Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables
Juániz, Isabel, Ludwig, Iziar A., Huarte, Estibaliz, Pereira-Caro, Gema, Moreno-Rojas, Jose Manuel, Cid, Concepción, De Peña, María-Paz
Published in Food chemistry (15.04.2016)
Published in Food chemistry (15.04.2016)
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Journal Article
Raw 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 Activity
Huarte, Estíbaliz, Serra, Gessica, Monteagudo-Mera, Andrea, Spencer, Jeremy, Cid, Concepción, de Peña, María-Paz
Published in Journal of agricultural and food chemistry (18.08.2021)
Published in Journal of agricultural and food chemistry (18.08.2021)
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Journal Article
(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?
Huarte, Estíbaliz, Trius-Soler, Marta, Domínguez-Fernández, Maite, De Peña, María-Paz, Cid, Concepción
Published in International journal of food sciences and nutrition (17.02.2022)
Published in International journal of food sciences and nutrition (17.02.2022)
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Journal Article
Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)
Huarte, Estíbaliz, Juániz, Isabel, Cid, Concepción, de Peña, María-Paz
Published in International journal of gastronomy and food science (01.12.2021)
Published in International journal of gastronomy and food science (01.12.2021)
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