Maria-Paz de Peña

Full Professor

Universidad de Navarra

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Maria-Paz de Peña is a Full Professor at Universidad de Navarra, Spain. Her research primarily focuses on the bioaccessibility and bioactivity of (poly)phenolic compounds in various foods, including smoothies, Piquillo peppers, and cardoon stalks. Recent articles by her explore the impact of industrial and culinary treatments on (poly)phenol content and gastrointestinal digestion. Professor de Peña's work emphasizes the significance of processing techniques on the nutritional properties and health benefits of food.

Articles (13)

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Collaborators (2)

Pedro Mena

Associate Professor in Human Nutrition

Università degli Studi di Pavia

ITALY

View details

Jeremy Spencer

University of Reading

UNITED KINGDOM

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Maria-Paz de Peña

Research Interests

Explore related searches

Contact this professor

About

Articles (13)

High-Pressure and Thermal Pasteurization Applied to Smoothies Enhances (Poly)Phenol Bioaccessibility along the Gastrointestinal Tract

Urinary excretion kinetics of (poly)phenolic metabolites derived from the consumption of microwaved Piquillo pepper (Capsicum annuum cv. Piquillo)

Exploring optimal high-pressure processing conditions on a (poly)phenol-rich smoothie through response surface methodology

Industrial and culinary treatments applied to Piquillo pepper (Capsicum annuum cv. Piquillo) impact positively on (poly)phenols’ bioaccessibility and gut microbiota catabolism

LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)

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

Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)

Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichokes

(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?

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

Extraction of (Poly)phenolic Compounds of Cactus (Opuntia ficus-indica (L.) Mill.) Cladodes

DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29)

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

Collaborators (2)

Pedro Mena

Jeremy Spencer

Make your next move.