What is he best known for?
The fields of study he is best known for:
- Botany
- Enzyme
- Biochemistry
Celestino Santos-Buelga mainly investigates Anthocyanin, Chromatography, Food science, Antioxidant and Flavonoid.
His study ties his expertise on Pigment together with the subject of Anthocyanin.
His work in Chromatography covers topics such as Wine which are related to areas like Flavan.
Food science is closely attributed to Botany in his work.
Antioxidant is a subfield of Biochemistry that he studies.
His Flavonoid research is multidisciplinary, relying on both DPPH, Proanthocyanidin, Polyphenol and Quercetin.
His most cited work include:
- Proanthocyanidins and tannin‐like compounds – nature, occurrence, dietary intake and effects on nutrition and health (958 citations)
- High-Flavonol Tomatoes Resulting from the Heterologous Expression of the Maize Transcription Factor Genes LC and C1 (363 citations)
- In vitro metabolism of anthocyanins by human gut microflora (321 citations)
What are the main themes of his work throughout his whole career to date?
Celestino Santos-Buelga focuses on Food science, Antioxidant, Biochemistry, Chromatography and Botany.
His research in the fields of Anthocyanin overlaps with other disciplines such as Composition.
His Lipid peroxidation study in the realm of Antioxidant interacts with subjects such as Ascorbic acid.
His work deals with themes such as Wine and Pyranoanthocyanin, which intersect with Chromatography.
His Wine study combines topics in areas such as Proanthocyanidin and Pigment.
His Botany study integrates concerns from other disciplines, such as Phenols and Horticulture.
He most often published in these fields:
- Food science (34.39%)
- Antioxidant (32.95%)
- Biochemistry (21.39%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (34.39%)
- Antioxidant (32.95%)
- Biochemistry (21.39%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Antioxidant, Biochemistry, Composition and Polyphenol.
His Food science research incorporates elements of Glycoside, Antimicrobial, Cynara and Chemical composition.
Celestino Santos-Buelga has researched Antioxidant in several fields, including Biological activity, Traditional medicine and Polyunsaturated fatty acid.
His work in the fields of Biochemistry, such as Oxidative stress, Caffeic acid and Model organism, intersects with other areas such as Hovenia dulcis.
His biological study spans a wide range of topics, including Pomace, Gut flora, Wine and Haemolysis.
His Food industry research includes themes of Phytochemical, Potato processing, Anthocyanin and Extraction.
Between 2016 and 2021, his most popular works were:
- Strawberry consumption improves aging-associated impairments, mitochondrial biogenesis and functionality through the AMP-activated protein kinase signaling cascade (67 citations)
- An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health (60 citations)
- Edible flowers as sources of phenolic compounds with bioactive potential (58 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Botany
- Biochemistry
Antioxidant, Food science, Biochemistry, Polyphenol and Antimicrobial are his primary areas of study.
Celestino Santos-Buelga does research in Antioxidant, focusing on Flavonoid specifically.
His Food science study incorporates themes from Flavonols, Gut microbiome and Chemical composition.
His work on Oxidative stress, Lipid peroxidation, Mitochondrial biogenesis and Model organism as part of general Biochemistry study is frequently linked to Context, therefore connecting diverse disciplines of science.
His studies deal with areas such as Intestinal bacteria, Wine and Anthocyanin as well as Polyphenol.
The concepts of his Antimicrobial study are interwoven with issues in Microorganism, Antibiotics, Botany and Biofilm.
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