Marian Moralejo

Full Professor

University of Lleida

Spain

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About

Marian Moralejo is a Full Professor at the University of Lleida in Spain. Her research focuses on the bioavailability of (poly)phenols, the nutritional benefits of hull-less barley, and the impact of environmental factors on bioactive compound accumulation in barley grains. Recent articles highlight her work on improving the functional profiles of barley flours and exploring the metabolic fate of polyphenolic compounds in humans.

Articles (12)

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2025

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2025

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2024

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2024

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2024

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2024

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2024

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2021

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2021

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2021

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2020

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2020

Collaborators (3)

Roxana Savin

Professor (Catedrática)

University of Lleida

SPAIN

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María-Paz Romero

University of Lleida

SPAIN

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Ignacio Romagosa

University of Lleida

SPAIN

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Marian Moralejo

Research Interests

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Articles (12)

Reduced solar radiation limits phenolic compounds accumulation and extends anthocyanin synthesis in colored hull-less barley grains

Bioavailability and Metabolic Fate of (Poly)phenols from Hull-Less Purple Whole-Grain Barley in Humans

Unlocking Phenolic Potential: Determining the Optimal Grain Development Stage in Hull-Less Barley Genotypes with Varying Grain Color

Unlocking Phenolic Potential: Determining the Optimal Grain Development Stage in Hull-Less Barley Genotypes with Varying Grain Color

Improving functional and nutritional profiles of barley flours with diverse starch types through pearling

Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals

Metabolic profiling of (poly)phenolic compounds in mouse urine following consumption of hull-less and purple-grain barley

Impact of Rising Temperature in the Deposition Patterns of Bioactive Compounds in Field Grown Food Barley Grains

Post‐anthesis thermal stress induces differential accumulation of bioactive compounds in field‐grown barley

Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes

Candidate genes underlying QTL for flowering time and their interactions in a wide spring barley (Hordeum vulgare L.) cross

Purple, high β-glucan, hulless barley as valuable ingredient for functional food

Collaborators (3)

Roxana Savin

María-Paz Romero

Ignacio Romagosa

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