Publicacions en què col·labora amb María Paz de Peña Fariza (4)

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. 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

2019

  1. 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

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