Ana Fernandes - Concepedia

Author

Ana Fernandes

Also Known As

A. Fernandes, A.L. Fernandes, ANA CLARA VASCONCELOS FERNANDES, Alba de Souza Fernandes, Ana Fernandes, Ana L. Fernandes, Ana Lúcia Fernandes, Ana Sabriny Meira Fernandes, Andreia Sofia Jacinto Fernandes, Fernandes, A.

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Universidade do Porto Rede de Química e Tecnologia Universidade Nova de Lisboa University of Aveiro Universidade Católica Portuguesa

About

Ana Fernandes is an author at Universidade do Porto specializing in biochemistry, engineering, and natural sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	15	18	929
2	Engineering	11	12	523
3	Natural Sciences	11	11	574
4	Medicine	5	5	366
5	Health Sciences	3	3	222

Ana Fernandes

Publications

2.1K

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Food Composition and Analysis Food ChemistryNutritionCarotenoidFood Bioactive CompoundBotany	2013	193
Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin Ana Fernandes, Natércia F. Brás, Nuno Mateus, Langmuir Food ChemistrySaturation Transfer DifferenceProtein FunctionEngineeringBiochemistry	2014	161
Reactivity of Human Salivary Proteins Families Toward Food Polyphenols Susana Soares, Rui Vitorino, Hugo Osório, Journal of Agricultural and Food Chemistry	2011	158
Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure Ana Fernandes, Joana Oliveira, Fátima Fonseca, Food Hydrocolloids Natural PolymerBiochemistryNatural SciencesMolecular BiologyPolysaccharide	2019	123
Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization Ana Fernandes, Marisa A.A. Rocha, Luı́s M. N. B. F. Santos, Food Chemistry Food ChemistryCyclodextrin ProductionPhysiologyβ-Cyclodextrin FortificationPharmacology	2017	117
Isolation and Characterization of Anthocyanins from <i>Hibiscus sabdariffa</i> Flowers Claudia Grajeda‐Iglesias, Maria‐Cruz Figueroa‐Espinoza, Nathalie Barouh, Journal of Natural Products	2016	109
Analysis of phenolic compounds in cork from Quercus suber L. by HPLC–DAD/ESI–MS Ana Fernandes, André Sousa, Nuno Mateus, Food Chemistry Phenolic CompoundsPolyphenolicsAnalytical ChemistryPhytochemistryPhytochemical	2010	97
Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins Joana Azevedo, Iva Fernandes, Ana Faria, Food Chemistry Food ChemistryBiochemistryMedicinePhytochemicalAntioxidant Properties	2009	94
Antioxidant and Biological Properties of Bioactive Phenolic Compounds from<i>Quercus suber</i>L. Ana Fernandes, Iva Fernandes, Luís Cruz, Journal of Agricultural and Food Chemistry Medicinal ChemistryPortuguese CorkPolyphenolicsChemoprevention StrategyBiochemistry	2009	88
Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity Baoshan Sun, Ana C. Neves, Tiago A. Fernandes, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsTanninMedicineWine Perception	2011	87

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