F
Francisco A. Tomás-Barberán
Researcher at Spanish National Research Council
Publications - 410
Citations - 42106
Francisco A. Tomás-Barberán is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Ellagic acid & Urolithin. The author has an hindex of 106, co-authored 389 publications receiving 36505 citations. Previous affiliations of Francisco A. Tomás-Barberán include Consiglio per la ricerca e la sperimentazione in agricoltura & University of Salamanca.
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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,Adel A. Kader +4 more
TL;DR: HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin while only traces of this compound were detected in the experimental juice obtained from arils in the laboratory, which shows that pomesgranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind.
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Flavonoids in Food and Their Health Benefits
Lihu Yao,Yueming Jiang,John Shi,Francisco A. Tomás-Barberán,Nivedita Datta,Riantong Singanusong,Chen Ss +6 more
TL;DR: The current advances in flavonoids in food is reviewed, with emphasis on health aspects on the basis of the published literature, which may provide some guidance for researchers in further investigations and for industries in developing practical health agents.
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Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
TL;DR: In this paper, different factors affecting phenolic-related food quality are reviewed, including internal and environmental factors, technological treatments applied during postharvest storage of fruits and vegetables, as well as processing and storage of the processed products.
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Interaction between Phenolics and Gut Microbiota: Role in Human Health
TL;DR: The aim of this review was to discuss the current information about the microbial degradation metabolites obtained from different phenolics and their formation pathways, identifying their differences and similarities and the modulation of gut microbial population by phenolics.
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Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California.
TL;DR: There was a strong correlation between total phenolics and antioxidant activity of nectarines, peaches, and plums and the contributions of phenolic compounds to antioxidant activity were much greater than those of vitamin C and carotenoids.