Instituto de Ciencia y Tecnología de Alimentos y Nutrición -ko ikertzaileekin lankidetzan egindako argitalpenak (73)

2024

  1. Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages

    Food Research International, Vol. 194

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

    Food Control, Vol. 156

  3. Editorial: Advances in cereals and millets nutrition research

    Frontiers in Nutrition

  4. 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, Vol. 104, Núm. 14, pp. 9035-9045

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

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

  6. 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

  7. 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

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

    Foods, Vol. 12, Núm. 23

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

    Food Chemistry, Vol. 401

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

    Food Research International, Vol. 164

  8. 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

2022

  1. An updated view of acrylamide in cereal products

    Current Opinion in Food Science, Vol. 46

  2. Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion

    Food Research International, Vol. 161

  3. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

    Journal of Food Composition and Analysis, Vol. 107

  4. Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries

    Food Science and Biotechnology, Vol. 31, Núm. 12, pp. 1547-1558

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

    Sensors, Vol. 22, Núm. 22