Publikationen, an denen er mitarbeitet Cristina Delgado Andrade (41)

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. Assessment of dietary acrylamide exposure in children attending Spanish school canteens using the duplicate diet method

    Food and Chemical Toxicology, Vol. 181

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

    Foods, Vol. 12, Núm. 23

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. 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

  4. 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. Investigation on heat-induced chemical indexes in traditional and reformulated biscuits

    Journal of Food Composition and Analysis, Vol. 101

2020

  1. Acrylamide in French fries prepared at primary school canteens

    Food and Function, Vol. 11, Núm. 2, pp. 1489-1497

  2. Are household potato frying habits suitable for preventing acrylamide exposure?

    Foods, Vol. 9, Núm. 6

  3. Association between heat-induced chemical markers and ultra-processed foods: A case study on breakfast cereals

    Nutrients, Vol. 12, Núm. 5

  4. CHAPTER 3: Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 45-74

  5. Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips

    Journal of Food Process Engineering, Vol. 43, Núm. 5

  6. Formation of acrylamide and other heat-induced compounds during panela production

    Foods, Vol. 9, Núm. 4

  7. How far is the Spanish snack sector from meeting the acrylamide regulation 2017/2158?

    Foods, Vol. 9, Núm. 2

  8. Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 37, Núm. 2, pp. 254-266