MARTA
MESÍAS GARCÍA
Profesora asociada
Publicacions (94) Publicacions de MARTA MESÍAS GARCÍA
2024
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Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis)
Food Control, Vol. 156
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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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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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
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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
2022
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An updated view of acrylamide in cereal products
Current Opinion in Food Science, Vol. 46
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Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion
Food Research International, Vol. 161
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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
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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
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Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose
Sensors, Vol. 22, Núm. 22
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Study of furanic compound content in common Spanish culinary preparations. Influence of the food preparation setting
Journal of Food Composition and Analysis, Vol. 110
2021
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Acrylamide exposure from common culinary preparations in spain, in household, catering and industrial settings
Foods, Vol. 10, Núm. 9
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Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis
Food and Chemical Toxicology, Vol. 154
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Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions
Food and Chemical Toxicology, Vol. 147
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Identification of mitigation strategies to reduce acrylamide levels during the production of black olives
Journal of Food Composition and Analysis, Vol. 102