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Ver Investigador - - Prisma - Unidad de Bibliometría

Maria Africa Fernandez Prior

Contrato Juan de la Cierva Formación
mfernandez26@us.es
Área de conocimiento: Bioquímica y Biología Molecular
Departamento: Bioquímica Médica y Biología Molecular e Inmunología
Grupo: InmunoNutrición e InmunoMetabolismo - CTS-1074 (Universidad de Sevilla)

Investiga en

Palabras clave
Líneas de investigación
Resumen
Tipo Año Título Fuente
Revisión2025 A comprehensive review on the functionality and biological relevance of pectin and the use in the food industry CARBOHYDRATE POLYMERS
Artículo2024 Assessing the potential of olive mill solid waste as feedstock for methane and volatile fatty acids production via anaerobic bioprocesses NEW BIOTECHNOLOGY
Artículo2024 Does seasonality of feedstock affect anaerobic digestion? Biomass Conversion and Biorefinery
Artículo2024 Effect of a Triterpenoid-Rich Olive Oil on Chronic Kidney Disease in an Experimental Model of Diabetes Mellitus. NUTRIENTS
Artículo2024 Effects of Some Olive Fruits-Derived Products on Oxidative Stress and Cardiovascular Biomarkers on Experimental Diabetes Mellitus ANTIOXIDANTS
Artículo2024 Evaluation of immunomodulatory properties of phenolic extracts from olive mill by-products using Caco-2 cells and molecular docking analysis Journal of Agriculture and Food Research
Artículo2024 Isolation and structural determination of cis- and trans-p-coumaroyl-secologanoside (comselogoside) from olive oil waste (alperujo). Photoisomerization with ultraviolet irradiation and antioxidant activities FOOD CHEMISTRY
Artículo2024 Performance and kinetic evaluation of the anaerobic digestion of olive pomace derived from a novel manufacturing process based on an olive cold-pressing system: influence of the fruit ripening level Biomass Conversion and Biorefinery
Revisión2024 Unveiling the neuroprotective impact of virgin olive oil ingestion via the microbiota-gut-brain axis FOOD & FUNCTION
Artículo2023 An Acid-Free Alternative to Pectin Production from the Cell Walls of Olive Oil Waste and Different Fruits Using Choline Chloride FOODS
Artículo2023 Application of a cold-pressing treatment to improve virgin olive oil production and the antioxidant phenolic profile of its by-products ANTIOXIDANTS
Artículo2023 Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil. FOODS
Artículo2023 Discriminant Analysis and Data Mining CHAID Decision Tree as Tools to Evaluate the Buffering Effect of Hydroxytyrosol on Reactive Oxygen Species in Rooster Sperm Cryopreservation Animals
Artículo2023 Efecto del 3,4-dihidroxifenilglicol en la calidad de semen de gallo (Gallus gallus) criopreservado Archivos de Zootecnia
Artículo2023 El 3,4-dihidroxifenilglicol reduce la peroxidación lipídica producida durante el proceso de criopreservación de semen del carnero Archivos de Zootecnia
Artículo2023 Extraction of polyphenols associated with pectin from olive waste (alperujo) with choline chloride FOOD CHEMISTRY
Revisión2023 In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Artículo2023 Microbial Population Dynamics during Unstable Operation of a Semicontinuous Anaerobic Digester Fed with a Mild-Treated Olive Mill Solid Waste PROCESSES
Artículo2023 Modeling the antimicrobial effects of olive mill waste extract, rich in hydroxytyrosol, on the growth of lactic acid bacteria using response surface methodology JOURNAL OF FOOD SCIENCE
Artículo2023 The Effect of the Extra Virgin Olive Oil Minor Phenolic Compound 3',4'-Dihydroxyphenylglycol in Experimental Diabetic Kidney Disease NUTRIENTS
Artículo2022 Anaerobic digestion of the residue (combination of wastewater and solid waste) from a new olive-oil manufacturing process based on an olive cold-pressing system: kinetic approach and process performance PROCESSES
Artículo2022 Antimicrobial effects of treated olive mill waste on foodborne pathogens LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2022 Date Seed: Rich Source of Antioxidant Phenolics Obtained by Hydrothermal Treatments ANTIOXIDANTS
Artículo2022 Evolution of Hydroxytyrosol, Hydroxytyrosol 4-beta-d-Glucoside, 3,4-Dihydroxyphenylglycol and Tyrosol in Olive Oil Solid Waste or "Alperujo" MOLECULES
Artículo2022 Formation of a bioactive cyclopentenone and its adducts with amino acids in sterilized-fruits and - vegetables baby foods FOOD CHEMISTRY
Artículo2022 Neuroprotective Effect of 3 ',4 '-Dihydroxyphenylglycol in Type-1-like Diabetic Rats-Influence of the Hydroxytyrosol/3 ',4 '-dihydroxyphenylglycol Ratio NUTRIENTS
Artículo2022 Rapid screening of unground cocoa beans based on their content of bioactive compounds by NIR spectroscopy FOOD CONTROL
Artículo2021 Anti-inflammatory and antioxidant activity of hydroxytyrosol and 3,4-dihydroxyphenyglycol purified from table olive effluents FOODS
Artículo2021 Antioxidant Capacity and Phenolic and Sugar Profiles of Date Fruits Extracts from Six Different Algerian Cultivars as Influenced by Ripening Stages and Extraction Systems FOODS
Artículo2021 Bayesian Analysis of the Effects of Olive Oil-Derived Antioxidants on Cryopreserved Buck Sperm Parameters Animals
Artículo2021 Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.) LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2021 Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin-Polyphenols and Their Antioxidant and Antiproliferative Activities ANTIOXIDANTS
Artículo2021 Extra Virgin Oil Polyphenols Improve the Protective Effects of Hydroxytyrosol in an In Vitro Model of Hypoxia-Reoxygenation of Rat Brain Brain Sciences
Artículo2021 From Green Technology to Functional Olive Oils: Assessing the Best Combination of Olive Tree-Related Extracts with Complementary Bioactivities ANTIOXIDANTS
Artículo2021 Nephroprotective Effect of the Virgin Olive Oil Polyphenol Hydroxytyrosol in Type 1-like Experimental Diabetes Mellitus: Relationships with Its Antioxidant Effect ANTIOXIDANTS
Artículo2021 Synergistic Effect of 3 ',4 '-Dihidroxifenilglicol and Hydroxytyrosol on Oxidative and Nitrosative Stress and Some Cardiovascular Biomarkers in an Experimental Model of Type 1 Diabetes Mellitus ANTIOXIDANTS
Artículo2021 Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity FOODS
Artículo2020 Biogas Potential of the Side Streams Obtained in a Novel Phenolic Extraction System from Olive Mill Solid Waste MOLECULES
Artículo2020 Confirmation by solid-state NMR spectroscopy of a strong complex phenol-dietary fiber with retention of antioxidant activity in vitro FOOD HYDROCOLLOIDS
Artículo2020 Deep eutectic solvents improve the biorefinery of alperujo by extraction of bioactive molecules in combination with industrial thermal treatments FOOD AND BIOPRODUCTS PROCESSING
Artículo2020 Effect of olive-derived antioxidants (3,4-dihydroxyphenylethanol and 3,4 dihydroxyphenylglycol) on sperm motility and fertility in liquid ram sperm stored at 15 degrees C or 5 degrees C Reproduction in Domestic Animals
Artículo2020 New Liquid Source of Antioxidant Phenolic Compounds in the Olive Oil Industry: Alperujo Water FOODS
Artículo2020 Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity MOLECULES
Artículo2020 Utilization of strawberry and raspberry waste for the extraction of bioactive compounds by deep eutectic solvents LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2019 Effect of different olive oil-derived antioxidants (hydroxytyrosol and 3,4-dihydroxyphenylglycol) on the quality of frozen-thawed ram sperm CRYOBIOLOGY
Artículo2019 Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage Meat Science
Artículo2019 Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols. LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2019 Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds FOOD CHEMISTRY
Artículo2019 Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and alpha-tocopherol on the Rancimat oxidative stability of vegetable oils INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Artículo2019 The use of industrial thermal techniques to improve the bioactive compounds extraction and the olive oil solid waste utilization INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Estudio del 3,4-dihidroxifenilglicol (dhfg): fuentes, obtención y propiedades antiinflamatoria y fitorreguladora (2021)
Dirigida por: Guillermo Rodríguez Gutierrez, Juan Antonio Espejo Calvo
Este investigador no ha dirigido/tutorizado tesis

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/12/2022 31/05/2025 Investigador/a Alimentación Circular para un Envejecimiento Saludable a través de la obtención de nuevos ingredientes Tecnofuncionales a partir de subproductos de la industria Oleícola (TED2021-130521A-I00) Ministerio de Ciencia e Innovación (Nacional)

Contratos

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
20/05/2024 19/02/2025 Investigador/a Evaluación de las propiedades saludables de ingredientes alimenticios a base de insectos (5150/1030) Insekt Label Biotech (Desconocido)
23/07/2024 22/01/2025 Investigador/a Estudio de las propiedades saludables de hidrolizados proteicos a base de subproductos pesqueros (5201/1030) BARNA, S.A. (Desconocido)
El investigador no tiene ningún resultado de investigación asociado