Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018

Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction

(2017) Ana S.P. Moreira et al.   FOOD CHEMISTRY

Genotoxicity of three food processing contaminants in transgenic mice expressing human sulfotransferases 1A1 and 1A2 as assessed by the in vivo alkaline single cell gel electrophoresis assay

(2015) Anja Hortemo Høie et al.   ENVIRONMENTAL AND MOLECULAR MUTAGENESIS

Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation

(2015) M. Mesías et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Oat Bran Fractions on Extrudates Made of Defatted Oats

(2014) Juhani K. Sibakov et al.   Food and Bioprocess Technology

Coffee melanoidins: structures, mechanisms of formation and potential health impacts

(2012) Ana S. P. Moreira et al.   Food & Function

5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography

(2010) Erika Teixidó et al.   FOOD CHEMISTRY

Assessment of hydroxymethylfurfural intake in the Spanish diet

(2009) J.A. Rufián-Henares et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Fundamental evaluation of the impact of high Hydrostatic Pressure on oat batters

(2009) Edith K. Hüttner et al.   JOURNAL OF CEREAL SCIENCE