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Estibaliz Huarte
Estibaliz Huarte
University of Navarra
Chemistry
Phenols
Cynara
Food science
DPPH
5
Papers
66
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(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?
2021
International Journal of Food Sciences and Nutrition
Estibaliz Huarte
Marta Trius-Soler
Maite Domínguez-Fernández
María-Paz De Peña
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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 Prebiotic Activity.
2021
Journal of Agricultural and Food Chemistry
Estibaliz Huarte
Gessica Serra
Andrea Monteagudo-Mera
Jeremy P. E. Spencer
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María-Paz De Peña
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Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)
2021
International Journal of Gastronomy and Food Science
Estibaliz Huarte
Isabel Juániz
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María-Paz De Peña
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DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29).
2020
European Journal of Nutrition
Estibaliz Huarte
Concepción Cid
Amaya Azqueta
María-Paz De Peña
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Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables.
2016
Food Chemistry
Isabel Juániz
Iziar A. Ludwig
Estibaliz Huarte
Gema Pereira-Caro
José Manuel Moreno-Rojas
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María-Paz De Peña
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Citations (64)
1