2022 - Research.com Biology and Biochemistry in Spain Leader Award
His main research concerns Food science, Botany, Ellagic acid, Polyphenol and Biochemistry. His Food science research includes themes of Quercetin, Antioxidant, Flavonoid, ABTS and Postharvest. His research integrates issues of Proanthocyanidin, Flavonols and Horticulture in his study of Botany.
Francisco A. Tomás-Barberán studies Urolithin B which is a part of Ellagic acid. The study incorporates disciplines such as Gut flora, Digestion, Bioavailability and Insulin resistance in addition to Polyphenol. His Biochemistry study focuses on Metabolite in particular.
His primary scientific interests are in Food science, Botany, Biochemistry, Flavonoid and Polyphenol. His Food science study incorporates themes from Bioavailability, Antioxidant, Gut flora and Proanthocyanidin. His research in Botany intersects with topics in Flavonols and Horticulture.
The Flavonoid study combines topics in areas such as Phenols, Chromatography, Glycoside and Quercetin. Francisco A. Tomás-Barberán is studying Ellagic acid, which is a component of Polyphenol. The concepts of his Ellagic acid study are interwoven with issues in Ellagitannin, In vivo and Pharmacology.
The scientist’s investigation covers issues in Food science, Polyphenol, Ellagic acid, Gut flora and Urolithin. His Food science research integrates issues from Bioavailability, Urine, Antioxidant and Metabolomics. His Polyphenol study is associated with Biochemistry.
His Ellagic acid research incorporates elements of Cancer research, Ellagitannin, Gallic acid, Colorectal cancer and Pharmacology. His studies in Gut flora integrate themes in fields like Equol and Metabolism. His work in Browning addresses subjects such as Botany, which are connected to disciplines such as Metabolome.
Francisco A. Tomás-Barberán mainly investigates Ellagic acid, Polyphenol, Urolithin, Gut flora and Biochemistry. Many of his research projects under Polyphenol are closely connected to Variety with Variety, tying the diverse disciplines of science together. His research in Urolithin intersects with topics in Metabolite, Internal medicine, Obesity, Urolithin B and Pharmacology.
The concepts of his Gut flora study are interwoven with issues in Whole food, Food science and Physiology. His Food science research integrates issues from Quercetin, Diabetes mellitus, Insulin resistance, Flavonoid and Resveratrol. The Biochemistry study combines topics in areas such as Human plasma and Metabolic syndrome.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
ANTIOXIDANT ACTIVITY OF POMEGRANATE JUICE AND ITS RELATIONSHIP WITH PHENOLIC COMPOSITION AND PROCESSING
María I. Gil;Francisco A. Tomás-Barberán;Betty Hess-Pierce;Deirdre M. Holcroft.
Journal of Agricultural and Food Chemistry (2000)
Flavonoids in Food and Their Health Benefits
L H Yao;Y M Jiang;J Shi;F A Tomás-Barberán.
Plant Foods for Human Nutrition (2004)
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
Francisco A Tomás-Barberán;Juan Carlos Espín.
Journal of the Science of Food and Agriculture (2001)
Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California.
María I Gil;Francisco A Tomás-Barberán;Betty Hess-Pierce;Adel A Kader.
Journal of Agricultural and Food Chemistry (2002)
Interaction between Phenolics and Gut Microbiota: Role in Human Health
María V. Selma;Juan C. Espín;Francisco A. Tomás-Barberán.
Journal of Agricultural and Food Chemistry (2009)
Nutraceuticals: facts and fiction.
Juan Carlos Espín;María Teresa García-Conesa;Francisco A. Tomás-Barberán.
HPLC-DAD-ESIMS Analysis of phenolic compounds in nectarines, peaches, and plums
Francisco A. Tomas-Barberan;Maria I. Gil;Paedar Cremin;Andrew L. Waterhouse.
Journal of Agricultural and Food Chemistry (2001)
Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.)
Alicia Marin;Federico Ferreres;Francisco A. Tomas-Barberan;Maria I. Gil.
Journal of Agricultural and Food Chemistry (2004)
Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach.
María I. Gil;Federico Ferreres;Francisco A. Tomás-Barberán.
Journal of Agricultural and Food Chemistry (1999)
Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion
M.-J. Bermúdez-Soto;F.-A. Tomás-Barberán;M.-T. García-Conesa.
Food Chemistry (2007)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: