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Results 1-10 of 46 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
1997Molecular Interactions of Phenolic Compounds in Relation to the Colour of Fruit and VegetablesBrouillard, Raymond; Figueiredo, Paulo; Elhabiri, Mourad; Dangles, Olivier
Apr-1994EXCITED STATES OF ANTHOCYANINS: THE CHALCONE ISOMERS OF MALVIDIN 3,5‐DIGLUCOSIDELima, J. C.; Danesh, Parvin; Figueiredo, Paulo; Pina, Fernando S.; Maçanita, António
Jul-2001Influence of trans-cis isomerisation of coumaric acid substituents on colour variance and stabilisation in anthocyaninsGeorge, Florian; Figueiredo, Paulo; Toki, Kenjiro; Tatsuzawa, Fumi; Saito, Norio; Brouillard, Raymond
2016NANOTECHNOLOGIES IN FOOD AND NUTRITIONFigueiredo, Paulo
Jan-1997Anthocyanin–aluminium and –gallium complexes in aqueous solutionElhabiri, Mourad; Figueiredo, Paulo; Toki, Kenjiro; Saito, Norio; Brouillard, Raymond
1996Ground- and excited-state properties of some naphthoflavyliumsElhabiri, Mourad; Figueiredo, Paulo; George, Florian; Cornard, Jean-Paul; Fougerousse, André; Merlin, Jean-Claude; Brouillard, Raymond
2013ESCOLHAS ALIMENTARES EM TEMPO DE RECESSÃO: ESTUDO DE UMA POPULAÇÃO URBANA PORTUGUESACouto, Margarida; Combadão, Jaime; Figueiredo, Paulo
Mar-19973′‐(β‐D‐Glycopyranosyloxy)flavylium Ions: Synthesis and investigation of their properties in aqueous solution. Hydrogen bonding as a mean of colour variationEl Hajji, Hakima; Dangles, Olivier; Figueiredo, Paulo; Brouillard, Raymond
Apr-1999Malvin Z-chalcone: An unexpected new open cavity for the ferric cationGeorge, Florian; Figueiredo, Paulo; Brouillard, Raymond
2016Perception of a Portuguese population regarding the acquisition and consumption of functional foodsCombadão, Jaime; Ramalhete, Cátia; Figueiredo, Paulo; Caeiro, Patrícia