Erika Salas - Concepedia

Author

Erika Salas

Autonomous University of Chihuahua ORCID

Also Known As

E Salas, E. Salas, E. Salas-Muñoz, Erica Salas-Muñoz, Erika Salas, Erika Salas Muñoz, Erika Salas-Muñoz, Erika Salas-Muñóz, Erika Salas-Mu√±oz, Salas, Erika

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Autonomous University of Chihuahua Sciences pour L’Œnologie Universidade do Porto Rede de Química e Tecnologia Ingénierie des Agropolymères et Technologies Emergentes

About

Erika Salas is an author at Autonomous University of Chihuahua specializing in food chemistry, biochemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	9	9	1K
2	Engineering	6	6	283
3	Medicine	5	5	371
4	Health Sciences	4	4	618
5	Natural Sciences	3	3	594

Erika Salas

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Structure and Properties of Wine Pigments and Tannins Véronique Cheynier, Montserrat Dueñas, Erika Salas, American Journal of Enology and Viticulture FlavoromicsOrganic ChemistryChemistryPolyphenolicsFood Chemistry	2006	495
Phenolic Reactions during Winemaking and Aging Hélène Fulcrand, Montserrat Dueñas, Erika Salas, American Journal of Enology and Viticulture	2006	303
Reactions of Anthocyanins and Tannins in Model Solutions Erika Salas, Hélène Fulcrand, Emmanuelle Meudec, Journal of Agricultural and Food Chemistry EngineeringResidual Mv3glcOrganic ChemistryProcyanidin LinkageChemistry	2003	154
Demonstration of the occurrence of flavanol–anthocyanin adducts in wine and in model solutions Erika Salas, Céline Poncet‐Legrand, Emmanuelle Meudec, Analytica Chimica Acta Food ChemistryFlavanol–anthocyanin AdductsModel SolutionsPhytochemistryPhytochemical	2004	149
Feruloylated arabinoxylans and arabinoxylan gels: structure, sources and applications Guillermo Niño‐Medina, Elizabeth Carvajal‐Millán, Agustín Rascón‐Chu, Phytochemistry Reviews Arabinoxylan GelsBiopolymer GelNatural PolymerBioorganic ChemistryBiomolecular Engineering	2009	143
Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace María Elena Heras–Ramírez, Armando Quintero‐Ramos, Alejandro Camacho-Dávila, Food and Bioprocess Technology Food ChemistryFood Bioactive CompoundPolyphenolic Compound StabilityDrying TemperaturePost-harvest Physiology	2011	137
Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods Claudia Grajeda‐Iglesias, Erika Salas, Nathalie Barouh, Food Chemistry Food ChemistryBiochemistryMedicineAntioxidant ActivityCat Methods	2015	129
Isolation and Characterization of Anthocyanins from <i>Hibiscus sabdariffa</i> Flowers Claudia Grajeda‐Iglesias, Maria‐Cruz Figueroa‐Espinoza, Nathalie Barouh, Journal of Natural Products	2016	109
Characterization of Pigments from Different High Speed Countercurrent Chromatography Wine Fractions Erika Salas, Montserrat Dueñas, Michael Schwarz, Journal of Agricultural and Food Chemistry	2005	86
Structure determination and colour properties of a new directly linked flavanol–anthocyanin dimer Erika Salas, Christine Le Guernevé, Hélène Fulcrand, Tetrahedron Letters Colour PropertiesBiochemistryNatural SciencesStructure DeterminationStructure Elucidation	2004	81

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