María Concepción
Cid Canda
Catedrática de Universidad
Pedro
Mena
Publicacions en què col·labora amb Pedro Mena (5)
2025
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Urinary excretion kinetics of (poly)phenolic metabolites derived from the consumption of microwaved Piquillo pepper (Capsicum annuum cv. Piquillo)
Food and Function, Vol. 16, Núm. 14, pp. 5744-5756
2017
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Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota
Journal of Functional Foods, Vol. 32, pp. 195-207
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Corrigendum to “Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota” [J. Funct. Foods 32 (2017) 195–207]((S1756464617301068)(10.1016/j.jff.2017.02.033))
Journal of Functional Foods
2016
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Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation
Journal of Functional Foods, Vol. 27, pp. 201-213
2014
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Variations in caffeine and chlorogenic acid contents of coffees: What are we drinking?
Food and Function, Vol. 5, Núm. 8, pp. 1718-1726