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Results:
1-8
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Results: 8
Authors:
Escribano-Bailon, T
Alvarez-Garcia, M
Rivas-Gonzalo, JC
Heredia, FJ
Santos-Buelga, C
Citation: T. Escribano-bailon et al., Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin, J AGR FOOD, 49(3), 2001, pp. 1213-1217
Authors:
de Pascual-Teresa, S
Rivas-Gonzalo, JC
Santos-Buelga, C
Citation: S. De Pascual-teresa et al., Prodelphinidins and related flavanols in wine, INT J FOOD, 35(1), 2000, pp. 33-40
Authors:
Catteral, F
Souquet, JM
Cheynier, V
de Pascual-Teresa, S
Santos-Buelga, C
Clifford, MN
Ioannides, C
Citation: F. Catteral et al., Differential modulation of the genotoxicity of food carcinogens by naturally occurring monomeric and dimeric polyphenolics, ENV MOL MUT, 35(2), 2000, pp. 86-98
Authors:
Santos-Buelga, C
Scalbert, A
Citation: C. Santos-buelga et A. Scalbert, Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health, J SCI FOOD, 80(7), 2000, pp. 1094-1117
Authors:
de Pascual-Teresa, S
Santos-Buelga, C
Rivas-Gonzalo, JC
Citation: S. De Pascual-teresa et al., Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages, J AGR FOOD, 48(11), 2000, pp. 5331-5337
Authors:
Santos-Buelga, C
Francia-Aricha, EM
de Pascual-Teresa, S
Rivas-Gonzalo, JC
Citation: C. Santos-buelga et al., Contribution to the identification of the pigments responsible for the browning of anthocyanin-flavanol solutions, EUR FOOD RE, 209(6), 1999, pp. 411-415
Authors:
Vivar-Quintana, AM
Santos-Buelga, C
Francia-Aricha, E
Rivas-Gonzalo, JC
Citation: Am. Vivar-quintana et al., Formation of anthocyanin-derived pigments in experimental red wines, FOOD SC TEC, 5(4), 1999, pp. 347-352
Authors:
Plumb, GW
De Pascual-Teresa, S
Santos-Buelga, C
Cheynier, V
Williamson, G
Citation: Gw. Plumb et al., Antioxidant properties of catechins and proanthocyanidins: Effect of polymerisation, galloylation and glycosylation, FREE RAD RE, 29(4), 1998, pp. 351-358
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1-8
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