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Silvia Cañas

Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks
2021 · Miguel Rebollo-Hernanz, Silvia Cañas, et al. · Separation and Purification Technology · 126
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Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds
2021 · Miguel Rebollo-Hernanz, Silvia Cañas, et al. · Foods · 86
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Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis
2019 · Yolanda Aguilera, Miguel Rebollo-Hernanz, et al. · Food & Function · 64
Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions
2022 · Silvia Cañas, Miguel Rebollo-Hernanz, et al. · Antioxidants · 51
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Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix
2020 · Vanesa Benítez, Miguel Rebollo-Hernanz, et al. · Food & Function · 50
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Biorefinery and Stepwise Strategies for Valorizing Coffee By-Products as Bioactive Food Ingredients and Nutraceuticals
2023 · Miguel Rebollo-Hernanz, Yolanda Aguilera, et al. · Applied Sciences · 46
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Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion
2023 · Silvia Cañas, Miguel Rebollo-Hernanz, et al. · Antioxidants · 41
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Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
2023 · Silvia Cañas, Miguel Rebollo-Hernanz, et al. · Food Research International · 39
Influence of Maternal Age and Gestational Age on Breast Milk Antioxidants During the First Month of Lactation
2020 · Andrea Gila-Díaz, Gloria Herranz Carrillo, et al. · Nutrients · 38
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Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties
2023 · Vanesa Benítez, Miguel Rebollo-Hernanz, et al. · Current Research in Food Science · 28
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Gastrointestinal fate of phenolic compounds and amino derivatives from the cocoa shell: An in vitro and in silico approach
2022 · Silvia Cañas, Miguel Rebollo-Hernanz, et al. · Food Research International · 28
Vasoactive Properties of a Cocoa Shell Extract: Mechanism of Action and Effect on Endothelial Dysfunction in Aged Rats
2022 · Pilar Rodríguez-Rodríguez, Kendal Ragusky, et al. · Antioxidants · 27
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Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity
2020 · Silvia Cañas, Miguel Rebollo-Hernanz, et al. · International Electronic Conference on Foods (Foods) · 26
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Tailored recovery of antioxidant fractions enriched in caffeine and phenolic compounds from coffee pulp using ethanol-modified supercritical carbon dioxide
2024 · Shuai Hu, María Ángeles Martín-Cabrejas, et al. · Food Research International · 22
Uncovering cocoa shell as a safe bioactive food ingredient: Nutritional and toxicological breakthroughs
2024 · Alicia Gil-Ramírez, Silvia Cañas, et al. · Future Foods · 22
Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy
2024 · Alicia Gil-Ramírez, Miguel Rebollo-Hernanz, et al. · Foods · 22
Comparative Investigation on Coffee Cascara from Dry and Wet Methods: Chemical and Functional Properties
2021 · Paz Cano-Muñoz, Miguel Rebollo-Hernanz, et al. · International Electronic Conference on Foods (Foods) · 16
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Evaluation of Parameters Which Influence Voluntary Ingestion of Supplements in Rats
2023 · Santiago Ruvira, Pilar Rodríguez-Rodríguez, et al. · Animals · 15
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Transformations of phenolic compounds in cocoa shell during in vitro colonic fermentation
2024 · Silvia Cañas, Nicole Tosi, et al. · Current Research in Food Science · 14
Coffee pulp simulated digestion enhances its in vitro ability to decrease emulsification and digestion of fats, and attenuates lipid accumulation in HepG2 cell model
2024 · Cheyenne Braojos, Miguel Rebollo-Hernanz, et al. · Current Research in Food Science · 12
Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta
2020 · Silvia Cañas, Natalia Perez-Moral, et al. · Food & Function · 12
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Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study
2024 · Cheyenne Braojos, Miguel Rebollo-Hernanz, et al. · Food Research International · 11
Microbial catabolism of coffee pulp (poly)phenols during in vitro colonic fermentation
2024 · Silvia Cañas, Nicole Tosi, et al. · Food Chemistry · 10
Influence of Neonatal Sex on Breast Milk Protein and Antioxidant Content in Spanish Women in the First Month of Lactation
2022 · David Ramiro-Cortijo, Andrea Gila-Diaz, et al. · Antioxidants · 9
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Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety
2020 · Miguel Rebollo-Hernanz, Silvia Cañas, et al. · Current Developments in Nutrition · 9
Works count: 42
Citation count: 863
H-index: 16
I10-index: 23
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