Celestino Santos‐Buelga

Author

Also Known As

C Buelga, C SANTOSBUELGA, C Santos-Buelga, C. SANTOS-BUELGA, C. SANTOS‐BUELGA, C. Santos Buelga, C. Santos-Buelga, CELESTINO SANTOS‐BUELGA, Celestino SANTOS-BUELGA, Celestino Santo-Buelga

484

Publications

26.9K

Citations

H-Index

146

Concepts

All Affiliations

Universidad de Salamanca Polytechnic Institute of Bragança Universidade do Porto University of Minho Universidad de Granada

About

Celestino Santos‐Buelga is an author at Universidad de Salamanca specializing in medicine, pharmacology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	55	97	9.7K
2	Natural Sciences	29	38	3.5K
3	Health Sciences	26	40	4K
4	Engineering	15	16	1K
5	Public Health	8	8	603

Celestino Santos‐Buelga

271

Publications

23.7K

Citations

H-Index

Page 1

	Year	Citations
Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health Celestino Santos‐Buelga, Augustin Scalbert Journal of the Science of Food and Agriculture NutritionPolyphenolicsOther PolyphenolsOxidative StressFood Chemistry	2000	1.2K
Anthocyanin pigments in strawberry Fátima Silva, M. Teresa Escribano-Bailón, J. J. Perez Alonso, LWT BiologyFood ChemistryBotanyNatural SciencesAnthocyanin Pigments	2005	495
High-Flavonol Tomatoes Resulting from the Heterologous Expression of the Maize Transcription Factor Genes <i>LC</i> and <i>C1</i> Arnaud Bovy, Ric C. H. de Vos, Mark S. Kemper, The Plant Cell	2002	458
In vitro metabolism of anthocyanins by human gut microflora Anna‐Marja Aura, P. Martin-Lopez, Karen O’Leary, European Journal of Nutrition BiochemistryHuman Gut MicrofloraFood DigestionMicrobiologyDigestive Tract	2004	444
Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages Sonia de Pascual‐Teresa, Celestino Santos‐Buelga, Julián C. Rivas‐Gonzalo Journal of Agricultural and Food Chemistry	2000	430
One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans José M. Álvarez-Suárez, Francesca Giampieri, Sara Tulipani, The Journal of Nutritional Biochemistry NutritionCardiovascular DiseaseMedicinePhysiologyCardiovascular Risk	2013	368
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L. Lillian Barros, Eliana Pereira, Ricardo C. Calhelha, Journal of Functional Foods	2013	323
Phenolic acids determination by HPLC–DAD–ESI/MS in sixteen different Portuguese wild mushrooms species Lillian Barros, Montserrat Dueñas, Isabel C.F.R. Ferreira, Food and Chemical Toxicology PolyphenolicsBiochemistryMedicineAnalytical ChemistryPhytochemical	2009	303
Antioxidant properties of catechins and proanthocyanidins: Effect of polymerisation, galloylation and glycosylation Geoffrey W. Plumb, Sonia de Pascual‐Teresa, Celestino Santos‐Buelga, Free Radical Research Antioxidant ActionBiochemistryMedicineBioanalysisProcyanidin Dimers	1998	299
Changes in the detailed pigment composition of red wine during maturity and ageing Cristina Alcalde‐Eon, M. Teresa Escribano-Bailón, Celestino Santos‐Buelga, Analytica Chimica Acta Detailed Pigment CompositionWine StudiesWine TastingRed WinePigment	2005	293

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