Elsy de Santiago

Digestion and Colonic Fermentation of Raw and Cooked Opuntia ficus-indica Cladodes Impacts Bioaccessibility and Bioactivity.

K. Tuohy, I. Carafa, C. Gill, 2019, Journal of agricultural and food chemistry.

Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation

G. Pereira-Caro, Elsy de Santiago, J. Moreno-Rojas, 2021, Foods.

Evaluation of Phenolic Profile and Antioxidant Activity of Eleven Pistachio Cultivars (Pistacia vera L.) Cultivated in Andalusia

O. Arquero, M. Lovera, G. Pereira-Caro, 2022, Antioxidants.

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

M. D. de Peña, C. Cid, Elsy de Santiago, 2021, Food Analytical Methods.

Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica).

M. D. de Peña, Maite Domínguez-Fernández, C. Cid, 2018, Food chemistry.

Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes ( Opuntia ficus-indica).

G. Pereira-Caro, M. D. de Peña, C. Cid, 2018, Journal of agricultural and food chemistry.

Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)

G. Pereira-Caro, Elsy de Santiago, J. Moreno-Rojas, 2023, International journal of molecular sciences.