Fernando Ramos-Escudero

Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins

Julia Martín Bueno, Purificación Sáez-Plaza, Fernando Ramos-Escudero et al. · Critical Reviews in Analytical Chemistry · 2012 · 280 citations

Engineering, Organic Chemistry, Polyphenolics +17

Purple Corn ( <i>Zea mays</i> L.) Phenolic Compounds Profile and Its Assessment as an Agent Against Oxidative Stress in Isolated Mouse Organs

Fernando Ramos-Escudero, Ana María Muñoz, Carlos Alvarado-Ortíz et al. · Journal of Medicinal Food · 2011 · 179 citations · Full text

Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part I: General Considerations Concerning Polyphenols and Flavonoids

Julia Martín Bueno, Fernando Ramos-Escudero, Purificación Sáez-Plaza et al. · Critical Reviews in Analytical Chemistry · 2012 · 97 citations

Nutrition, Nutraceutical Ingredient, Secondary Metabolites +18

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández‐Prior et al. · LWT · 2021 · 56 citations

Food Chemistry, Food Bioactive Compound, Fatty Acids +5

HPLC-DAD-ESI/MS identification of anthocyanins in Dioscorea trifida L. yam tubers (purple sachapapa)

Fernando Ramos-Escudero, Celestino Santos‐Buelga, José Pérez-Alonso et al. · European Food Research and Technology · 2010 · 54 citations

Biology, Botany, Natural Sciences +5