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List of works by Francisco J. Morales

A new approach based on off-line coupling of high-performance liquid chromatography with gas chromatography-mass spectrometry to determine acrylamide in coffee brew

scientific article published on 10 December 2012

Acrylamide content of selected Spanish foods: survey of biscuits and bread derivatives

scientific article published on 01 April 2007

Acrylamide in French fries prepared at primary school canteens

scientific article published on 01 February 2020

Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019

scientific article published on 01 October 2019

An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells.

scientific article published on 3 December 2013

Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants

scientific article published in March 2010

Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins.

scientific article published on 23 January 2007

Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities.

scientific article published on 3 January 2013

Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism

scientific article published on 14 March 2008

Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media

scientific article published in May 2002

Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?

scientific article published on 17 June 2020

Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods

scientific article published in October 2005

Biscuit Melanoidins of Different Molecular Masses Protect Human HepG2 Cells against Oxidative Stress

scientific article published on 01 August 2009

Conceptual study on maillardized dietary fiber in coffee.

scientific article published on 10 November 2010

Degradation of free tryptophan in a cookie model system and its application in commercial samples

scientific article published on 14 July 2007

Dietary exposure to acrylamide from potato crisps to the Spanish population

scientific article published in March 2009

Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model

scientific article published in December 2009

Effect of coffee melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide.

scientific article published on May 2007

Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model

scientific article published on 7 September 2016

Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions

scientific article published on 30 October 2007

Effect of malondialdehyde on the determination of furosine in milk-based products

scientific article published on 01 March 2000

Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system

scientific article published in February 2009

Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats

scientific article published on 23 November 2011

Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in rats

scientific article published on 07 January 2013

Estimation of dietary intake of 5-hydroxymethylfurfural and related substances from coffee to Spanish population

scientific article

Estimation of dietary intake of melanoidins from coffee and bread.

scientific article published on 14 January 2011

Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells.

scientific article published on 14 February 2008

Evaluation of an olive leaf extract as a natural source of antiglycative compounds

scientific article published on 28 December 2016

Explorative investigation of the anti-glycative effect of a rapeseed by-product extract

scientific article published on 01 November 2018

Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households

scientific article published on 06 December 2019

Influence of Maillard products from bread crust on magnesium bioavailability in rats

scientific article published on 17 December 2012

Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods-Formation, Analysis and Exposure Assessment

scientific article published on 21 October 2020

Isolation and structural characterization of acrylamide-pyridoxamine adducts

scientific article published on 14 February 2011

Maillard reaction indicators in diets usually consumed by adolescent population

scientific article published on 01 March 2007

Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditions

scientific article published on 25 November 2014

Melanoidins exert a weak antiradical activity in watery fluids

scientific article

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

scientific article published on 10 May 2019

Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters

scientific article published on 25 July 2019

Olive leaf extract concentrated in hydroxytyrosol attenuates protein carbonylation and the formation of advanced glycation end products in a hepatic cell line (HepG2).

scientific article published on 23 February 2017

Optimization of combined microwave-hot air roasting of malt based on energy consumption and neo-formed contaminants content

scientific article published in May 2010

Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: a survey of Spanish breakfast cereals

scientific article published on 01 August 2006

Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps

scientific article

Study on fluorescence of Maillard reaction compounds in breakfast cereals

scientific article published on 01 September 2006

The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions

scientific article published on 25 December 2007

The health and technological implications of a better control of neoformed contaminants by the food industry.

scientific article

Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.

scientific article published in March 2005

Use of spent coffee grounds as food ingredient in bakery products.

scientific article

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