Paula Mapelli Brahm

PAIDI
pmapelli@us.es
Área de conocimiento: Nutrición y Bromatología
Departamento: Nutrición y Bromatología,Tox.y Med.Legal
Grupo: COLOR Y CALIDAD DE ALIMENTOS (AGR-225)
Tipo Año Título Fuente
Artículo2021 European database of carotenoid levels in foods. Factors affecting carotenoid content. FOODS
Revisión2021 The colourless carotenoids phytoene and phytofluene: sources, consumption, bioavailability and health effects Current Opinion in Food Science
Revisión2021 The undercover colorless carotenoids phytoene and phytofluene: importance in agro-food and health in the Green Deal era and possibilities for innovation TRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión2020 A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Artículo2020 Antioxidant activity, carotenoids, chlorophylls and mineral composition from leaves of Pallenis spinosa: An Algerian medicinal plant Journal of Complementary and Integrative Medicine
Capítulo2020 Applications of Visible Spectroscopy and Color Measurements in the Assessments of Carotenoid Levels in Foods Plant and Food Carotenoids: Methods and Protocols
Artículo2020 High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids JOURNAL OF CLEANER PRODUCTION
Artículo2020 Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice FOOD CHEMISTRY
Revisión2020 The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview TRENDS IN FOOD SCIENCE & TECHNOLOGY
Capítulo2019 CHAPTER 1: Structures, Nomenclature and General Chemistry of Carotenoids and Their Esters Food Chemistry, Function and Analysis
Artículo2019 Comparison of the bioavailability and intestinal absorption sites of phytoene, phytofluene, lycopene and β-carotene FOOD CHEMISTRY
Artículo2019 Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice FOOD CHEMISTRY
Artículo2019 Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varieties FOOD CHEMISTRY
Revisión2019 Skin Carotenoids in Public Health and Nutricosmetics: The Emerging Roles and Applications of the UV Radiation-Absorbing Colourless Carotenoids Phytoene and Phytofluene NUTRIENTS
Artículo2019 Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties FOOD CHEMISTRY
Ponencia2018 Bioaccessibility of Phytoene and Phytofluene from Tomato Powders and Effect of the Addition of Sunflower Oil JOURNAL OF ALZHEIMERS DISEASE
Artículo2018 Comparative study of the bioaccessibility of the colorless carotenoids phytoene and phytofluene in powders and pulps of tomato: microstructural analysis and effect of addition of sunflower oil FOOD & FUNCTION
Ponencia2018 Evaluation of synergies in the antioxidant effect of phytoene, phytofluene and lycopene in Caenorhabditis elegans JOURNAL OF ALZHEIMERS DISEASE
Artículo2018 Extraction of carotenoids from cantaloupe waste and determination of its mineral composition FOOD RESEARCH INTERNATIONAL
Artículo2018 Impact of thermal treatments on the bioaccessibility of phytoene and phytofluene in relation to changes in the microstructure and size of orange juice particles JOURNAL OF FUNCTIONAL FOODS
Artículo2018 Isoprenoids composition and colour to differentiate virgin olive oils from a specific mill LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2018 Phytoene and Phytofluene Isolated from a Tomato Extract are Readily Incorporated in Mixed Micelles and Absorbed by Caco-2 Cells, as Compared to Lycopene, and SR-BI is Involved in their Cellular Uptake MOLECULAR NUTRITION & FOOD RESEARCH
Artículo2018 The colourless carotenoids phytoene and phytofluene: From dietary sources to their usefulness for the functional foods and nutricosmetics industries JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Corrección2017 A comprehensive review on the colourless carotenoids phytoene and phytofluene (vol 572, pg 188, 2015) ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
Artículo2017 Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juices FOOD CHEMISTRY
Ponencia2016 Investigación en color y calidad de alimentos III Jornada de investigación y postgrado: Libro de Actas
Revisión2015 A comprehensive review on the colorless carotenoids phytoene and phytofluene ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
Capítulo2014 Analysis of Carotenoids and Tocopherols in Plant Matrices and Assessment of Their In Vitro Antioxidant Capacity PLANT ISOPRENOIDS: METHODS AND PROTOCOLS
Artículo2014 Study of the Time-Course of cis/trans (Z/E) Isomerization of Lycopene, Phytoene, and Phytofluene from Tomato JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/06/2020 31/05/2023 Investigador/a Carotenoides Incoloros: Fuentes Alternativas, Extracción y Evaluación de Posibles Efectos Beneficiosos (PID2019-110438RB-C21) Ministerio de Ciencia, Innovación y Universidades (Nacional)
01/01/2020 31/12/2022 Investigador/a New studies on the bioavailability of the dietary colourless carotenoids phytoene and phytofluene in the context of health promotion (BIOLESS) (P18-RT-1847) Junta de Andalucía (Consejería de Economía y Conocimiento) (Autonómico)

Ayudas

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/02/2012 30/04/2012 Investigador/a Evaluación de las posibilidades de mejoras de la calidad nutricional de productos agropecuarios ricos en carotenoides y del desarrollo de productos funcionales (OTR2011-OE02) Universidad de Sevilla (Oficina de Transferencia de Resultados de Investigación) (Local)