1. Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota. (May 2017) Authors: Juániz, Isabel; Ludwig, Iziar A.; Bresciani, Letizia; Dall'Asta, Margherita; Mena, Pedro; Del Rio, Daniele; Cid, Concepcion; de Peña, María-Paz Journal: Journal of functional foods Issue: Volume 32(2017) Page Start: 195 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation. (December 2016) Authors: Juániz, Isabel; Ludwig, Iziar Amaia; Bresciani, Letizia; Dall'Asta, Margherita; Mena, Pedro; Del Rio, Daniele; Cid, Concepcion; de Peña, María-Paz Journal: Journal of functional foods Issue: Volume 27(2016) Page Start: 201 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Corrigendum to "Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota" [J. Funct. Foods 32 (2017) 195–207]. (July 2017) Authors: Juániz, Isabel; Ludwig, Iziar A.; Bresciani, Letizia; Dall'Asta, Margherita; Mena, Pedro; Del Rio, Daniele; Cid, Concepcion; de Peña, María-Paz Journal: Journal of functional foods Issue: Volume 34(2017) Page Start: 480 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗