Erika Niño Vega

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Substitute professor

Universidad Complutense de Madrid

Spain

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About

Erika Niño Vega is a Substitute Professor at Universidad Complutense de Madrid, Spain. Her research focuses on natural food colorants, gluten-free products, and the nutritional properties of various plant-based sources. Recent publications highlight her work on optimizing extraction processes and characterizing bioactive compounds from fruits and legumes. She is committed to advancing knowledge in the areas of food science and sustainable diets.

Recent Grants

Grant: Close

Predoctoral researcher contract

Open Date: 2021-09-01

Close Date:

Grant: Close

Beca de pasantía de investigación en el exterior

Open Date: 2015-08-01

Close Date: 2015-12-01

Articles (9)

Year:

2025

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2025

Year:

2025

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

SPAIN

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María Luisa Pérez-Rodríguez

University professor

Universidad Complutense de Madrid

SPAIN

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María de Cortes Sánchez-Mata

Profesora Titular

Universidad Complutense de Madrid

SPAIN

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Amaia Iriondo De Hond

Profesor Ayudante Doctor

Universidad Complutense de Madrid

SPAIN

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Samuel Fernández-Tomé

Assistant Professor

Universidad Complutense de Madrid Facultad de Medicina

SPAIN

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Erika Niño Vega

Research Interests

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About

Recent Grants

Articles (9)

New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties

Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization

Wild Myrtus communis L. Fruit By-Product as a Promising Source of a New Natural Food Colourant: Optimization of the Extraction Process and Chemical Characterization

Wild sweet cherry, strawberry and bilberry as underestimated sources of natural colorants and bioactive compounds with functional properties

Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives

Dwarf Kiwi (Actinidia arguta Miq.), a Source of Antioxidants for a Healthy and Sustainable Diet

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural Alternative

Collaborators (10)

Montaña Cámara

María Ciudad-Mulero

Patricia Morales Gomez

Patricia García Herrera

Virginia Fernández-Ruiz

Maria Dolores del Castillo

María Luisa Pérez-Rodríguez

María de Cortes Sánchez-Mata

Amaia Iriondo De Hond

Samuel Fernández-Tomé

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