Publications (95) María Concepción Cid Canda publications

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2026

  1. Design of a Plant-Based Smoothie: Exploiting Ingredient Complementarity for a Diversified (Poly)phenolic Profile Quantified by Targeted LC-MS/MS Analysis

    Foods, Vol. 15, Núm. 8

2025

  1. High-Pressure and Thermal Pasteurization Applied to Smoothies Enhances (Poly)Phenol Bioaccessibility along the Gastrointestinal Tract

    Journal of Agricultural and Food Chemistry, Vol. 73, Núm. 25, pp. 15561-15578

  2. 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

2024

  1. Café, té, cacao y productos derivados

    Tratado de Nutrición (Editorial Médica Panamericana), pp. 391-420

  2. Exploring optimal high-pressure processing conditions on a (poly)phenol-rich smoothie through response surface methodology

    LWT, Vol. 206

  3. Industrial and culinary treatments applied to Piquillo pepper (Capsicum annuum cv. Piquillo) impact positively on (poly)phenols’ bioaccessibility and gut microbiota catabolism

    Food and Function, Vol. 15, Núm. 5, pp. 2443-2458

2022

  1. (Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?

    International Journal of Food Sciences and Nutrition, Vol. 73, Núm. 2, pp. 184-194

  2. Health associations of liver enzymes and inflammatory scores with urinary citrus flavonoid metabolites

    Food and Function, Vol. 14, Núm. 2, pp. 1011-1023

  3. In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption

    Food Chemistry, Vol. 367

  4. LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)

    Journal of Agricultural and Food Chemistry

2021

  1. Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: The effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota

    Food and Function, Vol. 12, Núm. 5, pp. 1996-2011

  2. DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29)

    European Journal of Nutrition, Vol. 60, Núm. 2, pp. 677-689

  3. Extraction of (Poly)phenolic Compounds of Cactus (Opuntia ficus-indica (L.) Mill.) Cladodes

    Food Analytical Methods, Vol. 14, Núm. 6, pp. 1167-1175

  4. Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)

    International Journal of Gastronomy and Food Science, Vol. 26

  5. Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

    International Journal of Gastronomy and Food Science, Vol. 25

  6. Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 1, pp. 537-554

  7. Raw and Sous-Vide-Cooked Red Cardoon Stalks (Cynara cardunculus L. var. altilis DC): (Poly)phenol Bioaccessibility, Anti-inflammatory Activity in the Gastrointestinal Tract, and Prebiotic Activity

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 32, pp. 9270-9286

2019

  1. Beverage Preparation

    COFFEE: PRODUCTION, QUALITY AND CHEMISTRY (ROYAL SOC CHEMISTRY), pp. 272-291

  2. Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 9, pp. 2490-2499

2018

  1. Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 23, pp. 5832-5844