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Victor de Freitas

Victor de Freitas

D-Index & Metrics

Chemistry

D-Index
91
Citations
25798
World Ranking
1999
National Ranking
16

Overview

Victor de Freitas is affiliated with the University of Porto in Portugal. Their research primarily spans the fields of Medicine and Agricultural and Biological Sciences, with notable contributions in subfields including Biochemistry, Food Science, Nutrition and Dietetics, Molecular Biology, and Plant Science.

The scientific work of Victor de Freitas extensively covers topics such as Phytochemicals and Antioxidant Activities, Fermentation and Sensory Analysis, Biochemical Analysis and Sensing Techniques, Photochromic and Fluorescence Chemistry, Tea Polyphenols and Effects, Antioxidant Activity and Oxidative Stress, and Horticultural and Viticultural Research.

They have a significant publication record in several peer-reviewed journals. The most frequent publication venues include Food Chemistry, Journal of Agricultural and Food Chemistry, Molecules, Dyes and Pigments, and Foods.

Recent papers by Victor de Freitas illustrate their research interests and contributions:

  • "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)
  • "Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology" (2020, Food Chemistry)
  • "Solid Lipid Nanoparticles as Carriers of Natural Phenolic Compounds" (2020, Antioxidants)
  • "Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System" (2020, Foods)

Collaboration is a notable aspect of their career, with frequent co-authors including:

  • Nuno Mateus
  • Joana Oliveira
  • Susana Soares
  • Luís Cruz
  • Elsa Brandão

Best Publications

  • Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

    Patrick Trouillas;Juan-Carlos Sancho-Garcia;Victor De Freitas;Johannes Gierschner

  • 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

  • Oxidation mechanisms occurring in wines

    Carla Maria Oliveira;Carla Maria Oliveira;António César Silva Ferreira;António César Silva Ferreira;Victor De Freitas;Artur M.S. Silva

  • 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

  • Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds.

    Isabel Spranger;Baoshan Sun;Ana M. Mateus;Vítor de Freitas

  • 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

  • Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components.

    M. Antónia Nunes;Anabela S.G. Costa;Sílvia Bessada;Joana Santos

  • 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

  • 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

  • Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry

    Victor A.P.de Freitas;Yves Glories;Guy Bourgeois;Christiane Vitry

Frequent Co-Authors

Nuno Mateus
Nuno Mateus University of Porto
Fernando Pina
Fernando Pina Universidade Nova de Lisboa
Artur M. S. Silva
Artur M. S. Silva University of Aveiro
Celestino Santos-Buelga
Celestino Santos-Buelga University of Salamanca
Maria J. Ramos
Maria J. Ramos University of Porto
Julián C. Rivas-Gonzalo
Julián C. Rivas-Gonzalo University of Salamanca
Vladimiro Miranda
Vladimiro Miranda University of Porto
Paulo Sávio Lopes
Paulo Sávio Lopes Universidade Federal de Viçosa
Ana M. González-Paramás
Ana M. González-Paramás University of Salamanca
Duncan S. Sutherland
Duncan S. Sutherland Aarhus University

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