María Jesús Cejudo‐Bastante

Author

Also Known As

M. J. Cejudo-Bastante, M.J. Cejudo-Bastante, Maria Jesus Cejudo Bastante, Maria Jesús Cejudo-Bastante, MarÍa J Cejudo‐Bastante, María Jesús Cejudo Bastante, María Jesús Cejudo-Bastante, María Jesús Cejudo‐Bastante

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Universidad de Sevilla University of Castilla-La Mancha Universidad de Cádiz University of Nariño University of Bologna

About

María Jesús Cejudo‐Bastante is an author at Universidad de Sevilla specializing in food chemistry, health sciences, and botany.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	542
2	Engineering	5	5	228
3	Medicine	3	3	107
4	Natural Sciences	3	3	54
5	Public Health	1	1	14

María Jesús Cejudo‐Bastante

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines Francesca Sonni, María Jesús Cejudo‐Bastante, Fabio Chinnici, Journal of the Science of Food and Agriculture Food ChemistryAlcoholic FermentationWhite WinesFood FermentationIn Vitro Fermentation	2009	81
Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines María Jesús Cejudo‐Bastante, Isidro Hermosín‐Gutiérrez, M.S. Pérez-Coello Food Chemistry Food ChemistryRed WinesGreen ChemistryOak Chip TreatmentsPart Ii	2010	77
Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of <i>Opuntia ficus-indica</i> María Jesús Cejudo‐Bastante, Makhlouf Chaalal, Hayette Louailèche, Journal of Agricultural and Food Chemistry	2014	68
Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics María Jesús Cejudo‐Bastante, M.S. Pérez-Coello, Isidro Hermosín‐Gutiérrez LWT Storage PeriodEngineeringFood AnalysisGreen ChemistryPolyphenolics	2010	63
Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate Belén Gordillo, María Jesús Cejudo‐Bastante, Francisco J. Rodríguez‐Pulido, Journal of Agricultural and Food Chemistry Food ChemistryAdding White PomacePolyphenolicsBotanySyrah Wines	2014	61
Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit Carolina Betancourt, María Jesús Cejudo‐Bastante, Francisco J. Heredia, Food Research International Ker GawlNatural PigmentsCarotenoidBotanyBetaxanthins Fractions	2017	56
Combined Effects of Prefermentative Skin Maceration and Oxygen Addition of Must on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics of Airén White Wine María Jesús Cejudo‐Bastante, L. Castro‐Vázquez, Isidro Hermosín‐Gutiérrez, Journal of Agricultural and Food Chemistry Food ChemistrySeveral Volatile CompoundsVolatile CompoundsVolatile CompositionAirén White Wine	2011	55
Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus) María Jesús Cejudo‐Bastante, Nelson Hurtado, A. López Delgado, Journal of Food Science and Technology Food ChemistryPlant AnalysisEngineeringBotanyAgricultural Economics	2016	49
Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines María Jesús Cejudo‐Bastante, Isidro Hermosín‐Gutiérrez, M.S. Pérez-Coello Food Chemistry Food ChemistryRed WinesFlavoromicsVolatile CompositionGreen Chemistry	2010	49
Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS) Almudena Marrufo‐Curtido, María Jesús Cejudo‐Bastante, Enrique Durán, LWT Food ChemistryGas ChromatographyFood AnalysisBioanalysisMass Spectrometry	2012	48

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