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Issue DateTitleTypeAuthor(s)
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)
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)
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)
2012Extraction of coffee antioxidants: impact of brewing time and methodArticuloLudwig, I.A. (Iziar Amaia); Sanchez, L. (Lidia); Caemmerer, B. (Bettina); Kroh, L.W. (Lothar W.); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2021Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (cynara cardunculus L. var. altilis DC)ArticuloHuarte, E. (Estibaliz); Juaniz, I. (Isabel); Cid, C. (Concepción); De-Peña, M.P. (María Paz)
1-Aug-2017Impact of heat treatment on selected vegetables: bioaccessibility of (poly)phenolic compounds after in vitro gastrointestinal digestion and colonic microbiota action, and furan occurrenceTesisJuaniz, I. (Isabel)
2015In vitro studies on the stability in the proximal gastrointestinal tract and bioaccessibility in Caco-2 cells of chlorogenic acids from spent coffee groundsArticuloCrozier, A. (Alan); Cid, C. (Concepción); Peña, M.P. (María Paz) de; Stalmach, A. (Angelique); Ludwig, I.A. (Iziar Amaia); Monente, C. (Carmen)
2022In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumptionArticuloDominguez-Fernandez, M. (Maite); Tie-Yang, P. Y. (Paul Yong); Ludwig, I.A. (Iziar Amaia); Clifford, M. N. (Michael N); Cid, C. (Concepción); Rodriguez-Mateos, A. (Ana)
2007Influence of coffee/water ratio on the final quality of espresso coffeeArticuloAndueza, S. (Susana); Vila, M.A. (María A.); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
Showing results 5 to 24 of 33 < previous   next >