Adresse e-mail validée de
Citée par
Citée par
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
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
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
Evaluation of the antioxidant properties of fruits
M Garcı́a-Alonso, S de Pascual-Teresa, C Santos-Buelga, ...
Food chemistry 84 (1), 13-18, 2004
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
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, M Almenar Pertejo, S Muir, ...
The Plant Cell 14 (10), 2509-2526, 2002
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
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
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
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
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
Anthocyanins in cereals
MT Escribano-Bailón, C Santos-Buelga, JC Rivas-Gonzalo
Journal of Chromatography A 1054 (1-2), 129-141, 2004
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
Extraction and isolation of phenolic compounds
C Santos-Buelga, S Gonzalez-Manzano, M Dueñas, ...
Natural Products Isolation, Methods in Molecular Biology 864, 427-464, 2012
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
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
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
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
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
Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions
JA Vaz, L Barros, A Martins, C Santos-Buelga, MH Vasconcelos, ...
Food Chemistry 126 (2), 610-616, 2011
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–20