Authors: de Freitas, V Mateus, N

Citation: V. De Freitas et N. Mateus, Structural features of procyanidin interactions with salivary proteins, J AGR FOOD, 49(2), 2001, pp. 940-945

Authors: Mateus, N de Freitas, V

Citation: N. Mateus et V. De Freitas, Evolution and stability of anthocyanin-derived pigments during port wine aging, J AGR FOOD, 49(11), 2001, pp. 5217-5222

Authors: Mateus, N Silva, AMS Vercauteren, J de Freitas, V

Citation: N. Mateus et al., Occurrence of anthocyanin-derived pigments in red wines, J AGR FOOD, 49(10), 2001, pp. 4836-4840

Authors: Vasconcelos, MT Azenha, M de Freitas, V

Citation: Mt. Vasconcelos et al., Electrochemical studies of complexation of Pb in red wines, ANALYST, 125(4), 2000, pp. 743-748

Authors: de Gaulejac, NSC Vivas, N de Freitas, V Bourgeois, G

Citation: Nsc. De Gaulejac et al., The influence of various phenolic compounds on scavenging activity assessed by an enzymatic method, J SCI FOOD, 79(8), 1999, pp. 1081-1090

Authors: Vasconcelos, MT Azenha, M de Freitas, V

Citation: Mt. Vasconcelos et al., Role of polyphenols in copper complexation in red wines, J AGR FOOD, 47(7), 1999, pp. 2791-2796