María Concepción Cid Canda-rekin lankidetzan egindako argitalpenak (19)

2024

  1. Exploring optimal high-pressure processing conditions on a (poly)phenol-rich smoothie through response surface methodology

    LWT, Vol. 206

  2. 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. In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption

    Food Chemistry, Vol. 367

  2. 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. 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

  3. Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 1, pp. 537-554

2019

  1. Beverage Preparation

    COFFEE: PRODUCTION, QUALITY AND CHEMISTRY (ROYAL SOC CHEMISTRY), pp. 272-291

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

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

2015

  1. 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

  2. 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

  1. Contribution of volatile compounds to the antioxidant capacity of coffee

    Food Research International, Vol. 61, pp. 67-74

  2. Variations in caffeine and chlorogenic acid contents of coffees: What are we drinking?

    Food and Function, Vol. 5, Núm. 8, pp. 1718-1726

2013

  1. Catabolism of coffee chlorogenic acids by human colonic microbiota

    BioFactors, Vol. 39, Núm. 6, pp. 623-632

  2. Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

    LWT, Vol. 51, Núm. 2, pp. 553-559

2012

  1. Extraction of coffee antioxidants: Impact of brewing time and method

    Food Research International, Vol. 48, Núm. 1, pp. 57-64