Publicaciones (280) 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

  2. 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

  3. Editorial: Advances in cereals and millets nutrition research

    Frontiers in Nutrition

  4. 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

  5. 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

  6. 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

  7. In Vitro Bioactivities of Cereals, Pseudocereals and Seeds: Assessment of Antiglycative and Carbonyl-Trapping Properties

    Applied Sciences (Switzerland), Vol. 14, Núm. 13

  8. 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

  9. 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

  10. 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

  11. 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

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

    Antioxidants, Vol. 12, Núm. 3