Ver Investigador - - Prisma - Unidad de Bibliometría

Ana Belen Cerezo Lopez

Profesora Titular de Universidad
Área de conocimiento: Nutrición y Bromatología
Departamento: Nutrición y Bromatología, Toxicología y Medicina Legal
Prog. doctorado: Programa de Doctorado en Farmacia (RD. 99/2011)
Tipo Año Título Fuente
Artículo2023 Hydroxytyrosol and dopamine metabolites: Anti-aggregative effect and neuroprotective activity against α-synuclein-induced toxicity FOOD AND CHEMICAL TOXICOLOGY
Artículo2022 Anti-VEGF effect of bioactive indolic compounds and hydroxytyrosol metabolites FOODS
Revisión2022 Hydroxytyrosol in foods: analysis, food sources, EU dietary intake, and potential uses FOODS
Capítulo2022 Novel extraction methods of anthocyanins from plums, plum products, and by-products Handbook of Plum Fruit: Production, Postharvest Science, and Processing Technology
Artículo2022 SAlBi educa (Tailored Nutrition App for Improving Dietary Habits): Initial Evaluation of Usability Frontiers in Nutrition
Artículo2022 Short-Term Pilot Study to Evaluate the Impact of Salbi Educa Nutrition App in Macronutrients Intake and Adherence to the Mediterranean Diet: Randomized Controlled Trial NUTRIENTS
Capítulo2021 Blueberry anthocyanins: profile, metabolism, and biological activity Blueberries: Nutrition, Consumption and Health
Capítulo2021 Effect of processing on the bioactivity of blueberries anthocyanins Blueberries: Nutrition, Consumption and Health
Artículo2020 Anthocyanins in blueberries grown in hot climate exert strong antioxidant activity and may be effective against urinary tract bacteria ANTIOXIDANTS
Artículo2020 Chemical hazards in grapes and wine, climate change and challenges to face FOOD CHEMISTRY
Artículo2020 Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: yeast strain, initial tyrosine concentration and initial must LWT-FOOD SCIENCE AND TECHNOLOGY
Capítulo2020 Microglia-mediated neuroinflammation and Mediterranean diet The Mediterranean Diet: An Evidence-Based Approach
Artículo2020 Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers FOOD CHEMISTRY
Artículo2019 Anti-VEGF signalling mechanism in HUVECs by melatonin, serotonin, hydroxytyrosol and other bioactive compounds NUTRIENTS
Artículo2019 Inhibition of VEGFR-2 Phosphorylation and Effects on Downstream Signaling Pathways in Cultivated Human Endothelial Cells by Stilbenes from Vitis Spp JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2019 Melatonin, protocatechuic acid and hydroxytyrosol effects on vitagenes system against alpha-synuclein toxicity FOOD AND CHEMICAL TOXICOLOGY
Artículo2019 Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
Artículo2018 In Vitro Effects of Serotonin, Melatonin, and Other Related Indole Compounds on Amyloid-beta Kinetics and Neuroprotection MOLECULAR NUTRITION & FOOD RESEARCH
Revisión2018 Phenolic Compounds Characteristic of the Mediterranean Diet in Mitigating Microglia-Mediated Neuroinflammation FRONTIERS IN CELLULAR NEUROSCIENCE
Artículo2018 Protective effects of hydroxytyrosol against alpha-synuclein toxicity on PC12 cells and fibril formation FOOD AND CHEMICAL TOXICOLOGY
Corrección2018 Protective effects of hydroxytyrosol against alpha-synuclein toxicity on PC12 cells and fibril formation (vol 120, pg 41, 2018) FOOD AND CHEMICAL TOXICOLOGY
Artículo2017 Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry JOURNAL OF FOOD SCIENCE
Artículo2017 Inhibition of VEGF-Induced VEGFR-2 Activation and HUVEC Migration by Melatonin and Other Bioactive Indolic Compounds NUTRIENTS
Capítulo2017 Metabolism of serotonin and melatonin in yeast Serotonin and Melatonin: Their Functional Role in Plants, Food, Phytomedicine, and Human Health
Capítulo2017 Vinegars and Other Fermented Condiments FERMENTED FOODS IN HEALTH AND DISEASE PREVENTION
Artículo2016 Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation Analytical Methods
Artículo2016 Determination of Nonanthocyanin Phenolic Compounds Using High Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016 Influence of storage conditions on the anthocyanin profile and colour of an innovative beverage elaborated by gluconic fermentation of strawberry JOURNAL OF FUNCTIONAL FOODS
Revisión2016 Melatonin and Other Tryptophan Metabolites Produced by Yeasts: Implications in Cardiovascular and Neurodegenerative Diseases FRONTIERS IN MICROBIOLOGY
Artículo2016 Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-beta and alpha-Synuclein, and Neuroprotection JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2016 Quality control and determination of melatonin in food supplements JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Artículo2015 Composition of Nonanthocyanin Polyphenols in Alcoholic-Fermented Strawberry Products Using LC-MS (QTRAP), High-Resolution MS (UHPLC-Orbitrap-MS), LC-DAD, and Antioxidant Activity JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015 Molecular structure-function relationship of dietary polyphenols for inhibiting VEGF-induced VEGFR-2 activity MOLECULAR NUTRITION & FOOD RESEARCH
Artículo2015 Potent inhibition of VEGFR-2 activation by tight binding of green tea epigallocatechin gallate and apple procyanidins to VEGF: Relevance to angiogenesis MOLECULAR NUTRITION & FOOD RESEARCH
Revisión2014 Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation BIOMED RESEARCH INTERNATIONAL
Artículo2014 Effects of the strawberry (Fragaria ananassa) puree elaboration process on non-anthocyanin phenolic composition and antioxidant activity FOOD CHEMISTRY
Artículo2014 Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2014 Phenolic Composition of Vinegars over an Accelerated Aging Process Using Different Wood Species (Acacia, Cherry, Chestnut, and Oak): Effect of Wood Toasting JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2014 Synergism Effect between Phenolic Metabolites and Endogenous Antioxidants in Terms of Antioxidant Activity Advances in Chemical Engineering and Science
Resumen congreso2013 Identification of phenolic compounds by lc-ms in drinks obtained by gluconic fermentation from strawberry (Fragaria ananassa) ANNALS OF NUTRITION AND METABOLISM
Ponencia2013 Phenolic characterization and antioxidant activity of strawberry (fragaria ananassa) puree ANNALS OF NUTRITION AND METABOLISM
Otros2012 Funding: Marie Curie Intra-European Fellowship for Career Development. Investigating How Polyphenols Protect Against Cardiovascular Disease CIRCULATION
Artículo2012 Intake of alcohol-free red wine modulates antioxidant enzyme activities in a human intervention study PHARMACOLOGICAL RESEARCH
Artículo2011 Determination of the melatonin content of different varieties of tomatoes (Lycopersicon esculentum) and strawberries (Fragaria ananassa) FOOD CHEMISTRY
Ponencia2011 Phenolic compounds as markers for the authentication of sherry vinegars: A foresight for high quality vinegars characterization ACS Symposium Series
Artículo2011 Stability, antioxidant activity and phenolic composition of commercial and reverse osmosis obtained dealcoholised wines LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2010 Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification FOOD RESEARCH INTERNATIONAL
Artículo2010 Descriptive sensory analysis of wine vinegar: tasting procedure and reliability of new attributes JOURNAL OF SENSORY STUDIES
Artículo2010 Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Artículo2010 Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Artículo2010 Isolation, identification, and antioxidant activity of anthocyanin compounds in Camarosa strawberry FOOD CHEMISTRY
Artículo2010 Technological process for production of persimmon and strawberry vinegars International Journal of Wine Research
Artículo2009 (+)-Dihydrorobinetin: a Marker of Vinegar Aging in Acacia (Robinia pseudoacacia) Wood JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Ponencia2009 Caracterización de vinagre obrenido de una población de vid silvestre, "Vitis vinífera" L. subspecie "sylvestris" (Gmelin) Hegi, en el Valle del Iregua (La Rioja) Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica, Ourense, del 3 al 5 de junio de 2009
Artículo2008 Simulated digestion and antioxidant activity of red wine fractions separated by high speed countercurrent chromatography JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008 The phenolic composition of red wine vinegar produced in barrels made from different woods FOOD CHEMISTRY
Capítulo2007 Composición fenólica de vinagres obtenidos por certificación con cultivo superficial en barricas de diferentes maderas Avances en ciencias y técnicas enológicas: Transferencia de tecnología de la red GIENOL al sector vitivinícola
Ponencia2006 Evaluación de parámetros físico-químicos durante la acetificación de vino tinto Segundas Jornadas de I+ D+I en la Elaboración de Vinagres = Second Symposium on R+ D+I for Vinegar Production : Córdoba, abril 2006

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/09/2023 31/08/2024 Responsable Selection of hosting sites and fellows for EU-FORA Risk Assessment Fellowship Programme (EUBA-EFSA-2022-ENREL-02-GA12) European Food Safety Authority (Europeo)
01/06/2020 31/12/2023 Investigador/a Potencial Bioactivo de Metabolitos Sintetizados por Microorganismos Seleccionados y su Impacto en la Calidad y Seguridad de Bebidas Fermentadas (PID2019-108722RB-C32) Ministerio de Ciencia, Innovación y Universidades (Nacional)
01/01/2020 31/03/2023 Investigador/a Empleo de levaduras productoras de hidroxitirosol y derivados como estrategia para la elaboración de vinos con valor añadido (P18-RT-3098) Junta de Andalucía (Consejería de Economía y Conocimiento) (Autonómico)
28/12/2018 27/12/2021 Responsable Mejora de los hábitos alimenticios de los asistentes al Consejo Dietético de Atención Primaria mediante el uso de una aplicación móvil de nutrición (PIN-0050-2018) Fundación Progreso y Salud (Autonómico)
30/12/2016 31/12/2020 Investigador/a Análisis Metabolómico y Evaluación de la Bioactividad de Compuestos Producidos por Levaduras Presentes en Alimentos (AGL2016-77505-C3-2-R) Ministerio de Economía y Competitividad (Nacional)
01/01/2014 30/06/2017 Investigador/a Caracterización Química y Bioactividad de Compuestos Derivados de Aminoácidos Aromáticos Relacionados con el Metabolismo de Levaduras (AGL2013-47300-C3-2-R) Ministerio de Economía y Competitividad (Nacional)
31/01/2008 31/12/2012 Contratado Determinación de Melatonina en Uvas, Vinos y otros Alimentos de Andalucía (P07-AGR-02480) Junta de Andalucía - Consejería de Innovación, Ciencia y Empresas (Autonómico)
01/10/2007 04/04/2011 Investigador/a Evaluación de la calidad y seguridad de condimentos obtenidos de frutas (AGL2007-66417-C02-01) Ministerio de Educación y Ciencia (Nacional)
13/12/2004 13/12/2007 Investigador/a Desarrollo de metodología para la cuantificación, identificación y evaluación de bacterias acéticas para la producción de vinagres de vino: evaluación de la calidad aromática y sensorial (AGL2004-07494-C02-01) Ministerio de Ciencia y Tecnología (Nacional)


Nº Solicitud Fecha Solicitud Fecha Concesión Nombre
P201130518 01/04/2011 18/09/2013 Aromatización de bebidas de bajo grado alcohólico elaboradas a partir de vino.