Publications (399) Celestino Santos Buelga publications

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2026

  1. Characterization of newly developed protein soy-based burger formulations incorporated with dried unconventional food plants

    Food Chemistry, Vol. 500

2025

  1. Bioactive Components for Functional Foods

    Elsevier, pp. 1-434

  2. Blue maize with pigmented germ: Phytochemical compounds and tortilla color

    Food Chemistry, Vol. 463

  3. Chemical Composition of Honey

    Bee Products – Chemical and Biological Properties (Springer Science+Business Media), pp. 47-104

  4. Development of bioactive edible coatings enriched with extracts of celery and banana inflorescence for the preservation of persimmons

    Food Research International, Vol. 213

  5. Introduction to functional foods

    Bioactive Components for Functional Foods (Elsevier), pp. 1-14

  6. Latest Advances in Green Extraction of Polyphenols from Plants, Foods and Food By-Products

    Molecules, Vol. 30, Núm. 1

  7. Neuroprotective Effects of Mushroom Biomass Digestive Fractions and Gut Microbiota Metabolites in Microglial and Caenorhabditis elegans Models of Neurodegeneration

    Nutrients , Vol. 17, Núm. 24

  8. Neuroprotective Potential of the Flavonoids Quercetin and Epicatechin in a C. elegans Tauopathy Model

    Molecular Nutrition and Food Research, Vol. 69, Núm. 15

  9. New frontiers in the exploration of phenolic compounds and other bioactives as natural preservatives

    Food Bioscience, Vol. 68

  10. Nutritional and Bioactive Characterization of Unconventional Food Plants for Sustainable Functional Applications

    Sustainability (Switzerland), Vol. 17, Núm. 15

  11. Phenolic Composition of Propolis

    Bee Products – Chemical and Biological Properties (Springer Science+Business Media), pp. 143-165

  12. Sustainable valorization of grape pomace peels using NADES: a focus on selective recovery of anthocyanins and flavonols and bioactivity

    Analytical and Bioanalytical Chemistry

  13. The molecular identity of honey: toward reliable biochemical authentication

    Trends in Food Science and Technology

2024

  1. Effect of Different Seasons and Development Stages on the Chemical Composition and Bioactive Potential of Cardoon

    Foods, Vol. 13, Núm. 16

  2. Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts

    Antioxidants, Vol. 13, Núm. 5

  3. Exploring the Neuroprotective Effects of Grape Seed Procyanidins on Amyloid-β-Induced Toxicity in Caenorhabditis elegans

    Foods, Vol. 13, Núm. 23

  4. Future trends in Food Science and Foodomics: a perspective view by the Editorial Team of Exploration of Foods and Foodomics

    Exploration of Foods and Foodomics, Vol. 2, Núm. 6, pp. 707-766

  5. Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

    Frontiers in Nutrition, Vol. 11

  6. Insights into the Neuroprotective Potential of Epicatechin: Effects against Aβ-Induced Toxicity in Caenorhabditis elegans

    Antioxidants, Vol. 13, Núm. 1