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Cristina García Viguera

First, during PhD different HPLC techniques for food analysis and characterization were developed. After worked in different laboratories as: Plant Sci. Dep. Oxford Univ (1992)- got familiar with GC-MS propolis analysis and (1993) Consumer Science Dep. (IFR, Reading (UK)- wine polyphenolic analysis, specifically anthocyanins and phenolic acids, as well as in ATO-DLO (Netherlands), University of Porto (Portugal) and Reading Univ (UK). In 1994 returned to CEBAS-CSIC where developed a new and independent area of research in polyphenolic analysis in the field of agrofood chemistry, under Spanish public contract. In 1999 became permanent staff of the CSIC as a Tenured Scientist, followed by Scientific Researcher (2004), and Research Professor (2009). She has been CEBAS-CSIC Vice-director and Head of Food Science & Technology Dept. She actually leaders a research group (Phytochemistry and Healthy Foods Lab) that has been scoring position in the field of phytochemicals in food, mainly: Separation, characterization and quantification of phytochemicals in foods, mainly fruits and brassicas, and derived products; Chemical transformations of phytochemicals (anthocyanins, and other flavonoids, glucosinolates, minerals and vitamin C) resulting from the food industry processes; develop of new beverages and foods; influence of breeding on broccoli inflorescences and sprouts chemical composition; antioxidant and biological/health properties of certain plant phytochemical compounds (polyphenols/flavonoids and glucosinolates).

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