Santos-Buelga C - Search Results

1

Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz).

Escribano-Bailón MT, Alcalde-Eon C, Muñoz O, Rivas-Gonzalo JC, Santos-Buelga C. Escribano-Bailón MT, et al. Phytochem Anal. 2006 Jan-Feb;17(1):8-14. doi: 10.1002/pca.872. Phytochem Anal. 2006. PMID: 16454470

2

Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts.

Pires TCSP, Dias MI, Carocho M, Barreira JCM, Santos-Buelga C, Barros L, Ferreira ICFR. Pires TCSP, et al. Food Funct. 2020 Apr 30;11(4):3227-3234. doi: 10.1039/c9fo02890k. Food Funct. 2020. PMID: 32215405

3

Plant phenolics as functional food ingredients.

Santos-Buelga C, González-Paramás AM, Oludemi T, Ayuda-Durán B, González-Manzano S. Santos-Buelga C, et al. Adv Food Nutr Res. 2019;90:183-257. doi: 10.1016/bs.afnr.2019.02.012. Epub 2019 Mar 25. Adv Food Nutr Res. 2019. PMID: 31445596 Review.

4

Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages.

de Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC. de Pascual-Teresa S, et al. J Agric Food Chem. 2000 Nov;48(11):5331-7. doi: 10.1021/jf000549h. J Agric Food Chem. 2000. PMID: 11087482

5

Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin.

Escribano-Bailón T, Alvarez-García M, Rivas-Gonzalo JC, Heredia FJ, Santos-Buelga C. Escribano-Bailón T, et al. J Agric Food Chem. 2001 Mar;49(3):1213-7. doi: 10.1021/jf001081l. J Agric Food Chem. 2001. PMID: 11312838

6

Anthocyanin composition of the fruit of Coriaria myrtifolia L.

Escribano-Bailón MT, Santos-Buelga C, Alonso GL, Salinas MR. Escribano-Bailón MT, et al. Phytochem Anal. 2002 Nov-Dec;13(6):354-7. doi: 10.1002/pca.667. Phytochem Anal. 2002. PMID: 12494755

7

Flavanol content and antioxidant activity in winery byproducts.

González-Paramás AM, Esteban-Ruano S, Santos-Buelga C, de Pascual-Teresa S, Rivas-Gonzalo JC. González-Paramás AM, et al. J Agric Food Chem. 2004 Jan 28;52(2):234-8. doi: 10.1021/jf0348727. J Agric Food Chem. 2004. PMID: 14733501

8

Anthocyanins in cereals.

Escribano-Bailón MT, Santos-Buelga C, Rivas-Gonzalo JC. Escribano-Bailón MT, et al. J Chromatogr A. 2004 Oct 29;1054(1-2):129-41. doi: 10.1016/j.chroma.2004.08.152. J Chromatogr A. 2004. PMID: 15553138 Review.

9

Characterisation of polyphenols by HPLC-PAD-ESI/MS and antioxidant activity in Equisetum telmateia.

Correia H, González-Paramás A, Amaral MT, Santos-Buelga C, Batista MT. Correia H, et al. Phytochem Anal. 2005 Sep-Oct;16(5):380-7. doi: 10.1002/pca.864. Phytochem Anal. 2005. PMID: 16223097

10

Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.

Llaudy Mdel C, Canals R, González-Manzano S, Canals JM, Santos-Buelga C, Zamora F. Llaudy Mdel C, et al. J Agric Food Chem. 2006 Jun 14;54(12):4246-52. doi: 10.1021/jf052842t. J Agric Food Chem. 2006. PMID: 16756353

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