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Issue Date	Title	Author(s)
2016	NANOTECHNOLOGIES IN FOOD AND NUTRITION	Figueiredo, Paulo
Jan-1997	Anthocyanin–aluminium and –gallium complexes in aqueous solution	Elhabiri, Mourad; Figueiredo, Paulo; Toki, Kenjiro; Saito, Norio; Brouillard, Raymond
2016	Perception of a Portuguese population regarding the acquisition and consumption of functional foods	Combadão, Jaime; Ramalhete, Cátia; Figueiredo, Paulo; Caeiro, Patrícia
2016	MEASURING NUTRITION LITERACY ON A PORTUGUESE POPULATION	Ramalhete, Cátia; Rabaça, Rita; Combadão, Jaime; Figueiredo, Paulo
1996	Ground- and excited-state properties of some naphthoflavyliums	Elhabiri, Mourad; Figueiredo, Paulo; George, Florian; Cornard, Jean-Paul; Fougerousse, André; Merlin, Jean-Claude; Brouillard, Raymond
Mar-1997	3′‐(β‐D‐Glycopyranosyloxy)flavylium Ions: Synthesis and investigation of their properties in aqueous solution. Hydrogen bonding as a mean of colour variation	El Hajji, Hakima; Dangles, Olivier; Figueiredo, Paulo; Brouillard, Raymond
Apr-1999	Malvin Z-chalcone: An unexpected new open cavity for the ferric cation	George, Florian; Figueiredo, Paulo; Brouillard, Raymond
2013	PRÓPOLIS: APENAS UM SUPLEMENTO ALIMENTAR?	Albuquerque, Filipa; Romeiro, Sara; Figueiredo, Paulo
1996	Anthocyanin Intramolecular Interactions. A New Mathematical Approach To Account for the Remarkable Colorant Properties of the Pigments Extracted from Matthiola incana	Figueiredo, Paulo; Elhabiri, Mourad; Saito, Norio; Brouillard, Raymond
Jan-1996	New aspects of anthocyanin complexation. Intramolecular copigmentation as a means for colour loss?	Figueiredo, Paulo; Elhabiri, Mourad; Toki, Kenjiro; Saito, Nairo; Dangles, Olivier; Brouillard, Raymond