1. Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019. Issue 10 (25th September 2019) Authors: Mesías, Marta; Morales, Francisco J.; Delgado-Andrade, Cristina Journal: Food & function Issue: Volume 10:Issue 10(2019) Page Start: 6624 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure. (July 2015) Authors: Mesías, Marta; Morales, Francisco J. Journal: Food and chemical toxicology Issue: Volume 81(2015) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure. (July 2015) Authors: Mesías, Marta; Morales, Francisco J. Journal: Food and chemical toxicology Issue: Volume 81(2015) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation. (11th October 2018) Authors: Mesías, Marta; Delgado‐Andrade, Cristina; Morales, Francisco J Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 4(2019) Page Start: 2048 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl‐trapping abilities. (3rd January 2013) Authors: Mesías, Marta; Navarro, Marta; Gökmen, Vural; Morales, Francisco J Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 8(2013:Jun. 15) Page Start: 2037 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Content and Bioaccessibility of Aluminium in Duplicate Diets from Southern Spain. Issue 8 (19th August 2013) Authors: Cabrera‐Vique, Carmen; Mesías, Marta Journal: Journal of food science Issue: Volume 78:Issue 8(2013) Page Start: T1307 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.). (1st February 2023) Authors: Mesías, Marta; Gómez, Pablo; Olombrada, Elena; Morales, Francisco J. Journal: Food chemistry Issue: Volume 401(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Formation of process contaminants in commercial and homemade deep-fried breadcrumbs. (February 2023) Authors: Mesías, Marta; Holgado, Francisca; Morales, Francisco J. Journal: Food research international Issue: Volume 164(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods. (April 2016) Authors: Mesías, Marta; Wagner, Magali; George, Stéphane; Morales, Francisco J. Journal: Innovative food science & emerging technologies Issue: Volume 34(2016) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods. (April 2016) Authors: Mesías, Marta; Wagner, Magali; George, Stéphane; Morales, Francisco J. Journal: Innovative food science & emerging technologies Issue: Volume 34(2016) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗