Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of Opuntia ficus-indica
Cejudo-Bastante, María Jesús, Chaalal, Makhlouf, Louaileche, Hayette, Parrado, Juan, Heredia, Francisco J
Published in Journal of agricultural and food chemistry (20.08.2014)
Published in Journal of agricultural and food chemistry (20.08.2014)
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Journal Article
First accurate profiling of antioxidant anthocyanins and flavonols of Tibouchina urvilleana and Tibouchina mollis edible flowers aided by fractionation with Amberlite XAD‐7
Solarte, Natalia, Cejudo‐Bastante, María Jesús, Hurtado, Nelson, Heredia, Francisco J.
Published in International journal of food science & technology (01.04.2022)
Published in International journal of food science & technology (01.04.2022)
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Journal Article
Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains
Cejudo‐Bastante, María Jesús, Hurtado, Nelson, Muñoz‐Burguillos, Pablo, Heredia, Francisco J.
Published in International journal of food science & technology (01.11.2019)
Published in International journal of food science & technology (01.11.2019)
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Journal Article
Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate
Gordillo, Belén, Cejudo-Bastante, María Jesús, Rodríguez-Pulido, Francisco J, Jara-Palacios, M. José, Ramírez-Pérez, Pilar, González-Miret, M. Lourdes, Heredia, Francisco J
Published in Journal of agricultural and food chemistry (26.03.2014)
Published in Journal of agricultural and food chemistry (26.03.2014)
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Journal Article
Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain‐rich raw materials
Montes‐Lora, Sandra, Hurtado, Nelson, Mosquera, Natalia, Heredia, Francisco J, Cejudo‐Bastante, María Jesús
Published in International journal of food science & technology (01.04.2016)
Published in International journal of food science & technology (01.04.2016)
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Journal Article
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
Cejudo‐Bastante, María Jesús, Gordillo, Belén, Hernanz, Dolores, Escudero‐Gilete, María Luisa, González‐Miret, Maria Lourdes, Heredia, Francisco J
Published in International journal of food science & technology (01.08.2014)
Published in International journal of food science & technology (01.08.2014)
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Journal Article
Hyperoxygenation and Bottle Storage of Chardonnay White Wines: Effects on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics
Cejudo-Bastante, María Jesús, Hermosín-Gutiérrez, Isidro, Castro-Vázquez, Lucía Isabel, Pérez-Coello, María Soledad
Published in Journal of agricultural and food chemistry (27.04.2011)
Published in Journal of agricultural and food chemistry (27.04.2011)
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Journal Article
Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity
Cruz, Silvia, Checa, Neyder, Tovar, Hugo, Cejudo-Bastante, María Jesús, Heredia, Francisco J, Hurtado, Nelson
Published in Molecules (Basel, Switzerland) (03.05.2024)
Published in Molecules (Basel, Switzerland) (03.05.2024)
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Journal Article
Potential use of new Colombian sources of betalains. Color stability of ulluco (Ullucus tuberosus) extracts under different pH and thermal conditions
Cejudo-Bastante, María Jesús, Hurtado, Nelson, Mosquera, Natalia, Heredia, Francisco J.
Published in Food research international (01.10.2014)
Published in Food research international (01.10.2014)
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Journal Article
Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus)
Cejudo-Bastante, María Jesús, Hurtado, Nelson, Delgado, Angélica, Heredia, Francisco J.
Published in Journal of food science and technology (01.05.2016)
Published in Journal of food science and technology (01.05.2016)
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Journal Article
Enzymatic protein hydrolysates of a residue from grape by-products industry for winemaking application: influence of the starting material and hydrolysis time
Mora-Garrido, Ana Belén, Escudero-Gilete, M. Luisa, Heredia, Francisco J., Cejudo-Bastante, María Jesús
Published in Cogent food & agriculture (31.12.2024)
Published in Cogent food & agriculture (31.12.2024)
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Journal Article
Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles
Cejudo-Bastante, María Jesús, Rodríguez-Morgado, Bruno, Jara-Palacios, M. José, Rivas-Gonzalo, Julián C., Parrado, Juan, Heredia, Francisco J.
Published in Food chemistry (15.10.2016)
Published in Food chemistry (15.10.2016)
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Journal Article
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar
Cejudo-Bastante, María Jesús, Dodero, M Carmen Rodríguez, Guerrero, Enrique Durán, Mejías, Remedios Castro, Marín, Ramón Natera, Barroso, Carmelo García
Published in Journal of the science of food and agriculture (15.03.2013)
Published in Journal of the science of food and agriculture (15.03.2013)
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Journal Article
Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit
Betancourt, Carolina, Cejudo-Bastante, María Jesús, Heredia, Francisco J., Hurtado, Nelson
Published in Food research international (01.11.2017)
Published in Food research international (01.11.2017)
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