Argitalpenak (94) MARTA MESÍAS GARCÍA argitalpenak

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. 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

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

    Food Reviews International

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

  6. 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

  1. Acrylamide exposure from common culinary preparations in spain, in household, catering and industrial settings

    Foods, Vol. 10, Núm. 9

  2. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis

    Food and Chemical Toxicology, Vol. 154

  3. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions

    Food and Chemical Toxicology, Vol. 147

  4. Identification of mitigation strategies to reduce acrylamide levels during the production of black olives

    Journal of Food Composition and Analysis, Vol. 102