Personal information

Sustainability, Functional food, Biotechnology, Valorization of by-products, High added-value ingredients
Spain

Biography

RESEARCH INTERESTS
Development of new functional food products with probiotics, prebiotics and bioactive compounds, as well as the valorization of by-products of the agro-alimentary industry such as sustainable innovative sources for the development of high added-value food products.

Activities

Employment (7)

Miguel Hernandez University: Elche, Alicante, ES

2019 to present | Research Staff in Training
Employment
Source: Self-asserted source
Débora Cerdá-Bernad

Miguel Hernandez University: Elche, Alicante, ES

2019 to present | Professor of laboratory practices on Degree in Food Science and Technology and on Degree in Agri-food and Agroambiental Engineering
Employment
Source: Self-asserted source
Débora Cerdá-Bernad

University of Parma: Parma, IT

2021-09 to 2021-11 | Research stay at the Laboratory of Phytochemicals in Physiology (Human Nutrition Unit)
Employment
Source: Self-asserted source
Débora Cerdá-Bernad

National Technical University of Athens: Athens, Attiki, GR

2021-07 to 2021-08 | Short Term Scientific Mission by COST ACTION 18224 - Green Chemical Engineering Network towards upscaling sustainable processes.
Employment
Source: Self-asserted source
Débora Cerdá-Bernad

Instituto de Biologia Experimental e Tecnológica: Oeiras, Lisboa, PT

2021-02-15 to 2021-03-15 | Short Term Scientific Mission by COST ACTION 18224 - Green Chemical Engineering Network towards upscaling sustainable processes.
Employment
Source: Self-asserted source
Débora Cerdá-Bernad

University of Reggio Calabria: Reggio Calabria, IT

2021 to 2021 | Erasmus+ STT Program (Staff mobility for training) (Department Agraria)
Employment
Source: Self-asserted source
Débora Cerdá-Bernad

Verdu-Canto Saffron Spain Company: Novelda, Spain, ES

2020-10 to 2020-10 | Training in saffron physiochemical analysis by ISO 3632
Employment
Source: Self-asserted source
Débora Cerdá-Bernad

Education and qualifications (7)

Miguel Hernandez University: Elche, Alicante, ES

2019 to present | PhD Student in Food Science and Technology
Education
Source: Self-asserted source
Débora Cerdá-Bernad

University of Parma: Parma, IT

2021-06 to 2021-09 | International Summer School on FOOD SUSTAINABILITY
Education
Source: Self-asserted source
Débora Cerdá-Bernad

University of Alicante: Alicante, ES

2020 to 2021 | MSc in Teacher Education
Education
Source: Self-asserted source
Débora Cerdá-Bernad

Miguel Hernandez University: Elche, Alicante, ES

2020-01 to 2020-07 | Program of Initial Training in University Teaching
Qualification
Source: Self-asserted source
Débora Cerdá-Bernad

Universidad de Murcia: Murcia, Murcia, ES

2020-02 to 2020-06 | Animal Cell Culture Course: Basic Concepts and Applied Techniques (100 h)
Qualification
Source: Self-asserted source
Débora Cerdá-Bernad

Miguel Hernandez University: Elche, Alicante, ES

2018 to 2019 | MSc in Food Quality and Safety
Education
Source: Self-asserted source
Débora Cerdá-Bernad

Miguel Hernandez University: Elche, Alicante, ES

2014 to 2018 | Degree in Biotechnology
Education
Source: Self-asserted source
Débora Cerdá-Bernad

Professional activities (3)

Miguel Hernandez University: Elche, Alicante, ES

2021-12 | Award for Young Researchers from Santander Bank-UMH Miguel Hernandez University.
Distinction
Source: Self-asserted source
Débora Cerdá-Bernad

Miguel Hernandez University: Elche, Alicante, ES

2020 | Prize for the extraordinary academic record on MSc in Food Quality and Safety.
Distinction
Source: Self-asserted source
Débora Cerdá-Bernad

Miguel Hernandez University: Elche, Alicante, ES

2019 | Prize for the extraordinary academic record on Biotechnology Degree
Distinction
Source: Self-asserted source
Débora Cerdá-Bernad

Funding (1)

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

2019 to present | Grant
Ministry of Education, Culture and Sport (Spain, ES)
GRANT_NUMBER:

FPU-PhD fellowship by the Spanish-Ministry of Education, Culture and Sport

Source: Self-asserted source
Débora Cerdá-Bernad

Works (9)

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

Foods
2024-05-07 | Journal article
Contributors: Débora Cerdá-Bernad; Adrian S. D’costa; Diego A. Moreno; Nicolas Bordenave; María José Frutos
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

“Novel chitosan/alginate hydrogels as carriers of phenolic-enriched extracts from saffron floral by-products using natural deep eutectic solvents as green extraction media”

Current Research in Food Science
2023 | Journal article
Contributors: Débora Cerdá-Bernad; Ioanna Pitterou; Andromachi Tzani; Anastasia Detsi; María José Frutos
Source: check_circle
Crossref

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

Foods
2023-06-15 | Journal article
Contributors: Débora Cerdá-Bernad; María José Frutos
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Saffron against Neuro-Cognitive Disorders: An Overview of Its Main Bioactive Compounds, Their Metabolic Fate and Potential Mechanisms of Neurological Protection

Nutrients
2022-12-17 | Journal article
Contributors: Débora Cerdá-Bernad; Leonor Costa; Ana Teresa Serra; Maria Rosário Bronze; Estefanía Valero-Cases; Francisca Pérez-Llamas; María Emilia Candela; Marino B. Arnao; Francisco Tomás Barberán; Rocío García Villalba et al.
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Novel Insight into the Volatile Profile and Antioxidant Properties of Crocus sativus L. Flowers

Antioxidants
2022-08-25 | Journal article
Contributors: Débora Cerdá-Bernad; Jesús Clemente-Villalba; Estefanía Valero-Cases; Joaquín-Julián Pastor; María-José Frutos
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Evaluation of Microwave-Assisted Extraction as a Potential Green Technology for the Isolation of Bioactive Compounds from Saffron (Crocus sativus L.) Floral By-Products

Foods
2022-08-05 | Journal article
Contributors: Débora Cerdá-Bernad; João P. Baixinho; Naiara Fernández; María José Frutos
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion

International Journal of Food Sciences and Nutrition
2022-01-02 | Journal article
Contributors: Débora Cerdá-Bernad; Estefanía Valero-Cases; Joaquín-Julián Pastor; María José Frutos; Francisca Pérez-Llamas
Source: check_circle
Crossref

Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action

Critical Reviews in Food Science and Nutrition
2020-12-24 | Journal article
Part of ISSN: 1040-8398
Part of ISSN: 1549-7852
Source: Self-asserted source
Débora Cerdá-Bernad

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Nutrients
2020-06-03 | Journal article
Contributors: Estefanía Valero-Cases; Débora Cerdá-Bernad; Joaquín-Julián Pastor; María-José Frutos
Source: check_circle
Crossref