Isabel López-Galilea

Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.

E. Guichard, C. Cid, I. López-Galilea, 2006, Journal of agricultural and food chemistry.

Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee

C. Cid, M. D. Peña, S. Andueza, 2006 .

Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure.

M. D. de Peña, C. Cid, I. López-Galilea, 2007, Journal of agricultural and food chemistry.

Application of multivariate analysis to investigate potential antioxidants in conventional and torrefacto roasted coffee

M. D. de Peña, C. Cid, I. López-Galilea, 2008 .