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. 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