Estíbaliz Huarte Cilveti-rekin lankidetzan egindako argitalpenak (5)

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

2021

  1. 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

  2. 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

  3. 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

2016

  1. Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

    Food Chemistry, Vol. 197, pp. 466-473