ALIVEF
Alimentos de origen vegetal: procesado, calidad e ingredientes funcionales
Publicaciones (280) Publicaciones en las que ha participado algún/a investigador/a
2024
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Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis)
Food Control, Vol. 156
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Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect
Foods, Vol. 13, Núm. 8, pp. 1154-1154
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Editorial: Advances in cereals and millets nutrition research
Frontiers in Nutrition
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Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.
Cereal Chemistry, Vol. 101, Núm. 4, pp. 750-758
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Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures
Journal of the Science of Food and Agriculture
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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, Vol. 96, Núm. 14, pp. 5509-5518
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In Vitro Bioactivities of Cereals, Pseudocereals and Seeds: Assessment of Antiglycative and Carbonyl-Trapping Properties
Applied Sciences (Switzerland), Vol. 14, Núm. 13
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Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients
Food and Function, Vol. 15, Núm. 8, pp. 4051-4064
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Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review
Food Reviews International, Vol. 40, Núm. 4, pp. 1047-1068
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Trihalomethane Levels in Municipal Drinking Water of Madrid (Spain) and Health Risk Assessment for Oral Exposure
Exposure and Health, Vol. 16, Núm. 4, pp. 911-924
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UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)
Foods, Vol. 13, Núm. 6, pp. 893-893
2023
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Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction
Food Research International, Vol. 164
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Acrylamide in bakery products
Acrylamide in Food (Elsevier), pp. 133-160
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Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds
Chemosensors, Vol. 11, Núm. 5
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Assessment of dietary acrylamide exposure in children attending Spanish school canteens using the duplicate diet method
Food and Chemical Toxicology, Vol. 181
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Contenidos audiovisuales para la mejora en el aprendizaje virtual
II Jornada «Aprendizaje Eficaz con TIC en la UCM» (Ediciones Complutense), pp. 203-216
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Dietary Exposure to Acrylamide in Spanish University Canteens by the Duplicate Diet Method
Foods, Vol. 12, Núm. 23
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Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.)
Food Chemistry, Vol. 401
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Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
Food Research International, Vol. 164
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Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity
Antioxidants, Vol. 12, Núm. 3