Ruperto Bermejo Román

Profesor Titular de Universidad

Universidad de Jaén

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Ruperto Bermejo Román is a Profesor Titular de Universidad at Universidad de Jaén, Spain. His research primarily focuses on the application of natural colorants derived from microalgae and their potential use in food products. Recent publications include studies on the recovery and evaluation of B-Phycoerythrin and carotenoids from various sources, emphasizing their roles in food science and biorefinery applications.

Articles (9)

Year:

2025

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Collaborators (7)

Manuel Melgosa Latorre

Universidad de Granada

SPAIN

View details

Jose Alberto Pereira

Full Professor

Instituto Politécnico de Leiria

PORTUGAL

View details

José María Fernández Sevilla

Universidad de Almería

SPAIN

View details

Esther Perales

Universidad de Alicante

SPAIN

View details

F. Gabriel Acien Fernandez

Universidad de Almería

SPAIN

View details

Ana C. A. Veloso

University of Minho

PORTUGAL

View details

Jorge Pérez

Profesor titular de Universidad

Universidad de Alicante

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Ruperto Bermejo Román

Research Interests

Explore related searches

Contact this professor

About

Articles (9)

Simplified Two-Stage Method for the Recovery of B-Phycoerythrin from Porphyridium Cruentum and Evaluation as a Natural Food Grade Colourant

Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating

Assessment of the potential of microalgae-derived phycoerythrin as a natural colorant in beverages

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

Biorefinery Approach Applied to the Production of Food Colourants and Biostimulants from Oscillatoria sp.

Using Laminar Nanoclays for Phycocyanin and Phycoerythrin Stabilization as New Natural Hybrid Pigments from Microalgae Extraction

The application of a phycocyanin extract obtained from Arthrospira platensis as a blue natural colorant in beverages

Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties

Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products

Collaborators (7)

Manuel Melgosa Latorre

Jose Alberto Pereira

José María Fernández Sevilla

Esther Perales

F. Gabriel Acien Fernandez

Ana C. A. Veloso

Jorge Pérez

Make your next move.