María Paz
de Peña Fariza
Catedrática de Universidad
Iziar Amaia
Ludwig Sanz Orrio
Profesional Investigadora
Publicaciones en las que colabora con Iziar Amaia Ludwig Sanz Orrio (16)
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
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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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
2019
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Beverage Preparation
COFFEE: PRODUCTION, QUALITY AND CHEMISTRY (ROYAL SOC CHEMISTRY), pp. 272-291
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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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
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In vitro studies on the stability in the proximal gastrointestinal tract and bioaccessibility in Caco-2 cells of chlorogenic acids from spent coffee grounds
International Journal of Food Sciences and Nutrition, Vol. 66, Núm. 6, pp. 657-664
2014
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Contribution of volatile compounds to the antioxidant capacity of coffee
Food Research International, Vol. 61, pp. 67-74
2013
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Catabolism of coffee chlorogenic acids by human colonic microbiota
BioFactors, Vol. 39, Núm. 6, pp. 623-632
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Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee
LWT, Vol. 51, Núm. 2, pp. 553-559
2012
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Extraction of coffee antioxidants: Impact of brewing time and method
Food Research International, Vol. 48, Núm. 1, pp. 57-64