Lista de obras -

Antioxidant and genoprotective effects of spent coffee extracts in human cells

scientific article published on 12 August 2013

Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew.

artículo científico publicado en 2008

Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts

article by Carmen Monente et al published 24 April 2015 in Journal of Agricultural and Food Chemistry

Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon ( Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

Caffeic acid decomposition products: Antioxidants or pro-oxidants?

Catabolism of coffee chlorogenic acids by human colonic microbiota

artículo científico publicado en 2013

Catabolism of raw and cooked green pepper ( Capsicum annuum ) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation

scholarly article by Isabel Juániz et al published December 2016 in Journal of Functional Foods

Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.

artículo científico publicado en 2006

Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 degrees C.

artículo científico publicado en 2008

Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile

artículo científico publicado en 2001

Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast.

artículo científico publicado en 2003

Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases

artículo científico publicado en 1993

Contribution of volatile compounds to the antioxidant capacity of coffee

article by Iziar A Ludwig et al published July 2014 in Food Research International

Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure

artículo científico publicado en 2007

Corrigendum to “Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon ( Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota” [J. Funct. Foods 32 (2017) 195–207]

scholarly article published in Journal of Functional Foods

DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29)

scientific article published on 19 May 2020

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes ( Opuntia ficus-indica)

artículo científico publicado en 2018

Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity

artículo científico publicado en 2019

Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

scientific article published on 01 December 1996

Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes

artículo científico publicado en 1997

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

article

Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds

scientific article published on 13 December 2012

Extraction of coffee antioxidants: Impact of brewing time and method

article by Iziar A Ludwig et al published August 2012 in Food Research International

How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract?

scientific article published on 01 April 2008

Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica).

artículo científico publicado en 2017

In vitro studies on the stability in the proximal gastrointestinal tract and bioaccessibility in Caco-2 cells of chlorogenic acids from spent coffee grounds.

artículo científico publicado en 2015

Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews.

artículo científico publicado en 2010

Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables.

artículo científico publicado en 2015

Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus

artículo científico publicado en 1996

Influence of water pressure on the final quality of arabica espresso coffee. Application of multivariate analysis

artículo científico publicado en 2002

Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel

artículo científico publicado en 2001

Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee.

artículo científico publicado en 2001

Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process.

artículo científico publicado en 1995

Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples

artículo científico publicado en 2020

Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/principal component analysis

article

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

article by Iziar A Ludwig et al published 2014 in Food & Function

Lista de obras de

Antioxidant and genoprotective effects of spent coffee extracts in human cells

Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew.

Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts

Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon ( Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

Caffeic acid decomposition products: Antioxidants or pro-oxidants?

Catabolism of coffee chlorogenic acids by human colonic microbiota

Catabolism of raw and cooked green pepper ( Capsicum annuum ) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation

Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.

Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 degrees C.

Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile

Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast.

Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases

Contribution of volatile compounds to the antioxidant capacity of coffee

Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure

Corrigendum to “Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon ( Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota” [J. Funct. Foods 32 (2017) 195–207]

DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29)

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes ( Opuntia ficus-indica)

Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity

Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds

Extraction of coffee antioxidants: Impact of brewing time and method

How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract?

Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica).

In vitro studies on the stability in the proximal gastrointestinal tract and bioaccessibility in Caco-2 cells of chlorogenic acids from spent coffee grounds.

Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews.

Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables.

Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus

Influence of water pressure on the final quality of arabica espresso coffee. Application of multivariate analysis

Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel

Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee.

Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process.

Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples

Screening and distinction of coffee brews based on headspace solid phase microextraction/gas chromatography/principal component analysis

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?