Showing results (31-40 of 36) with videos related to
Sort By:
Pageof 4
You have reached the last page of results.This site can display upto 36 results.
Foods (Basel, Switzerland)|September 4, 2020
Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe OlivesDaniel Martín-Vertedor, Antonio Fernández, Marta Mesías, et al.Foods (Basel, Switzerland)|February 24, 2017
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 CellsSilvia Pastoriza de la Cueva, Isabel Seiquer, Marta Mesías, et al.Food Chemistry|April 13, 2025
Health-related compounds and Maillard reaction products in dry and steam roasted purple carrots (Daucus carota L.)Laura Sáez-Escudero, Gracia Patricia Blanch, Francisco J Morales, et al.Food Chemistry|July 31, 2019
Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parametersFaver Gómez-Narváez, Marta Mesías, Cristina Delgado-Andrade, et al.Journal of the Science of Food and Agriculture|July 11, 2024
Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixturesJennifer V Félix-Medina, Julio Montes-Ávila, Roberto Gutiérrez-Dorado, et al.Food Chemistry|September 7, 2016
Use of spent coffee grounds as food ingredient in bakery productsNuria Martinez-Saez, Alba Tamargo García, Inés Domínguez Pérez, et al.Pageof 4