MARIA JOSE FRUTOS FERNANDEZ

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Full Professor

Universidad Miguel Hernandez de Elche - Campus De Orihuela

Spain

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About

Maria Jose Frutos Fernandez is a Full Professor at Universidad Miguel Hernández de Elche - Campus De Orihuela, Spain. Her research focuses on the valorization of saffron and its by-products, exploring their potential as functional ingredients in food products. Recent publications include studies on the antioxidant properties of saffron floral waste and its applications in pasta and yogurt production, as well as examining the neuroprotective properties of saffron compounds.

Recent Grants

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

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Articles (14)

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2024

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2024

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2023

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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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2022

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2022

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2020

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2020

Collaborators (9)

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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Antonio Cano

Profesor Contratado Doctor Interino

Universidad de Murcia

SPAIN

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Débora Cerdá-Bernad

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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Marco Poiana

Full Professor

University of Calabria

ITALY

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Josefa Hernández-Ruiz

Universidad de Murcia

SPAIN

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Francisco Tomas-Barberan

Research Professor; Research Group Head

Consejo Superior de Investigaciones Cientificas

SPAIN

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MARIA JOSE FRUTOS FERNANDEZ

Research Interests

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Recent Grants

Articles (14)

Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production

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

Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage

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

Antioxidant Activity, Total Phenolic and Flavonoid Contents in Floral Saffron Bio-Residues

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

Opinion on the re‐evaluation of sodium carboxy methyl cellulose (E 466) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups

Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods

Influência das mucilagens de sementes de chia (Salvia hispanica L.) e linhaça marrom (Linum usitatissimum L.) na qualidade tecnológica de pães

Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization

Collaborators (9)

Maria Rosário Bronze

Marino B. Arnao

Ana Teresa Serra

ESTEFANÍA VALERO-CASES

Antonio Cano

Débora Cerdá-Bernad

Marco Poiana

Josefa Hernández-Ruiz

Francisco Tomas-Barberan

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