Maite Domínguez-Fernández

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

Elsy De Santiago, Maite Domínguez-Fernández, Concepción Cid et al. · Food Chemistry · 2017 · 83 citations

Nutrition, Botany, Food Analysis +6

In vitro simulated gastrointestinal digestion impacts bioaccessibility and bioactivity of Sweet orange (Citrus sinensis) phenolic compounds

Gloria Itzel Peña-Vázquez, Maite Domínguez-Fernández, Bianka Dianey Camacho-Zamora et al. · Journal of Functional Foods · 2021 · 43 citations · Full text

Food Chemistry, Nutrition, Phenolic Compounds +14

Quantitative Assessment of Dietary (Poly)phenol Intake: A High-Throughput Targeted Metabolomics Method for Blood and Urine Samples

Maite Domínguez-Fernández, Yifan Xu, Paul Young Tie Yang et al. · Journal of Agricultural and Food Chemistry · 2020 · 35 citations

Bioaccessibility of Tudela artichoke (<i>Cynara scolymus</i>cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota

Maite Domínguez-Fernández, Iziar A. Ludwig, María-Paz De Peña et al. · Food & Function · 2021 · 35 citations

In vivo study of the bioavailability and metabolic profile of (poly)phenols after sous-vide artichoke consumption

Maite Domínguez-Fernández, Paul Young Tie Yang, Iziar A. Ludwig et al. · Food Chemistry · 2021 · 33 citations · Full text