Blanca Escudero‐López

Author

Universidad Pablo de Olavide ORCID

Also Known As

B. Escudero-López, B. Escudero‐López, Blanca Escudero-López, Blanca Escudero‐López

Publications

499

Citations

H-Index

Concepts

All Affiliations

Universidad Pablo de Olavide Centro de Investigación Biomédica en Red Diabetes y Enfermedades Metabólicas Asociadas Universidad Autónoma de Chile Instituto de la Grasa Centro de Edafología y Biología Aplicada del Segura

About

Blanca Escudero‐López is an author at Universidad Pablo de Olavide specializing in health sciences, food fermentation, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	373
2	Medicine	8	8	332
3	Biochemistry	7	7	297
4	Metabolism	5	5	259
5	Public Health	2	2	44

Blanca Escudero‐López

Publications

459

Citations

H-Index

Page 1

	Year	Citations
Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents Blanca Escudero‐López, Isabel Cerrillo, Griselda Herrero-Martín, Journal of Agricultural and Food Chemistry NutritionNutraceutical IngredientPolyphenolicsOxidative StressFood Chemistry	2013	110
Alcoholic fermentation induces melatonin synthesis in orange juice María‐Soledad Fernández‐Pachón, Sónia Medina, Griselda Herrero-Martín, Journal of Pineal Research RipeningPolyphenolicsFood ChemistryAlcoholic FermentationBiosynthesis	2013	67
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice Blanca Escudero‐López, Isabel Cerrillo, Ángel Gil‐Izquierdo, International Journal of Food Sciences and Nutrition Food ChemistryNutritionAlcoholic FermentationFood PreservativesCarotenoid	2016	44
Absorption, metabolism, and excretion of orange juice (poly)phenols in humans: The effect of a controlled alcoholic fermentation Fabio Castello, María‐Soledad Fernández‐Pachón, Isabel Cerrillo, Archives of Biochemistry and Biophysics Food ChemistryAlcoholic FermentationFood FermentationBiochemistryPhysiology	2020	33
Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice Blanca Escudero‐López, Genoveva Berná, Ángeles Ortega, Food and Chemical Toxicology NutritionPolyphenolicsFood Bioactive CompoundPhysiologyMetabolism	2015	32
Absorption, metabolism, and excretion of fermented orange juice (poly)phenols in rats Blanca Escudero‐López, Luca Calani, María‐Soledad Fernández‐Pachón, BioFactors	2013	30
β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice Dámaso Hornero‐Méndez, Isabel Cerrillo, Ángeles Ortega, Food Chemistry Food ChemistryFood Bioactive CompoundFood FermentationBiochemistryMedicine	2018	28
Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice Isabel Cerrillo, María‐Soledad Fernández‐Pachón, Jacinta Collado‐González, Plant Foods for Human Nutrition Food FermentationBiochemistryAmino Acids CompositionBiotechnologyFood Microbiology	2015	26
Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans Blanca Escudero‐López, Ángeles Ortega, Isabel Cerrillo, Journal of the Science of Food and Agriculture	2017	26
Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans Isabel Cerrillo, Blanca Escudero‐López, Ángeles Ortega, Food Research International ObesityMetabolic SyndromeNutritionDaily IntakeCardiovascular Disease	2018	18

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