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Elsy De Santiago Castanedo
Elsy De Santiago Castanedo
University of Navarra
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Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica)
E De Santiago, M Domínguez-Fernández, C Cid, MP De Peña
Food chemistry 240, 1055-1062, 2018
982018
Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes (Opuntia ficus-indica)
E De Santiago, G Pereira-Caro, JM Moreno-Rojas, C Cid, MP De Peña
Journal of agricultural and food chemistry 66 (23), 5832-5844, 2018
482018
Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity
E De Santiago, CIR Gill, I Carafa, KM Tuohy, MP De Peña, C Cid
Journal of agricultural and food chemistry 67 (9), 2490-2499, 2019
322019
Cactus cladodes (opuntia ficus-indica) as a dietary source of bioaccessible (poly) phenols: Effect of heat treatment, gastrointestinal digestion and human gut microbiota action …
EG de Santiago Castanedo
Universidad de Navarra, 2018
2018
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