A recepção das premissas de Haeckel na obra de Jung by Victor de Freitas Henriques, Walter Melo Junior

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Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective by Ana Fernandes, Nuno Mateus, Victor de Freitas

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Experimental data for the synthesis of a new dimeric prodelphinidin gallate by Natércia Teixeira, Nuno Mateus, Victor de Freitas

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New Procedure To Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of Anthocyanins by Johan Mendoza, Nuno Basílio, Victor de Freitas, Fernando Pina

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Correction to “New Procedure to Calculate All Equilibrium Constants in Flavylium Compounds: Application to the Copigmentation of Anthocyanins” by Johan Mendoza, Nuno Basílio, Victor de Freitas, Fernando Pina

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Cork, a Natural Choice to Wine? by Joana Azevedo, Paulo Lopes, Nuno Mateus, Victor de Freitas

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Analysis of the Resonator Element in Different Positions in the Circular Patch Microstrip Antenna by Adelson Menezes Lima, João Victor de Freitas, Otávio Paulino Lavor

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Bioactive Peptides and Dietary Polyphenols: Two Sides of the Same Coin by Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas

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Functionalization of 7-Hydroxy-pyranoflavylium: Synthesis of New Dyes with Extended Chromatic Stability by Ana Rita Pereira, Victor de Freitas, Nuno Mateus, Joana Oliveira

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Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds by Alexandra Borges, Victor de Freitas, Nuno Mateus, Iva Fernandes, Joana Oliveira

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Anthocyanin Color Stabilization by Host-Guest Complexation with <i>p</i>-Sulfonatocalix[n]arenes by Johan Mendoza, Luis Cruz, Victor de Freitas, Fernando Pina, Nuno Basílio

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Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions by Vasco Trincão da Silva, Nuno Mateus, Victor de Freitas, Ana Fernandes

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Bioavailability of anthocyanins and derivatives by Iva Fernandes, Ana Faria, Conceição Calhau, Victor de Freitas, Nuno Mateus

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Wine Flavonoids in Health and Disease Prevention by Iva Fernandes, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas

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Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines by Jessica Lea Mesquita, Carlos Escott, António Graça, Victor de Freitas, António Morata

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Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste by Susana Soares, Elsa Brandão, Carlos Guerreiro, Sónia Soares, Nuno Mateus, Victor de Freitas

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Oenological perspective of red wine astringency by Ignacio García-Estévez, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas

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In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes by Natércia Teixeira, Paula Nabais, Victor de Freitas, João A. Lopes, Maria J. Melo

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Anthocyanins as Antidiabetic Agents—In Vitro and In Silico Approaches of Preventive and Therapeutic Effects by Hélder Oliveira, Ana Fernandes, Natércia F. Brás, Nuno Mateus, Victor de Freitas, Iva Fernandes

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Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications by Catarina Bessa, Telmo Francisco, Ricardo Dias, Nuno Mateus, Victor de Freitas, Rosa Pérez-Gregorio

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