World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
81
Citations
20028
World Ranking
3316
National Ranking
30

Overview

Nuno Mateus is affiliated with the University of Porto in Portugal. Their research spans various aspects of medicine and agricultural and biological sciences, with notable contributions in biochemistry, food science, nutrition and dietetics, plant science, and molecular biology.

The scientist's work covers several key topics including phytochemicals and antioxidant activities, fermentation and sensory analysis, biochemical analysis and sensing techniques, horticultural and viticultural research, photodynamic therapy research studies, botanical research and applications, and tea polyphenols and effects.

Nuno Mateus has published multiple papers in high-profile venues. Recent publications include:

  • "Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste," 2020, Molecules
  • "Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color," 2021, Chemical Reviews
  • "Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds," 2020, Antioxidants
  • "Anthocyanins as Antidiabetic Agents-In Vitro and In Silico Approaches of Preventive and Therapeutic Effects," 2020, Molecules
  • "Impact of grape pectic polysaccharides on anthocyanins thermostability," 2020, Carbohydrate Polymers

The scientist frequently publishes in the following venues:

  • Food Chemistry
  • Journal of Agricultural and Food Chemistry
  • Molecules
  • Foods
  • Carbohydrate Polymers

Collaborations have been significant in Nuno Mateus's career. Frequent co-authors include Víctor de Freitas, Hélder Oliveira, Iva Fernandes, Joana Oliveira, and Susana Soares.

Best Publications

  • Interaction of Different Polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by Fluorescence Quenching

    Susana Soares;Nuno Mateus;Victor de Freitas

  • Structural features of procyanidin interactions with salivary proteins.

    V de Freitas;N Mateus

  • Bioavailability of anthocyanins and derivatives

    Iva Fernandes;Ana Faria;Conceição Calhau;Victor de Freitas

  • Interplay between anthocyanins and gut microbiota.

    Ana Faria;Iva Fernandes;Sónia Norberto;Nuno Mateus

  • Different phenolic compounds activate distinct human bitter taste receptors.

    Susana Soares;Susann Kohl;Sophie Thalmann;Nuno Mateus

  • Antioxidant properties of prepared blueberry (Vaccinium myrtillus) extracts.

    Ana Faria;Joana Oliveira;Patri Äcia Neves;Paula Gameiro

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

    Susana Soares;Elsa Brandão;Carlos Guerreiro;Sónia Soares

  • Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry

    Nuno Mateus;Artur M. S. Silva;Celestino Santos-Buelga;Julian C. Rivas-Gonzalo

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

    Victor de Freitas;Elisabete Carvalho;Nuno Mateus

  • Wine Flavonoids in Health and Disease Prevention

    Iva Fernandes;Rosa Pérez-Gregorio;Susana Soares;Nuno Mateus

  • A new class of blue anthocyanin-derived pigments isolated from red wines.

    Nuno Mateus;Artur M S Silva;Julian C Rivas-Gonzalo;Celestino Santos-Buelga

  • Sensorial properties of red wine polyphenols: Astringency and bitterness

    Susana Soares;Elsa Brandão;Nuno Mateus;Victor de Freitas

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

    Manuel Algarra;Ana Fernandes;Nuno Mateus;Victor de Freitas

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

    Victor de Freitas;Nuno Mateus

  • Procyanidins as antioxidants and tumor cell growth modulators.

    Ana Faria;Conceição Calhau;Victor de Freitas;Nuno Mateus

  • Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2.

    Ana Faria;Diogo Pestana;Joana Azevedo;Fátima Martel

  • Effect of pomegranate (Punica granatum) juice intake on hepatic oxidative stress.

    Ana Faria;Rosário Monteiro;Nuno Mateus;Isabel Azevedo

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

    Luis Cruz;Nuno Basílio;Nuno Mateus;Victor de Freitas

  • Blueberry anthocyanins and pyruvic acid adducts: anticancer properties in breast cancer cell lines.

    Ana Faria;Diogo Pestana;Diana Teixeira;Victor de Freitas

  • Occurrence of anthocyanin-derived pigments in red wines.

    Nuno Mateus;Artur M. S. Silva;Joseph Vercauteren;Victor de Freitas

  • Evolution and stability of anthocyanin-derived pigments during Port wine aging.

    N Mateus;V de Freitas

  • Reaction Between Malvidin 3‐Glucoside and (+)‐Catechin in Model Solutions Containing Different Aldehydes

    J. Pissarra;N. Mateus;J. Rivas-Gonzalo;C. Santos Buelga

Frequent Co-Authors

Victor de Freitas
Victor de Freitas University of Porto
Celestino Santos-Buelga
Celestino Santos-Buelga University of Salamanca
Artur M. S. Silva
Artur M. S. Silva University of Aveiro
Fernando Pina
Fernando Pina Universidade Nova de Lisboa
Cristina Delerue-Matos
Cristina Delerue-Matos Instituto Superior de Engenharia do Porto
Maria J. Ramos
Maria J. Ramos University of Porto
Julián C. Rivas-Gonzalo
Julián C. Rivas-Gonzalo University of Salamanca
Ana M. González-Paramás
Ana M. González-Paramás University of Salamanca
Paulo Sávio Lopes
Paulo Sávio Lopes Universidade Federal de Viçosa
Montserrat Dueñas
Montserrat Dueñas University of Salamanca

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