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

Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals

(2020) Francisco J. Morales et al.   Nutrients

Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

(2020) Marta Mesias et al.   Foods

Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time

(2020) Juan Edgar Santa Cruz Olivos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Risk/benefit evaluation of traditional and novel formulations for nacking: acrylamide and furfurals as process contaminants

(2019) Marta Mesias et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

(2019) Ecem Berk et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-chemical and nutritional characteristics of einkorn flour cookies

(2019) Alyssa Hidalgo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2019) Marta Mesías et al.   Foods

Effect of dairy ingredients on the heat damage and the in vitro digestibility of infant biscuits

(2019) Stefano Cattaneo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent

(2019) Idoia Larretxi et al.   Foods

Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley

(2019) Alyssa Hidalgo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

(2018) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits

(2017) Aytül Hamzalıoğlu et al.   FOOD RESEARCH INTERNATIONAL

Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour

(2016) Marta Mesías et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between HMF intake and SMF formation in vivo: An animal and human study

(2016) Silvia Pastoriza de la Cueva et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes

(2016) Małgorzata Przygodzka et al.   Food Science & Nutrition

Wheat Bran Proteins: A Review of Their Uses and Potential

(2015) René Renato Balandrán-Quintana et al.   FOOD REVIEWS INTERNATIONAL

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

Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough

(2013) Kristína Kukurová et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Assessment of hydroxymethylfurfural and furfural in commercial bakery products

(2013) C. Petisca et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach

(2013) Vanessa Giannetti et al.   JOURNAL OF FOOD SCIENCE

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

(2010) Edoardo Capuano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Significance of furosine as heat-induced marker in cookies

(2008) Vural Gökmen et al.   JOURNAL OF CEREAL SCIENCE