Publicaciones (66) Publicaciones de María Paz de Peña Fariza

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. In vitro simulated gastrointestinal digestion impacts bioaccessibility and bioactivity of Sweet orange (Citrus sinensis) phenolic compounds

    Journal of Functional Foods, Vol. 88

  3. 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. 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

  3. Potential biomedical reuse of vegetative residuals from mycorrhized grapevines subjected to warming

    Archives of Agronomy and Soil Science, Vol. 65, Núm. 10, pp. 1341-1353

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. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

    European Food Research and Technology, Vol. 242, Núm. 8, pp. 1403-1409

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

    LWT, Vol. 68, pp. 549-555