E. M. Francia-Aricha

Chromatic characterization of anthocyanins from red grapes—I. pH effect

Francisco J. Heredia, E. M. Francia-Aricha, Julián C. Rivas‐Gonzalo et al. · Food Chemistry · 1998 · 237 citations

Biology, Botany, Natural Sciences +3

New Anthocyanin Pigments Formed after Condensation with Flavanols

E. M. Francia-Aricha, Mayamarú Guerra, Julián C. Rivas‐Gonzalo et al. · Journal of Agricultural and Food Chemistry · 1997 · 223 citations

Food Chemistry, Carotenoid, Biochemistry +12

Comparative flavan-3-ol composition of seeds from different grape varieties

Celestino Santos‐Buelga, E. M. Francia-Aricha, M. Teresa Escribano-Bailón · Food Chemistry · 1995 · 142 citations · Full text

Food Chemistry, Botany, Phytochemical +2

Formation of anthocyanin-derived pigments in experimental red wines / Formación de pigmentos derivados de antocianos en vinos tintos experimentales

Ana María Vivar Quintana, Celestino Santos‐Buelga, E. M. Francia-Aricha et al. · Food Science and Technology International · 1999 · 87 citations

Food Chemistry, Anthocyanin-derived Pigments, Natural Pigments +13

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

Celestino Santos‐Buelga, E. M. Francia-Aricha, Sonia de Pascual‐Teresa et al. · European Food Research and Technology · 1999 · 40 citations

Food Chemistry, Natural Pigments, Carotenoid +11