Perfil del autor: Cejudo Bastante, María Jesús
Datos institucionales
| Nombre | Cejudo Bastante, María Jesús |
| 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
26
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Nº visitas
1273
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Nº descargas
1591
| Publicaciones |
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Artículo
 Enzymatic protein hydrolysates of a residue from grape by-products industry for winemaking application: influence of the starting material and hydrolysis time
(Wiley, 2024)
Large quantities of defatted grape seed meal (DGSM) are discarded annually in the grape pomace industry. This residue could ... |
Artículo
Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography
(Elsevier, 2023)
Colombian purple corn Zea mays L. by-products have been chemically characterized. To achieve this, after Amberlite XAD-7 ... |
Artículo
First accurate profiling of antioxidant anthocyanins and flavonols of Tibouchina urvilleana and Tibouchina mollis edible flowers aided by fractionation with Amberlite XAD-7
(Wiley, 2022)
A purification and fractionation process of the edible flowers of Tibouchina mollis and Tibouchina urvilleana followed by ... |
Artículo
Revalorization of residues from the industrial exhaustion of grape by-products
(Elsevier, 2022)
Wine industry produces annually a large amount of grape pomace by-products whose bioactive compounds are extracted and ... |
Artículo
Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level ... |
Artículo
Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residue
(Elsevier, 2021)
The grape pomace industry produces large quantities of protein-rich seeds, which can be a sustainable nonanimal protein ... |
Artículo
Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS
(Springer, 2020)
An improved methodology of achieving an accurate separation of pure fractions of betacyanins and betaxanthins from Ullucus ... |
Artículo
Optical, structural, mechanical and thermal characterization of antioxidant ethylene vinyl alcohol copolymer films containing betalain-rich beetroot
(Elsevier, 2020)
New antioxidant films based on ethylene vinyl alcohol (EVOH) copolymer containing betalain-rich red beet were successfully ... |
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
Estabilidad del contenido de betalaínas del fruto Stenocereus griseus bajo diferentes condiciones tecnológicas
(Fundación Alimentación Saludable, 2019)
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Artículo
Cambio del modelo metodológico en la asignatura Laboratorio de Farmacia
(Universidad de Sevilla, 2018)
El objetivo de esta innovación fue favorecer el carácter crítico en las prácticas mediante un cambio en el modelo metodológico, ... |
Artículo
Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships
(Springer Nature, 2018)
The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted ... |
Artículo
Location Effects on the Polyphenolic and Polysaccharidic Profiles and Colour of Carignan Grape Variety Wines from the Chilean Maule Region
(Elsevier, 2018)
This paper reports on a study of chemical characterization and colour parameters of cv. Carignan red wines from six locations ... |
Artículo
Improving the Color and Aging Aptitude of Syrah Wines in Warm Climate by Wood–grape Mix Maceration
(Springer Nature, 2017)
The amelioration of aging aptitude of Syrah red wines from warm climate regions by adding oak wood chips to the grape ... |
Artículo
Pigment Composition and Antioxidant Capacity of Betacyanins and Betaxanthins Fractions of Opuntia Dillenii (Ker Gawl) Haw Cactus Fruit
(Elsevier, 2017)
A purification and fractionation of Opuntia dillenii (Ker-Gawl) Haw extracts followed by betalainic and phenolic ... |
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
Effect of Technological Practices on Individual Betalains and Antioxidant Activity of Columbian Betalain-rich Raw Materials
(Wiley-Blackwell, 2016)
The effect of different technological practices on ulluco (ullucus tuberosus) and Opuntia dillenii has been scrutinised. ... |
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
Impact of pH and Temperature on the Colour and Betalain Content of Colombian Yellow Pitaya Peel (Selenicereus Megalanthus)
(Springer Nature, 2016)
The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential ... |
Artículo
Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions
(Elsevier, 2015)
A new source of betalains to be used as natural colorant (Opuntia dillenii) has been studied. The stability of O.dillenii ... |
Artículo
Potential use of new Colombian sources of betalains. Color stability of ulluco (Ullucus tuberosus) extracts under different pH and thermal conditions
(Elsevier, 2014)
The potential use of ulluco (Ullucus tuberosus) extracts to be added as natural colorant to other products has been studied. ... |
Artículo
Betalain profile, phenolic content, and color characterization of different parts and varieties of opuntia ficus-indica
(American Chemical Society, 2014)
Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. ... |
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
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
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 ... |
Ponencia
Efecto de la microoxigenación después de la fermentación maloláctica en el aroma y composición fenólica de un vino cencibel
(Junta de Extremadura, 2007)
Se microoxigenó un vino Cencibel, variedad autóctona en la región de Castilla-La Mancha, de contenido polifenólico medio ... |