Research group
Food Quality and Technology
Position
Academic Staff
Nuno Mateus graduated in Biochemistry in 1997 and obtained his PhD in Chemistry in 2002 both at the University of Porto (Portugal). He has been teaching at the University since 2002 and is currently Full Professor at the Department of Chemistry and Biochemistry of the Faculty of Science at the University of Porto, where he has been teaching Food Chemistry and Industrial Biochemistry (amongst other courses). His field of research concerns food chemistry and biochemistry, essentially food polyphenols and in particular red wine chemistry. He has been collaborating with local industrial companies (especially Port wine companies) and has been involved in several research projects funded essentially by the Portuguese Government.
Representative Publications
Malvidin 3-Glucoside-Fatty Acid Conjugates: From Hydrophilic toward Novel Lipophilic Derivatives
10.1021/acs.jafc.6b05461
Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trial
10.1002/mnfr.201600143
Colour modulation of blue anthocyanin-derivatives. Lignosulfonates as a tool to improve the water solubility of natural blue dyes
10.1016/j.dyepig.2018.02.019
Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure
10.1016/j.foodhyd.2019.105625
In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolization
10.1016/j.foodchem.2020.126398
