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. Pi...

por Del Burgo-Gutiérrez, Cristina, Cid, Concepción, Ludwig, Iziar A., De Peña, María-Paz
Publicado 2023

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 Pr...

por Huarte, Estíbaliz, Serra, Gessica, Monteagudo-Mera, Andrea, Spencer, Jeremy, Cid, Concepción, de Peña, María-Paz
Publicado 2021