Sonia de Pascual-Teresa Fernández-rekin lankidetzan egindako argitalpenak (19)

2009

  1. Red wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma

    Journal of Nutritional Biochemistry, Vol. 20, Núm. 7, pp. 521-529

2008

  1. Characterization of the antioxidant composition of strawberry tree (Arbutus unedo L.) fruits

    Journal of Food Composition and Analysis, Vol. 21, Núm. 4, pp. 273-281

  2. Understanding the potential health promoting effect of flavonoids

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3146-3150

2005

  1. Electron spin resonance spectroscopy studies on the free radical scavenging activity of wine anthocyanins and pyranoanthocyanins

    Molecular Nutrition and Food Research, Vol. 49, Núm. 12, pp. 1112-1119

2004

  1. Antioxidant and cellular activities of anthocyanins and their corresponding vitisins A - Studies in platelets, monocytes, and human endothelial cells

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 11, pp. 3378-3384

  2. Evaluation of the antioxidant properties of fruits

    Food Chemistry, Vol. 84, Núm. 1, pp. 13-18

  3. Flavanol Content and Antioxidant Activity in Winery Byproducts

    Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 2, pp. 234-238

  4. Identification of anthocyanins of pinta boca (Solanum stenotomum) tubers

    Food Chemistry, Vol. 86, Núm. 3, pp. 441-448

2002

  1. Antioxidant properties of gallocatechin and prodelphinidins from pomegranate peel

    Redox Report, Vol. 7, Núm. 1, pp. 41-46

  2. Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection

    European Food Research and Technology, Vol. 214, Núm. 3, pp. 248-253

  3. LC-MS analysis of anthocyanins from purple corn cob

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 9, pp. 1003-1006

2000

  1. Prodelphinidins and related flavanols in wine

    International Journal of Food Science and Technology, Vol. 35, Núm. 1, pp. 33-40

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

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 11, pp. 5331-5337

1999

  1. Contribution to the identification of the pigments responsible for the browning of anthocyanin-flavanol solutions

    European Food Research and Technology, Vol. 209, Núm. 6, pp. 411-415

1998

  1. Analysis of Flavanols in Beverages by High-Performance Liquid Chromatography with Chemical Reaction Detection

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 10, pp. 4209-4213

  2. Análisis de flavonoides en vino por cromatografía líquida de alta eficacia con detección por espectrometría de masas

    XX Jornadas de Viticultura y Enología de la Tierra de Barros : [celebradas en] Almendralejo del 4 al 8 de Mayo de 1998

  3. Characterization of monomeric and oligomeric flavan-3-ols from unripe almond fruits

    Phytochemical Analysis, Vol. 9, Núm. 1, pp. 21-27

  4. Determinación de catequinas y proantocianidinas en vinos por CLAE con derivación postcolumna

    XX Jornadas de Viticultura y Enología de la Tierra de Barros : [celebradas en] Almendralejo del 4 al 8 de Mayo de 1998

1997

  1. Separación preparativa de catequinas y prociandinas por cromatografía en columna

    XVIII Jornadas de Viticultura y Enología Tierra de Barros: Almendralejo. 6-10 de mayo de 1996