Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

por Mesías, Marta, Morales, Francisco J.
Publicado 2017

Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals

por Morales, Francisco J., Mesías, Marta, Delgado-Andrade, Cristina
Publicado 2020

Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?

por Mesias, Marta, Delgado-Andrade, Cristina, Morales, Francisco J.
Publicado 2020

Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment

por Delgado-Andrade, Cristina, Mesías, Marta, Morales, Francisco J.
Publicado 2020

How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?

por Mesias, Marta, Nouali, Aouatif, Delgado-Andrade, Cristina, Morales, Francisco J
Publicado 2020

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods

por Mesías, Marta, Gómez, Pablo, Olombrada, Elena, Holgado, Francisca, Morales, Francisco J.
Publicado 2023

Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018

por Mesías, Marta, Sáez-Escudero, Laura, Morales, Francisco J., Delgado-Andrade, Cristina
Publicado 2019

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

por González-Mulero, Lucía, Mesías, Marta, Morales, Francisco J., Delgado-Andrade, Cristina
Publicado 2021

Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose

por Barea-Ramos, Juan Diego, Cascos, Gema, Mesías, Marta, Lozano, Jesús, Martín-Vertedor, Daniel
Publicado 2022

Formation of Acrylamide and Other Heat-Induced Compounds during Panela Production

por Mesias, Marta, Delgado-Andrade, Cristina, Gómez-Narváez, Faver, Contreras-Calderón, José, Morales, Francisco J.
Publicado 2020

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

por Martín-Vertedor, Daniel, Fernández, Antonio, Mesías, Marta, Martínez, Manuel, Díaz, María, Martín-Tornero, Elisabet
Publicado 2020

Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells

por de la Cueva, Silvia Pastoriza, Seiquer, Isabel, Mesías, Marta, Rufián-Henares, José Ángel, Delgado-Andrade, Cristina
Publicado 2017