Fulgêncio Saura-Calixto

Author

Consejo Superior de Investigaciones Científicas

Also Known As

Diaz Rubio, Maria Elena, F D Saura-Calixto, F Saura-Calixto, F. SAURA‐CALIXTO, F. Saura-Calixto, F. Saura-calixto, F. Saura‐Calixto, F.D. Saura-Calixto, Fulgencio D. Saura-Calixto, Fulgencio D. Saura‐Calixto

167

Publications

25.2K

Citations

H-Index

105

Concepts

All Affiliations

Consejo Superior de Investigaciones Científicas Instituto de Ciencia y Tecnología de Alimentos y Nutrición Universidad Complutense de Madrid Universidad de Alcalá Universitat de les Illes Balears

About

Fulgêncio Saura-Calixto is an author at Consejo Superior de Investigaciones Científicas specializing in food chemistry, nutrition, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	38	45	9.6K
2	Health Sciences	34	44	8.6K
3	Public Health	24	28	2.6K
4	Engineering	15	16	935
5	Natural Sciences	6	6	2.1K

Fulgêncio Saura-Calixto

123

Publications

22.4K

Citations

H-Index

Page 1

	Year	Citations
Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay Raquel Pulido, Laura Bravo, Fulgêncio Saura-Calixto Journal of Agricultural and Food Chemistry	2000	2.1K
A starch hydrolysis procedure to estimate glycemic index Isabel Goñi, Alejandra García‐Alonso, Fulgêncio Saura-Calixto Nutrition Research Food ChemistryStarch Hydrolysis ProcedureBiochemistryFood AnalysisBioanalysis	1997	2K
A procedure to measure the antiradical efficiency of polyphenols Concepción Sánchez-Moreno, José A. Larrauri, Fulgêncio Saura-Calixto Journal of the Science of Food and Agriculture Food ChemistryPolyphenolicsAntiradical EfficiencyFood Bioactive CompoundBiochemistry	1998	2K
Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil Maria do Socorro Moura Rufino, Ricardo Elesbão Alves, Edy Sousa de Brito, Food Chemistry	2010	1.4K
Effect of Drying Temperature on the Stability of Polyphenols and Antioxidant Activity of Red Grape Pomace Peels José A. Larrauri, Pilar Rupérez, Fulgêncio Saura-Calixto Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsFood QualityTotal Extractable PolyphenolsAntioxidant Activity	1997	739
Analysis of resistant starch: a method for foods and food products Isabel Goñi, Luis García‐Diz, E. Mañas, Food Chemistry Food ChemistryNutritionFood AnalysisFood ProductsResistant Starch	1996	733
Intake and bioaccessibility of total polyphenols in a whole diet Fulgêncio Saura-Calixto, José C. E. Serrano, Isabel Goñi Food Chemistry NutritionFood Bioactive CompoundDietary ExposureTotal PolyphenolsDietary Intake	2006	731
Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results Jara Pérez‐Jiménez, Sara Arranz, María Tabernero, Food Research International Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundFood Analysis	2007	693
Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents Concepción Sánchez-Moreno, José A. Larrauri, Fulgêncio Saura-Calixto Food Research International Food ChemistryPolyphenolicsGrape JuicesFood Bioactive CompoundMedicine	1999	468
Guava Fruit (<i>Psidium guajava </i>L.) as a New Source of Antioxidant Dietary Fiber Antonio Jiménez‐Escrig, Mariela Rincón, Raquel Pulido, Journal of Agricultural and Food Chemistry	2001	449

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