Cid, Concepción

Variations in Caffeine and Chlorogenic Acid Contents of Coffees: What Are We Drinking?

Ludwig, I. A., Mena, P., Calani, L., Cid, C., Del Rio, D., Lean, M. E. J., & Crozier, A. (2014) · Food Funct.

Coffee research and impactsPhytochemicals and Antioxidant Activities

Cited by 226

Extraction of coffee antioxidants: Impact of brewing time and method

Ludwig, I. A., Sanchez, L., Caemmerer, B., Kroh, L. W., De Peña, M. P., & Cid, C. (2012) · Food Research International

Coffee research and impactsPhytochemicals and Antioxidant Activities

Cited by 185

Changes in Headspace Volatile Concentrations of Coffee Brews Caused by the Roasting Process and the Brewing Procedure

López-Galilea, I., Fournier, N., Cid, C., & Guichard, E. (2006) · Journal of Agricultural and Food Chemistry

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 162

Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast

Andueza, S., de Peña, M. P., & Cid, C. (2003) · Journal of Agricultural and Food Chemistry

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 108

Influence of extraction temperature on the final quality of espresso coffee

Andueza, S., Maeztu, L., Pascual, L., Ibáñez, C., de Peña, M. P., & Cid, C. (2003) · Journal of the Science of Food and Agriculture

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 100

Influence of coffee/water ratio on the final quality of espresso coffee

Andueza, S., Vila, M. A., Paz de Peña, M., & Cid, C. (2007) · Journal of the Science of Food and Agriculture

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 94

Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts

Monente, C., Ludwig, I. A., Irigoyen, A., De Peña, M.-P., & Cid, C. (2015) · Journal of Agricultural and Food Chemistry

Coffee research and impactsPhytochemicals and Antioxidant Activities

Cited by 93

Effect of Sugar Addition (Torrefacto) during Roasting Process on Antioxidant Capacity and Phenolics of Coffee

Ludwig, I. A., Bravo, J., De Peña, M. P., & Cid, C. (2013) · LWT - Food Science and Technology

Coffee research and impactsPhytochemicals and Antioxidant Activities

Cited by 51

Changes in Volatile Compounds and Overall Aroma Profile during Storage of Coffee Brews at 4 and 25 °C

Pérez-Martínez, M., Sopelana, P., de Peña, M. P., & Cid, C. (2008) · Journal of Agricultural and Food Chemistry

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 44