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Estimation of dietary intake of 5-hydroxymethylfurfural and related substances from coffee to Spanish populationAssessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods.The health and technological implications of a better control of neoformed contaminants by the food industry.Olive leaf extract concentrated in hydroxytyrosol attenuates protein carbonylation and the formation of advanced glycation end products in a hepatic cell line (HepG2).Conceptual study on maillardized dietary fiber in coffee.Use of spent coffee grounds as food ingredient in bakery products.Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells.Effect of coffee melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide.Estimation of dietary intake of melanoidins from coffee and bread.Optimization of combined microwave-hot air roasting of malt based on energy consumption and neo-formed contaminants content.Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants.Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.Dietary exposure to acrylamide from potato crisps to the Spanish population.Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media.Melanoidins exert a weak antiradical activity in watery fluids.Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities.Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells.Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats.Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system.Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditions.Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model.Evaluation of an olive leaf extract as a natural source of antiglycative compounds.Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins.Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism.Explorative investigation of the anti-glycative effect of a rapeseed by-product extractBiscuit Melanoidins of Different Molecular Masses Protect Human HepG2 Cells against Oxidative StressOccurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018.Effect of malondialdehyde on the determination of furosine in milk-based productsMaillard reaction indicators in diets usually consumed by adolescent populationRelationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: a survey of Spanish breakfast cerealsStudy on fluorescence of Maillard reaction compounds in breakfast cerealsAcrylamide content of selected Spanish foods: survey of biscuits and bread derivativesDegradation of free tryptophan in a cookie model system and its application in commercial samplesEffect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractionsIsolation and structural characterization of acrylamide-pyridoxamine adductsThe formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditionsA new approach based on off-line coupling of high-performance liquid chromatography with gas chromatography-mass spectrometry to determine acrylamide in coffee brewInfluence of Maillard products from bread crust on magnesium bioavailability in rats
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P50
description
hulumtues
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Francisco J. Morales
@ast
Francisco J. Morales
@en
Francisco J. Morales
@es
Francisco J. Morales
@nl
Francisco J. Morales
@sl
type
label
Francisco J. Morales
@ast
Francisco J. Morales
@en
Francisco J. Morales
@es
Francisco J. Morales
@nl
Francisco J. Morales
@sl
prefLabel
Francisco J. Morales
@ast
Francisco J. Morales
@en
Francisco J. Morales
@es
Francisco J. Morales
@nl
Francisco J. Morales
@sl
P1053
F-5523-2010
P106
P1153
55817967300
57190617161
P21
P31
P3829
P496
0000-0003-3984-7009