Nuno Mateus

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Associate Professor

University of Porto

Portugal

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About

Dr. Nuno Mateus is an Associate Professor at the University of Porto, Portugal. His research focuses on food science, exploring topics such as the role of phytochemicals in evaluating sugars in plant-based beverages and the development of innovative food solutions using plant-based meat analogues. Recent studies also highlight his work on the bioaccessibility of anthocyanins from edible flowers and the interactions between beer compounds and human salivary proteins.

Recent Grants

Grant: Close

Association between environmental/dietary exposures and anthropometric, metabolic, cardiovascular and neurodevelopmental outcomes along the life cycle

Open Date: 2020-11-01

Close Date: 2022-12-01

Grant: Close

BIOMA – Soluções integradas de bioeconomia para a mobilização da cadeia agroalimentar

Open Date: 2020-07-01

Close Date: 2023-06-01

Grant: Close

NUTRALLERPHEN Dietary polyphenols as prophylactic agents in food allergies

Open Date: 2018-07-01

Close Date: 2021-07-01

Grant: Close

IBERPHENOL: Red cooperativa de investigación en el ámbito de polifenoles y sus aplicaciones industriales

Open Date: 2017-12-01

Close Date: 2020-06-01

Grant: Close

ANTHO4SKIN New anthocyanin derivatives for technological applications in the cosmetic industry.

Open Date: 2016-02-01

Close Date: 2019-01-01

Articles (17)

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2022

Collaborators (14)

Maria Lídia Palma

Assistant Professor and CBIOS Member

Universidade Lusofona de Humanidades e Tecnologias Faculdade de Ciência Política Lusofonia e Relações Internacionais

PORTUGAL

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Armando Cardoso

University of Porto

PORTUGAL

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Susana Soares

Faculdade de Ciências da Universidade de Lisboa

PORTUGAL

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Anabela Raymundo

Associated Professor with habilitation

Universidade de Lisboa Instituto Superior de Agronomia

PORTUGAL

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Carla Palma

Head of Division

Instituto Hidrográfico

PORTUGAL

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Luis Cruz

Invited Professor

Instituto Politécnico de Lisboa Escola Superior de Tecnologia da Saúde de Lisboa

PORTUGAL

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Joana Oliveira

University of Porto

PORTUGAL

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Isabel Ferreira

Associate Professor

University of Porto

PORTUGAL

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Victor Freitas

University of Porto

PORTUGAL

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Elisabete Mauricio

Professor , lecturing food Microbiology and general Microbiology.

Universidade Lusófona de Humanidades e Tecnologias

PORTUGAL

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Ana Luisa Fernando

Universidade de Aveiro

PORTUGAL

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Rosa Pérez-Gregorio

Faculdade de Ciências da Universidade de Lisboa

PORTUGAL

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Ana Faria

Assistant Professor

Universidade Nova de Lisboa, NOVA Medical School | Faculdade de Ciências Médicas

PORTUGAL

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Hélder José Couto Oliveira

Professor

Instituto Politécnico de Lisboa Escola Superior de Tecnologia da Saúde de Lisboa

PORTUGAL

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Nuno Mateus

Research Interests

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About

Recent Grants

Articles (17)

Revisiting Spectrophotometric Methods in the FoodOmics Era: The Influence of Phytochemicals in the Quantification of Soluble Sugars in Plant-Based Beverages, Drinks, and Extracts

Exploring the Benefits of Nutritional and Chemical Characteristics of Touriga Nacional and Arinto Varieties (Vitis vinifera L.)

Chitosan/Polyvinyl Alcohol-Based Biofilms Using Ternary Deep Eutectic Solvents towards Innovative Color-Stabilizing Systems for Anthocyanins

First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and Cornflower

Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

Unravelling the effect of phenolic compounds in the design of a yeast protein‐based emulsions

Effects of High-Fat and High-Fat High-Sugar Diets in the Anxiety, Learning and Memory, and in the Hippocampus Neurogenesis and Neuroinflammation of Aged Rats

Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

Exploring the Potential of Vine Shoots as a Source of Valuable Extracts and Stable Lignin Nanoparticles for Multiple Applications

Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective

Characterization of the Effect of a Novel Production Technique for ‘Not from Concentrate’ Pear and Apple Juices on the Composition of Phenolic Compounds

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract

Functionalization of 7-Hydroxy-pyranoflavylium: Synthesis of New Dyes with Extended Chromatic Stability

The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine

Cork, a Natural Choice to Wine?

Pyranoflavylium-cellulose acetate films and the glycerol effect towards the development of pH-freshness smart label for food packaging

Collaborators (14)

Maria Lídia Palma

Armando Cardoso

Susana Soares

Anabela Raymundo

Carla Palma

Luis Cruz

Joana Oliveira

Isabel Ferreira

Victor Freitas

Elisabete Mauricio

Ana Luisa Fernando

Rosa Pérez-Gregorio

Ana Faria

Hélder José Couto Oliveira

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