Food Quality and Technology
Victor Freitas is graduated in Chemistry from the Faculty of Science of Porto University (FCUP) in the year 1984. In the year of 1995, he obtained his PhD in Biological and Medical Sciences in the University of Bordeaux II (France), specialization in Oenology. He is currently Full Professor in FCUP and member of the REQUIMTE-LAQV Research Centre where he has been developing an independent area of research involving polyphenol compounds (https://www.foodphenolab.com) and namely: identification chemical transformations of polyphenols & technological applications in the food industry; interaction of polyphenols with other biological compounds (proteins, carbohydrates and lipids) in sensorial and biological context of food.
Synthesis and chemical equilibria of a new 10-methylpyrano-2-styrylbenzopyrylium pigment in aqueous solution and its modulation by different micellar systems
A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications
In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolization
Different phenolic compounds activate distinct human bitter taste receptors