Publicacións (53) Publicacións de Josefa Escribano Cebrian

2020

  1. Betalain health-promoting effects after ingestion in Caenorhabditis elegans are mediated by DAF-16/FOXO and SKN-1/Nrf2 transcription factors

    Food Chemistry, Vol. 330

  2. Light Emission in Betalains: From Fluorescent Flowers to Biotechnological Applications

    Trends in Plant Science, Vol. 25, Núm. 2, pp. 159-175

2017

  1. Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties

    Food Chemistry, Vol. 234, pp. 285-294

2016

  1. Biological Activities of Plant Pigments Betalains

    Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 6, pp. 937-945

  2. Fluorescent bioinspired protein labeling with betalamic acid. Derivatization and characterization of novel protein-betaxanthins

    Dyes and Pigments, Vol. 133, pp. 458-466

2014

  1. One-step synthesis of betalains using a novel betalamic acid derivatized support

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 17, pp. 3776-3782

2013

  1. Encapsulation of the most potent antioxidant betalains in edible matrixes as powders of different colors

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 18, pp. 4294-4302

2012

  1. Determination of beet root betanin in dairy products by high-performance liquid chromatography (HPLC)

    Journal of Chemical Education, Vol. 89, Núm. 5, pp. 660-664

  2. Purification and antiradical properties of the structural unit of betalains

    Journal of Natural Products, Vol. 75, Núm. 6, pp. 1030-1036

2011

  1. Flores fluorescentes

    Investigación y ciencia, Núm. 415, pp. 50-57

2010

  1. A continuous spectrophotometric assay for determination of the aureusidin synthase activity of tyrosinase

    Phytochemical Analysis, Vol. 21, Núm. 3, pp. 273-278

  2. Stabilization of the bioactive pigment of opuntia fruits through maltodextrin encapsulation

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 19, pp. 10646-10652

  3. Structural implications on color, fluorescence, and antiradical activity in betalains

    Planta, Vol. 232, Núm. 2, pp. 449-460

2009

  1. Fluorescence detection of tyrosinase activity on dopamine-betaxanthin purified from portulaca oleracea (common purslane) flowers

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 6, pp. 2523-2528

  2. The role of phenolic hydroxy groups in the free radical scavenging activity of betalains

    Journal of Natural Products, Vol. 72, Núm. 6, pp. 1142-1146

2007

  1. Characterization of the activity of tyrosinase on betanidin

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 4, pp. 1546-1551

  2. Partial purification of latent polyphenol oxidase from peach (Prunus persica L. Cv. Catherina). Molecular properties and kinetic characterization of soluble and membrane-bound forms

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 25, pp. 10446-10451

2006

  1. Development of a protocol for the semi-synthesis and purification of betaxanthins

    Phytochemical Analysis, Vol. 17, Núm. 4, pp. 262-269

2005

  1. A novel method using high-performance liquid chromatography with fluorescence detection for the determination of betaxanthins

    Journal of Chromatography A, Vol. 1078, Núm. 1-2, pp. 83-89

  2. Betaxanthins as pigments responsible for visible fluorescence in flowers

    Planta, Vol. 222, Núm. 4, pp. 586-593