| Anthocyanin pigments in strawberry FL da Silva, MT Escribano-Bailón, JJP Alonso, JC Rivas-Gonzalo, ... LWT-Food Science and Technology 40 (2), 374-382, 2007 | 655 | 2007 |
| Anthocyanins in cereals MT Escribano-Bailon, C Santos-Buelga, JC Rivas-Gonzalo JOURNAL OF CHROMATOGRAPHY A 1054 (1-2), 129-141, 2004 | 416 | 2004 |
| Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study C Alcalde-Eon, MT Escribano-Bailón, C Santos-Buelga, ... Analytica Chimica Acta 563 (1-2), 238-254, 2006 | 387 | 2006 |
| Anthocyanin composition in fig (Ficus carica L.) M Duenas, JJ Perez-Alonso, C Santos-Buelga, et ál.. JOURNAL OF FOOD COMPOSITION AND ANALYSIS 21 (2), 2008 | 246 | 2008 |
| Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin T Escribano-Bailon, M Alvarez-Garcia, JC Rivas-Gonzalo, et ál.. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 49 (3), 1213-1217, 2001 | 234 | 2001 |
| Anthocyanins in berries of Maqui [Aristotelia chilensis (Mol.) Stuntz] MT Escribano‐Bailón, C Alcalde‐Eon, O Muñoz, JC Rivas‐Gonzalo, ... Phytochemical Analysis: An International Journal of Plant Chemical and …, 2006 | 219 | 2006 |
| Normal-phase high-performance liquid chromatographic separation of procyanidins from cacao beans and grape seeds J Rigaud, MT Escribano-Bailon, C Prieur, JM Souquet, V Cheynier Journal of Chromatography A 654 (2), 255-260, 1993 | 211 | 1993 |
| Polyphenol extraction from foods M Escribano-Bailon Methods in polyphenol analysis, 2003 | 205 | 2003 |
| Methods in polyphenol analysis C Santos-Buelga, G Williamson Royal Society of chemistry, 2003 | 204 | 2003 |
| CHARACTERIZATION OF PROCYANIDINS OF VITIS-VINIFERA VARIETY TINTA-DEL-PAIS GRAPE SEEDS T ESCRIBANOBAILON, Y GUTIERREZFERNANDEZ, ... JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 40 (10), 1794-1799, 1992 | 204 | 1992 |
| Comparative flavan-3-ol composition of seeds from different grape varieties C Santos-Buelga, EM Francia-Aricha, MT Escribano-Bailón Food Chemistry 53 (2), 197-201, 1995 | 196 | 1995 |
| Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ... Food Research International 62, 1100-1107, 2014 | 187 | 2014 |
| Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine S González-Manzano, M Dueñas, JC Rivas-Gonzalo, ... Food Chemistry 114 (2), 649-656, 2009 | 185 | 2009 |
| Influence of different phenolic copigments on the color of malvidin 3-glucoside M Gómez-Míguez, S González-Manzano, MT Escribano-Bailón, ... Journal of Agricultural and Food Chemistry 54 (15), 5422-5429, 2006 | 184 | 2006 |
| Coupling reactions between flavylium ions and catechin T EscribanoBailon, O Dangles, R Brouillard PHYTOCHEMISTRY 41 (6), 1583-1592, 1996 | 166 | 1996 |
| Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ... LWT-Food Science and Technology 44 (4), 847-853, 2011 | 149 | 2011 |
| Colour implications of self-association processes of wine anthocyanins S Gonzalez-Manzano, C Santos-Buelga, M Duenas, et ál.. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008 | 133 | 2008 |
| Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree JM Hernández-Hierro, N Quijada-Morín, L Martínez-Lapuente, ... Food Chemistry 146, 41-47, 2014 | 130 | 2014 |
| Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency N Quijada-Morín, P Williams, JC Rivas-Gonzalo, T Doco, ... Food Chemistry 154, 44-51, 2014 | 129 | 2014 |
| Anthocyanin copigmentation-evaluation, mechanisms and implications for the colour of red wines M T Escribano-Bailon, C Santos-Buelga Current Organic Chemistry 16 (6), 715-723, 2012 | 114 | 2012 |
