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Cristina Delgado-Andrade

Showing results (1-10 of 64) with videos related to

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Food & Function|October 15, 2015
Carboxymethyl-lysine: thirty years of investigation in the field of AGE formationCristina Delgado-Andrade
Clinical Chemistry and Laboratory Medicine|April 25, 2013
Maillard reaction products: some considerations on their health effectsCristina Delgado-Andrade
Foods (Basel, Switzerland)|June 8, 2017
New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard ReactionCristina Delgado-Andrade
Annual Review of Food Science and Technology|January 20, 2018
Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their IntakeCristina Delgado-Andrade, Vincenzo Fogliano
Journal of Agricultural and Food Chemistry|March 3, 2005
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brewsCristina Delgado-Andrade, Francisco J Morales
Nutrients|May 20, 2020
Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast CerealsFrancisco J Morales, Marta Mesías, Cristina Delgado-Andrade
Food & Function|September 26, 2019
Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019Marta Mesías, Francisco J Morales, Cristina Delgado-Andrade
Molecular Nutrition & Food Research|March 24, 2005
Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availabilityCristina Delgado-Andrade, Isabel Seiquer, M Pilar Navarro
Foods (Basel, Switzerland)|October 24, 2020
Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods-Formation, Analysis and Exposure AssessmentCristina Delgado-Andrade, Marta Mesías, Francisco J Morales
Foods (Basel, Switzerland)|June 21, 2020
Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?Marta Mesias, Cristina Delgado-Andrade, Francisco J Morales
Pageof 7

Showing results (1-10 of 64) with videos related to

Sort By:
Pageof 7
Food & Function|October 15, 2015
Carboxymethyl-lysine: thirty years of investigation in the field of AGE formationCristina Delgado-Andrade
Clinical Chemistry and Laboratory Medicine|April 25, 2013
Maillard reaction products: some considerations on their health effectsCristina Delgado-Andrade
Foods (Basel, Switzerland)|June 8, 2017
New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard ReactionCristina Delgado-Andrade
Annual Review of Food Science and Technology|January 20, 2018
Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their IntakeCristina Delgado-Andrade, Vincenzo Fogliano
Journal of Agricultural and Food Chemistry|March 3, 2005
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brewsCristina Delgado-Andrade, Francisco J Morales
Nutrients|May 20, 2020
Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast CerealsFrancisco J Morales, Marta Mesías, Cristina Delgado-Andrade
Food & Function|September 26, 2019
Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019Marta Mesías, Francisco J Morales, Cristina Delgado-Andrade
Molecular Nutrition & Food Research|March 24, 2005
Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availabilityCristina Delgado-Andrade, Isabel Seiquer, M Pilar Navarro
Foods (Basel, Switzerland)|October 24, 2020
Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods-Formation, Analysis and Exposure AssessmentCristina Delgado-Andrade, Marta Mesías, Francisco J Morales
Foods (Basel, Switzerland)|June 21, 2020
Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?Marta Mesias, Cristina Delgado-Andrade, Francisco J Morales
Pageof 7