List of works - Cristina Delgado-Andrade

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

Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation

scientific article published on 11 October 2018

An advanced glycation end product (AGE)-rich diet promotes Nε-carboxymethyl-lysine accumulation in the cardiac tissue and tendons of rats

scientific article published on 10 June 2014

Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult rats

scientific article published on 14 June 2014

Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion

scientific article published on 10 December 2015

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

Assessing the effects of model Maillard compound intake on iron, copper and zinc retention and tissue delivery in adult rats

scientific article published on 01 January 2016

Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies ⬇️

scientific article published on December 1, 2010

Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation

scientific article published on 14 October 2015

Composition and functionality of bone affected by dietary glycated compounds

scientific article published on 16 January 2013

Consumption of model maillard reaction products has no significant impact on Ca and Mg retention or on tissue distribution in rats.

scientific article

Determination of total arsenic levels by hydride generation atomic absorption spectrometry in foods from south-east Spain: estimation of daily dietary intake.

scientific article published in October 2003

Dietary protein excess does not influence calcium and phosphorus absorption and retention in Iberian pigs growing from 50 to 100 kg body weight1 ⬇️

scientific article published on December 1, 2012

Does the pelleting process affect the nutritive value of a pre-starter diet for suckling piglets? Ex vivo studies on mineral absorption.

scientific article published in April 2010

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

scientific article published on May 2007

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

Effects of long-term consumption of standard diets including glucose-lysine model glycated compounds on the antioxidant status of adult rats

scientific article published on 17 March 2015

Effects of model Maillard compounds on bone characteristics and functionality

scientific article published on 02 April 2013

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

scientific article published on 14 February 2008

Glycation affects differently the main soybean Bowman-Birk isoinhibitors, IBB1 and IBBD2, altering their antiproliferative properties against HT29 colon cancer cells

scientific article published on 10 September 2019

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

Increased Maillard reaction products intake reduces phosphorus digestibility in male adolescents.

scientific article published in February 2010

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

scientific article published on 17 December 2012

Influence of bread crust-derived Maillard reaction products on phosphorus balance in rats

scientific article published on 01 November 2011

Intake of Maillard reaction products reduces iron bioavailability in male adolescents.

scientific article published in December 2009

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

scientific article published on 21 October 2020

Maillard reaction indicators in diets usually consumed by adolescent population

scientific article published on 01 March 2007

Maillard reaction products modulate gut microbiota composition in adolescents

scientific article

Maillard reaction products: some considerations on their health effects.

scientific article published on January 2014

Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products

scientific article published on 29 June 2017

Nutritional and physicochemical characteristic of commercial Spanish citrus juices.

scientific article published on 17 May 2014

Relationship between Glycation and Polyphenol Content and the Bioactivity of Selected Commercial Soy Milks

scientific article published on 22 February 2016

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

scientific article published on 01 August 2006

Study of the urinary and faecal excretion of Nε-carboxymethyllysine in young human volunteers

scientific article published on 08 October 2011

Study on fluorescence of Maillard reaction compounds in breakfast cereals

scientific article published on 01 September 2006

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

scientific article published in March 2005

Variations in tendon stiffness due to diets with different glycotoxins affect mechanical properties in the muscle-tendon unit

scientific article published on 13 October 2012

List of works by Cristina Delgado-Andrade