Eugenio Revilla

Comparison of Several Procedures Used for the Extraction of Anthocyanins from Red Grapes

Eugenio Revilla, José-Marı́a Ryan, Guillermo Martı́n-Ortega · Journal of Agricultural and Food Chemistry · 1998 · 244 citations

Agriculture, Plant Biology, Plant Sciences +8

Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography–photodiode array detection without sample preparation

Eugenio Revilla, José-Marı́a Ryan · Journal of Chromatography A · 2000 · 230 citations

Agriculture, Food Science, Viticulture +17

Analysis of Grape and Wine Anthocyanins by HPLC-MS

Eva Garcı́a-Beneytez, Félix Cabello, Eugenio Revilla · Journal of Agricultural and Food Chemistry · 2003 · 184 citations

Agriculture, Enology, Viticulture +17

Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening

José-Marı́a Ryan, Eugenio Revilla · Journal of Agricultural and Food Chemistry · 2003 · 176 citations

Agriculture, Plant Biology, Plant Sciences +15

Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them

Eugenio Revilla, Eva Garcı́a-Beneytez, Félix Cabello et al. · Journal of Chromatography A · 2001 · 148 citations

Agriculture, Food Science, Plant Sciences +16