Takip et
Francisco J. Morales
Francisco J. Morales
Scientific Researcher, Spanish National Research Council
ictan.csic.es üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
FJ Morales, S Jiménez-Pérez
Food chemistry 72 (1), 119-125, 2001
7452001
Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods
C Delgado-Andrade, JA Rufián-Henares, FJ Morales
Journal of Agricultural and Food Chemistry 53 (20), 7832-7836, 2005
4242005
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews
C Delgado-Andrade, FJ Morales
Journal of agricultural and food chemistry 53 (5), 1403-1407, 2005
3192005
Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities
JA Rufián-Henares, FJ Morales
Food Research International 40 (8), 995-1002, 2007
3182007
Physiological relevance of dietary melanoidins
FJ Morales, V Somoza, V Fogliano
Amino acids 42, 1097-1109, 2012
2822012
A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation
FJ Morales, M Van Boekel
International Dairy Journal 8 (10-11), 907-915, 1998
2771998
Use of spent coffee grounds as food ingredient in bakery products
N Martinez-Saez, AT García, ID Pérez, M Rebollo-Hernanz, M Mesías, ...
Food Chemistry 216, 114-122, 2017
2102017
Iron-binding ability of melanoidins from food and model systems
FJ Morales, C Fernandez-Fraguas, S Jiménez-Pérez
Food Chemistry 90 (4), 821-827, 2005
1842005
Estimation of dietary intake of melanoidins from coffee and bread
V Fogliano, FJ Morales
Food & function 2 (2), 117-123, 2011
1832011
A shuttle walk test for assessment of functional capacity in chronic heart failure
FJ Morales, A Martínez, M Méndez, A Agarrado, F Ortega, ...
American heart journal 138 (2), 291-298, 1999
1781999
Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants
G Arribas-Lorenzo, FJ Morales
Journal of agricultural and food chemistry 58 (5), 2966-2972, 2010
1702010
Fluorescence associated with Maillard reaction in milk and milk-resembling systems
FJ Morales, C Romero, S Jiménez-Pérez
Food Chemistry 57 (3), 423-428, 1996
1621996
Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism
JA Rurián-Henares, FJ Morales
Journal of Agricultural and Food Chemistry 56 (7), 2357-2362, 2008
1592008
Assessment of protein glycation markers in infant formulas
I Birlouez-Aragon, M Pischetsrieder, J Leclere, FJ Morales, K Hasenkopf, ...
Food Chemistry 87 (2), 253-259, 2004
1552004
Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions
JA Rufián-Henares, FJ Morales
Journal of Agricultural and Food Chemistry 55 (24), 10016-10021, 2007
1542007
Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking
V Gökmen, ÖÇ Açar, A Serpen, FJ Morales
European Food Research and Technology 226, 1031-1037, 2008
1512008
A study on advanced Maillard reaction in heated casein/sugar solutions: fluorescence accumulation
FJ Morales, M Van Boekel
International Dairy Journal 7 (11), 675-683, 1997
1511997
Impact of COVID-19 on ST-segment elevation myocardial infarction care. The Spanish experience
O Rodríguez-Leor, B Cid-Álvarez, AP de Prado, X Rossello, S Ojeda, ...
Revista Española de Cardiología (English Edition) 73 (12), 994-1002, 2020
1502020
Characterization of industrial processed milk by analysis of heat‐induced changes
FJ Morales, C Romero, S Jiménez‐Pérez
International journal of food science & technology 35 (2), 193-200, 2000
1492000
Peroxyl radical scavenging activity of melanoidins in aqueous systems
FJ Morales, S Jiménez-Pérez
European Food Research and Technology 218, 515-520, 2004
1462004
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