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	1.	Plant regeneration from protoplasts of embryogenic cell suspensions of Coffea arabica L. cv. caturra. [electronic resource] by Acuna, J R de Pena, M Producer: 20131114 In: Plant cell reports vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	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)
	3.	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)
	4.	A method for identification of frozen meat used for production of cooked ham. [electronic resource] by de Peña, M P Cid, M C Bello, J Producer: 20121002 In: Meat science vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	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)
	6.	Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L(∗)a(∗)b(∗) and the Hunter lab systems with illuminants D65 and C. [electronic resource] by Ansorena, D De Peña, M P Astiasarán, I Bello, J Producer: 20121002 In: Meat science vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	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)
	8.	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)
	9.	How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract? [electronic resource] by López-Galilea, I Andriot, I de Peña, M P Cid, C Guichard, E Producer: 20080509 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Use of lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis. [electronic resource] by Zalacain, I Zapelena, M J De Peña, M P Astiasarán, I Bello, J Producer: 20121002 In: Meat science vol. 45 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	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)
	12.	Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel. [electronic resource] by Maeztu, L Andueza, S Ibañez, C Paz de Peña, M Bello, J Cid, C Producer: 20011205 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Influence of water pressure on the final quality of arabica espresso coffee. Application of multivariate analysis. [electronic resource] by Andueza, S Maeztu, L Dean, B de Peña, M P Bello, J Cid, C Producer: 20030114 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile. [electronic resource] by Maeztu, L Sanz, C Andueza, S De Peña, M P Bello, J Cid, C Producer: 20020114 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	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)