Estíbaliz Huarte

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

Isabel Juániz, Iziar A. Ludwig, Estíbaliz Huarte et al. · Food Chemistry · 2015 · 143 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +5

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

Estíbaliz Huarte, Isabel Juániz, Concepción Cid et al. · International Journal of Gastronomy and Food Science · 2021 · 17 citations

Raw and <i>Sous-Vide</i>-Cooked Red Cardoon Stalks (<i>Cynara cardunculus</i> L. var. <i>altilis</i> DC): (Poly)phenol Bioaccessibility, Anti-inflammatory Activity in the Gastrointestinal Tract, and Prebiotic Activity

Estíbaliz Huarte, Gessica Serra, Andrea Monteagudo-Mera et al. · Journal of Agricultural and Food Chemistry · 2021 · 13 citations · Full text