M. Luisa Escudero-Gilete

Author

Also Known As

M L. Escudero-Gilete, M. L. Escudero-Gilete, M. Luisa Escudero-Gilete, M.L. Escudero-Gilete, Maria L. Escudero‐Gilete, Maria Luisa Escudero-Gilete, María Escudero-Gilete, María L Escudero‐Gilete, María Luisa Escudero-Gilete, María Luisa Escudero‐Gilete

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Universidad de Sevilla Universidad de Salamanca Instituto Politécnico Nacional

About

M. Luisa Escudero-Gilete is an author at Universidad de Sevilla specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	18	801
2	Medicine	12	12	614
3	Engineering	8	8	278
4	Public Health	2	2	23
5	Natural Sciences	1	1	46

M. Luisa Escudero-Gilete

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Effects of Salinity Stress on Carotenoids, Anthocyanins, and Color of Diverse Tomato Genotypes E. Borghesi, M. Lourdes González-Miret, M. Luisa Escudero-Gilete, Journal of Agricultural and Food Chemistry	2011	177
Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids Carla M. Stinco, Rocío Fernández‐Vázquez, M. Luisa Escudero-Gilete, Journal of Agricultural and Food Chemistry Food ChemistryNutritionNatural PigmentsBiomanufacturingOrange Juice ’	2012	125
Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity M. José Jara-Palacios, Dolores Hernánz, Tania Cifuentes‐Gomez, Food Chemistry Food ChemistryFood Bioactive CompoundAntiproliferative ActivityMedicineBioactive Compounds	2015	105
Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.) Nelson Hurtado, Alicia L. Morales, M. Lourdes González-Miret, Food Chemistry Food ChemistryPh StabilityTamarillo FruitMedicinePhytochemical	2009	105
Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio Belén Gordillo, Francisco J. Rodríguez‐Pulido, M. Luisa Escudero-Gilete, Journal of Agricultural and Food Chemistry EngineeringColor CorrectionOrganic ChemistryChemistryChemical Engineering	2012	87
Antioxidant potential of white grape pomaces: Phenolic composition and antioxidant capacity measured by spectrophotometric and cyclic voltammetry methods M. José Jara-Palacios, Dolores Hernánz, M. Luisa Escudero-Gilete, Food Research International Food ChemistryWhite Grape PomacesMedicinePhenolic CompositionPhytochemical	2014	83
Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments M. José Jara-Palacios, Adela Santisteban, Belén Gordillo, European Food Research and Technology Red RaspberryRed Berry PomacesBotanyPhytochemistryPhytochemical	2018	82
Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration Francisco J. Heredia, M. Luisa Escudero-Gilete, Dolores Hernánz, Food Chemistry Food ChemistryRefrigeration TechniqueFood FermentationPhenolic CompositionFood Preservation	2009	74
Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties Matilde García-Marino, M. Luisa Escudero-Gilete, Francisco J. Heredia, Food Research International Red WinesColor-copigmentation StudyColorimetryWine TastingTristimulus Colorimetry	2012	69
A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization Jorge Luís Paredes, M. Luisa Escudero-Gilete, Isabel M. Vicario LWT NutritionFermentation TimeFood AnalysisVegetable JuiceFood Chemistry	2021	66

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