1. Acrylamide content in French fries prepared in food service establishments. (February 2019) Authors: Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; Morales, Francisco J. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 100(2019) Page Start: 83 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Acrylamide content in French fries prepared in households: A pilot study in Spanish homes. (15th September 2018) Authors: Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; Morales, Francisco J. Journal: Food chemistry Issue: Volume 260(2018) Page Start: 44 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Acrylamide in French fries prepared at primary school canteens. Issue 2 (28th January 2020) Authors: Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; Morales, Francisco J. Journal: Food & function Issue: Volume 11:Issue 2(2020) Page Start: 1489 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Antioxidant Activity and Kinetics Studies of Quercetin, Epicatechin and Naringenin in Bulk Methyl Linoleate. (17th July 2017) Authors: Palma, Manuel; Robert, Paz; Holgado, Francisca; Velasco, Joaquín; Márquez‐Ruiz, Gloria Journal: Journal of the American Oil Chemists' Society Issue: Volume 94:Number 9(2017) Page Start: 1189 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Assessment of the prebiotic potential of globe artichoke by-product through in vitro fermentation by human faecal microbiota. (November 2022) Authors: Holgado, Francisca; Campos-Monfort, Gema; de las Heras, Cristina; Rupérez, Pilar Journal: Bioactive carbohydrates and dietary fibre Issue: Number 28(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity. (14th May 2018) Authors: Velasco, Joaquín; Holgado, Francisca; Márquez‐Ruiz, Gloria; Ruiz‐Méndez, María Victoria Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 13(2018) Page Start: 4837 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Design of flavonoid microparticles with channel forming properties to improve oxidative stability of sunflower oil. Issue 10 (21st April 2017) Authors: Morelo, Guibeth; Márquez‐Ruiz, Gloria; Holgado, Francisca; Giménez, Begoña; Robert, Paz Journal: European journal of lipid science and technology Issue: Volume 119:Issue 10(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions. (January 2021) Authors: Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; González-Mulero, Lucía; Morales, Francisco J. Journal: Food and chemical toxicology Issue: Volume 147(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis. (August 2021) Authors: Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; González-Mulero, Lucía; Morales, Francisco J. Journal: Food and chemical toxicology Issue: Volume 154(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of spray-drying with organic solvents on the encapsulation, release and stability of fish oil. (15th October 2018) Authors: Encina, Cristian; Márquez-Ruiz, Gloria; Holgado, Francisca; Giménez, Begoña; Vergara, Cristina; Robert, Paz Journal: Food chemistry Issue: Volume 263(2018) Page Start: 283 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗