Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation von Mesías, Marta, Delgado‐Andrade, Cristina, Morales, Francisco J

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Relationship between HMF intake and SMF formation in vivo: An animal and human study von Pastoriza de la Cueva, Silvia, Álvarez, Juana, Végvári, Ákos, Montilla‐Gómez, Javier, Cruz‐López, Olga, Delgado‐Andrade, Cristina, Rufián‐Henares, José A.

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Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation von Delgado-Andrade, Cristina

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Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures von Félix‐Medina, Jennifer V., Montes‐Ávila, Julio, Gutiérrez‐Dorado, Roberto, Morales, Francisco J., Mesías, Marta, Quintero‐Soto, María F., Delgado‐Andrade, Cristina

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Maillard reaction indicators in diets usually consumed by adolescent population von Delgado-Andrade, Cristina, Seiquer, Isabel, Navarro, M. Pilar, Morales, Francisco J.

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Maillard reaction products modulate gut microbiota composition in adolescents von Seiquer, Isabel, Rubio, Luis A, Peinado, M. Jesús, Delgado‐Andrade, Cristina, Navarro, María Pilar

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Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds von Delgado-Andrade, Cristina, Seiquer, Isabel, Haro, Ana, Castellano, Rosa, Navarro, M. Pilar

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Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals von Morales, Francisco J., Mesias, Marta, Delgado-Andrade, Cristina

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Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews von Delgado-Andrade, Cristina, Morales, Francisco J

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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 von Teixeira, José Luan da Paixão, Pallone, Juliana Azevedo Lima, Andrade, Cristina Delgado, Mesías, Marta, Seiquer, Isabel

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Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals von Rufián-Henares, José A., Delgado-Andrade, Cristina

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Study on fluorescence of Maillard reaction compounds in breakfast cereals von Delgado-Andrade, Cristina, Rufián-Henares, José A., Morales, Francisco J.

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Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods von Delgado-Andrade, Cristina, Rufián-Henares, José A, Morales, Francisco J

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An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity von Olías, Raquel, Delgado-Andrade, Cristina, Padial, María, Marín-Manzano, M Carmen, Clemente, Alfonso

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How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158? von Mesias, Marta, Nouali, Aouatif, Delgado-Andrade, Cristina, Morales, Francisco J.

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Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion von Delgado-Andrade, Cristina, Olías, Raquel, Marín-Manzano, Mari Carmen, Seiquer, Isabel, Clemente, Alfonso

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Dietary Exposure to Acrylamide in Spanish University Canteens by the Duplicate Diet Method von González-Mulero, Lucía, Delgado-Andrade, Cristina, Morales, Francisco J, Mesías, Marta

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Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure? von Mesias, Marta, Delgado-Andrade, Cristina, Morales, Francisco J.

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Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings von Gonzalez-Mulero, Lucia, Mesias, Marta, Morales, Francisco J., Delgado-Andrade, Cristina

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Formation of Acrylamide and Other Heat-Induced Compounds during Panela Production von Mesias, Marta, Delgado-Andrade, Cristina, Gomez-Narvaez, Faver, Contreras-Calderon, Jose, Morales, Francisco J.

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