List of works by María-Paz de Peña

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.

scientific article published in December 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

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

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

scientific article published in November 2003

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)

scientific article published on 29 May 2018

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

scientific article published on 25 February 2019

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

scientific article published on 13 December 2012

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

scientific article

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

scientific article published on 23 July 2015

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

scientific article published in March 2010

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

scientific article published on 29 October 2015

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

scientific article published on 01 December 2002

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