Congress Abstracts
8th International Conference on Food Digestion
9-11 April 2024, Porto, Portugal
Margarida Teixeira, Nuno Mateus, Victor de Freitas, Hélder Oliveira. Anthocyanin Bioavailability from Edible Flowers: Gastrotechnic and in vitro approaches.
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8th International Conference on Food Digestion
9-11 April 2024, Porto, Portugal
Hélder Oliveira, Margarida Teixeira, Victor de Freitas, Nuno Mateus. Comparison between the Absorption of Anthocyanins from Edible Flores using two intestinal models: caco-2 and caco-2/HT29-MTX.
XXVIII Encontro Luso Galego de Química
22-24 November 2023, Porto, Portugal
Margarida Teixeira, Victor de Freitas, Nuno Mateus; Hélder Oliveira. Edible Flowers rich in anthocyanins: biochemistry and biotechnology towards an emerging, healthier and sustainable diet.
Food Bioactives and Health Conference
18-21 September 2023, Prague, Czech Republic
Hélder Oliveira, Margarida Teixeira, Wen Tao, Victor de Freitas, Nuno Mateus. Assessment of the bioaccessibility of Anthocyanins from Edible Flowers using food processing approaches.
Encontro Nacional da Sociedade Portuguesa de Química
24-26 July 2023, Aveiro, Portugal
Margarida Teixeira, Nuno Mateus, Hélder Oliveira. Edible flowers rich in anthocyanins: biochemistry and biotechnology towards an emerging, healthier, and sustainable diet.
International Congress on Polyphenols
3-6 July 2023, Nantes, France
Hélder Oliveira, Margarida Teixeira, Inês Batista, Wen Tao, Victor de Freitas, Nuno Mateus. Bioaccessibility of Anthocyanins from Edible Flowers using Gastrotechnic approaches.
1st FEBS Redox Medicine Workshop
22-25 May 2023, Luso, Portugal
Hélder Oliveira, Xiaoshuang Cai, Qian Zhang, Victor de Freitas, Jingren He, Iva Fernandes, Nuno Mateus. Edible Flowers as a re-emerging healthy food option: the case of Gardenia jasminoides Ellis, from absorption to antiproliferative and anti-inflammatory properties.
Encontro de Investigação Jovem da Universidade do Porto
10-12 May 2023, Porto, Portugal
Margarida Teixeira, Nuno Mateus, Hélder Oliveira. Edible flowers rich in anthocyanins: stability and bio accessibility an emerging, healthier, and sustainable diet.
