamic and kinetic properties of cyanidin-3-O-glucoside

FOOD RESEARCH INTERNATIONAL

IF8

2013-05-0152

PRE

Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins

IF9.8

2010-03-1597

PREAI

Pyranoanthocyanin Dimers: A New Family of Turquoise Blue Anthocyanin-Derived Pigments Found in Port Wine

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2010-03-0594

PRE

Influence of Anthocyanins, Derivative Pigments and Other Catechol and Pyrogallol-Type Phenolics on Breast Cancer Cell Proliferation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2010-02-1981

PREAI

Flavonoid transport across RBE4 cells: A blood-brain barrier model

CELLULAR & MOLECULAR BIOLOGY LETTERS

IF10.2

2010-01-01116

OAAI

Enzymatic Hemisynthesis of Metabolites and Conjugates of Anthocyanins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2008-12-2930

PREAI