A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency, Food Chemistry, 2024 Guerreiro, C., Rinaldi, A., Brandão, E., Jesus, M., Gonçalves, L., Mateus, N., de Freitas, V., Soares, S. DOI: 10.1016/j.foodchem.2024.139153

​

Unveiling the Immunomodulatory Potential of Phenolic Compounds in Food Allergies, Nutrients, 2024 Simões, R., Ribeiro, A. C., Dias, R., de Freitas, V., Soares, S., Gregorio-Pérez, R. DOI: 10.3390/nu16040551

​

Unlocking the Potential of Spent Coffee Grounds as a Source of Humic-like Substances with High Antioxidant Capacity, Waste and Biomass Valorization, 2024 Bravo, C., Gregorio-Pérez, R., Pellegrini, E., Contin, M., Brandão, E., Ramos, R. M., de Nobili, M., de Freitas, V., Soares, S. DOI: 10.1007/s12649-023-02344-9

​

Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency, Carbohydrates Polymers, 2024 Brandão, E., Jesus, M., Guerreiro, C., Maricato, E., Coimbra, M. A., Mateus, N., de Freitas, V., Soares, S. DOI: 10.1016/j.carbpol.2023.121378

​

Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds, Plants, 2024 Teixeira, J. C., Ribeiro, A. C., Simões, R., Alegria, M. J., Mateus, N., de Freitas, V., Gregorio-Pérez, R., Soares, S. DOI: 10.3390/plants12193397

​

Phenolic Compounds in Wine, Beverages, 2023, Dias, R., Gregorio-Pérez, R., DOI: 10.3390/beverages9030070

​

Evidence of increased gluten-induced perturbations in the nucleophilic tone and detoxifying defences of intestinal epithelial cells impaired by gastric disfunction, Food Research International, 2023, Silva, S., Gregorio-Pérez, R., Mateus, N., de Freitas, V., Dias, R. DOI: 10.1016/j.foodres.2023.113317

​

New Trends from Plant Secondary Metabolism in the Pharmaceutical Industry, In book: Natural Secondary Metabolites, 2023, Oliveira, H., Gregorio-Pérez, R., Fernandes, I., de Freitas, V., Soares, S., Dias, R. DOI: 10.1007/978-3-031-18587-8_25

​

Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception, Molecules, 2023 Gonçalves L., Jesus M., Brandão E., Magalhães P., Mateus N., Freitas V.d., Soares, S. DOI: 210.3390/molecules28062522

​

Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models, Journal of Agricultural and Food Chemistry, 2023 de Jesus M., Guerreiro C., Brandão E., Mateus N., de Freitas V., Soares S. DOI: 110.1021/acs.jafc.2c01918

​

Unraveling the effect of phenolic compounds in the design of a yeast protein-based emulsions, International Journal of Food Science and Technology, 2023 Ribeiro A.C., Simões S., Perez-Gregorio R., Soares S., Figueira D., Branco D.C., Tasso A., Raymundo A., Mateus N., Freitas V. DOI: 10.1111/ijfs.16289

​

Wine astringent compounds monitored by an electrochemical biosensor, Food Chemistry, 2022 Costa J.J., Moreira F.T.C., Soares S., Brandão E., Mateus N., De Freitas V., Sales M.G.F DOI: 10.1016/j.foodchem.2022.133587

​

New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels, Food Chemistry, 2022 Guerreiro C., Brandão E., de Jesus M., Gonçalves L., Pérez-Gregório R., Mateus N., de Freitas V., Soares S. DOI: 10.1016/j.foodchem.2021.131642

​

Unraveling the immunomodulatory role of apple phenolic rich extracts on human THP-1- derived macrophages using multiplatform metabolomics, Food Research International, 2022 Cambeiro-Pérez N., Figueiredo-González M., Pérez-Gregorio M.R., Bessa-Pereira C., De Freitas V., Sánchez B., Martínez-Carballo E. DOI: 10.1016/j.foodres.2022.111037

​

Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions, Food Chemistry, 2022 Azevedo J., Jesus M., Brandão E., Soares S., Oliveira J., Lopes P., Mateus N., de Freitas V. DOI: 10.1016/j.foodchem.2021.130607

​

Phenolic compounds and functional beverages, Beverages, 2021 Pérez-Gregorio R. DOI: 10.3390/beverages7040071

Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines, European Food Research and Technology, 2021 Rinaldi A., Picariello L., Soares S., Brandão E., de Freitas V., Moio L., Gambuti A. DOI: 10.1007/s00217-021-03851-6

​

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, 2021 Pérez-Gregorio M.R., Bessa Pereira C., Dias R., Mateus N., De Freitas V. DOI: 10.1021/acs.jafc.1c03713

​

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications, Frontiers in Sustainable Food Systems, 2021 Bessa C., Francisco T., Dias R., Mateus N., Freitas V.D., Pérez-Gregorio R. DOI: 10.3389/fsufs.2021.623611

​

First morphological-level insights into the efficiency of green tea catechins and grape seed procyanidins on a transgenic mouse model of celiac disease enteropathy, Food and Function, 2021 Dias R., Bergamo P., Maurano F., Rotondi Aufiero V., Luongo D., Mazzarella G., Bessa-Pereira C., Pérez-Gregorio M., Rossi M., Freitas V. DOI: 10.1039/d1fo01263k

​

Understanding the molecular interactions between a yeast protein extract and phenolic compounds, Food Research International, 2021 Francisco T., Pérez-Gregorio R., Soares S., Mateus N., Centeno F., de Fátima Teixeira M., de Freitas V. DOI: 10.1016/j.foodres.2021.110261

​

Unraveling the effects of procyanidin on gliadin digestion and immunogenicity, Food and Function, 2021 Ricardo D., Telmo F., Catarina B.P., Nuno M., Victor D.F., Rosa P.-G. DOI: 10.1039/d1fo00382h

​

Metabolomics insights of the immunomodulatory activities of phlorizin and phloretin on human thp-1 macrophages, Molecules, 2021 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. DOI: 10.3390/molecules26040787

​

Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide, Food Chemistry, 2021 Castillo-Fraire C.M., Brandão E., Poupard P., Le Quére J.-M., Salas E., de Freitas V., Guyot S., Soares S. DOI: 10.1016/j.foodchem.2020.128496

​

Recent advances on dietary polyphenol's potential roles in Celiac Disease, Trends in Food Science and Technology, 2021 Dias R., Pereira C.B., Pérez-Gregorio R., Mateus N., Freitas V. DOI: 10.1016/j.tifs.2020.10.033

​

Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics, Critical Reviews in Food Science and Nutrition, 2021 Dias R., Oliveira H., Fernandes I., Simal-Gandara J., Perez-Gregorio R. DOI: 10.1080/10408398.2020.1754162

​

Polyphenolic characterization of Nebbiolo red wines and their interaction with salivary proteins, Foods, 2020 Azevedo J., Brandão E., Soares S., Oliveira J., Lopes P., Mateus N., de Freitas V. DOI: 10.3390/foods9121867

​

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, 2020 Soares S., Soares S., Brandão E., Guerreiro C., Mateus N., de Freitas V. DOI: 10.1038/s41598-020-69531-9

​

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, 2020 Guerreiro C., Jesus M., Brandão E., Mateus N., De Freitas V., Soares S DOI: 10.1021/acs.jafc.0c05722

​

Bioactive peptides and dietary polyphenols: Two sides of the same coin, Molecules, 2020 Pérez-Gregorio R., Soares S., Mateus N., de Freitas V. DOI: 10.3390/molecules25153443

​

Tannins in food: Insights into the molecular perception of astringency and bitter taste, Molecules, 2020 Soares S., Brandão E., Guerreiro C., Soares S., Mateus N., De Freitas V. DOI: 10.3390/molecules25112590

​

The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions, Carbohydrate Polymers, 2020 Brandão E., Fernandes A., Guerreiro C., Coimbra M.A., Mateus N., de Freitas V., Soares S. DOI: 10.1016/j.carbpol.2020.116044

​

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 Reis A., Perez-Gregorio R., Mateus N., de Freitas V. DOI: 10.1080/10408398.2020.1791794

​

Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation, Journal of Agricultural and Food Chemistry, 2020 Brandão E., Silva M.S., García-Estévez I., Williams P., Mateus N., Doco T., De Freitas V., Soares S. DOI: 10.1021/acs.jafc.9b06184

​

Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception, Biochimica et Biophysica Acta - Biomembranes, 2020 Reis A., Soares S., Sousa C.F., Dias R., Gameiro P., Soares S., de Freitas V. DOI: 10.1016/j.bbamem.2019.183133

​

An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems, Food Chemistry, 2019 Guimarães M., Pérez-Gregorio M., Mateus N., de Freitas V., Galinha C.F., Crespo J.G., Portugal C.A.M., Cruz L. DOI: 10.1016/j.foodchem.2019.125167

​

Interaction between Ellagitannins and Salivary Proline-Rich Proteins, Journal of Agricultural and Food Chemistry, 2019 Soares S., Brandaõ E., Garciá-Estevez I., Fonseca F., Guerreiro C., Ferreira-Da-Silva F., Mateus N., Deffieux D., Quideau S., De Freitas V. DOI: 10.1021/acs.jafc.9b02574

​

Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins, Food Chemistry, 2019 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. DOI: 10.1016/j.foodchem.2018.09.167

​

Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols, Food Chemistry, 2019 Ramos-Pineda A.M., García-Estévez I., Soares S., de Freitas V., Dueñas M., Escribano-Bailón M.T. DOI: 10.1016/j.foodchem.2018.08.024

​

A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications, Food Chemistry, 2019 Dias R., Brás N.F., Pérez-Gregorio M., Fernandes I., Mateus N., Freitas V. DOI: 10.1016/j.foodchem.2019.125051

​

Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine, Food Chemistry, 2019 Oliveira H., Perez-Gregório R., de Freitas V., Mateus N., Fernandes I. DOI: 10.1016/j.foodchem.2018.09.159

​

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 Soares S., Brandão E., Guerreiro C., N., De Freitas V., Soares S. DOI: 10.1021/acs.jafc.9b05575

​

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols, Journal of Agricultural and Food Chemistry, 2018 Soares S., Silva M.S., García-Estevez I., Groβmann P., Brás N., Brandão E., Mateus N., De Freitas V., Behrens M., Meyerhof W. DOI: 10.1021/acs.jafc.8b03569

​

Molecular insights on the interaction and preventive potential of epigallocatechin-3-gallate in Celiac Disease, International Journal of Biological Macromolecules, 2018 Dias R., Brás N.F., Fernandes I., Pérez-Gregorio M., Mateus N., Freitas V. DOI: 10.1016/j.ijbiomac.2018.02.055

​

Identification and characterization of proteolytically resistant gluten-derived peptides, Food and Function, 2018 Perez-Gregorio M.R., Días R., Mateus N., De Freitas V. DOI: 10.1039/c7fo02027a

​

Study of human salivary proline-rich proteins interaction with food tannins, Food Chemistry, 2018 Soares S., García-Estévez I., Ferrer-Galego R., Brás N.F., Brandão E., Silva M., Teixeira N., Fonseca F., Sousa S.F., Ferreira-da-Silva F., Mateus N., de Freitas V. DOI: 10.1016/j.foodchem.2017.09.063

​

Polyphenol interactions and food organoleptic properties, Encyclopedia of Food Chemistry, 2018 Soares S., Mateus N., de Freitas V. 10.1016/B978-0-08-100596-5.21865-9

​

The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach, Carbohydrate Polymers, 2017 Brandão E., Silva M., García-Estévez I., Williams P., Mateus N., Doco T., de Freitas V., Soares S. DOI: 10.1016/j.carbpol.2017.08.075

​

Chromatographic and mass spectrometry analysis of wheat flour prolamins, the causative compounds of celiac disease, Food and Function, 2017 Perez-Gregorio M.R., Días R., Mateus N., De Freitas V. DOI: 10.1039/c7fo00266a

​

Molecular Interaction between Salivary Proteins and Food Tannins, Journal of Agricultural and Food Chemistry, 2017 Silva M.S., García-Estévez I., Brandão E., Mateus N., De Freitas V., Soares S. DOI: 10.1021/acs.jafc.7b01722

​

First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins, Food Chemistry, 2017 García-Estévez I., Cruz L., Oliveira J., Mateus N., de Freitas V., Soares S. DOI: 10.1016/j.foodchem.2017.02.030

​

Polyphenols and food quality, Journal of Food Quality, 2017 Ferrer-Gallego R., Pérez-Gregorio R., Hernández-Hierro J.M., Quijada-Morín N., García-Estévez I. DOI: 10.1155/2017/1640519

​

Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR, Food Chemistry, 2017 Brandão E., Santos Silva M., García-Estévez I., Mateus N., de Freitas V., Soares S. DOI: 10.1016/j.foodchem.2017.02.027

​

A critical review of the characterization of polyphenol–protein interactions and of their potential use for improving food quality, Current Pharmaceutical Design, 2017 Perez-Gregorio M.R., Simal-Gándara J. DOI: 10.2174/1381612823666170202112530

​

Sensorial properties of red wine polyphenols: Astringency and bitterness, Critical Reviews in Food Science and Nutrition, 2017 Soares S., Brandão E., Mateus N., de Freitas V. DOI: 10.1080/10408398.2014.946468

​

Wine flavonoids in health and disease prevention, Molecules, 2017 Fernandes I., Pérez-Gregorio R., Soares S., Mateus N., De Freitas V., Santos-Buelga C., Feliciano A.S. DOI: 10.3390/molecules22020292

​

Oenological perspective of red wine astringency, Journal International des Sciences de la Vigne et du Vin, 2017 García-Estévez I., Pérez-Gregorio R., Soares S., Mateus N., De Freitas V. DOI: 10.20870/oeno-one.2017.51.2.1816

​

A critical review of bioactive food components, and of their functional mechanisms, biological effects and health outcomes, Current Pharmaceutical Design, 2017 Pérez-Gregorio R., Simal-Gándara J. DOI: 10.2174/1381612823666170317122913

​

Oenological perspective of red wine astringency, Oeno One, 2017 García-Estévez I., Pérez-Gregorio R., Soares S., Mateus N., De Freitas V. DOI: 10.20870/oeno-one.2017.51.2.1816

​

Wine Fermented Foods in Health and Disease Prevention, 2017 Fernandes I., Pérez-Gregorio R., Soares S., Mateus N., De Freitas V. DOI: 10.1016/B978-0-12-802309-9.00026-1

​

Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes, Journal of Agricultural and Food Chemistry, 2016 Soares S., Ferrer-Galego R., Brandão E., Silva M., Mateus N., Freitas V.D. DOI: 10.1021/acs.jafc.6b02659

​

Interaction study between wheat-derived peptides and procyanidin B3 by mass spectrometry, Food Chemistry, 2016 Dias R., Perez-Gregorio M.R., Mateus N., De Freitas V. DOI: 10.1016/j.foodchem.2015.08.108

​

New Anthocyanin-Human Salivary Protein Complexes, Langmuir, 2015 Ferrer-Gallego R., Soares S., Mateus N., Rivas-Gonzalo J., Escribano-Bailón M.T., De Freitas V. DOI: 10.1021/acs.langmuir.5b01122

​

The interaction between tannins and gliadin derived peptides in a celiac disease perspective, RSC Advances, 2015 Dias R., Perez-Gregorio R., Mateus N., De Freitas V. DOI: 10.1039/c5ra02968f

​

Interaction between red wine procyanidins and salivary proteins: Effect of stomach digestion on the resulting complexes, RSC Advances, 2015 Soares S., Brandão E., Mateus N., De Freitas V. DOI: 10.1039/c4ra13403f

​

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, 2014 Perez-Gregorio M.R., Mateus N., De Freitas V. DOI: 10.1021/jf5033284

​

In vivo interactions between procyanidins and human saliva proteins: Effect of repeated exposures to procyanidins solution, Journal of Agricultural and Food Chemistry, 2014 Brandão E., Soares S., Mateus N., De Freitas V. DOI: 10.1021/jf502721c

​

Rapid screening and identification of new soluble tannin-salivary protein aggregates in saliva by mass spectrometry (MALDI-TOF-TOF and FIA-ESI-MS), Langmuir, 2014 Perez-Gregorio M.R., Mateus N., De Freitas V. DOI: 10.1021/la502184f

​

Human saliva protein profile: Influence of food ingestion, Food Research International, 2014 Brandão E., Soares S., Mateus N., de Freitas V. DOI: 10.1016/j.foodres.2014.07.022

​

Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review, Critical Reviews in Food Science and Nutrition, 2014 Pérez-Gregorio M.R., Regueiro J., Simal-Gándara J., Rodrigues A.S., Almeida D.P.F. DOI: 10.1080/10408398.2011.624283

​

Different phenolic compounds activate distinct human bitter taste receptors, Journal of Agricultural and Food Chemistry, 2013 Soares S., Kohl S., Thalmann S., Mateus N., Meyerhof W., De Freitas V. DOI: 10.1021/jf304198k

​

Interaction of different classes of salivary proteins with food tannins, Food Research International, 2012 Soares S., Mateus N., de Freitas V. DOI: 10.1016/j.foodres.2012.09.008

​

Postharvest storage systems affect phytochemical content and quality of traditional portuguese onion cultivars, Acta Horticulturae, 2012 Rodrigues A.S., Almeida D.P.F., García-Falcón M.S., Simal-Gándara J., Pérez-Gregorio M.R. DOI: 10.17660/ActaHortic.2012.934.180

​

Carbohydrates inhibit salivary proteins precipitation by condensed tannins, Journal of Agricultural and Food Chemistry, 2012 Soares S., Mateus N., De Freitas V. DOI: 10.1021/jf3002747

​

Effect of condensed tannins addition on the astringency of red wines, Chemical Senses, 2012 Soares S., Sousa A., Mateus N., De freitas V. DOI: 10.1093/chemse/bjr092

​

Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage, Food Control, 2011 Pérez-Gregorio M.R., Regueiro J., González-Barreiro C., Rial-Otero R., Simal-Gándara J. DOI: 10.1016/j.foodcont.2011.01.006

​

Reactivity of human salivary proteins families toward food polyphenols, Journal of Agricultural and Food Chemistry, 2011 Soares S., Vitorino R., Osório H., Fernandes A., Venâncio A., Mateus N., Amado F., De Freitas V. DOI: 10.1021/jf104975d

​

Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.), LWT, 2011 Pérez-Gregorio M.R., Regueiro J., Alonso-González E., Pastrana-Castro L.M., Simal-Gándara J. DOI: 10.1016/j.lwt.2011.03.007

​

Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices, Food Control, 2011 Pérez-Gregorio M.R., González-Barreiro C., Rial-Otero R., Simal-Gándara J. DOI: 10.1016/j.foodcont.2011.05.028

​

Flavonoids changes in fresh-cut onions during storage in different packaging systems, Food Chemistry, 2011 Pérez-Gregorio M.R., García-Falcón M.S., Simal-Gándara J. DOI: 10.1016/j.foodchem.2010.06.090

​

Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions, Food Chemistry, 2011 Rodrigues A.S., Pérez-Gregorio M.R., García-Falcón M.S., Simal-Gándara J., Almeida D.P.F. DOI: 10.1016/j.foodchem.2010.06.037

​

Influence of anthocyanins, derivative pigments and other catechol and pyrogallol-type phenolics on breast cancer cell proliferation, Journal of Agricultural and Food Chemistry, 2010 Fernandes I., Faria A., Azevedo J., Soares S., Calhau C., De Freitas V., Mateus N. DOI: 10.1021/jf903714z

​

Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest, Journal of Food Composition and Analysis, 2010 Pérez-Gregorio R.M., García-Falcón M.S., Simal-Gándara J., Rodrigues A.S., Almeida D.P.F. DOI: 10.1016/j.jfca.2009.08.013

​

Removal of polycyclic aromatic hydrocarbons from organic solvents by ashes wastes, Journal of Hazardous Materials, 2010 Pérez-Gregorio M.R., García-Falcón M.S., Martínez-Carballo E., Simal-Gándara J. DOI: 10.1016/j.jhazmat.2010.01.073

​

Effect of post-harvest practices on flavonoid content of red and white onion cultivars, Food Control, 2010 Rodrigues A.S., Pérez-Gregorio M.R., García-Falcón M.S., Simal-Gándara J., Almeida D.P.F. DOI: 10.1016/j.foodcont.2009.12.003

​

Mechanistic approach by which polysaccharides inhibit α-amylase/procyanidin aggregation, Journal of Agricultural and Food Chemistry, 2009 Soares S.I., Gonçalves R.M., Fernandes I., Mateus N., De Freitas V. DOI: 10.1021/jf900302r

​

Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs, Food Research International, 2009 Rodrigues A.S., Pérez-Gregorio M.R., García-Falcón M.S., Simal-Gándara J. DOI: 10.1016/j.foodres.2009.04.005

​

Influence of polyphenols on colour and antioxidant value in plant foods, Electronic Journal of Environmental, Agricultural and Food Chemistry, 2008 Alén-Ruiz F., Pérez-Gregorio M.R., Martínez-Carballo E., García-Falcón M.S., Simal-Gándara J.

​

Inhibition of trypsin by condensed tannins and wine, Journal of Agricultural and Food Chemistry, 2007 Gonçalves R., Soares S., Mateus N., De Freitas V. DOI: 10.1021/jf071490i

​

Interaction of different polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by fluorescence quenching, Journal of Agricultural and Food Chemistry, 2007 Soares S., Mateus N., De Freitas V. DOI: 10.1021/jf070905x