![Foto de Marta](/img/nophoto.png)
Marta
Mesías García
Publicacions en què col·labora amb Marta Mesías García (8)
2023
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Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction
Food Research International, Vol. 164
2017
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Evaluation of the availability and antioxidant capacity of maillard compounds present in bread crust: Studies in caco-2 cells
Foods, Vol. 6, Núm. 1, pp. 1-14
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Healthy properties of green and white teas: An update
Food and Function, Vol. 8, Núm. 8, pp. 2650-2662
2013
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Furan content in Spanish baby foods and its relation with potential precursors
CyTA: Journal of food, Vol. 11, Núm. 1, pp. 1-6
2012
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Estimation of exposure to furan in the Spanish population
International Journal of Food Sciences and Nutrition, Vol. 63, Núm. 1, pp. 16-22
2011
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Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels)
European Journal of Lipid Science and Technology, Vol. 113, Núm. 7, pp. 886-893
2010
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Determination of furan precursors and some thermal damage markers in baby foods: Ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 10, pp. 6027-6032
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Perfil del farmacéutico en el ámbito de la nutrición a nivel europeo
Ars pharmaceutica, Vol. 51, Núm. 1, pp. 435-442