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Susana Andueza

University of Navarra

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Publication

Featured researches published by Susana Andueza.

Journal of Agricultural and Food Chemistry | 2001

Characterization of Espresso Coffee Aroma by Static Headspace GC−MS and Sensory Flavor Profile

Laura Maeztu; Cristina Sanz; Susana Andueza; M. Paz De Peña; and José Bello; Concepción Cid

Journal of Agricultural and Food Chemistry | 2001

Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel.

Laura Maeztu; Susana Andueza; C. Ibañez; M. Paz De Peña; J. Bello; Concepción Cid

Journal of the Science of Food and Agriculture | 2003

Influence of extraction temperature on the final quality of espresso coffee

Susana Andueza; Laura Maeztu; Lucía Pascual; C. Ibañez; M. Paz De Peña; Concepción Cid

Journal of Agricultural and Food Chemistry | 2002

Influence of Water Pressure on the Final Quality of Arabica Espresso Coffee. Application of Multivariate Analysis

Susana Andueza; Laura Maeztu; B. Dean; M. P. De Pena; J. Bello; Concepción Cid

Journal of Agricultural and Food Chemistry | 2003

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

Susana Andueza; M. Paz De Peña; Concepción Cid

Journal of the Science of Food and Agriculture | 2007

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

Susana Andueza; María A. Vila; M. Paz De Peña; Concepción Cid

Food Chemistry | 2006

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

Isabel Lopez-Galilea; Susana Andueza; Isabella di Leonardo; M. Paz De Peña; Concepción Cid

Food Research International | 2009

Caffeic acid decomposition products : Antioxidants or pro-oxidants?

Susana Andueza; Lara Manzocco; M. Paz De Peña; Concepción Cid; Cristina Nicoli

Journal of the American Oil Chemists' Society | 2005

Fatty acid evolution during the storage of ground, roasted coffees

María A. Vila; Susana Andueza; M. Paz De Peña; Concepción Cid

Lwt - Food Science and Technology | 2004

Comparison of antioxidant and pro-oxidant activity in coffee beverages prepared with conventional and “Torrefacto” coffee

Susana Andueza; Concepción Cid; Maria Cristina Nicoli

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Concepción Cid

University of Navarra

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M. Paz De Peña

University of Navarra

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Laura Maeztu

University of Navarra

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C. Ibañez

University of Navarra

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Isabel Lopez-Galilea

University of Navarra

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J. Bello

University of Navarra

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María A. Vila

University of Navarra

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Cristina Sanz

University of Navarra

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Isabella di Leonardo

University of Navarra

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Lucía Pascual

University of Navarra

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