CELESTINO SANTOS-BUELGA
CELESTINO SANTOS-BUELGA
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Proanthocyanidins and tannin‐like compounds–nature, occurrence, dietary intake and effects on nutrition and health
C Santos‐Buelga, A Scalbert
Journal of the Science of Food and Agriculture 80 (7), 1094-1117, 2000
14962000
Evaluation of the antioxidant properties of fruits
M Garcı́a-Alonso, S de Pascual-Teresa, C Santos-Buelga, ...
Food chemistry 84 (1), 13-18, 2004
4922004
Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages
S de Pascual-Teresa, C Santos-Buelga, JC Rivas-Gonzalo
Journal of Agricultural and Food Chemistry 48 (11), 5331-5337, 2000
4742000
High-flavonol tomatoes resulting from the heterologous expression of the maize transcription factor genes LC and C1
A Bovy, R de Vos, M Kemper, E Schijlen, MA Pertejo, S Muir, G Collins, ...
The Plant Cell 14 (10), 2509-2526, 2002
4612002
Anthocyanin pigments in strawberry
FL da Silva, MT Escribano-Bailón, JJP Alonso, JC Rivas-Gonzalo, ...
LWT-Food Science and Technology 40 (2), 374-382, 2007
4342007
In vitro metabolism of anthocyanins by human gut microflora
AM Aura, P Martin-Lopez, KA O’Leary, G Williamson, ...
European Journal of Nutrition 44 (3), 133-142, 2005
4182005
Antioxidant properties of catechins and proanthocyanidins: effect of polymerisation, galloylation and glycosylation
GW Plumb, S De Pascual-Teresa, C Santos-Buelga, V Cheynier, ...
Free radical research 29 (4), 351-358, 1998
3631998
Antihypertensive effects of the flavonoid quercetin
F Perez-Vizcaino, J Duarte, R Jimenez, C Santos-Buelga, A Osuna
Pharmacological Reports 61 (1), 67-75, 2009
3422009
Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study
C Alcalde-Eon, MT Escribano-Bailón, C Santos-Buelga, ...
Analytica Chimica Acta 563 (1-2), 238-254, 2006
3112006
Anthocyanins in cereals
MT Escribano-Bailón, C Santos-Buelga, JC Rivas-Gonzalo
Journal of Chromatography A 1054 (1-2), 129-141, 2004
3032004
One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans
JM Alvarez-Suarez, F Giampieri, S Tulipani, T Casoli, G Di Stefano, ...
The Journal of Nutritional Biochemistry 25 (3), 289-294, 2014
2992014
New anthocyanin pigments formed after condensation with flavanols
EM Francia-Aricha, MT Guerra, JC Rivas-Gonzalo, C Santos-Buelga
Journal of Agricultural and Food Chemistry 45 (6), 2262-2266, 1997
2991997
Chromatic characterization of anthocyanins from red grapes—I. pH effect
FJ Heredia, EM Francia-Aricha, JC Rivas-Gonzalo, I Vicario, ...
Food Chemistry 63 (4), 491-498, 1998
2651998
Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species
L Barros, M Dueñas, ICFR Ferreira, P Baptista, C Santos-Buelga
Food and Chemical Toxicology 47 (6), 1076-1079, 2009
2642009
A survey of modulation of gut microbiota by dietary polyphenols
M Dueñas, I Muñoz-González, C Cueva, A Jiménez-Girón, ...
BioMed Research International 2015, Article ID 850902, 2015
2442015
LC–MS analysis of anthocyanins from purple corn cob
S de Pascual‐Teresa, C Santos‐Buelga, JC Rivas‐Gonzalo
Journal of the Science of Food and Agriculture 82 (9), 1003-1006, 2002
2442002
Detection of compounds formed through the reaction of malvidin 3-monoglucoside and catechin in the presence of acetaldehyde
JC Rivas-Gonzalo, S Bravo-Haro, C Santos-Buelga
Journal of Agricultural and Food Chemistry 43 (6), 1444-1449, 1995
2441995
Flavanol content and antioxidant activity in winery byproducts
AM González-Paramás, S Esteban-Ruano, C Santos-Buelga, ...
Journal of Agricultural and Food Chemistry 52 (2), 234-238, 2004
2432004
Antioxidant Properties of Prepared Blueberry (Vaccinium myrtillus) Extracts
A Faria, J Oliveira, P Neves, P Gameiro, C Santos-Buelga, V de Freitas, ...
Journal of Agricultural and Food chemistry 53 (17), 6896-6902, 2005
2302005
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
L Barros, E Pereira, RC Calhelha, M Dueñas, AM Carvalho, ...
Journal of Functional Foods 5 (4), 1732-1740, 2013
2262013
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