Perfil del autor: Gordillo Arrobas, Belén
Datos institucionales
| Nombre | Gordillo Arrobas, Belén |
| Departamento | Nutrición y Bromatología, Toxicología y Medicina Legal |
| Área de conocimiento | Nutrición y Bromatología |
| Categoría profesional | Profesora Titular de Universidad |
| Correo electrónico | Solicitar |
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Estadísticas
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Nº publicaciones
42
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Nº visitas
4534
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Nº descargas
16107
| Publicaciones |
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Artículo
 First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling
(Elsevier Ltd, 2023)
Recently, the search for alternative proteins endogenous to grapes to be used as wine colour protecting agents became an ... |
Artículo
Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
(Elsevier, 2022)
Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to ... |
Artículo
Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate
(Elsevier Ltd, 2021)
Currently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins ... |
Artículo
A study of overripe seed byproducts from sun-dried grapes by dispersive raman spectroscopy
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Overripe seeds from sun-dried grapes submitted to postharvest dehydration constitute a scarcely investigated class of ... |
Artículo
 Elucidation of the 3D Structure of Grape Seed 7S Globulin and its Interaction with Malvidin 3-glucoside: A Molecular Modeling Approach
(Elsevier, 2021)
Plant proteins are biopolymers with interesting technological applications for the food industry due to their ability to ... |
Artículo
Impact of a Double Post-fermentative Maceration with Ripe and Overripe Seeds on the Phenolic Composition and Color Stability of Syrah Red Wines from Warm Climate
(Elsevier, 2021)
The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and ... |
Trabajo Fin de Grado
Tendencias y desafíos de la impresión 3D en el procesado de alimentos
(2020)
La impresión 3D, también conocida como fabricación aditiva, destaca como una tecnología en desarrollo para la fabricación ... |
Artículo
Chemical composition, antioxidant, antimicrobial and anti-inflammatory activity of Prunus spinosa L. fruit ethanol extract
(Elsevier, 2020)
Prunus spinosa L. (from Italy) fruit ethanol extract (40 µg/mL) was assessed by evaluating the antioxidant, anti-inflammatory ... |
Artículo
Copigmentation Potential of Overripe Seeds from Sun-dried White Grapes on Anthocyanins Colour and Stability by Differential Colorimetry
(Wiley-Blackwell, 2020)
Overripe seeds are wine by-products from grapes submitted to postharvest sun drying, which induce phenolic biosynthesis ... |
Artículo
pH-indicating properties and storage stability of a smart edible film based on nopal-mucilage/gellan gum and red cabbage anthocyanins
(Universidad Autónoma Metropolitana, 2020)
Nopal mucilage is a complex polysaccharide with great potential in the preparation of the films to food packaging. In this ... |
Tesis Doctoral
Aprovechamiento de semillas de uva sobremaduras para la mejora del color de vinos tintos elaborados en clima cálido
(2019)
Por su gran impacto medioambiental, la gestión y reutilización de residuos agrícolas es uno de los grandes retos de la ... |
Patente. Invención
Procedimiento para obtener un hidrolizado enzimático a partir de semillas sobremaduras de uva y uso del mismo
(Oficina Española de Patentes y Marcas (OEPM), 2019)
Procedimiento para obtener un hidrolizado enzimático a partir de semillas sobremaduras de uva y uso del mismo. La presente ... |
Artículo
Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines
(Elsevier Ltd, 2019)
With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was ... |
Artículo
Comparative Study of Red Berry Pomaces (Blueberry, Red Raspberry, Red Currant and Blackberry) as Source of Antioxidants and Pigments
(Springer Nature, 2019)
Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. ... |
Artículo
Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification
(Elsevier Ltd, 2018)
Grape skins or their by-products from wine production are rich sources of anthocyanins and various colorless phenolics, ... |
Artículo
Measurement of Ripening of Raspberries (Rubus idaeus L) by Near Infrared and Colorimetric Imaging Techniques
(Springer Nature, 2017)
This work includes the evaluation of 168 samples of raspberries ‘Glen Lyon’, representing whole maturation period, by ... |
Artículo
Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
(Elsevier, 2017)
The effect of the fermentative addition of overripe seeds by-product (Pedro Ximénez white grapes, 3 g/L) on the phenolic ... |
Artículo
Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation
(Springer Nature, 2016)
Roselle is a plant that accumulates anthocyanins significantly, hence its importance as food coloring and as a source of ... |
Ponencia
Investigación en color y calidad de alimentos
(3ciencias, 2016)
En esta ponencia se pretende presentar a los alumnos de la Escuela Politécnica Superior, las líneas de investigación del ... |
Artículo
Comparative Physiology During Ripening in Tomato Rich-anthocyanins Fruits
(Springer Nature, 2016)
Solanum lycopersicum L. (tomato) is a very important fruit vegetable with high economic importance and nutritional impact ... |
Artículo
Chemical composition and “ in vitro ” anti-inflammatory activity of Vitis vinifera L. (var. Sangiovese) tendrils extract
(International Society for Nutraceuticals and Functional Foods, 2016)
Grapevine ( Vitis vinifera L.) is currently used for wine production, herbal medicine and food supplements. In this study ... |
Patente. Invención
Dispositivo para la evaluación de la madurez de semillas de uva mediante digitalización de imágenes
(Oficina Española de Patentes y Marcas (OEPM), 2015)
La presente invención tiene por objeto un dispositivo que proporciona una evaluación rápida del estado de maduración de ... |
Artículo
 Assessment of the differences in the phenolic composition and color characteristics of new strawberry (Fragaria x ananassa Duch.) cultivars by HPLC–MS and Imaging Tristimulus Colorimetry
(Elsevier, 2015)
The phenolic composition (by HPLC-DAD-MS) and color characteristics (by Imaging Tristimulus Colorimetry) of four strawberry ... |
Artículo
Obtaining from grape pomace an enzymatic extract with anti-inflammatory properties
(Springer Netherlands, 2015)
Grape pomace, a winemaking industry by-product, is a rich source of bioactive dietary compounds. Using proteases we have ... |
Artículo
Application of differential colorimetry to evaluate anthocyanin-flavonol-flavanol ternary copigmentation interactions in model solutions
(American Chemical Society, 2015)
The combined effect of anthocyanin−flavanol−flavonol ternary interactions on the colorimetric and chemical stability of ... |
Artículo
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
(Wiley, 2014)
The effect of different cold maceration times on Syrah red wines from warm climate has been evaluated. Differential ... |
Artículo
Effect of salt stress in the regulation of anthocyanins and color of Hibiscus flowers by digital image analysis
(American Chemical Society, 2014)
The effect of salt stress (200 mM NaCl for 28 days) on physiological characteristics of Hibiscus rosa-sinensis, such as ... |
Artículo
Impact of adding white pomace to red grapes on the phenolic composition and color stability of syrah wines from a warm climate
(American Chemical Society, 2014)
The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition ... |
Artículo
A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging
(Elsevier, 2014)
Chemical composition of seeds changes during grape ripening and this affects the sensory properties of wine. In order to ... |
Artículo
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces
(SPIE, 2014)
This paper presents an experiment making use of the near-infrared spectrum for distinguishing the wines produced in two ... |
Artículo
Comparative Study of the Enological Potential of DifferentWinemaking Byproducts: Implications in the Antioxidant Activityand Color Expression of Red Wine Anthocyanins in a Model Solution
(American Chemical Society, 2014)
Different white winemaking byproducts (pomace, skins, seeds, and stems) were compared as natural sources of phenolic ... |
Artículo
Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation
(Elsevier, 2013)
The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has ... |
Artículo
Analysis of food appearance properties by computer vision applying ellipsoids to colour data
(Elsevier, 2013)
The use of computer vision for estimating composition in food products has become wide spread in recent years, especially ... |
Artículo
Grape seed characterization by NIR hyperspectral imaging
(Elsevier, 2013)
Currently, the time of grape harvest is normally determined according to the sugar level in the pulp of the berry. ... |
Artículo
Control of quality and silo storage of sunflower seeds using near infrared technology
(Instituto de la Grasa, 2013)
En este trabajo se evalúa la espectroscopía de infrarrojo cercano para su uso en el control de calidad y almacenamiento de ... |
Artículo
Measuring the colour of virgin olive oils in a new colour scale using a low-cost portable electronic device
(Elsevier, 2012)
The Modified Uniform Oil Colour Scale (MUOCS) is proposed for the colour specification of virgin olive oils. MUOCS has 60 ... |
Artículo
Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region
(Elsevier, 2012)
The study of the evolutions of different wine pigment families, copigmentation/polymerisation processes and colour ... |
Artículo
Ripeness estimation of grape berries and seeds by image analysis
(Elsevier, 2012)
Digital imaging has become a powerful tool for the characterization and quality control of foodstuff. Because of the need ... |
| Tesis Doctoral |
Artículo
Influence of turbidity grade on color and appearance of virgin olive oil
(Wiley-Blackwell, 2011)
The appearance of most of the commercialized olive oils involves both their color and turbidity depending on the different ... |
Ponencia
Aplicación de la colorimetría triestímulo al estudio del fenómeno de copigmentación en vinos tintos: Influencia del factor varietal
(Universidad de Alicante. Servicio de Publicaciones, 2010)
Se ha demostrado la utilidad de la Colorimetría Triestímulo, específicamente el espacio de color CIELAB, en la evaluación ... |
Ponencia
Aplicación de la nefelometría espectral a la medida simultánea del color y la turbidez en aceites de oliva obtenidos por distinto grado de clarificación
(Universidad de Alicante. Servicio de Publicaciones, 2010)
Se ha estudiado la utilidad de la nefelometría espectral en la medida simultánea del color y turbidez en aceites de oliva ... |