Santos-Buelga C - Search Results

1

Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside.

Fanzone M, González-Manzano S, Pérez-Alonso J, Escribano-Bailón MT, Jofré V, Assof M, Santos-Buelga C. Fanzone M, et al. Food Chem. 2015 May 15;175:166-73. doi: 10.1016/j.foodchem.2014.11.123. Epub 2014 Nov 27. Food Chem. 2015. PMID: 25577066

2

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

3

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

4

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

5

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

6

Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments.

Pissarra J, Lourenço S, González-Paramás AM, Mateus N, Santos Buelga C, Silva AM, de Freitas V. Pissarra J, et al. J Agric Food Chem. 2004 Aug 25;52(17):5519-26. doi: 10.1021/jf0494433. J Agric Food Chem. 2004. PMID: 15315394

7

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.

8

Preliminary study of oaklins, a new class of brick-red catechinpyrylium pigments resulting from the reaction between catechin and wood aldehydes.

Sousa C, Mateus N, Perez-Alonso J, Santos-Buelga C, Freitas Vd. Sousa C, et al. J Agric Food Chem. 2005 Nov 16;53(23):9249-56. doi: 10.1021/jf051970e. J Agric Food Chem. 2005. PMID: 16277430

9

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

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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