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.
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.
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.
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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Evaluation of the antioxidant properties of fruits
Marı́a Garcı́a-Alonso;Sonia de Pascual-Teresa;Celestino Santos-Buelga;Julián C. Rivas-Gonzalo.
Food Chemistry (2004)
Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages.
Sonia de Pascual-Teresa;and Celestino Santos-Buelga;Julián C. Rivas-Gonzalo.
Journal of Agricultural and Food Chemistry (2000)
Anthocyanin pigments in strawberry
Fátima Lopes da Silva;María Teresa Escribano-Bailón;José Joaquín Pérez Alonso;Julián C. Rivas-Gonzalo.
Lwt - Food Science and Technology (2007)
Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study
Cristina Alcalde-Eon;María Teresa Escribano-Bailón;Celestino Santos-Buelga;Julián C. Rivas-Gonzalo.
Analytica Chimica Acta (2006)
New Anthocyanin Pigments Formed after Condensation with Flavanols
E. M. Francia-Aricha;M. T. Guerra;J. C. Rivas-Gonzalo;C. Santos-Buelga.
Journal of Agricultural and Food Chemistry (1997)
Anthocyanins in cereals.
Ma Teresa Escribano-Bailón;Celestino Santos-Buelga;Julián C. Rivas-Gonzalo.
Journal of Chromatography A (2004)
Chromatic characterization of anthocyanins from red grapes—I. pH effect
F.J Heredia;E.M Francia-Aricha;J.C Rivas-Gonzalo;I.M Vicario.
Food Chemistry (1998)
LC–MS analysis of anthocyanins from purple corn cob
Sonia de Pascual‐Teresa;Celestino Santos‐Buelga;Julián C Rivas‐Gonzalo.
Journal of the Science of Food and Agriculture (2002)
Flavanol content and antioxidant activity in winery byproducts.
Ana M González-Paramás;Sara Esteban-Ruano;Celestino Santos-Buelga;Sonia de Pascual-Teresa.
Journal of Agricultural and Food Chemistry (2004)
Detection of Compounds Formed through the Reaction of Malvidin 3-Monoglucoside and Catechin in the Presence of Acetaldehyde
Julian C. Rivas-Gonzalo;Santiago Bravo-Haro;Celestino Santos-Buelga.
Journal of Agricultural and Food Chemistry (1995)
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