Nuno Mateus

Research interests

Publications

• Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color

  Chemical Reviews · 2021 · https://doi.org/10.1021/acs.chemrev.1c00399

• Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds

  Antioxidants · 2020 · 10.3390/antiox9100998

• Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

  Molecules · 2020 · https://doi.org/10.3390/molecules25112590

• Optimization of Phlorotannins Extraction from Fucus vesiculosus and Evaluation of Their Potential to Prevent Metabolic Disorders

  Marine Drugs · 2019 · 10.3390/md17030162

• Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

  Trends in Food Science & Technology · 2018 · 10.1016/j.tifs.2018.11.025

• Wine Flavonoids in Health and Disease Prevention

  Molecules · 2017 · 10.3390/molecules22020292

• Sensorial properties of red wine polyphenols: Astringency and bitterness

  Critical Reviews in Food Science and Nutrition · 2015 · 10.1080/10408398.2014.946468

• Interplay between Anthocyanins and Gut Microbiota

  Journal of Agricultural and Food Chemistry · 2014 · https://doi.org/10.1021/jf501808a

• Anthocyanins. Plant Pigments and Beyond

  Journal of Agricultural and Food Chemistry · 2014 · 10.1021/jf501950s

• Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

  Langmuir · 2014 · 10.1021/la501879w

• Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

  Journal of Agricultural and Food Chemistry · 2013 · 10.1021/jf304198k

• Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain

  Journal of Food Composition and Analysis · 2013 · 10.1016/j.jfca.2013.11.005

• Bioavailability of anthocyanins and derivatives

  Journal of Functional Foods · 2013 · https://doi.org/10.1016/j.jff.2013.05.010

• Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception

  Current Organic Chemistry · 2012 · 10.2174/138527212799958002

• Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

  Journal of Agricultural and Food Chemistry · 2011 · 10.1021/jf104975d

• Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives

  Analytical and Bioanalytical Chemistry · 2010 · 10.1007/s00216-010-4479-9

• Absorption of anthocyanins through intestinal epithelial cells – Putative involvement of GLUT2

  Molecular Nutrition & Food Research · 2009 · 10.1002/mnfr.200900007

• 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 · https://doi.org/10.1021/jf070905x

• Influence of Wine Pectic Polysaccharides on the Interactions between Condensed Tannins and Salivary Proteins

  Journal of Agricultural and Food Chemistry · 2006 · 10.1021/jf061835h

• Procyanidins as Antioxidants and Tumor Cell Growth Modulators

  Journal of Agricultural and Food Chemistry · 2006 · 10.1021/jf0526487

• Antioxidant Properties of Prepared Blueberry (Vaccinium myrtillus) Extracts

  Journal of Agricultural and Food Chemistry · 2005 · 10.1021/jf0511300

• Study of carbohydrate influence on protein–tannin aggregation by nephelometry

  Food Chemistry · 2003 · 10.1016/s0308-8146(02)00479-x

• A New Class of Blue Anthocyanin-Derived Pigments Isolated from Red Wines

  Journal of Agricultural and Food Chemistry · 2003 · 10.1021/jf020943a

• Identification of Anthocyanin-Flavanol Pigments in Red Wines by NMR and Mass Spectrometry

  Journal of Agricultural and Food Chemistry · 2002 · 10.1021/jf0111561

• Structural Features of Procyanidin Interactions with Salivary Proteins

  Journal of Agricultural and Food Chemistry · 2001 · https://doi.org/10.1021/jf000981z

Current projects

No projects listed.