María-Paz De Peña

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

Magdalena Jeszka‐Skowron, Aleksandra Sentkowska, Krystyna Pyrzyńska et al. · European Food Research and Technology · 2016 · 259 citations · Full text

Food Chemistry, Caffeine Content, Robusta Coffee +11

Extraction of coffee antioxidants: Impact of brewing time and method

Iziar A. Ludwig, Lidia Sánchez, Bettina Caemmerer et al. · Food Research International · 2012 · 183 citations

Food Chemistry, Coffee Antioxidants, Food Bioactive Compound +4

Catabolism of coffee chlorogenic acids by human colonic microbiota

Iziar A. Ludwig, María-Paz De Peña, Concepción Cid · BioFactors · 2013 · 164 citations

Influence of extraction process on antioxidant capacity of spent coffee

Jimena Bravo, Carmen Monente, Isabel Juániz et al. · Food Research International · 2011 · 160 citations

Food Chemistry, Chemical Engineering, Engineering +4

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

Food Authentication, Flavoromics, Tannin +12