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	1.	Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast. [electronic resource] by Andueza, Susana De Peña, M Paz Cid, Concepción Producer: 20040113 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure. [electronic resource] by López-Galilea, Isabel De Peña, M Paz Cid, Concepción Producer: 20071009 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Antioxidant and genoprotective effects of spent coffee extracts in human cells. [electronic resource] by Bravo, Jimena Arbillaga, Leire de Peña, M Paz Cid, Concepcion Producer: 20140505 In: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 degrees C. [electronic resource] by Pérez-Martínez, Mónica Sopelana, Patricia de Peña, M Paz Cid, Concepción Producer: 20080721 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew. [electronic resource] by Pérez-Martínez, Mónica Sopelana, Patricia de Peña, M Paz Cid, Concepción Producer: 20090126 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews. [electronic resource] by Pérez-Martínez, Mónica Caemmerer, Bettina De Peña, M Paz Cid, Concepción Kroh, Lothar W Producer: 20100719 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds. [electronic resource] by Bravo, Jimena Juániz, Isabel Monente, Carmen Caemmerer, Bettina Kroh, Lothar W De Peña, M Paz Cid, Concepción Producer: 20130312 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)