What is he best known for?
The fields of study he is best known for:
- Organic chemistry
- Biochemistry
- Botany
His primary areas of study are Anthocyanin, Chromatography, Food science, Wine and Pigment.
His research in Pyranoanthocyanin, Malvidin and Pelargonidin are components of Anthocyanin.
His Chromatography study focuses mostly on High-performance liquid chromatography, Mass spectrometry and Liquid chromatography–mass spectrometry.
His biological study spans a wide range of topics, including Nuclear magnetic resonance spectroscopy, Extraction and Column chromatography.
His Food science research incorporates themes from TBARS, Antioxidant, Vitamin E and Botany.
His research in Wine intersects with topics in Proanthocyanidin and Flavan.
His most cited work include:
- Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. (315 citations)
- Anthocyanin pigments in strawberry (284 citations)
- Evaluation of the antioxidant properties of fruits (275 citations)
What are the main themes of his work throughout his whole career to date?
Julián C. Rivas-Gonzalo spends much of his time researching Anthocyanin, Wine, Chromatography, Food science and Pigment.
His study in Anthocyanin concentrates on Malvidin, Cyanidin, Peonidin, Petunidin and Delphinidin.
His Malvidin research integrates issues from Acetaldehyde and Catechin.
His Wine study incorporates themes from Proanthocyanidin and Ellagitannin.
His Food science research includes themes of Polyphenol and Botany, Vitis vinifera.
His study in the field of Pyranoanthocyanin also crosses realms of Condensation reaction.
He most often published in these fields:
- Anthocyanin (46.90%)
- Wine (39.82%)
- Chromatography (39.82%)
What were the highlights of his more recent work (between 2014-2019)?
- Anthocyanin (46.90%)
- Wine (39.82%)
- Winemaking (12.39%)
In recent papers he was focusing on the following fields of study:
Julián C. Rivas-Gonzalo focuses on Anthocyanin, Wine, Winemaking, Food science and Chromatography.
His work on Cyanidin as part of general Anthocyanin research is frequently linked to Skin cell, bridging the gap between disciplines.
His Wine color study in the realm of Wine interacts with subjects such as Hypsochromic shift.
His Winemaking research is multidisciplinary, incorporating elements of Copigmentation and Hue.
Julián C. Rivas-Gonzalo has researched Food science in several fields, including Chemical composition, Polyphenol, Negative correlation and Significant negative correlation.
His Chromatography research includes elements of Biological system, Malvidin and Saliva.
Between 2014 and 2019, his most popular works were:
- New Anthocyanin-Human Salivary Protein Complexes. (41 citations)
- Effect of flavonols on wine astringency and their interaction with human saliva. (34 citations)
- Application of differential colorimetry to evaluate anthocyanin-flavonol-flavanol ternary copigmentation interactions in model solutions (34 citations)
In his most recent research, the most cited papers focused on:
- Organic chemistry
- Biochemistry
- Oxygen
His primary areas of investigation include Anthocyanin, Flavonols, Quercetin, Chromatography and Salivary Proteins.
His work on Malvidin-3-glucoside as part of general Anthocyanin research is frequently linked to Ternary operation, thereby connecting diverse disciplines of science.
His work deals with themes such as Wine and Winemaking, which intersect with Flavonols.
His research investigates the link between Quercetin and topics such as Food science that cross with problems in Biochemistry.
In his study, Malvidin is inextricably linked to Saliva, which falls within the broad field of Chromatography.
He combines subjects such as Catechin, Gallocatechin and Saturation transfer with his study of Salivary Proteins.
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