Juan Pablo Fernández Trujillo

Catedrático de Universidad /Full Professor

Universidad Politécnica de Cartagena

Spain

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About

Juan Pablo Fernández Trujillo is a Full Professor at Universidad Politécnica de Cartagena, Spain. His research focuses on the identification and quantification of bioactive compounds in various fruits, with recent articles exploring topics such as the culinary applications of Colombian purple yams and the storage behaviors of underutilized crops. He also investigates food packaging solutions and the health benefits of emerging Amazonian fruits.

Articles (21)

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2020

Collaborators (1)

María Carmen Bueso

Associate Professor

Universidad Politécnica de Cartagena

SPAIN

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Juan Pablo Fernández Trujillo

Research Interests

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About

Articles (21)

Identification and quantification of bioactive compounds in cashew pseudofruit and its by-products

Coloring plates with native biodiversity: Culinary perspectives on Colombian purple yams

Induction of Bioactive Secondary Metabolites in Annona cherimola Mill. (Chirimoya) Seedlings Using Chitosan and Salicylic Acid as Elicitors

Storage Behavior and Response to Low-Cost Postharvest Technologies of the Underutilized Purple Yampee (Dioscorea trifida L.f.)

The Cashew Pseudofruit (Anacardium occidentale): Composition, Processing Effects on Bioactive Compounds and Potential Benefits for Human Health

Purple Yampee Derivatives and Byproduct Characterization for Food Applications

Evaluation and optimization of esterified starch and Canna edulis ker fiber films for food packaging applications

Fruit and vegetable bar antioxidant contents and texture optimization with prebiotic fiber addition

Emergent Amazonian fruits as a source of beverage ingredients

Quantification of anthocyanins and phenolic compounds in an infusion made from dried acaí (<i>Euterpe precatoria</i>) pulp

Thorough Characterization of ETHQB3.5, a QTL Involved in Melon Fruit Climacteric Behavior and Aroma Volatile Composition

Technological potential and characterization of underutilized South American yam flour with food applications

Gulupa (Passiflora edulis Sims f. edulis) postharvest performance in the Colombian Amazon

Optimization of carob (Ceratonia siliqua L.) pulp powder roasting to improve its quality by using central composite design

Fruit and vegetable mixtures for health-promoting colored extruded snacks

The climactic conditions limit fruit production and quality in gulupa (Passiflora edulis Sims f. edulis) under integrated fertilization

Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

Tropical emergent oils used in canned tomato grew in Colombian Plateau conditions

Technological performance of cucumber and squash as an opportunity for post-COVID-19 economic recovery

Transcriptomic analysis of a near‐isogenic line of melon with high fruit flesh firmness during ripening

Seasonal effects on flesh volatile concentrations and texture at harvest in a near-isogenic line of melon with introgression in LG X

Collaborators (1)

María Carmen Bueso

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