| Stabilizing and modulating color by copigmentation: Insights from theory and experiment P Trouillas, JC Sancho-García, V De Freitas, J Gierschner, M Otyepka, ... Chemical reviews 116 (9), 4937-4982, 2016 | 587 | 2016 |
| Interaction of different polyphenols with bovine serum albumin (BSA) and human salivary α-amylase (HSA) by fluorescence quenching S Soares, N Mateus, V De Freitas Journal of agricultural and food chemistry 55 (16), 6726-6735, 2007 | 578 | 2007 |
| Oxidation mechanisms occurring in wines CM Oliveira, ACS Ferreira, V De Freitas, AMS Silva Food Research International 44 (5), 1115-1126, 2011 | 510 | 2011 |
| Structural features of procyanidin interactions with salivary proteins V de Freitas, N Mateus Journal of Agricultural and Food Chemistry 49 (2), 940-945, 2001 | 463 | 2001 |
| Bioavailability of anthocyanins and derivatives I Fernandes, A Faria, C Calhau, V de Freitas, N Mateus Journal of functional foods 7, 54-66, 2014 | 444 | 2014 |
| Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds I Spranger, B Sun, AM Mateus, V de Freitas, JM Ricardo-da-Silva Food chemistry 108 (2), 519-532, 2008 | 317 | 2008 |
| Antioxidant Properties of Prepared Blueberry (Vaccinium myrtillus) Extracts A Faria, J Oliveira, P Neves, P Gameiro, C Santos-Buelga, V de Freitas, ... Journal of Agricultural and Food chemistry 53 (17), 6896-6902, 2005 | 306 | 2005 |
| Different phenolic compounds activate distinct human bitter taste receptors S Soares, S Kohl, S Thalmann, N Mateus, W Meyerhof, V De Freitas Journal of agricultural and food chemistry 61 (7), 1525-1533, 2013 | 298 | 2013 |
| Wine flavonoids in health and disease prevention I Fernandes, R Pérez-Gregorio, S Soares, N Mateus, V De Freitas Molecules 22 (2), 292, 2017 | 286 | 2017 |
| A new class of blue anthocyanin-derived pigments isolated from red wines N Mateus, AMS Silva, JC Rivas-Gonzalo, C Santos-Buelga, V De Freitas Journal of Agricultural and Food Chemistry 51 (7), 1919-1923, 2003 | 257 | 2003 |
| Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry N Mateus, AMS Silva, C Santos-Buelga, JC Rivas-Gonzalo, V de Freitas Journal of Agricultural and Food Chemistry 50 (7), 2110-2116, 2002 | 257 | 2002 |
| Study of carbohydrate influence on protein–tannin aggregation by nephelometry V de Freitas, E Carvalho, N Mateus Food Chemistry 81 (4), 503-509, 2003 | 253 | 2003 |
| Formation of pyranoanthocyanins in red wines: A new and diverse class of anthocyanin derivatives V de Freitas, N Mateus Analytical and bioanalytical chemistry 401, 1463-1473, 2011 | 242 | 2011 |
| Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain M Algarra, A Fernandes, N Mateus, V de Freitas, JCGE da Silva, ... Journal of Food Composition and Analysis 33 (1), 71-76, 2014 | 238 | 2014 |
| Tannins in food: Insights into the molecular perception of astringency and bitter taste S Soares, E Brandão, C Guerreiro, S Soares, N Mateus, V De Freitas Molecules 25 (11), 2590, 2020 | 227 | 2020 |
| Procyanidins as antioxidants and tumor cell growth modulators A Faria, C Calhau, V de Freitas, N Mateus Journal of Agricultural and Food Chemistry 54 (6), 2392-2397, 2006 | 225 | 2006 |
| Blueberry anthocyanins and pyruvic acid adducts: anticancer properties in breast cancer cell lines A Faria, D Pestana, D Teixeira, V de Freitas, N Mateus, C Calhau Phytotherapy research 24 (12), 1862-1869, 2010 | 219 | 2010 |
| Sensorial properties of red wine polyphenols: Astringency and bitterness S Soares, E Brandão, N Mateus, V de Freitas Critical reviews in food science and nutrition 57 (5), 937-948, 2017 | 210 | 2017 |
| Absorption of anthocyanins through intestinal epithelial cells–Putative involvement of GLUT2 A Faria, D Pestana, J Azevedo, F Martel, V de Freitas, I Azevedo, ... Molecular Nutrition & Food Research 53 (11), 1430-1437, 2009 | 206 | 2009 |
| Influence of the heterogeneity of grape phenolic maturity on wine composition and quality N Kontoudakis, M Esteruelas, F Fort, JM Canals, V De Freitas, F Zamora Food Chemistry 124 (3), 767-774, 2011 | 197 | 2011 |
