Débora Cerdá-Bernad

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Professor of laboratory practices on Degree in Food Science and Technology and on Degree in Agri-food and Agroambiental Engineering

Miguel Hernandez University

Spain

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About

Débora Cerdá-Bernad is a Professor of laboratory practices in the Degree in Food Science and Technology and the Degree in Agri-food and Agroambiental Engineering at Miguel Hernandez University, Spain. Her research focuses on functional foods, particularly the nutritional benefits of saffron floral by-products and innovative food processing techniques. Recent publications highlight her work on bioactive compounds, probiotic beverages, and methods for enhancing the health benefits of food products.

Recent Grants

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Valorization of saffron and its floral by-products as sustainable innovative sources for the development of high added-value food products

Open Date: 2019-01-01

Close Date:

Articles (10)

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2025

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2020

Collaborators (6)

Maria Rosário Bronze

Universidade de Aveiro

PORTUGAL

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Marino B. Arnao

Universidad de Murcia

SPAIN

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Ana Teresa Serra

Head of Area

Instituto de Biologia Experimental e Tecnológica

PORTUGAL

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ESTEFANÍA VALERO-CASES

Profesora Ayudante Doctor

Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria

SPAIN

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MARIA JOSE FRUTOS FERNANDEZ

Full Professor

Universidad Miguel Hernandez de Elche - Campus De Orihuela

SPAIN

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Francisco Tomas-Barberan

Research Professor; Research Group Head

Consejo Superior de Investigaciones Cientificas

SPAIN

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Débora Cerdá-Bernad

Research Interests

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About

Recent Grants

Articles (10)

Functional Food as a Nutritional Countermeasure to Health Risks from Microgravity and Space Radiation in Long-Term Spaceflights: A Review

Functional Model Beverages of Saffron Floral By-Products: Polyphenolic Composition, Inhibition of Digestive Enzymes, and Rheological Characterization

Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads

“Novel chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media”

Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection

Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers

Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products

Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action

Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Collaborators (6)

Maria Rosário Bronze

Marino B. Arnao

Ana Teresa Serra

ESTEFANÍA VALERO-CASES

MARIA JOSE FRUTOS FERNANDEZ

Francisco Tomas-Barberan

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