Publicaciones en VIVO

Mapa de la ciencia

Red de Coinvestigador

MARTI BRUÑA, NURIA

Person (Active)

Positions

PDI INVESTIGADOR, Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche 2018 -
Profesor/a Contratado/a Doctor/a, Tecnología Agroalimentaria 2010 -
MIEMBRO, Compuestos bioactivos naturales 2012 - 2021
SUBDIRECTOR/A DE INSTITUTO, Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche 2018 - 2019
PDI INVESTIGADOR, Instituto de Biología Molecular y Celular 2011 - 2018
SUBDIRECTOR/A DE INSTITUTO, Instituto de Biología Molecular y Celular 2016 - 2018
SECRETARIO/A DE INSTITUTO, Instituto de Biología Molecular y Celular 2015 - 2016
Profesor/a Colaborador/a, Tecnología Agroalimentaria 2008 - 2009
Profesor/a Ayudante Doctor/a, Tecnología Agroalimentaria 2007 - 2008
Ayudante, Tecnología Agroalimentaria 2005 - 2007
Contratado/a Laboral, Tecnología Agroalimentaria 2004 - 2005
FPATITU-GENERALITAT VALENCIANA, Bioquímica y Biología Molecular 2003 - 2004
GRUPO 2: BECAS A TITULADOS DE GRADO MEDIO Y SUPERIOR, Instituto de Investigación, Desarrollo e Innovación en Biotecnología Sanitaria de Elche 2000 - 2003

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supported publications or other works

selected publications

academic article
- Autoinducers modulation as a potential anti-virulence target of bacteria by phenolic compounds. INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS. 1-10. 2023
- Green technologies for persimmon by-products revalorisation as sustainable sources of dietary fibre and antioxidants for functional beverages development. ANTIOXIDANTS. 1-17. 2023
- Preventing mislabeling: A comparative chromatographic analysis for classifying medical and industrial cannabis. MOLECULES. 1-13. 2023
- The outcome of boosting mitochondrial activity in alcohol-associated liver disease is organ-dependent. HEPATOLOGY. 878-895. 2023
- Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion . FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 2021
- Carotenoids from persimmon (Diospyros kaki Thunb.) byproducts exert photoprotective, antioxidative and microbial anti-adhesive effects on HaCaT. PHARMACEUTICS. 1-16. 2021
- Potential of persimmon dietary fiber obtained from byproducts as antioxidant, prebiotic and modulating agent of the intestinal epithelial barrier function. ANTIOXIDANTS. 1-23. 2021
- Carotenoids from persimmon juice processing. FOOD RESEARCH INTERNATIONAL. 2020
- Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage. FOOD PACKAGING AND SHELF LIFE. 2019
- Lipase catalyzed deacidification of tocopherol-rich distillates obtained from natural Vitamin E sources . PROCESS BIOCHEMISTRY. 2018
- Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 1873-1881. 2017
- Physicochemical characterization of special persimmon fruit beers using Bohemian Pilsner malt as a base. JOURNAL OF THE INSTITUTE OF BREWING. 319-327. 2017
- Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer. JOURNAL OF THE INSTITUTE OF BREWING. 1-2. 2016
- Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations. FOOD CHEMISTRY. 282-291. 2015
- Effect of Instant Controlled Pressure Drop (DIC) pre-treatment on conventional solvent extraction of phenolic compounds from grape stalk powder. INDUSTRIAL CROPS AND PRODUCTS. 1-2. 2015
- Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains. FOOD CHEMISTRY. 848-855. 2015
- The Promiscuous and Synergic Molecular Interaction of Polyphenols in Bactericidal Activity: An Opportunity to Improve the Performance of Antibiotics?. PHYTOTHERAPY RESEARCH. 1-3. 2015
- : Chemical guide parameters for Punica granatum cv. `Mollar¿ fruit juices processed at industrial scale. FOOD CHEMISTRY. 203-208. 2014
- : Clarification of pomegranate juice at industrial scale. JOURNAL OF FOOD PROCESSING & TECHNOLOGY. 2014
- Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices. FOOD CHEMISTRY. 186-191. 2014
- Physicochemical characterization of pure persimmon juice: Nutritional quality and food acceptability. JOURNAL OF FOOD SCIENCE. 1-17. 2014
- 29 Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices. FOOD AND BIOPROCESS TECHNOLOGY. 3186-3199. 2013
- Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurizad pomegranate juices. FOOD CHEMISTRY. 1630-1636. 2013
- Changes on indigenous microbiota, color, bioactive compounds and antioxidant activity of pasteurized pomegranate juice. FOOD CHEMISTRY. 2122-2129. 2013
- Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale. FOOD CHEMISTRY. 203-208. 2013
- Effect of pasteurization process and storage on color and shelf-life of pomegranate juice. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 592-596. 2013
- Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice . EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 507-515. 2013
- Volatile composition and descriptive sensory analysis of pomegranate juice and wine. FOOD RESEARCH INTERNATIONAL. 246-254. 2013
- Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice.. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 1917-1923. 2012
- Assessment of the melatonin production in pomegranate wines. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 13-18. 2012
- Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices. FOOD AND BIOPROCESS TECHNOLOGY. 1-14. 2012
- Pomegranate varietal wines: Phytochemical composition and quality parameters. FOOD CHEMISTRY. 108-115. 2012
- Separation of aromatics compounds during the clarification of lemon juice by cross-flow filtration . INDUSTRIAL CROPS AND PRODUCTS. 543-548. 2012
- Bactericidal activities against pathogenic bacteria by selected constituents of plant extracts in carrot broth. FOOD CHEMISTRY. 872-877. 2011
- Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 2238-2243. 2011
- Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 1893-1906. 2011
- Fiber from tangerine juice industry. INDUSTRIAL CROPS AND PRODUCTS. 94-98. 2010
- Two Endogenous Substrates for Polyphenoloxidase in Pericarp Tissues of Postharvest Rambutan Fruit. JOURNAL OF FOOD SCIENCE. 473-477. 2010
- Vitamin C and the Role of Citrus Juices as Functional Food . NATURAL PRODUCT COMMUNICATIONS. 677-700. 2009
- An update on alternative sweeteners. AGRO FOOD INDUSTRY HI-TECH. 8-11. 2008
- An update on alternative sweeteners (II). INTERNATIONAL SUGAR JOURNAL. 425-429. 2008
- Cross-flow filtration thruogh ceramic membranes and degradation product fromenzymatic peeling of Satsuma mandarin segments. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL. 71-76. 2008
- ESTUDIO DE ÁCIDOS GRASOS EN DIFERENTES TURRONES. NUTRICION CLINICA Y DIETETICA HOSPITALARIA. 76-77. 2008
- Effects of ultrasonic treatmentsa in orange juice processing. JOURNAL OF FOOD ENGINEERING. 509-516. 2007
- Contenido en fibra de la corteza de mandarina obtenida industrialmente. PUBLIC HEALTH NUTRITION. 265-265. 2006
- Etude de l¿évolution de composés phénoliques pendant la maturation de variétés rouges Monastrell, Tempranillo, Cabernet Sauvignon et Merlot. REVUE DES OENOLOGUES. 13-17. 2004
- Sensory evaluation of canned peach halves acidified with clarified lemon juice. JOURNAL OF FOOD SCIENCE. 74-78. 2004
book
- Industrialización de la granada (Punica granatum L.). Producción de zumo de granada. LAXMAN PUBLICITY AND PUBLISHERS LLC. 2019
- Industrialización del caqui (Diospyros kaki Thunb.). Producción de zumo de caqui. LAXMAN PUBLICITY AND PUBLISHERS LLC. 2019
chapter
- Persimmon byproduct extracts aspotential antibacterial ingredients against foodborne pathogens.. Beverage Crops Acta Horticulturae 1387. 237-242. 2024
- Stability of upcycledpolysaccharides in beverages as source of dietary fibre and antioxidants. Beverage Crops Acta Horticulturae 1387. 243-248. 2024
- Rockroses (Cistus sp.) Oils. Essential Oils in Food Production, Preservation, Flavour and Safety. 649-658. 2016
- UNIVERSIDAD SALUDABLE Y GASTRONOMÍA UNIDAS EN UNA PROPUESTA DE LA UNIVERSIDAD MIGUEL HERNÁNDEZ. Más allá de la Geología. 365-368. 2016
- Chapter 4. Recovery and Use of By-Products from Fruit Juice Production. Juice ProcessingQuality, Safety and Value-Added Opportunities. 41-74. 2014
- Chapter 9. Advances in FruitJuice ConventionalThermal Processing. Juice ProcessingQuality, Safety and Value-Added Opportunities. 172-195. 2014
- Aspectos Industriales. El Libro del Zumo. 79-116. 2011
- Nutrición y Salud. El Libro del Zumo. 117-140. 2011
- USO DE BEBIDAS DE REPOSICIÓN. Nutrición y Recuperación Deportiva. 29-65. 2009
- Effect of Pectin DE in operational variables during cross-flow filtration. Food Smarts. Health, Wellness, and Food. IFT-Book of Abstracts. 181-181. 2007
- Triestimulus color parameters in Mediterranean mandarin juices and components configurations of the citrus juice extractor. Food Smarts. Health, Wellness, and Food. IFT-Book of Abstracts. 181-181. 2007
- Water activity as a key factor in the processing of dehydrated infant food. Food Smarts. Health, Wellness, and Food. IFT-Book of Abstracts. 27-27. 2007
- Comparación de métodos volumétricos, espectrofotométricos y cromatográficos de determinación del grado de esterificación de pectinas. II Congreso Nacioanl de Ciencia y Tecnología de los Alimentos. 677-680. 2003
- Cuantificación de fibra en variedades de mandarina empleadas para la extracción de zumos (Citrus reticulata). II Congreso Nacioanl de Ciencia y Tecnología de los Alimentos. 653-656. 2003
- Determinación de la adulteración de zumo de manzana con inulina procedente de achicoria. II Congreso Nacioanl de Ciencia y Tecnología de los Alimentos. 207-210. 2003
- Determinación de ácido monogalacturónico en presencia de otras sustancias pécticas. II Congreso Nacioanl de Ciencia y Tecnología de los Alimentos. 685-688. 2003
- Efecto de la salinidad en zumos cítricos del Mediterráneo. II Congreso Nacioanl de Ciencia y Tecnología de los Alimentos. 681-683. 2003
- Estudio de correlación entre las variables de madurez tradicional y fenólica en uvas de vinificación (Vitis vinifera). II Congreso Nacioanl de Ciencia y Tecnología de los Alimentos. 359-362. 2003
- Estudio preliminar para la caracterización del tipo de cepa de Colletotrichum causante de la enfermedad del Rumple en el Limón Fino. II Congreso Nacioanl de Ciencia y Tecnología de los Alimentos. 601-604. 2003
- Influencia de determinados parámetros físicoquímicos en el color del zumo de naranja. II Congreso Nacioanl de Ciencia y Tecnología de los Alimentos. 673-676. 2003
- Influencia del calibrado de la fruta s rendimientos de extracción en zumos cítricos. II Congreso Nacioanl de Ciencia y Tecnología de los Alimentos. 551-554. 2003
congress communication
patent
thesis
- CALIDAD Y RENDIMIENTOS DE EXTRACCION DE ZUMOS CITRICOS MEDITERRANEOS 2004

presentations

invited conference
- Estudio sobre la estabilidad del color del zumo de granada, Conferencia 2010
- Sensaciones Saludables en la Nueva Gastronomia, Conferencia 2009
- Experiencias profesionales. La creación de empresas comoposible proyección de la carrera de la mujer investigadora., Conferencia 2007
- CEEI Alcoy, Foro para la financiación a la innovación, Conferencia 2006
- CONGESO_IV JORNADAS SEBBM ¿La empresa puedes ser tu¿. , Conferencia 2006
- NOEMI. ¿Jornadas Técnicas sobre gestión empresarial de la innovación y gestión de parques científicos¿., Conferencia 2006
- Promoción de Empresas de Base Tecnológica Prai.2., Conferencia 2006
- Jornada Universidad e Iniciativa Emprendedora , Conferencia 2006
- ESPECIALISTA PROFESIONAL EN TECNOLOGÍA DE ALIMENTOS, Conferencia 2006
- Seminario de color de la industria agroalimentaria. Factores que influyen en el color de zumos citricos.HUNTER Lab., Conferencia 2004