Publicaciones (269) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis)

    Food Control, Vol. 156

2023

  1. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

    Food Research International, Vol. 164

  2. Acrylamide in bakery products

    Acrylamide in Food (Elsevier), pp. 133-160

  3. Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds

    Chemosensors, Vol. 11, Núm. 5

  4. Assessment of dietary acrylamide exposure in children attending Spanish school canteens using the duplicate diet method

    Food and Chemical Toxicology, Vol. 181

  5. Contenidos audiovisuales para la mejora en el aprendizaje virtual

    II Jornada «Aprendizaje Eficaz con TIC en la UCM» (Ediciones Complutense), pp. 203-216

  6. Dietary Exposure to Acrylamide in Spanish University Canteens by the Duplicate Diet Method

    Foods, Vol. 12, Núm. 23

  7. Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.)

    Food Chemistry, Vol. 401

  8. Formation of process contaminants in commercial and homemade deep-fried breadcrumbs

    Food Research International, Vol. 164

  9. Gold Nanoparticle-Decorated Catalytic Micromotor-Based Aptassay for Rapid Electrochemical Label-Free Amyloid-β42 Oligomer Determination in Clinical Samples from Alzheimer’s Patients

    Analytical Chemistry

  10. Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity

    Antioxidants, Vol. 12, Núm. 3

  11. Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria

    Food Research International, Vol. 163

  12. Red Vetchling (Lathyrus cicera L.), a Promising Crop for the Sustainable Replacement of Soybean Meal and Reducing the Carbon Footprint of European Aquafeeds

    Animals, Vol. 13, Núm. 20

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

    International journal of environmental research and public health, Vol. 20, Núm. 6

  14. Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review

    Food Reviews International

  15. Serum Autoantibody Biomarkers for Management of Rheumatoid Arthritis Disease

    Biosensors, Vol. 13, Núm. 3

  16. The quinoa variety influences the nutritional and antioxidant profile rather than the geographic factors

    Food Chemistry, Vol. 402

  17. Trihalomethane Levels in Municipal Drinking Water of Madrid (Spain) and Health Risk Assessment for Oral Exposure

    Exposure and Health

  18. Uncovering the physiological impacts of soybean meal replacement by Narbonne vetch (Vicia narbonensis) meal in rainbow trout (Oncorhynchus mykiss) diets: Towards the future and sustainable European aquaculture.

    Animal Feed Science and Technology, Vol. 296

2022

  1. An updated view of acrylamide in cereal products

    Current Opinion in Food Science, Vol. 46