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
Published 2020-06-01

Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

by Joana Azevedo, Elsa Brandão, Susana Soares, Joana Oliveira, Paulo Lopes, Nuno Mateus, Victor de Freitas
Published 2020-12-01