Browsing by Author "Jara Palacios, Mª José"
Now showing items 1-20 of 35
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Article
Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
(Elsevier, 2014)Antioxidant potential of white grape pomaces from nine different varieties has been evaluated and compared to Zalema ...
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Final Degree Project
Aplicaciones de la quimioluminiscencia
(2022)El fenómeno de la luminiscencia se produce cuando un átomo o molécula, previamente excitados, regresan a su estado ...
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Chapter of Book
Applications of Voltammetric Analysis to Wine Products
(IntechOpen, 2017-06)Wine contains polyphenols that are responsible for its quality. Moreover, phenolic compounds have antioxidant properties ...
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Article
Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity
(Elsevier, 2015)The antiproliferative effects of a purified white grape pomace extract (PWGPE), as well as of some phenolic standards on ...
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Article
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 ...
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Article
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 ...
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Article
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. ...
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Article
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 ...
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Article
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 ...
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Article
Cyclic Voltammetry to Evaluate the Antioxidant Potential in Winemaking by-products
(Elsevier, 2017)Grape pomace is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant ...
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Article
Detailed Phenolic Composition of White Grape by-products by RRLC/MS and Measurement of the Antioxidant Activity
(Elsevier, 2014)The development and validation of a rapid method of RRLC has been carried out to determine the phenolic composition of ...
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Final Degree Project
Determinación de compuestos bioactivos en subproductos de vinificación
(2021-02)En este trabajo se ha evaluado la extracción de compuestos fenólicos presentes en las distintas partes del orujo (semilla, ...
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Final Degree Project
Determinación de la capacidad antioxidante de vinos tintos. Efecto de la maceración con subproductos de la industria enológica
(2017-09)La uva es una de las frutas con mayor producción en el mundo, debido a que cada año se elaboran millones de hectolitros ...
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Article
Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging
(Wiley-Blackwell, 2016)Background and Aims:Winemaking generates a large quantity of grape marc that causes environmental and economic problems, which ...
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Article
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 ...
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Article
Effect of Early Leaf Removal on Vitis Vinifera L. cv. Tempranillo Seeds During Ripening Based on Chemical and Image Analysis
(Elsevier, 2016)Phenolic composition, colour and morphology variables were monitored during ripening in grape seeds of Vitis vinifera L. ...
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Article
Effectiveness of Cyclic Voltammetry in Evaluation of the Synergistic Effect of Phenolic and Amino Acids Compounds on Antioxidant Activity: Optimization of Electrochemical Parameters
(MDPI, 2024-03-16)Antioxidant activity can be evaluated using cyclic voltammetry (CV). The aim of this work is to verify the efficacy of CV ...
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Article
Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts
(Elsevier, 2018)The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white ...
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Article
Effects of in Vitro Gastrointestinal Digestion on Phenolic Compounds and Antioxidant Activity of Different White Winemaking Byproducts Extracts
(Elsevier, 2018)The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white ...
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Article
Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools
(Elsevier, 2017)Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable ...