Výsledky vyhledávání - "M. José Jara-Palacios"

Akademický článek

Chemical composition and 'in vitro' anti-inflammatory activity of Vitis vinifera L. (var. Sangiovese) tendrils extract

Autor: Daniele Fraternale, Alexander Rudov, Francesco Prattichizzo, Fabiola Olivieri, Donata Ricci, Elisa Giacomini, Silvia Carloni, Catia Azzolini, Belén Gordillo, M. José Jara-Palacios, Giancarlo Verardo, Maria Cristina Albertini

Publikováno v: Journal of Functional Foods, Vol 20, Iss , Pp 291-302 (2016)

Grapevine (Vitis vinifera L.) is currently used for wine production, herbal medicine and food supplements. In this study we investigated the phenolic composition of grape tendril extract (TVV), because these compounds are probably responsible for the

Externí odkaz: https://doaj.org/article/1d0f2f30246b429f8d31603533edcf05

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Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeys

Autor: Antonio Gómez Pajuelo, M. José Jara-Palacios, Dolores Hernanz, Anass Terrab, Francisco José Ávila, M. Luisa Escudero-Gilete, Francisco J. Heredia

Publikováno v: European Food Research and Technology. 245:2017-2026

The emergent market for honeydew honeys in Europe prompt to increasing requirements of consumers and honey industry for the characterisation of this type of honey. The aim of this study was to characterise 59 samples of Spanish oak honeydew honeys. P

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::29aed15b2195051b504a885816ca901d
https://doi.org/10.1007/s00217-019-03316-x

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Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines

Autor: Belén Gordillo, M. Lourdes González-Miret, Francisco J. Rivero, Francisco J. Heredia, M. José Jara-Palacios

Publikováno v: Food Chemistry. 272:329-336

With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was performed based on post-fermentative addition of overripe seeds (OS). Simple (SW) and double (DW) addition were performed to produce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dfffc29a010c4965601ad84ad0163d0
https://doi.org/10.1016/j.foodchem.2018.08.008

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Phenolic profile, antioxidant activity and enzyme inhibitory capacities of fruit and seed extracts from different Algerian cultivars of date (Phoenix dactylifera L.) were affected by in vitro simulated gastrointestinal digestion

Autor: Mostapha Bachir Bey, Ouarda Djaoudene, Inês Mansinhos, Sandra Gonçalves, Anabela Romano, M. José Jara-Palacios

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

The aim of the present study was to evaluate the influence of the digestive process (gastric and intestinal phases) on the stability of the individual and total phenolic (TPC) and flavonoid (TFC) contents, antioxidant activity and enzymes inhibitory

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1051a72c55d99965f34014ca39968cf0
https://hdl.handle.net/10400.1/17016

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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

Autor: Francisco J. Rivero, Francisco J. Heredia, M. José Jara-Palacios, M. Lourdes González-Miret, Belén Gordillo

Publikováno v: Food chemistry. 346

The post-fermentative double addition of Pedro Ximenez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinificati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c654571b2af1118f7b765700f18c3066
https://pubmed.ncbi.nlm.nih.gov/33418420

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Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments

Autor: M. José Jara-Palacios, M. Luisa Escudero-Gilete, Dolores Hernanz, Francisco J. Heredia, Adela Santisteban, Belén Gordillo

Publikováno v: European Food Research and Technology. 245:1-9

Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. In this study, pomaces from four red berries (blueberries, red raspberries, red currants and blackberries) have been analyzed as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::110a655e59f07faa278b3b6379da7518
https://doi.org/10.1007/s00217-018-3135-z

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Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods

Autor: José Miguel Hernández-Hierro, Francisco J. Heredia, Justyna Samoticha, Aneta Wojdyło, M. José Jara-Palacios

Publikováno v: European Food Research and Technology. 244:1933-1943

Five red (Rondo, Cabernet carol, Merlot, Pinot noir, Cabernet sauvignon), five white (Solaris, Riesling, Johanniter, Aurora, Saphira), and two pink (Freiminer, Gewurztraminer) grape cultivars were investigated. The phenolic content was determined by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::51e7c24cd98c0dd34b4f1a4188992871
https://doi.org/10.1007/s00217-018-3105-5

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Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic composition

Autor: Belén Gordillo, M. Lourdes González-Miret, Francisco J. Rivero, M. José Jara-Palacios, Francisco J. Heredia

Publikováno v: LWT. 84:544-550

The effect of the fermentative addition of overripe seeds by-product (Pedro Ximenez white grapes, 3 g/L) on the phenolic composition and colour of red wines was studied by rapid resolution liquid chromatography (RRLC-MS) and Differential Colorimetry.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::722738d776555f40f5a0a585d0c763fe
https://doi.org/10.1016/j.lwt.2017.06.019

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Cyclic voltammetry to evaluate the antioxidant potential in winemaking by-products

Autor: Dolores Hernanz, Francisco J. Heredia, M. Luisa Escudero-Gilete, M. José Jara-Palacios, J. Miguel Hernández-Hierro

Publikováno v: Talanta. 165:211-215

Grape pomace is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant properties and potential benefits to human health. Cyclic voltammetry (CV) has been used to measure the total antioxidant p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::863b78188603e4f39684b828d6c26240
https://doi.org/10.1016/j.talanta.2016.12.058

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