Perfil del autor: Jara Palacios, Mª José
Datos institucionales
| Nombre | Jara Palacios, Mª José |
| Departamento | Química Analítica |
| Área de conocimiento | Química Analítica |
| Categoría profesional | Profesor Permanente Laboral - Mod. PCD |
| Correo electrónico | Solicitar |
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Estadísticas
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Nº publicaciones
34
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Nº visitas
4561
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Nº descargas
19501
| Publicaciones |
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Artículo
 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)
Antioxidant activity can be evaluated using cyclic voltammetry (CV). The aim of this work is to verify the efficacy of CV ... |
Trabajo Fin de Máster
Revalorización de los subproductos enológicos
(2023)
A lo largo del proceso de elaboración del vino se generan grandes cantidades de residuos que, debido a su composición ... |
Artículo
The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity
(Elsevier, 2023)
Due to the importance of the authentication of the botanical and geographical origin of honey, this document is focused ... |
Trabajo Fin de Grado
Aplicaciones de la quimioluminiscencia
(2022)
El fenómeno de la luminiscencia se produce cuando un átomo o molécula, previamente excitados, regresan a su estado ... |
Trabajo Fin de Grado
Determinación de compuestos bioactivos en subproductos de vinificación
(2021)
En este trabajo se ha evaluado la extracción de compuestos fenólicos presentes en las distintas partes del orujo (semilla, ... |
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 ... |
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
Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour
(Multidisciplinary Digital Publishing Institute (MDPI), 2020)
Extraction solvent is a very important factor in the recovery of antioxidants from natural matrices. In this study, the ... |
Trabajo Fin de Grado
Métodos de Análisis Químicos en las Farmacopeas
(2019)
La Real Farmacopea Española es el código que establece las normas de calidad que deben cumplir los principios activos y ... |
Artículo
Wine Lees as a Source of Antioxidant Compounds
(MDPI, 2019)
The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a ... |
Artículo
Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins
(MDPI, 2019)
Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. ... |
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
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 ... |
Artículo
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 ... |
Artículo
Phenolic Compounds and Antioxidant Activity of Twelve Grape Cultivars Measured by Chemical and Electrochemical Methods
(Springer Nature, 2018)
Five red (Rondo, Cabernet carol, Merlot, Pinot noir, Cabernet sauvignon), five white (Solaris, Riesling, Johanniter, Aurora, ... |
Trabajo Fin de Grado
Determinación de la capacidad antioxidante de vinos tintos. Efecto de la maceración con subproductos de la industria enológica
(2017)
La uva es una de las frutas con mayor producción en el mundo, debido a que cada año se elaboran millones de hectolitros ... |
Capítulo de Libro
Applications of Voltammetric Analysis to Wine Products
(IntechOpen, 2017)
Wine contains polyphenols that are responsible for its quality. Moreover, phenolic compounds have antioxidant properties ... |
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
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 ... |
Artículo
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 ... |
Artículo
Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles
(Elsevier, 2016)
The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has ... |
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 ... |
Artículo
The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
(Multidisciplinary Digital Publishing Institute (MDPI), 2016)
The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds ... |
Artículo
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. ... |
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
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 ... |
Artículo
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 ... |
Artículo
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 ... |
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
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 ... |
Artículo
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 ... |
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
Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis Elegans
(American Chemical Society, 2013)
The phenolic composition of the extractable fraction of Zalema grape pomace has been analyzed by HPLC-DAD-MS and consisted ... |
Ponencia
Implicaciones cromáticas del nivel de oxidación en vinos embotellados: efecto del tipo de corcho y la posición de la botella
(Universidad de Alicante. Servicio de Publicaciones, 2010)
Se estudió la evolución del color de un vino tinto joven durante su almacenamiento en botella, y la influencia de las ... |