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Browsing by Author Peña, M.P. (María Paz) de

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Issue DateTitleTypeAuthor(s)
2013Antioxidant and genoprotective effects of spent coffee extracts in human cellsArticuloBravo, J. (Jimena); Arbillaga, L. (Leire); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2008Application of multivariate analysis to investigate potential antioxidants in conventional and torrefacto roasted coffeeArticuloLopez-Galilea, I. (Isabel); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2008Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brewArticuloPerez-Martinez, M. (Mónica); Sopelana, P. (Patricia); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2015Assessment of total (free and bound) phenolic compounds in spent coffee extractsArticuloCid, C. (Concepción); Peña, M.P. (María Paz) de; Irigoyen, A. (Angel); Ludwig, I.A. (Iziar Amaia); Monente, C. (Carmen)
6-Feb-2019Cactus cladodes (Opuntia ficus-indica) as a dietary source of bioaccessible (poly)phenols: effect of heat treatment, gastrointestinal digestion and human gut microbiota action, and bioactivity in colonTesisSantiago, E. (Elsy) de
2009Caffeic acid decomposition products: antioxidants or pro-oxidants?ArticuloAndueza, S. (Susana); Manzocco, L. (Lara); Peña, M.P. (María Paz) de; Cid, C. (Concepción); Nicoli, C. (Cristina)
6-Jul-2021Cardoon stalks and sweet pepper fruits: in vitro approach to their potential genoprotective, anti-inflammatory and prebiotic activity in the gastrointestinal tract, before and after culinary treatmentTesisHuarte, E. (Estibaliz)
2016Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentationArticuloJuaniz, I. (Isabel); Ludwig, I.A. (Iziar Amaia); Bresciani, L. (Letizia); Dall’Asta, M. (Margherita); Mena, P. (Pedro); Del-Rio, D. (Daniele); Cid, C. (Concepción); Peña, M.P. (María Paz) de
2016Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation.ArticuloJuaniz, I. (Isabel); Cid, C. (Concepción); Peña, M.P. (María Paz) de; Ludwig, I.A. (Iziar Amaia); Bresciani, L. (Letizia); Dall’Asta, M. (Margherita); Mena, P. (Pedro); Del-Rio, D. (Daniele); Cid, C. (Concepción)
2008Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 degrees CArticuloPerez-Martinez, M. (Mónica); Sopelana, P. (Patricia); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2015Coffee and spent coffee extracts protect against cell mutagens and inhibit growth of food-borne pathogen microorganismsArticuloCid, C. (Concepción); Peña, M.P. (María Paz) de; Arbillaga, L. (Leire); Vitas, A.I. (Ana Isabel); Bravo, J. (Jimena); Monente, C. (Carmen)
1997Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L(∗)a(∗)b(∗) and the Hunter lab systems with illuminants D65 and C.ArticuloAnsorena-Artieda, D. (Diana); Peña, M.P. (María Paz) de; Astiasarán, I. (Iciar); Bello, J. (José)
2015Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee BrewsTesisLudwig, I.A. (Iziar Amaia)
2014Contribution of volatile compounds to the antioxidant capacity of coffeeArticuloLudwig, I.A. (Iziar Amaia); Sanchez, L. (Lidia); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2018Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)ArticuloSantiago, E. (Elsy) de; Pereira-Caro, G. (Gema); Moreno-Rojas, J. M. (José Manuel); Cid, C. (Concepción); Peña, M.P. (María Paz) de
2016Effect of frying process on furan content in foods and assessment of furan exposure of Spanish populationArticuloJuaniz, I. (Isabel); Zocco, C. (Concetta); Mouro, V. (Vanessa); Cid, C. (Concepción); Peña, M.P. (María Paz) de
2013Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffeeArticuloLudwig, I.A. (Iziar Amaia); Bravo, J. (Jimena); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2013Effect of ultra high temperature (UHT) treatment on coffee brew stabilityArticuloSopelana, P. (Patricia); Perez-Martinez, M. (Mónica); Lopez-Galilea, I. (Isabel); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2008Effects of refrigeration and oxygen on the coffee brew compositionArticuloPerez-Martinez, M. (Mónica); Sopelana, P. (Patricia); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2012Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compoundsArticuloBravo, J. (Jimena); Juaniz, I. (Isabel); Monente, C. (Carmen); Caemmerer, B. (Bettina); Kroh, L.W. (Lothar W.); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
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