Ana Fernandes

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 et al. · Journal of Food Composition and Analysis · 2013 · 193 citations

Food Chemistry, Nutrition, Carotenoid +9

Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

Ana Fernandes, Natércia F. Brás, Nuno Mateus et al. · Langmuir · 2014 · 161 citations

Food Chemistry, Saturation Transfer Difference, Protein Function +14

Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

Susana Soares, Rui Vitorino, Hugo Osório et al. · Journal of Agricultural and Food Chemistry · 2011 · 158 citations

Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure

Ana Fernandes, Joana Oliveira, Fátima Fonseca et al. · Food Hydrocolloids · 2019 · 123 citations · Full text

Natural Polymer, Biochemistry, Natural Sciences +6

Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization

Ana Fernandes, Marisa A.A. Rocha, Luı́s M. N. B. F. Santos et al. · Food Chemistry · 2017 · 117 citations

Food Chemistry, Cyclodextrin Production, Physiology +3