Estíbaliz
Huarte Cilveti
To 2021
Publications
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
2021
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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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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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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
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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