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| Issue Date | Title | Type | Author(s) |
| 2013 | Antioxidant and genoprotective effects of spent coffee extracts in human cells | Articulo | Bravo, J. (Jimena) ; Arbillaga, L. (Leire); Peña, M.P. (María Paz) de; Cid, C. (Concepción) |
| 2008 | Application of multivariate analysis to investigate potential antioxidants in conventional and torrefacto roasted coffee | Articulo | Lopez-Galilea, I. (Isabel); Peña, M.P. (María Paz) de; Cid, C. (Concepción) |
| 2008 | Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew | Articulo | Perez-Martinez, M. (Mónica); Sopelana, P. (Patricia); Peña, M.P. (María Paz) de; Cid, C. (Concepción) |
| 2015 | Assessment of total (free and bound) phenolic compounds in spent coffee extracts | Articulo | Cid, C. (Concepción); Peña, M.P. (María Paz) de; Irigoyen, A. (Angel); Ludwig, I.A. (Iziar Amaia); Monente, C. (Carmen) |
| 6-Feb-2019 | Cactus 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 colon | Tesis | Santiago, E. (Elsy) de |
| 2009 | Caffeic acid decomposition products: antioxidants or pro-oxidants? | Articulo | Andueza, S. (Susana); Manzocco, L. (Lara); Peña, M.P. (María Paz) de; Cid, C. (Concepción); Nicoli, C. (Cristina) |
| 2016 | Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation | Articulo | Juaniz, 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 |
| 2016 | Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and fecal fermentation. | Articulo | Juaniz, 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) |
| 2008 | Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 degrees C | Articulo | Perez-Martinez, M. (Mónica); Sopelana, P. (Patricia); Peña, M.P. (María Paz) de; Cid, C. (Concepción) |
| 2015 | Coffee and spent coffee extracts protect against cell mutagens and inhibit growth of food-borne pathogen microorganisms | Articulo | Cid, C. (Concepción); Peña, M.P. (María Paz) de; Arbillaga, L. (Leire); Vitas, A.I. (Ana Isabel); Bravo, J. (Jimena); Monente, C. (Carmen) |
| 2015 | Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews | Tesis | Ludwig, I.A. (Iziar Amaia) |
| 2014 | Contribution of volatile compounds to the antioxidant capacity of coffee | Articulo | Ludwig, I.A. (Iziar Amaia); Sanchez, L. (Lidia); Peña, M.P. (María Paz) de; Cid, C. (Concepción) |
| 2018 | Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica) | Articulo | Santiago, E. (Elsy) de; Pereira-Caro, G. (Gema); Moreno-Rojas, J. M. (José Manuel); Cid, C. (Concepción); Peña, M.P. (María Paz) de |
| 2016 | Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population | Articulo | Juaniz, I. (Isabel); Zocco, C. (Concetta); Mouro, V. (Vanessa); Cid, C. (Concepción); Peña, M.P. (María Paz) de |
| 2013 | Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee | Articulo | Ludwig, I.A. (Iziar Amaia); Bravo, J. (Jimena); Peña, M.P. (María Paz) de; Cid, C. (Concepción) |
| 2013 | Effect of ultra high temperature (UHT) treatment on coffee brew stability | Articulo | Sopelana, P. (Patricia); Perez-Martinez, M. (Mónica); Lopez-Galilea, I. (Isabel); Peña, M.P. (María Paz) de; Cid, C. (Concepción) |
| 2008 | Effects of refrigeration and oxygen on the coffee brew composition | Articulo | Perez-Martinez, M. (Mónica); Sopelana, P. (Patricia); Peña, M.P. (María Paz) de; Cid, C. (Concepción) |
| 2012 | Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds | Articulo | Bravo, 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) |
| 2012 | Extraction of coffee antioxidants: impact of brewing time and method | Articulo | Ludwig, I.A. (Iziar Amaia); Sanchez, L. (Lidia); Caemmerer, B. (Bettina); Kroh, L.W. (Lothar W.); Peña, M.P. (María Paz) de; Cid, C. (Concepción) |
| 2021 | Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (cynara cardunculus L. var. altilis DC) | Articulo | Huarte, E. (Estibaliz); Juaniz, I. (Isabel); Cid, C. (Concepción); De-Peña, M.P. (María Paz) |
