Concepción Cid

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 6

Top Venues

Food & function

Journal of agricultural and food chemistry

European journal of nutrition

Universidad de Navarra. Facultad de Farmacia y Nutrición

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidad de Navarra. Facultad de Farmacia y Nutrición

Spain

Coordinadora del PD en Alimentación, Fisiología y Salud

Universidad de Navarra

Spain

Adjunta al Vicerrector de Ordenación Académica

Universidad de Navarra. Facultad de Farmacia y Nutrición

Spain

Catedrático de Nutrición y Bromatología :: Ciencias de la Alimentación y Fisiología

Universidad de Navarra

Spain

Vicedecana de Ordenación Académica :: Facultad de Farmacia y Nutrición

Universidad de Navarra

Spain

Profesor Agregado (Ciencias de la Alimentación y Fisiología) :: Facultad de Farmacia

Universidad del País Vasco

Spain

Profesora Titular de Universidad :: Facultad de Farmacia

Publications

Cristina Del Burgo-Gutiérrez, Iziar A Ludwig, María-Paz De Peña, Concepción Cid
Industrial and culinary treatments applied to Piquillo pepper ( Capsicum annuum cv. Piquillo ) impact positively on (poly)phenols' bioaccessibility and gut microbiota catabolism. Food & function 15 (5) (2024)
Cristina Del Burgo-Gutiérrez, Iziar A Ludwig, María-Paz De Peña, Concepción Cid
Industrial and culinary treatments applied to Piquillo pepper ( Capsicum annuum cv. Piquillo ) impact positively on (poly)phenols' bioaccessibility and gut microbiota catabolism. Food & function 15 (5) (2024)
Cristina Del Burgo-Gutiérrez, Iziar A Ludwig, María-Paz De Peña, Concepción Cid
Industrial and culinary treatments applied to Piquillo pepper ( Capsicum annuum cv. Piquillo ) impact positively on (poly)phenols' bioaccessibility and gut microbiota catabolism. Food & function (2024)
Cristina Del Burgo-Gutiérrez, Concepción Cid, Iziar A Ludwig, María-Paz De Peña
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). Journal of agricultural and food chemistry (2023)
Estíbaliz Huarte, Gessica Serra, Andrea Monteagudo-Mera, Jeremy Spencer, Concepción Cid, María-Paz De Peña
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. Journal of agricultural and food chemistry 69 (32) (2021)
Estíbaliz Huarte, Concepción Cid, Amaya Azqueta, María-Paz De Peña
DNA damage and DNA protection from digested raw and griddled green pepper (poly)phenols in human colorectal adenocarcinoma cells (HT-29). European journal of nutrition 60 (2) (2020)

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Publication Activity (10 Years)

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Concepción Cid