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

Journal of functional foods, 2017-05, Vol.32, p.195-207

2017

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Extraction of (Poly)phenolic Compounds of Cactus (Opuntia ficus-indica (L.) Mill.) Cladodes

Food analytical methods, 2021-06, Vol.14 (6), p.1167-1175

2021

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

Journal of functional foods, 2016-12, Vol.27, p.201-213

2016

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Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)

International journal of gastronomy and food science, 2021-12, Vol.26, p.100415, Article 100415

2021

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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]

Journal of functional foods, 2017-07, Vol.34, p.480-480

2017

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Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

European food research & technology, 2016-08, Vol.242 (8), p.1403-1409

2016

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Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee

Food science & technology, 2016-11, Vol.73, p.243-250

2016

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

Food chemistry, 2016-04, Vol.197 (Pt A), p.466-473

2016

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

Journal of agricultural and food chemistry, 2015-05, Vol.63 (17), p.4327-4334

2015

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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

Journal of agricultural and food chemistry, 2021-08, Vol.69 (32), p.9270-9286

2021

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

Journal of agricultural and food chemistry, 2018-06, Vol.66 (23), p.5832-5844

2018

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

Journal of agricultural and food chemistry, 2019-03, Vol.67 (9), p.2490-2499

2019

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Bioaccessibility of Tudela artichoke ( cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota

Food & function, 2021-03, Vol.12 (5), p.1996-211

2021

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In vitro simulated gastrointestinal digestion impacts bioaccessibility and bioactivity of Sweet orange (Citrus sinensis) phenolic compounds

Journal of functional foods, 2022-01, Vol.88, p.104891, Article 104891

2022

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Industrial and culinary treatments applied to Piquillo pepper () impact positively on (poly)phenols' bioaccessibility and gut microbiota catabolism

Food & function, 2024-03, Vol.15 (5), p.2443-2458

2024

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

European journal of nutrition, 2021-03, Vol.60 (2), p.677-689

2021

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

Food chemistry, 2018-02, Vol.240, p.1055-1062

2018

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LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper ( Capsicum annuum cv. Piquillo)

Journal of agricultural and food chemistry, 2023-04, Vol.71 (15), p.6050-6060

2023

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Potential biomedical reuse of vegetative residuals from mycorrhized grapevines subjected to warming

Archiv für Acker- und Pflanzenbau und Bodenkunde, 2019-08, Vol.65 (10), p.1341-1353

2019

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(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?

International journal of food sciences and nutrition, 2022-02, Vol.73 (2), p.184-194

2022

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New Scenarios in Autonomy for Foreign Language Learning: Conference Summary and Reflections

Sisal journal, 2016-09, Vol.7 (3), p.287-296

2016

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Explorando el Mundo a través del juego: Estrategias Lúdicas para el Desarrollo Infantil en República Dominicana

Ehquidad, 2024-11

2024

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Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

International journal of gastronomy and food science, 2021-10, Vol.25, p.100389, Article 100389

2021

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Catabolism of coffee chlorogenic acids by human colonic microbiota

BioFactors (Oxford), 2013-11, Vol.39 (6), p.623-632

2013

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The Development of CELE-UNAM Mediateca (1996-2015)

Sisal journal, 2015-06, Vol.6 (2), p.219-230

2015

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

Extraction of (Poly)phenolic Compounds of Cactus (Opuntia ficus-indica (L.) Mill.) Cladodes

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

Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)

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]

Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee

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

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

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

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

Bioaccessibility of Tudela artichoke ( cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota

In vitro simulated gastrointestinal digestion impacts bioaccessibility and bioactivity of Sweet orange (Citrus sinensis) phenolic compounds

Industrial and culinary treatments applied to Piquillo pepper () impact positively on (poly)phenols' bioaccessibility and gut microbiota catabolism

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

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

LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper ( Capsicum annuum cv. Piquillo)

Potential biomedical reuse of vegetative residuals from mycorrhized grapevines subjected to warming

(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?

New Scenarios in Autonomy for Foreign Language Learning: Conference Summary and Reflections

Explorando el Mundo a través del juego: Estrategias Lúdicas para el Desarrollo Infantil en República Dominicana

Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

Catabolism of coffee chlorogenic acids by human colonic microbiota

The Development of CELE-UNAM Mediateca (1996-2015)

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