Facultad de Farmacia
Departamento de Nutrición y Bromatología
Campus Miguel de Unamuno
37007 Salamanca
ESPAÑA

Telefone: + 34 923294537
Fax: + 34 923294515
Representante: Celestino Santos Buelga
Email: csb@usual.es

http:\\www.usual.es

EQUIPA

Ana M. González-Paramás
Celestino Santos-Buelga
Julián C. Rivas-Gonzalo
Teresa Escribano-Bailón

COMPETÊNCIAS

Enologia - Compostos Fenólicos
Enologia - Qualidade e Diferenciação de Vinhos
Enologia - Vinho e Saúde
Derivados e Subprodutos - Isolamento e Caracterização de Compostos de Origem Vitivinícola

PUBLICAÇÕES REPRESENTATIVAS

GARCÍA-ALONSO, M.; DE PASCUAL-TERESA, S.; SANTOS-BUELGA, C.; RIVAS-GONZALO, J.C. (2004). Evaluation of the antioxidant properties of fruits. Food Chemistry, 84 (1): 13-18.

MATEUS, N.; CARVALHO, E.; CARVALHO, A.; MELO, A.; GONZALEZ-PARAMAS, A.M.; SANTOS-BUELGA, C.; SILVA, A.M.S.; DE FREITAS, V. (2003). Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines. Journal of Agricultural and Food Chemistry, 51: 277-282.

MATEUS, N.; SILVA, A.M.S.; RIVAS-GONZALO, J.C.; SANTOS-BUELGA, C.; DE FREITAS, V. (2003). A new class of blue anthocyanin-derived pigments isolated from red wines. Journal of Agricultural and Food Chemistry 51: 1919-1923.

PISSARRA, J.; MATEUS, N.; RIVAS-GONZALO, J.C.; SANTOS-BUELGA, C.; DE FREITAS, V. (2003). Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes. Journal of Food Science , 68(2), 476-481.

BOVY, A.; DE VOS, R.; KEMPER, N.; SCHIJLEN, E.; ALMENAR, M.; MUIR, S.; COLLINS, G.; ROBINSON, S.; VERHOEYEN, M.; HUGHES, S.; SANTOS-BUELGA, C.; VAN TUNEN, A. (2002). High-flavonol tomatoes through heterologous expression of the maize transcription factor genes LC and C1. Plant Cell, 14 : 2509-2526.

DHAWAN, A.; ANDERSON, D.; DE PASCUAL-TERESA, S.; SANTOS-BUELGA, C.; CLIFFORD, M.N.; IOANNIDES, C. (2002). Evaluation of the antigenotoxic potential of monomeric and dimeric flavanols and black tea polyphenols against heterocyclic amine-induced DNA damage in human lymphocytes using the Comet assay. Mutation Research, 515 : 39-56.

ESCRIBANO-BAILÓN, M.T.; SANTOS-BUELGA, C.; ALONSO, G.L.; SALINAS, M.R. (2002). Anthocyanin composition of Coriaria myrtifolia L. fruit. Phytochemical Analysis, 13 (6): 354-357.

LOPES-DA-SILVA, F.; DE PASCUAL-TERESA, S.; RIVAS-GONZALO, J.C.; SANTOS-BUELGA, C. (2002). Identification of anthocyanin pigments in strawberry (cv. Camarosa) by LC using DAD and ESI-MS detection.European Food Research and Technology, 214 : 248-253.

MATEUS, N.; DE PASCUAL-TERESA, S.; RIVAS-GONZALO, J.C.; SANTOS-BUELGA, C.; FREITAS, V. (2002). Structural diversity of anthocyanin-derived pigments in Port wines. Food Chemistry, 76 : 335-342.

MATEUS, N.; SILVA, A.M.S.; SANTOS-BUELGA, C.; RIVAS-GONZALO, J.C.; DE FREITAS, V. (2002). Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry. Journal of Agricultural and Food Chemistry, 50:2110-2116.

PASCUAL-TERESA, S.; SANTOS-BUELGA, C.; RIVAS-GONZALO, J.C. (2002). LC-MS of anthocyanins from purple corn cob. Journal of the Science of Food and Agriculture, 82 : 1003-1006.

PLUMB, G.W.; DE PASCUAL-TERESA, S.; SANTOS-BUELGA, C.; RIVAS-GONZALO, J.C.; WILLIAMSON, G. (2002). Antioxidant properties of gallocatechins and prodelphinidins from pomegranate peel. Redox Report, 7 : 41-46.

VIVAR-QUINTANA, A.M.; SANTOS-BUELGA, C.; RIVAS-GONZALO, J.C. (2002): Anthocyanin-derived pigments and colour of red wines. Analytica Chimica Acta, 458: 147-155

ESCRIBANO-BAILÓN, M.T.; ÁLVAREZ-GARCÍA, M.; RIVAS-GONZALO, J.C.; HEREDIA, F.J.; SANTOS-BUELGA, C. (2001): Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin-3-O-glucoside and (+)-catechin. Journal of Agricultural and Food Chemistry, 49: 1213-1217.

CATERALL, F.; SOUQUET, J.M.; CHEYNIER, V.; DE PASCUAL-TERESA, S.; SANTOS-BUELGA, C.; IOANNIDES, C. (2000). Differential modulation of the genotoxicity of food carcinogen occurring monomeric and dimeric polyphenolics. Environmental and Molecular Mutagenesis, 35 : 86-98.

PASCUAL-TERESA, S.; RIVAS-GONZALO, J.C.; SANTOS-BUELGA, C. (2000). Prodelphinidins and related flavanols in wine. International Journal of Food Science and Technology, 35 : 33-40.

PASCUAL-TERESA, S.C.; SANTOS-BUELGA, C.; RIVAS-GONZALO, J.C. (2000). Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. Journal of Agricultural and Food Chemistry, 48 : 5331-5337.

SANTOS-BUELGA, C.; FRANCIA ARICHA, E.M.; DE PASCUAL-TERESA, S.; RIVAS GONZALO, J.C. (1999). Contribution to the identification of the pigments responsible for the browning in anthocyanin-flavanol solutions. European Food Research and Technology, 209 : 411-415.

VIVAR-QUINTANA, A.M.; BALDI-CORONEL, B.M.; SÁNCHEZ-SÁNCHEZ, J.; SANTOS-BUELGA, C. (1999). Composición fenólica en mieles monoflorales de distinto origen. Alimentaria, 306 : 93-99.

VIVAR-QUINTANA, A.M.; SANTOS-BUELGA, C.; FRANCIA-ARICHA, E.; RIVAS-GONZALO, J.C. (1999). Formation of anthocyanin-derived pigments in experimental red wines. Food Science and Technology International, 5: 347-352.

FRANCIA ARICHA, E.M.; RIVAS GONZALO, J.C.; SANTOS-BUELGA, C. (1998). Effect of malvidin-3-monoglucoside on the browning of monomeric and dimeric flavanols. Zeitschrift für Lebensmittel Untersuchung und Forschung, 207 : 223-228.

HEREDIA, F.J.; FRANCIA-ARICHA, E.M.; RIVAS-GONZALO, J.C.; VICARIO, I.M.; SANTOS-BUELGA, C. (1998). Chromatic characterization of anthocyanins from red grapes.I. pH effect. Food Chemistry, 63 : 491-498.

PASCUAL-TERESA, S.; GUTIÉRREZ-FERNÁNDEZ, Y.; RIVAS-GONZALO, J.C.; SANTOS-BUELGA, C. (1998). Characterization of monomeric and oligomeric flavan-3-ols from unripe almond fruit. Phytochemical Analysis, 9 : 21-27.

PASCUAL-TERESA, S.; TREUTTER, D.; RIVAS-GONZALO, J.C.; SANTOS-BUELGA, C. (1998). Analysis of flavanols in beverages by high-perfomance liquid chromatography with chemical reaction detection. Journal of Agricultural and Food Chemistry, 46 : 4209-4213.

PLUMB, G.W.; DE PASCUAL-TERESA, S.; SANTOS-BUELGA, C.; CHEYNIER, V.; WILLIAMSON, G. (1998). Antioxidant properties of catechins and proanthocyanidins: effect of polymerization, galloylation and glycosylation. ee Radical Research, 29 : 351-358.

FRANCIA-ARICHA, E.M.; GUERRA, M.T.; RIVAS GONZALO, J.C.; SANTOS-BUELGA, C. (1997): New anthocyanin pigments formed after condensation with flavanols. Journal of Agricultural and Food Chemistry, 42 : 2262-2266