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Fecha publicaciónTítuloTipoAutor(es)
2013Antioxidant and genoprotective effects of spent coffee extracts in human cellsArticuloBravo, J. (Jimena); Arbillaga, L. (Leire); Peña, M.P. (María Paz) de, et al
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, et al
2009Caffeic acid decomposition products: antioxidants or pro-oxidants?ArticuloAndueza, S. (Susana); Manzocco, L. (Lara); Peña, M.P. (María Paz) de, et al
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), et al
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, et al
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, et al
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, D. (Diana); Peña, M.P. (María Paz) de; Astiasarán, I. (Iciar), et al
2015Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee BrewsTesisLudwig, I.A. (Iziar A.); Peña, M.P. (María Paz) de; Cid, C. (Concepción)
2014Contribution of volatile compounds to the antioxidant capacity of coffeeArticuloLudwig, I.A. (Iziar A.); Sanchez, L. (Lidia); Peña, M.P. (María Paz) de, et al
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), et al
2013Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffeeArticuloLudwig, I.A. (Iziar A.); Bravo, J. (Jimena); Peña, M.P. (María Paz) de, et al
2013Effect of ultra high temperature (UHT) treatment on coffee brew stabilityArticuloSopelana, P. (Patricia); Perez-Martinez, M. (Mónica); Lopez-Galilea, I. (Isabel), et al
2008Effects of refrigeration and oxygen on the coffee brew compositionArticuloPerez-Martinez, M. (Mónica); Sopelana, P. (Patricia); Peña, M.P. (María Paz) de, et al
2015EMBARGO 12 MESES ABRIL 2016 Assessment of total (free and bound) phenolic compounds in spent coffee extractsArticuloCid, C. (Concepción); Peña, M.P. (María Paz) de; Irigoyen, A. (Angel), et al
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), et al
2012Extraction of coffee antioxidants: impact of brewing time and methodArticuloLudwig, I.A. (Iziar A.); Sanchez, L. (Lidia); Caemmerer, B. (Bettina), et al
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, et al
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, et al
2013Influence of extraction process on antioxidant capacity of spent coffeeArticuloBravo, J. (Jimena); Monente, C. (Carmen); Juaniz, I. (Isabel), et al