María Paz
de Peña Fariza
Catedrática de Universidad
María Concepción
Cid Canda
Catedrática de Universidad
Publicaciones en las que colabora con María Concepción Cid Canda (55)
2024
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Exploring optimal high-pressure processing conditions on a (poly)phenol-rich smoothie through response surface methodology
LWT, Vol. 206
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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
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(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
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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
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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
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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
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Extraction of (Poly)phenolic Compounds of Cactus (Opuntia ficus-indica (L.) Mill.) Cladodes
Food Analytical Methods, Vol. 14, Núm. 6, pp. 1167-1175
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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
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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
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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
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Beverage Preparation
COFFEE: PRODUCTION, QUALITY AND CHEMISTRY (ROYAL SOC CHEMISTRY), pp. 272-291
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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
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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
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Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica)
Food Chemistry, Vol. 240, pp. 1055-1062
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
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Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population
LWT, Vol. 68, pp. 549-555
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Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables
Food Chemistry, Vol. 197, pp. 466-473
2015
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Assessment of total (Free and Bound) phenolic compounds in spent coffee extracts
Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 17, pp. 4327-4334