Celestino
Santos Buelga
Catedrático de Universidad
Universidade de Aveiro
Aveiro, PortugalPublications in collaboration with researchers from Universidade de Aveiro (14)
2024
2008
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Flavanol-anthocyanin pigments in corn: NMR characterisation and presence in different purple corn varieties
Journal of Food Composition and Analysis, Vol. 21, Núm. 7, pp. 521-526
2007
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Structural and chromatic characterization of a new Malvidin 3-glucoside-vanillyl-catechin pigment
Food Chemistry, Vol. 102, Núm. 4, pp. 1344-1351
2006
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A new vinylpyranoanthocyanin pigment occurring in aged red wine
Food Chemistry, Vol. 97, Núm. 4, pp. 689-695
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Chromatic and structural features of blue anthocyanin-derived pigments present in Port wine
Analytica Chimica Acta
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Color properties of four cyanidin-pyruvic acid adducts
Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 18, pp. 6894-6903
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Isolation and structural characterization of new anthocyanin-derived yellow pigments in aged red wines
Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 25, pp. 9598-9603
2005
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Isolation and structural characterization of new anthocyanin-alkyl-catechin pigments
Food Chemistry, Vol. 90, Núm. 1-2, pp. 81-87
2004
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NMR structure characterization of a new vinylpyranoanthocyanin-catechin pigment (a portisin)
Tetrahedron Letters, Vol. 45, Núm. 17, pp. 3455-3457
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Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments
Journal of Agricultural and Food Chemistry, Vol. 52, Núm. 17, pp. 5519-5526
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Synthesis of a new catechin-pyrylium derived pigment
Tetrahedron Letters, Vol. 45, Núm. 51, pp. 9349-9352
2003
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A new class of blue anthocyanin-derived pigments isolated from red wines
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 7, pp. 1919-1923
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Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 1, pp. 277-282
2002
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Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry
Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 7, pp. 2110-2116