Concepción Cid

Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking?

Iziar A. Ludwig, Pedro Mena, Luca Calani et al. · Food & Function · 2014 · 227 citations · Full text

Agriculture, Food Science, Food Chemistry +5

Extraction of coffee antioxidants: Impact of brewing time and method

Iziar A. Ludwig, Lidia Sánchez, Bettina Caemmerer et al. · Food Research International · 2012 · 185 citations · Full text

Agriculture, Biochemistry, Food Science +11

Influence of extraction process on antioxidant capacity of spent coffee

Jimena Bravo, Carmen Monente, Isabel Juániz et al. · Food Research International · 2011 · 162 citations · Full text

Agriculture, Biochemistry, Food Science +13

Changes in Headspace Volatile Concentrations of Coffee Brews Caused by the Roasting Process and the Brewing Procedure

Isabel López-Galilea, Nicole Fournier, Concepción Cid et al. · Journal of Agricultural and Food Chemistry · 2006 · 162 citations

Agriculture, Food Science, Food Analysis +16

Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile

Laura Maeztu, Cristina Sanz, Susana Andueza et al. · Journal of Agricultural and Food Chemistry · 2001 · 159 citations

Agriculture, Food Science, Food Analysis +16