Publicaciones (83) Publicaciones de María Concepción Cid Canda

2024

  1. 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

  2. Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica)

    Food Chemistry, Vol. 240, pp. 1055-1062

2017

  1. 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

  2. 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

  1. 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

  2. Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population

    LWT, Vol. 68, pp. 549-555