Publicaciones en las que colabora con María Concepción Cid Canda (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

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

1995

  1. Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process

    Meat Science, Vol. 40, Núm. 1, pp. 45-53