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Browsing by Author Cid, C. (Concepción)

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Issue DateTitleTypeAuthor(s)
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)
2021Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokeArticuloDominguez-Fernandez, M. (Maite); Irigoyen, A. (Angel); Vargas, A. (Angelina); Ludwig, I.A. (Iziar Amaia); De-Peña, M.P. (María Paz); Cid, C. (Concepción)
2013Influence of extraction process on antioxidant capacity of spent coffeeArticuloBravo, J. (Jimena); Monente, C. (Carmen); Juaniz, I. (Isabel); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2016Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetablesArticuloJuaniz, I. (Isabel); Ludwig, I.A. (Iziar Amaia); Huarte, E. (Estibaliz); Pereira-Caro, G. (Gema); Moreno-Rojas, J. M. (José Manuel); Cid, C. (Concepción); Peña, M.P. (María Paz) de
2010Influence of the brewing method and acidity regulators on the antioxidant capacity of coffee brewsArticuloPerez-Martinez, M. (Mónica); Caemmerer, B. (Bettina); Peña, M.P. (María Paz) de; Cid, C. (Concepción); Kroh, L.W. (Lothar W.)
1991Influencia de la alimentación del cerdo ibérico en las características de los compuestos relacionados con la grasa del jamón curadoArticuloMelgar, J. (J.); Cid, C. (Concepción); Astiasarán, I. (Iciar); Bello, J. (José)
2001Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffeeArticuloSanz, C. (Cristina); Ansorena-Artieda, D. (Diana); Bello, J. (José); Cid, C. (Concepción)
2015Potential antioxidant, genoprotective and neuroprotective effect of spent coffeeTesisBravo, J. (Jimena)
2021Raw and sous-vide-cooked red cardoon stalks (Cynara cardunculus L. var. altilis DC): (poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activityArticuloHuarte, E. (Estibaliz); Serra, G. (Gessica); Monteagudo-Mera, A. (Andrea); Spencer, J. (Jeremy); Cid, C. (Concepción); Peña, M.P. (María Paz) de
2016Spent coffee as a new source of bioaccessible and bioactive compounds with antimutagenic and antimicrobial activityTesisMonente, C. (Carmen)
Showing results 20 to 33 of 33 < previous