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International Journal of Food Sciences and Nutrition|June 24, 2011
Estimation of exposure to furan in the Spanish populationMarta Mesías, Eduardo Guerra-Hernández, Belén García-VillanovaFood & 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-AndradeFoods (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 MoralesJournal of the Science of Food and Agriculture|September 12, 2018
Alternative food matrices for snack formulations in terms of acrylamide formation and mitigationMarta Mesías, Cristina Delgado-Andrade, Francisco J MoralesThe Science of the Total Environment|February 8, 2011
Nickel levels in convenience and fast foods: in vitro study of the dialyzable fractionCarmen Cabrera-Vique, Marta Mesías, Paula R BouzasNutrients|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-AndradeJournal of the Science of Food and Agriculture|January 5, 2013
Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilitiesMarta Mesías, Marta Navarro, Vural Gökmen, et al.Food Chemistry|September 13, 2022
Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.)Marta Mesías, Pablo Gómez, Elena Olombrada, et al.Journal of Agricultural and Food Chemistry|April 28, 2010
Determination of furan precursors and some thermal damage markers in baby foods: ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfuralMarta Mesías-García, Eduardo Guerra-Hernández, Belén García-VillanovaFoods (Basel, Switzerland)|September 28, 2021
Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial SettingsLucía González-Mulero, Marta Mesías, Francisco J Morales, et al.Pageof 4