MODIFICACIONES QUIMICAS EN ALIMENTOS PROCESADOS (CHEMPROFOOD)

PERSONAL

Responsable de Grupo: Francisco José Morales Navas

Integrantes:Grupo Chemprofood

  • Francisco J. Morales Navas (Investigador Científico)
  • Gloria Márquez Ruiz (Investigador Científico)
  • Cristina Delgado Andrade (Científico Titular)
  • Marta Mesías García (Técnico Superior especializado)
  • Francisca Holgado Arroyo (Técnico Superior especializado)
  • Lucía González Mulero (Técnico Superior especializado)

Contacto: +34 91 549 2300 – fjmoralesarrobaictan.csic.es

DESCRIPCION

Objetivos:

Investigamos las modificaciones químicas e interacciones de los constituyentes de los alimentos durante el procesado, y en concreto, los nuevos compuestos generados a partir de las reacciones de Maillard y de la oxidación lipídica que tienen un impacto directo sobre la calidad, seguridad y bioactividad. Estudiamos las propiedades beneficiosas/perniciosas para el consumidor aplicando un modelo de riesgo/beneficio.

Lineas de Investigación:

  • Nuevas metodologías analíticas en la determinación de productos de Maillard y oxidación lipídica.
  • Análisis, mitigación y exposición a contaminantes químicos de procesado en alimentos. Estudios de bioaccesibilidad in vitro.
  • Estrategias para retrasar la oxidación de aceites y lípidos bioactivos (ej. microencapsulación)
  • Capacidad antiglicante de compuestos a partir de subproductos alimentarios

Capacidades:

Análisis de constituyentes en alimentos (azúcares, hidratos de carbono, proteínas, aminoácidos, vitaminas, ácidos fenólicos, etc.). Determinación cuantitativa de compuestos polares, polímeros de triglicéridos, triglicéridos oxidados, triglicéridos dímeros, diglicéridos, ácidos grasos libres, contaminantes químicos (acrilamida, hidroximetilfurfural, furano), marcadores de glicación proteica (furosina, carboximetillisina, pentosidina), melanoidinas, capacidad antioxidante, bioaccesibilidad in vitro, capacidad antihipertensiva, capacidad antiglicante in vitro (fructosamina, BSA-Glc, MGO-trapping), estabilidad oxidativa Rancimat, epoxi-, hidroxi- y cetoácidos. Desarrollo de modelos cinéticos y escalado en alimentos. Aplicación en procesos de fritura, horneado, tostado, esterilización. Matrices alimentarias como el café y sucedáneos, patatas, cereales y derivados, aceites y grasas y alimentos infantiles de base láctea.

Palabras Clave: Reaccion de Maillard, Contaminantes químicos de procesado, Oxidación lipídica, Microencapsulación, Melanoidinas, Glicación

PUBLICACIONES SCI

  • Mesías, M; Delgado-Andrade, C; Holgado, F; Morales, FJ. Acrylamide in French fries prepared in food service establishments. LWT Food Science and Technology. 2019, 100, 83-91. DOI: 10.1016/lwt.2018.10.050
  • Navarro, M.; de Falco, B; Morales, Francisco J.; Daliani, D.; Fiore, A. Explorative investigation of the anti-glycative effect of a rapeseed by-product extract. Food & Function. En prensa – 2018. DOI: 10.1039/C8FO01408F
  • Mesías, M; Delgado-Andrade, C; Morales, FJ. Alternative food matrices for snack formulation in terms of acrylamide formation and mitigation. Journal of the Science of Food and Agriculture. 2018. DOI: 10.1002/jsfa.9354
  • Mesías, M; Delgado-Andrade, C; Holgado, F; Morales, FJ. Acrylamide content in French fries prepared in households. A pilot study in Spanish homes. Food Chemistry. 2018, 260, 44-52. DOI: 10.1016/j.foodchem.2018.03.140
  • Delgado-Andrade, C.; Foglianio, V. Dietary Advanced Glycosylation End-products (dAGEs) and melanoidins formed through Maillard reaction: physiological consequences of their intake. Annual Review of Food Science and Technology. 2018, 9, 271-291. DOI: 10.1146/annurev-food-030117-012441
  • Márquez-Ruiz, G; Holgado, F. Frying performance of olive-extracted oils. Grasas y Aceites. 2018, 69 (3) e264. DOI: 10.3989/gya.0219181.
  • Holgado, F; García-Martínez, MC; Velasco, J; Ruiz Méndez, MV; Márquez-Ruiz, G. Microencapsulation of conjugated linoleic Acid (CLA)-rich oil with skimmed milk components protects against polymerization. Journal of the American Oil Chemists’ Society. 2018, 95 (11), 1399-1408. DOI: 10.1002/aocs.12146.
  • García-Martínez, MC; Fontecha, J; Velasco, J; Holgado, F; Márquez-Ruiz, G. Occurrence of lipid oxidation compounds in commercialised functional dairy products. International Dairy Journal. 2018, 86, 27-35. DOI: 10.1016/j.idairyj.2018.06.020.
  • Velasco, J; Holgado, F; Márquez-Ruiz, G; Ruiz Méndez, MV. Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity. Journal of the Science of Food and Agriculture. 2018, 98 (13), 4837- 4844. DOI: 10.1002/jsfa.9012.
  • Velasco, J; Morales-Barroso, A; Ruiz-Méndez, MV; Márquez-Ruiz, G. Quantitative determination of major oxidation products in edible oils by direct NP-HPLC-DAD analysis Journal of Chromatography A. 2018, 1547, 62-70. DOI: 10.1016/j.chroma.2018.03.014.
  • Encina, C; Márquez-Ruiz, G; Holgado, F; Giménez, B; Vergara, C; Robert, P. Effect of spray-drying with organic solvents on the encapsulation, release and stability of fish oil. Food Chemistry. 2018, 263 (15), 283-291. DOI: 10.1016/j.foodchem.2018.05.026.
  • Encina, C; Vergara, C; Márquez-Ruiz, G; Holgado, F; Robert, P; Giménez, B. Influence of solvent and lecithin in microencapsulation of fish oil by spray-drying. RSC Advances. 2018, 8 (8), 4172-4181. DOI: 10.1039/c7ra13286g.
  • Otero, L; Pérez-Mateos, M; Holgado, F; Márquez-Ruiz, G; López-Caballero, ME. Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.). Innovative Food Science and Emerging Technologies. 2018, en prensa. DOI: 10.1016/j.ifset.2018.05.003.
  • Mesías, M; Delgado-Andrade, C. Melanoidins as a potential functional food ingredient. Current Opinion in Food Science. 2017, 14, 37-42. DOI: 10.1016/j.foodchem.2018.03.140
  • Pastoriza, S; Mesías, M; Cabrera, C; Rufián-Henares, JA. Healthy properties of Green and White teas: an update. Foodood & Function. 2017, 7, 1645-1654. DOI: 10.1039/c7fo00611j.
  • Martinez-Saez, N.; Tamargo García, A.; Domínguez Pérez, I.; Rebollo-Hernanza, M.; Mesías, M.; Morales, F.J.; Martín-Cabrejas, M.A.; del Castillo, M.D. Use of Spent Coffee Grounds as Food Ingredient in Bakery Products. Food Chemistry. 2017, 216, 114–122. DOI: 10.1016/j.foodchem.2016.07.173
  • Navarro, M; Morales, F.J. Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model. Food Chemistry. 2017, 217, 602–609. DOI: 10.1016/j.foodchem.2016.09.039
  • Mesías, M; Holgado, F.; Márquez-Ruiz, G; Morales, F.J. Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: case study for french fries. Food Control. 2017, 73, 1407-1414. DOI: 10.1016/j.foodcont.2016.11.005
  • Navarro, M.; Morales, F.J. Evaluation of an olive leaf extract as a natural source of antiglycative compounds. Food Research International. 2017, 92, 56–63. DOI: 10.1016/j.foodres.2016.12.017
  • Roncero-Ramos, I.; Mendiola-Lanao, M.; Pérez-Clavijo, M.; Delgado-Andrade, C. Effects of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms. International Journal of Food Science and Nutrition. 2017, 68, 287-297. DOI: 10.1080/09637486.2016.1244662
  • Pastoriza S.; Álvarez J.; Végvári A.; Montilla-Gómez J.; Cruz-López O.; Delgado-Andrade C.; Rufián-Henares JA. Relationship between HMF intake and SMF formation in vivo: an animal and human study. Molecular Nutriiton and Food. Research. 2017, 61 (3). DOI: 10.1002/mnfr.201600773.
  • Delgado-Andrade, C.; Pastoriza, S.; Peinado, MJ.; Rufián-Henares, JA.;. Navarro, MP.; Rubio, LA. Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products. Food Research International. 2017, 100, 134-142. DOI: 10.1016/j.foodres.2017.06.067
  • Roncero-Ramos, I.; Delgado-Andrade, C. The beneficial role of edible mushrooms in human health. Current Opinion in Food Science. 2017, 14, 122-128. DOI: 10.1016/j.cofs.2017.04.002
  • Delgado-Andrade, C. Editorial overview: Functional foods and nutrition. Current Opinion in Food Science. 2017, 14, vii-viii. DOI: 10.1016/j.cofs.2017.02.008
  • Pastoriza, S.; Delgado-Andrade, C.; Pérez-Burillo, S.; Rufián-Henares, J.A. Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects. Food Research International. 2017, 100, 216-225. DOI: 10.1016/j.foodres.2017.07.008
  • Palma, M; Márquez-Ruiz, G; García, P; Holgado, F; Vergara, C; Giménez, B; Robert, P. Effect of spray-dried flavonoid microparticles on oxidative stability of methyl linoleate as lipid model system. Journal of the American Oil Chemists’ Society. 2017, 94 (1), 99-105. DOI: 10.1007/s11746-016-2920-8.
  • Palma, M; Robert, P; Holgado, F; Velasco, J; Márquez-Ruiz, G. Antioxidant activity and kinetics studies of quercetin, epicatechin and naringenin in bulk methyl linoleate. Journal of the American Oil Chemists’ Society. 2017, 94 (9), 1189-1196. DOI: 10.1007/s11746-017-3017-8.
  • Olivero-David, R; Mena, C; Sánchez-Muniz, FJ; Pérez-Jiménez, MA; Holgado, F; Bastida, S; Velasco, J. Frying performance of two virgin oils from Cornicabra olives with different ripeness indices. Grasas y Aceites. 2017, 68 (4) 223-226. DOI: 10.3989/gya.0666171.
  • Morelo, G; Márquez-Ruiz, G; Holgado, F; Robert, P. Design of flavonoid microparticles with channel forming properties to improve oxidative stability of sunflower oil. European Journal of Lipid Science and Technology. 2017, 119 (10), 1700041-50. DOI: 10.1002/ejlt.201700041.
  • Sri Harsha, P.S.C.; Mesías, M; Lavelli, V.; Morales, F.J. Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species. Journal of the Science of Food and Agriculture. 2016, 96, 656-663. DOI: 10.1002/jsfa.7137
  • Navarro, M.; Morales, F.J. In vitro investigation on the antiglycative and carbonyl trapping activities of hydroxytyrosol. European Food Research and Technology. 2016, 242, 1101–1110. DOI: 10.1007/s00217-015-2614-8
  • Mesías, M; Wagner, M;, George, S; Morales, F.J. Impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods. Innovative Food Science and Emerging Technologies. 2016, 34, 24-28. DOI: 10.1016/j.ifset.2015.12.031
  • Mesías, M; Morales, F.J. Acrylamide in coffee: Estimation of exposure from vending machines. Journal of Food Composition and Analysis. 2016, 48, 8-12. DOI: 10.1016/j.jfca.2016.02.005
  • Mesías, M; Holgado, F; Márquez-Ruiz, G.; Morales, F.J. Investigation pf process contaminants’ formation during deep frying in breadcrumbs using a bread coat model. Food & Function. 2016, 7, 1645-1654. DOI: http://dx.doi.org/10.1039/C6FO00031B
  • Mesías, M; Holgado, F; Márquez-Ruiz, G.; Morales, F.J. Risk/Benefits considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour. LWT-Food Science and Technology. 2016, 73, 528-535. DOI: 10.1016/j.lwt.2016.06.056
  • Navarro, M.; Atzenbeck, L.; Pischetsrieder, M.; Morales, F.J. Investigations on the reaction of C3 and C6 α-dicarbonyl compounds with hydroxytyrosol and related compounds under competitive conditions. Journal of Agricultural and Food Chemistry. 2016, 64, 6327−6332. DOI: 10.1021/acs.jafc.6b01423
  • Egger, L.; Ménard, O.; Delgado-Andrade, C.; Alvito, P.; Balance, S.; Brodkorb, A.; Cattenoz, T.; Clemente, A.; Comi, I.; Dupont, D.; Le Feunteun, S.; Karakaya, S.; Lesmes, U.; Mackie, AR.; Martins, C.; Miralles, B.; Murray, BS.; Picariello, G.; Simsek, S.; Recio, I.; Rigby, N.; Stoffers, H.; Tavares, A.; Tavares, L.; Turgeon, S.; Ulleberg, EK.; Vegarud, GE.; Vergères, G.; Portmann, R. The Harmonized Infogest in vitro digestion protocol: From Knowledge to Action. Food Research International. 2016, 88, 217-225. DOI: 10.1016/j.foodres.2015.12.006
  • Delgado-Andrade, C.; Roncero-Ramos, I.; Haro, A.; Pastoriza, S.; Navarro, MP. Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements? European Journal of Nutrition. 2016, 55, 1225–1233. DOI: 10.1007/s00394-015-0935-9
  • Barea-Álvarez, M.; Delgado-Andrade, C.; Haro, A.; Olalla, M.; Seiquer, I.; Rufián-Henares, JA. Subtropical fruits grown in Spanish and elsewhere: a comparison of mineral profiles. Journal of Food Composition and Analysis. 2016, 48, 34-40. DOI: 10.1016/j.jfca.2016.02.001
  • Delgado-Andrade, C. Carboxymethyllysine: Thirty years of investigation in the field of AGEs formation. Food and Function.2016, 7, 46-57. DOI: 10.1039/c5fo00918a
  • Roncero-Ramos, I; Pastoriza, S.; Navarro, MP.; Delgado-Andrade, C. Assessing the effects of model Maillard compound intake on iron, copper and zinc retention and tissue delivery in adult rats. Food and Function. 2016, 7, 164-170. DOI: 10.1039/c5fo00790a
  • Jiménez-Zamora A.; Delgado-Andrade C.; Rufián-Henares J.A. Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion. Food Chemistry. 2016, 199, 339-346. DOI: 10.1016/j.foodchem.2015.12.019
  • Arques, MC.; Pastoriza, S.; Clemente, A.; Delgado-Andrade, C.; Rufián-Henares, JA. Relationship between glycation and polyphenol content and the bioactivity of commercial selected soy milks. Journal of Agricultural and Food Chemistry. 2016, 64, 1823-1830. DOI: 10.1021/acs.jafc.6b00181
  • Delgado-Andrade, C.; Olías, R.; Jiménez-López, JA.; Clemente, A. Aspectos nutricionales y beneficiosos para la salud humana de las leguminosas. Arbor. 2016, 192 (779): a313. DOI: 10.3989/arbor.2016.779n3003
  • Márquez-Ruiz, G; Holgado, F; Ruiz-Méndez, MV; Velasco, J; García-Martínez MC. Oxidation of a functional, CLA-rich oil: determination of volatile and non-volatile compounds. European Food Research and Technology. 2016, 242 (11), 1993-2000. DOI: 10.1007/s00217-016-2698-9.
  • Marmesat, S; Morales-Barroso, A; Ruiz-Méndez, MV; Márquez-Ruiz, G; Velasco, J. Inhibition of hydroperoxy-, keto- and hydroxy-FAME by alpha- and delta-tocopherol at Rancimat conditions. Journal of the American Oil Chemists’ Society. 2016, 93 (1), 93-103. DOI: 10.1007/s11746-015-2748-7.
  • Mesías, M.; Holgado, F.; Márquez-Ruiz, G.; Morales, F.J. Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation. LWT-Food Science and Technology. 2015, 62, 633-639. DOI:10.1016/j.lwt.2014.11.028
  • Navarro, M.; Morales, F.J. Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditions. Food Chemistry. 2015, 175, 92-99. DOI: 10.1016/j.foodchem.2014.11.117
  • Navarro, M; Fiore, A.; Fogliano, V; Morales, F.J. Carbonyl trapping and antiglycative activities of olive oil mill wastewater. Food & Function. 2015, 6, 574-583. DOI: 10.1039/C4FO01049C
  • Bartel., C.; Mesías, M.; Morales, F.J. Investigation on the extractability of melanoidins in portioned espresso coffee. Food Research International. 2015, 67, 356–365. DOI: 10.1016/j.foodres.2014.11.053
  • Mesías, M.; Holgado, F.; Sevenich, R.; Briand, J.C.; Marquez, G.; Morales, F.J. Fatty acids profile in canned tuna and sardine after retort sterilisation and high pressure thermal sterilisation treatment. Journal of Food and Nutrition Research. 2015, 54, 171-178.
  • Mesías, M.; Morales, F.J. Acrylamide in commercial potato crisps from Spanish market. Trends from 2004-2014 and assessment of dietary exposure. Food and Chemical Toxicology. 2015, 81, 104-110. DOI: 10.1016/j.fct.2015.03.03
  • Pastoriza S.; Rufián-Henares, JA.; Delgado-Andrade, C. Effects of long-term consumption of standard diets including glucose-lysine model glycated compounds on the antioxidant status of adult rats. Food Chemistry. 2015, 183, 283-290. DOI: 10.1016/j.foodchem.2015.03.038.
  • Morales-Barroso, A; Marmesat, S; Ruiz-Méndez, M.V; Márquez-Ruiz, G; Velasco, J. New analytical evidence of discontinuous oxidation in dried microencapsulated lipids. Journal of the American Oil Chemists’ Society. 2015, 92 (11-12), 1601-1607. DOI: 10.1007/s11746-015-2724-2.
  • Dobarganes, C; Márquez-Ruiz, G. Possible adverse effects of frying with vegetable oils. British Journal of Nutrition. 2015, 113 (2), 49-57. DOI: 10.1017/S0007114514002347.
  • Castro-Gómez, MP; Holgado, F; Rodríguez-Alcalá, LM; Montero, O; Fontecha, J. Comprehensive study of the lipid classes of krill oil by fractionation and identification of triacylglycerols, diacylglycerols, and phospholipid molecular species by using UPLC/QToF-MS. Food Analytical Methods. 2015, 8 (10), 2568-2580. DOI: 10.1007/s12161-015-0150-6.
  • Sri Harsha, PSC, Mesias, M, Lavelli, V, Morales, FJ. Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species. J Sci Food Agric, (2015), en prensa, DOI: 10.1002/jsfa.7137
  • Morales, A, Marmesat, S, Ruiz-Méndez, MV, Márquez-Ruiz, G, Velasco, J. New analytical evidence of discontinuous oxidation in dried microencapsulated oils. J Am Oil Chem Soc (2015), en prensa, DOI: 10.1007/s11746-015-2724-2
  • Mesias, M, Morales, FJ. Acrylamide in commercial potato crisps from Spanish market. Trends from 2004-2014 and assessment of dietary exposure. Food Chem Toxicol, 81, 104-110 (2015) DOI: 10.1016/j.fct.2015.03.031
  • Navarro, M, Fiore, A, Fogliano, V, Morales, FJ. Carbonyl trapping and antiglycative activities of olive oil mill wastewater
    Food Func 6, 574 – 583 (2015) DOI: 10.1039/C4FO01049C
  • Mesías, M, Holgado, F, Márquez-Ruiz, G, Morales, FJ. Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation. LWT – Food Science and Technology, 62, 633-639 (2015) DOI:10.1016/j.lwt.2014.11.028
  • Mesias, M, Holgado, F, Sevenich, R, Briand, JC, Marquez G, Morales, FJ. Fatty acids profile in canned tuna and sardine after retort sterilisation and high pressure thermal sterilisation treatment. J Food Nutr Res, 54, 171-178 (2015) DOI: pendiente
  • Navarro, M, Morales, FJ. Mechanism of reactive carbonyl species trapping by hydroxytyrosol under simulated physiological conditions. Food Chem, 175, (15), 92-99 (2015). DOI: 10.1016/j.foodchem.2014.11.117
  • Bartel, C, Mesias, M, Morales, FJ. Investigation on the extractability of melanoidins in portioned espresso coffee. Food Res Int, 67, 356–365 (2015) DOI: 10.1016/j.foodres.2014.11.053
  • Olivero-David, R, Mena, C, Pérez-Jiménez, MA, Sastre, B, Bastida, S, Márquez-Ruiz, G, Sánchez-Muniz, FJ. Influence of Picula olive ripening on virgin olive oil alteration and stability during potato frying. J Agric Food Chem 62:11637-11646 (2014) DOI: 10.1021/jf503860j
  • Navarro, M, Amigo-Benavent, M, Mesias, M, Baeza, G, Gökmen, V, Bravo, L, Morales, F.J. An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells. J Sci Food Agric 94 1622-1627 (2014) DOI: 10.1002/jsfa.6469
  • Pérez-Jiménez, J, Díaz-Rubio, M.E, Mesías, M, Morales, FJ, Saura-Calixto, F. Evidence for the formation of maillardized insoluble dietary fiber in bread: a specific kind of dietary fiber in thermally processed food. Food Res Int, 55, 391-396 (2014). DOI: 10.1016/j.foodres.2013.11.031
  • Garcia-Serna, E, MartÍnez-Saez, N, Mesias, M, Morales, FJ, del Castillo, MD. Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits. Polish J Food Nutr Sci 64, 243-245 (2014) DOI: 10.2478/pjfns-2013-0024
  • Mesias, M, Navarro, M, Martinez-Saez, N, Ullate, M, del Castillo, M.D, Morales, F.J. Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin. Food Res Int, 62, 1120-1126 (2014) . DOI: 10.1016/j.foodres.2014.05.058
  • Mesías M, Morales FJ. Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study. Food Res Int. 61 257-263 (2014). DOI:10.1016/j.foodres.2013.07.054
  • Dobarganes, C, Márquez-Ruiz G. Possible adverse effects of frying with vegetable oils. British J Nutr, 113, S49-57(2014). DOI:10.1017/S0007114514002347.
  • Márquez-Ruiz, G. Volatile compounds in thermoxidized conjugated and unconjugated linoleic acids. Eur J Lipid Sci Technol 116:367-369 (2014). DOI:10.1002/ejlt.201400040.
  • Márquez-Ruiz, G, Ruiz-Méndez, MV, Velasco, J. Antioxidants in frying: Analysis and evaluation of efficacy. Eur J Lipid Sci Technol, 116 (2014) DOI: 10.1002/ejlt.201400063.
  • Palma, M, García, P, Márquez-Ruiz, G, Vergara, C, Robert, P. Release kinetics of flavonoids in methyl linoleate from microparticles designed with inulin and channelizing agent. Food Res Int 64: 99-105 (2014). DOI: 10.1016/j.foodres.2014.05.064.
  • Morales, A, Marmesat S, Ruiz-Méndez, MV, Márquez-Ruiz, G, Velasco, J. Formation of oxidation products in edible vegetable oils analyzed as FAME derivatives by HPLC-UV-ELSD. Food Res Int 62: 1080-1086 (2014). DOI: 10.1016/j.foodres.2014.05.063.
  • Navarro, M, Amigo-Benavent, M, Mesias, M, Baeza, G, Gökmen, V, Bravo, L, Morales, F.J. An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells. J Sci Food Agric 94 1622-1627 (2014) DOI: 10.1002/jsfa.6469
  • Pérez-Jiménez, J, Díaz-Rubio, M.E, Mesías, M, Morales, FJ, Saura-Calixto, F. Evidence for the formation of maillardized insoluble dietary fiber in bread: a specific kind of dietary fiber in thermally processed food. Food Res Int, 55, 391-396 (2014). DOI: 10.1016/j.foodres.2013.11.031
  • Mesias, M, Navarro, M, Martinez-Saez, N, Ullate, M, del Castillo, M.D, Morales, F.J. Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin. Food Res Int, 62, 1120-1126 (2014) . DOI: 10.1016/j.foodres.2014.05.058
  • Mesías M, Morales FJ. Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study. Food Res Int. 61 257-263 (2014). DOI:10.1016/j.foodres.2013.07.054
  • Dobarganes, C, Márquez-Ruiz G. Possible adverse effects of frying with vegetable oils. British J Nutr. En prensa (2014). DOI:10.1017/S0007114514002347.
  • Márquez-Ruiz, G. Volatile compounds in thermoxidized conjugated and unconjugated linoleic acids. Eur J Lipid Sci Technol 116:367-369 (2014). DOI:10.1002/ejlt.201400040.
  • Márquez-Ruiz, G, Ruiz-Méndez, MV, Velasco, J. Antioxidants in frying: Analysis and evaluation of efficacy. Eur J Lipid Sci Technol, 116 (2014) DOI: 10.1002/ejlt.201400063.
  • Palma, M, García, P, Márquez-Ruiz, G, Vergara, C, Robert, P. Release kinetics of flavonoids in methyl linoleate from microparticles designed with inulin and channelizing agent. Food Res Int 64: 99-105 (2014). DOI: 10.1016/j.foodres.2014.05.064.
  • Morales, A, Marmesat S, Ruiz-Méndez, MV, Márquez-Ruiz, G, Velasco, J. Formation of oxidation products in edible vegetable oils analyzed as FAME derivatives by HPLC-UV-ELSD. Food Res Int 62: 1080-1086 (2014). DOI: 10.1016/j.foodres.2014.05.063.
  • Dobarganes C, Márquez-Ruiz G. Analysis of used frying oils. Lipid Technol 25: 159–162 (2013). DOI: 10.1002/lite.201300284
  • Holgado F, Márquez-Ruiz G, Dobarganes MC, Velasco J. Influence of homogenization conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components. Int J Food Sci Technol. 48, 1498-1508 (2013). DOI: 10.1111/ifs.12118
  • Mesias M, Navarro M, Gökmen V, Morales FJ. Antiglicative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities. J Sci Food Agric 93, 2037-2044 (2013). DOI: 10.1002/jsfa.6012
  • Delgado-Andrade C, Roncero-Ramos I, Haro A, Morales FJ, Seiquer I, Navarro MP. Effect of diets supplemented with MRPs from bread crust in food intake and body weights in rats. Food & Function 4, 1016-1022 (2013). DOI: 10.1039/c2fo30288h
  • Roncero-Ramos I, Delgado-Andrade C, Morales FJ, Navarro P. Influence of Maillard products from bread crust on magnesium bioavailability in rats. J Sci Food Agric 93, 2002-2007 (2013). DOI: 10.1002/jsfa.6006
  • Blanch GP, Morales FJ, delaPeña F, Ruiz-delCastillo ML. A new approach based on off-line coupling of high performance liquid chromatography with gas chromatography-mass spectrometry to determine acrylamide in coffee brew. J Sep Sci 36(2):320-324 (2013). DOI: 10.1002/jssc.201200635
  • Roncero-Ramos I, Delgado-Andrade C, Haro A, Ruiz-Roca B, Morales FJ, Navarro MP. Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats. Amino Acids 44, 1409–1418 (2013). DOI: 10.1007/s00726-011-1160-3
  • Mesías M, Morales FJ. Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study. Food Res Inter. En prensa (2013). DOI:10.1016/j.foodres.2013.07.054
  • Dobarganes C, Márquez-Ruiz G. Analysis of used frying oils. Lipid Technol. 25: 159–162 (2013). DOI: 10.1002/lite.201300284
  • Holgado F, Márquez-Ruiz G, Dobarganes MC, Velasco J. Influence of homogenization conditions and drying method on physicochemical properties of dehydrated emulsions containing different solid components. Int J Food Sci Technol. 48, 1498-1508 (2013). DOI: 10.1111/ifs.12118
  • Mesias M, Navarro M, Gökmen V, Morales FJ. Antiglicative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities. J Sci Food Agric 93, 2037-2044 (2013). DOI: 10.1002/jsfa.6012
  • Delgado-Andrade C, Roncero-Ramos I, Haro A, Morales FJ, Seiquer I, Navarro MP. Effect of diets supplemented with MRPs from bread crust in food intake and body weights in rats. Food & Function 4, 1016-1022 (2013). DOI: 10.1039/c2fo30288h
  • Roncero-Ramos I, Delgado-Andrade C, Morales FJ, Navarro P. Influence of Maillard products from bread crust on magnesium bioavailability in rats. J. Sci Food Agric 93, 2002-2007 (2013). DOI: 10.1002/jsfa.6006
  • Blanch GP, Morales FJ, delaPeña F, Ruiz-delCastillo ML. A new approach based on off-line coupling of high performance liquid chromatography with gas chromatography-mass spectrometry to determine acrylamide in coffee brew. J Sep Sci 36(2):320-324 (2013). DOI: 10.1002/jssc.201200635
  • Roncero-Ramos I, Delgado-Andrade C, Haro A, Ruiz-Roca B, Morales FJ, Navarro MP. Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats. Amino Acids 44, 1409–1418 (2013). DOI: 10.1007/s00726-011-1160-3
  • Morales FJ, Somoza V, Fogliano V. Physiological relevance of dietary melanoidins. Amino Acids 42 4 1097-1109 (2012). DOI: 10.1007/s00726-010-0774-1
  • Pastoriza, S, Rufián-Henares JA, Morales FJ. Reactivity of acrylamide with coffee melanoidins in model systems. LWT – Food Sc Technol 45 198-203 (2012). DOI: 10.1016/j.lwt.2011.08.004
  • Delgado-Andrade C, Mesías M, Morales FJ, Seiquer I, Navarro MP. Assessment of acrylamide intake of Spain boys aged 11-14 years consuming a traditional and balanced diet. LWT – Food Sci Technol 46 1 16-22 (2012). DOI: 10.1016/j.lwt.2011.11.006
  • García-Martínez MC, Holgado F, Velasco J, Márquez-Ruiz G. Effect of classic sterilization on lipid oxidation in model liquid milk-based infant and follow-on formulas. Eur J Lipid Sci Technol 114, 1373–1380 (2012). DOI: 10.1002/ejlt.201200156.
  • Morales A, Marmesat S, Dobarganes MC, Márquez-Ruiz G, Velasco J. Evaporative light scattering detector in normal-phase high-performance liquid chromatography determination of FAME oxidation products. J Chromatog A 1254, 62– 70 (2012). DOI: 10.1016/j.chroma.2012.07.028.
  • Morales A, Marmesat S, Dobarganes MC, Márquez-Ruiz G, Velasco J. Quantitative analysis of hydroperoxy-, keto- and hydroxy-dienes in refined vegetable oils. J Chromatogr A 1229,190-197 (2012) DOI: 10.1016/j.fchroma.2012.01.039.
  • Morales A, Marmesat S, Dobarganes MC, Márquez-Ruiz G, Velasco J. Formation of hydroperoxy-, keto- and hydroxy-dienes in FAME from oils: influence of temperature and addition of alpha-tocopherol. J Am Oil Chemists’ Society 89, 675-684 (2012). DOI: 10.1017/s11746-011-1961-2.
  • Arribas-Lorenzo G, Pintado-Sierra M, Morales FJ. Isolation and Structural Characterization of Acrylamide-Pyridoxamine Adducts. Chem Res Toxicol 24 3 321–328 (2011). DOI: 10.1021/tx100293y
  • Fogliano V, Morales FJ. Estimation of dietary intake of melanoidins from coffee and bread. Food & Function. 2, 117-123 (2011). DOI:10.1039/C0FO00156B
  • Márquez-Ruiz G, Rodríguez-Pino V, de la Fuente MA. Determination of 10-hydroxystearic, 10-ketostearic, 8-hydroxypalmitic, and 8-ketopalmitic acids in milk fat by solid-phase extraction plus gas chromatography-mass spectrometry. J Dairy Sci 94, 4810-4819 (2011). DOI: 10.3168/jds.2011-4424.
  • Giménez B, Gómez-Guillén MC, Pérez-Mateos M, Montero P, Márquez-Ruiz G. Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage. Food Chem 124,1393-1403 (2011). DOI: 10.1016/j.foodchem.2010.07.097.
  • Birlouez-Aragon I, Morales FJ, Fogliano V, Pain JP. The health and technological implications of a better control of neoformed contaminants by the food industry. Pathologie Biologie 58 232-238 (2010). DOI: 10.1016/j.patbio.2009.09.015
  • Arribas-Lorenzo G, Morales FJ. Estimation of dietary intake of 5-hydroxymethylfurfural and related substances from coffee to Spanish population. Food Chem Toxicol 48 644-649 (2010). DOI: 10.1016/j.fct.2009.11.046
  • Arribas-Lorenzo G, Morales FJ. Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants. J Agric Food Chem 58 2966-2972 (2010). DOI: 10.1021/jf902815p
  • Akkarachaneeyakorn S, Laguerre JC, Tattiyakul J, Neugnot B, Boivin P, Morales FJ, Birlouez-Aragón I. Optimization of Combined Microwave – Hot Air Roasting of Malt Based on Energy Consumption and Neo-Formed Contaminants Content. J Food Sci 5 201-207 (2010). DOI: 10.1111/j.1750-3841.2010.01567.x
  • Delgado-Andrade C, Morales FJ, Seiquer I, Navarro MP. Maillard Reaction Products profile and intake from typical Spanish dishes. Food Res Int 43 1304-1311 (2010). DOI: 10.1016/j.foodres.2010.03.018
  • Horszwald A, Morales FJ, Del Castillo MD, Zielinski H. Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making. J Food Nutr Res 49 3 149-159 (2010)
  • Silván J, Morales FJ, Saura-Calixo F. Conceptual Study on Maillardized Dietary Fiber in Coffee. J Agric Food Chem 58 12244-12249 (2010). DOI: 10.1021/jf102489u
  • Ríos JJ, Morales A, Márquez-Ruiz G. Headspace solid-phase microextraction of oil matrices heated at high temperature and phthalate esters determination by gas chromatography multistage mass spectrometry. Talanta 80, 2076-2082 (2010). DOI: 10.1016/j.talanta.2009.11.008.
  • Morales A, Dobarganes MC, Márquez-Ruiz G, Velasco J. Quantitation of hydroperoxy-, keto- and hydroxy-dienes during oxidation of FAMEs from high-linoleic and ligh-oleic sunflower oils. J Am Oil Chemists’ Society 87,1271-1279 (2010). DOI 10.1007/s11746-010-1624-8.
  • García-Martínez MC, Rodriguez-Alcala LM, Marmesat S, Alonso L, Fontecha J, Márquez-Ruiz G. Lipid stability in powdered infant formula stored at ambient temperatures. Int J Food Sci Technol 45, 2337-2344 (2010). DOI: 10.1111/j.1365-2621.2010.02405.x.
  • Arribas-Lorenzo G, Morales FJ. Effect of Pyridoxamine on Acrylamide Formation in a Glucose/Asparagine Model System. J Agric Food Chem 57 (3) 901–909 (2009). DOI: 10.1021/jf802870t
  • Arribas-Lorenzo G, Fogliano V, Morales FJ. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation. Eur Food Res Technol 229 (1) 63-72 (2009). DOI: 10.1007/s00217-009-1026-z
  • Gökmen V, Serpen A, Morales FJ. Determination of Furosine in Thermally Processed Foods using Hydrophilic Interaction Liquid Chromatography. J AOAC INTERNATIONAL 92 (5) 1460-1463 (2009)
  • Ciesarová Z, Kukurová, K, Bednáriková A, Morales FJ. Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products – benefits and weak points. J Food Nutr Re 48 (1) 20-30 (2009)
  • Delgado-Andrade C, Rufian-Henares JA, Morales FJ. Hydroxymethylfurfural in commercial biscuits marketed in Spain. J Food Nutr Res 48 (1) 14-19 (2009)
  • Kukurova K, Morales FJ, Badnarikova A, Ciesarova Z. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model. Mol Nutr Food Res 53 1532–1539 (2009). DOI: 10.1002/mnfr.200800600
  • Martín MA, Ramos S, Mateos R, Rufián-Henares JA, Morales FJ, Bravo L, Goya L. Biscuit melanoidins of different molecular weight protect human HepG2 cells against oxidative stress. J Agric Food Chem 57 16 7250-7258 (2009). DOI: 10.1021/jf9006032
  • Calvarro J, Gökmen V, Morales FJ. A generic procedure to monitor Maillard derived fluorescent compounds in cookies by flow-injection analysis. Eur Food Res Technol 229 843-851 (2009). DOI: 10.1007/s00217-009-1119-8
  • Courel M, Ait-Ameur L, Capuano E.: Fogliano V.; Morales FJ; Courtois F; Birlouez-Aragon I. Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies. Czech J Food Sci 27 93-95 (2009)
  • Arribas-Lorenzo G, Morales FJ. Dietary Exposure to acrylamide from potato crisps to Spanish population. Food Add Contam 26 (3) 289-297 (2009). DOI: 10.1080/02652030802477954
  • Rufián-Henares JA, Delgado-Andrade C, Morales FJ. Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry. Food Chem 114 (1) 93-99 (2009). DOI: 10.1016/j.foodchem.2008.09.021
  • Gökmen V, Morales FJ, Ataç B, Serpen A, Arribas-Lorenzo G. Multiple Stage Extraction Strategy for the Determination of Acrylamide in foods. J Food Composition Anal 22, (2) 142-147 (2009). DOI: http://dx.doi.org/10.1016/j.jfca.2008.09.007
  • García-Martínez MC, Márquez-Ruiz G, Fontecha J, Gordon M. Volatile oxidation compounds in a conjugated linoleic acid (CLA)-rich oil. Food Chem 113, 926-931 (2009). DOI: 10.1016/j.foodchem.2008.08.020.
  • Velasco J, Holgado F, Dobarganes MC, Márquez-Ruiz G. A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test. Food Res Int 42, 56-62 (2009). DOI: 10.1016/j.foodres.2008.08.012.
  • Velasco J, Holgado F, Dobarganes MC, Márquez-Ruiz G. Antioxidant activity of added phenolic compounds in freeze-dried microencapsulated sunflower oils. J Am Oil Chem Soc 86, 445-452 (2009). DOI: 10.1007/s11746-009-1365-8.
  • Velasco J, Holgado F, Dobarganes MC, Márquez-Ruiz G. Influence of relative humidity on oxidation of the free and encapsulated oil fractions in freeze-dried microencapsulated oils. Food Res Int 42,1492-1500 (2009). DOI: 10.1016/j.foodres.2009.08.007.
  • Delgado-Andrade C, Seiquer I, Navarro MP, Morales FJ. Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells. Food Chem Toxicol 46, 1600-1607 (2008). DOI: 10.1016/j.fct.2008.01.002
  • Napolitano A, Morales FJ, Sacchi R, Fogliano V. Relationship between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps. J Agric Food Chem 56 (6) 2034–2040 (2008). DOI: 10.1021/jf0730082
  • Rufián-Henares JA, Morales FJ. Antimicrobial Activity of Melanoidins Against Escherichia coli Is Mediated by a Membrane Damage Mechanism. J Agric Food Chem 56 (7) 2357–2362 (2008). DOI: 10.1021/jf073300+
  • Morales FJ, Capuano E, Fogliano V. Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products. Ann New York Acad Sci April, 1126 89-100 (2008). DOI: 10.1196/annals.1433.051
  • Morales FJ,Arribas-Lorenzo G. The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions. Food Chem 109 (2) 421-425 (2008). DOI:10.1016/j.foodchem.2007.12.042
  • Gökmen V, Acar ÖÇ, Arribas-Lorenzo G, Morales FJ. Investigating the correlation between acrylamide content and browning ratio of model cookies. J Food Eng 87, 380-385 (2008). DOI: 10.1016/j.jfoodeng.2007.12.029
  • Rufián-Henares JA, Delgado-Andrade C, Jiménez-Pérez S, Morales FJ. Assessing nutritional quality of milk-based sport supplements as determined by furosine. Food Chem 101 (2) 573-578 (2007). DOI: 10.1016/j.foodchem.2006.02.016
  • Rufián-Henares JA, Arribas-Lorenzo G, Morales FJ. Acrylamide content in selected Spanish food: a survey of biscuits and bread derivatives. Food Add Contam 24 (4) 343 – 350 (2007). DOI:10.1080/02652030601101169
  • Delgado-Andrade C, Seiquer I, Navarro MP, Morales FJ. Maillard reaction indicators in diets usually consumed by adolescent population. Mol Nutr Food Res 51 (3) 341-351 (2007). DOI: 10.1002/mnfr.200600070
  • Rufián-Henares JA, Morales FJ. Angiotensin-I-converting enzyme inhibitory activity of coffee melanoidins. J Agric Food Chem 55 (4) 1480-1485 (2007). DOI:10.1021/jf062604d
  • Goya L, Delgado-Andrade C, Rufián-Henares JA, Bravo L, Morales FJ. Effect of coffee melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by terbutyl hydroperoxide. Mol Nutr Food Res 51 536-545 (2007). DOI:10.1002/mnfr.200600228
  • Rufián-Henares JA, Morales FJ. Antimicrobial activity of melanoidins. J Food Quality 30 (2) 160-168 (2007). DOI: 10.1111/j.1745-4557.2007.00112.x
  • Gökmen V, Özge Ç Açar, Serpen A, Morales FJ. Effect of Leavening Agents and Sugars on the Formation of Hydroxymethylfurfural in Cookies during Baking. Eur Food Res Technol 226 (5) 1031-1037 (2007). DOI: 10.1007/s00217-007-0628-6
  • Morales FJ, Özge OC, Serpen A, Arribas-Lorenzo G, Gökmen V. Degradation of free Tryptophan in a cookie model systems and its application in commercial samples. J Agric Food Chem 55 (16) 6793-6797 (2007). DOI: 10.1021/jf071036e
  • Rufián-Henares JA, Morales FJ. Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Res Int 40, 995-1002 (2007). DOI: 10.1016/j.foodres.2007.05.002
  • Rufián-Henares JA, Morales FJ. Effect of in-vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions. J Agric Food Chem 55 (24) 10016-10021 (2007). DOI: 10.1021/jf0718291
  • Birlouez-Aragon I, Tessier F, Saavedra G, Fogliano V, Galinier A, Pouillart P, Morales FJ, Neugnot B, Combe N, Somoza V, Lecerf JM. Health benefits of a diet with low MRPs compared to a nutritionally equivalent standard diet (high MRPs) in young healthy subjects: The ICARE clinical study. Ann Nutr Metabol 51, 46-47 (2007)
  • Tessier FJ, Morales FJ, Ait-Ameur L, Rizkallah J, Lacoste F, Neugnot B, Cayzeele A, Pouillart P, Lecerf JM, Birlouez-Aragon I.Exposure to Neo-Formed Compounds (NFCs) in a standard diet and its nutritionally equivalent low-NFCs diet: The ICARE clinical study. Ann Nutr Metabol 51, 45-46 (2007)
  • Delgado-Andrade C, Rufián-Henares JA, Morales FJ. Lysine availability is diminished in commercial fibre-enriched breakfast cereals. Food Chem 100 (2) 725-731 (2007). DOI:10.1016/j.foodchem.2005.10.031
  • Velasco J, Marmesat S, Holgado F, Márquez-Ruiz G, Dobarganes MC. Influence of two lipid extraction procedures on the peroxide value in powdered infant formulas. Eur Food Res Technol 226, 1159-1166 (2008). DOI: 10.1007/s00217-007-0645-5.
  • Márquez-Ruiz G, Martín-Polvillo M, Velasco J, Dobarganes MC. Formation of oxidation compounds in sunflower and olive oils under oxidative stability index conditions. Eur J Lipid Sci Technol 110, 465-471 (2008). DOI: 10.1002/ejlt.200700246.
  • Rufián-Henares JA, Delgado-Andrade C, Jiménez-Pérez S, Morales FJ. Assessing nutritional quality of milk-based sport supplements as determined by furosine. Food Chem 101 (2) 573-578 (2007). DOI: 10.1016/j.foodchem.2006.02.016
  • Rufián-Henares JA, Arribas-Lorenzo G, Morales FJ. Acrylamide content in selected Spanish food: a survey of biscuits and bread derivatives. Food Add Contam 24 (4) 343 – 350 (2007). DOI:10.1080/02652030601101169
  • Delgado-Andrade C, Seiquer I, Navarro MP, Morales FJ. Maillard reaction indicators in diets usually consumed by adolescent population. Mol Nutr Food Res 51 (3) 341-351 (2007). DOI: 10.1002/mnfr.200600070
  • Rufián-Henares JA, Morales FJ. Angiotensin-I-converting enzyme inhibitory activity of coffee melanoidins. J Agric Food Chem 55 (4) 1480-1485 (2007). DOI:10.1021/jf062604d
  • Goya L, Delgado-Andrade C, Rufián-Henares JA, Bravo L, Morales FJ. Effect of coffee melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by terbutyl hydroperoxide. Mol Nutr Food Res 51 536-545 (2007). DOI:10.1002/mnfr.200600228
  • Rufián-Henares JA, Morales FJ. Antimicrobial activity of melanoidins. J Food Quality 30 (2) 160-168 (2007). DOI: 10.1111/j.1745-4557.2007.00112.x
  • Gökmen V, Özge Ç Açar, Serpen A, Morales FJ. Effect of Leavening Agents and Sugars on the Formation of Hydroxymethylfurfural in Cookies during Baking. Eur Food Res Technol 226 (5) 1031-1037 (2007). DOI: 10.1007/s00217-007-0628-6
  • Morales FJ, Özge OC, Serpen A, Arribas-Lorenzo G, Gökmen V. Degradation of free Tryptophan in a cookie model systems and its application in commercial samples. J Agric Food Chem 55 (16) 6793-6797 (2007). DOI: 10.1021/jf071036e
  • Rufián-Henares JA, Morales FJ. Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Res Int 40, 995-1002 (2007). DOI: 10.1016/j.foodres.2007.05.002
  • Rufián-Henares JA, Morales FJ. Effect of in-vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions. J Agric Food Chem 55 (24) 10016-10021 (2007). DOI: 10.1021/jf0718291
  • Birlouez-Aragon I, Tessier F, Saavedra G, Fogliano V, Galinier A, Pouillart P, Morales FJ, Neugnot B, Combe N, Somoza V, Lecerf JM. Health benefits of a diet with low MRPs compared to a nutritionally equivalent standard diet (high MRPs) in young healthy subjects: The ICARE clinical study. Ann Nutr Metabol 51, 46-47 (2007)
  • Tessier FJ, Morales FJ, Ait-Ameur L, Rizkallah J, Lacoste F, Neugnot B, Cayzeele A, Pouillart P, Lecerf JM, Birlouez-Aragon I.Exposure to Neo-Formed Compounds (NFCs) in a standard diet and its nutritionally equivalent low-NFCs diet: The ICARE clinical study. Ann Nutr Metabol 51, 45-46 (2007).
  • Delgado-Andrade C, Rufián-Henares JA, Morales FJ. Lysine availability is diminished in commercial fibre-enriched breakfast cereals. Food Chem 100 (2) 725-731 (2007). DOI:10.1016/j.foodchem.2005.10.031
  • Luna P, de la Fuente MA, Salvador D, Márquez-Ruiz G. Differences in Oxidation Kinetics between Conjugated and Non-conjugated Methyl Linoleate. Lipids 42, 1085-1092 (2007). DOI: 10.1007/s11745-007-3113-x.
  • Márquez-Ruiz G, Holgado F, García-Martínez MC, Dobarganes MC. A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography. J Chromatog A 1165, 122-127 (2007). DOI: 10.1016/j.chroma.2007.08.001.

PUBLICACIONES NO-SCI

  • Mesías, M; Delgado-Andrade, C; Morales, FJ. Evaluation of domestic frying habits and consumer’s preferences in Spanish households. SDRP J Food Sci Technol vol 3, issue 5, 2018 (open access).
  • Mesías, M; Morales, FJ. Effect of different flours on the formation of Hydroxymethylfurfural, furfural and dicarbonyl compounds in heated glucose/flour systems. Foods 6, 14, 2017. doi: 10.3390/foods6020014
  • Pastoriza de la Cueva, S; Seiquer, I; Mesías, M; Rufián-Henares, JA; Delgado-Andrade, C. Evaluation of the availability and antioxidant capacity of Maillard compounds present in bread crust: studies in Caco-2 Cells. Foods 6, 5, 2017. doi:10.3390/foods6010005
  • Delgado-Andrade, C. New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction. Foods 6, 40, 2017. doi:10.3390/foods6060040
  • Mendiola-Lanao, M; Roncero- Ramos I; Grifoll-García V; Pérez-Clavijo, M; Delgado-Andrade, C; Martín-Belloso, O. Proximate composition, β-glucan content, dietary fibre and antioxidant activity in mushrooms cultivated in La Rioja, Spain. Mushroom Science XIX. Proceeding of the 19th Congress of the International Society for Mushroom Science, 19, Parte 1, Artículo 127, 2016.
  • Mendiola-Lanao, M; Grifoll-García V; Roncero-Ramos I; Pérez-Clavijo, M; Delgado-Andrade, C; Martín-Belloso, O. Effect of pulsed electric fields on proximate composition and bioactive compounds in mushrooms cultivated in La Rioja, Spain. Mushroom Science XIX. Proceeding of the 19th Congress of the International Society for Mushroom Science, 19, Parte 1, Artículo 86, 2016.
  • Roncero-Ramos, I; Delgado-Andrade, C; Mendiola-Lanao, M; Grifoll-García, V; Pérez Clavijo, M. Effect of different cooking methods on nutritional value and antioxidant activity in cultivated mushrooms. Mushroom Science XIX. Proceeding of the 19th Congress of the International Society for Mushroom Science, 19, Parte 1, Artículo 125, 2016.
  • Roncero-Ramos, I; Delgado-Andrade, C; Mendiola-Lanao, M; Grifoll-García, V; Pérez Clavijo, M. Efecto de diferentes tratamientos culinarios en la composición nutricional y en la actividad antioxidante de hongos cultivados. Revista ASOCHAMP (Asociación Profesional de Productores de Compost y Hongos de La Rioja, Navarra y Aragón), num. 83, pag 26-36, 2015. ISSN 2387-0354.
  • Pérez-Burillo, S; Pastoriza, S; Rufián-Henares, JA; Delgado-Andrade, C. Effects of dietary AGEs in the gut microbiota composition. Libro: Dietary AGE and Their Role in Health and Disease. Ed. J. Uribarri, CRC Press, Taylor & Francis Group. 2018. 139-148. ISBN: 978-1-4987-2151-6.
  • Jiménez-López, JC.; Delgado-Andrade, C.; Olías, R; Clemente, A; Martínez-Villaluenga, C; Frías, J; Peñas, E; Hernández-Ledesma, B. Las legumbres en la salud humana. Libro: Las legumbres. Eds. A. Clemente y AM de Ron, Catarata. 2016. 125-145. ISBN: 978-84-00-10164-0.
  • Dobarganes, C; Márquez-Ruiz, G; Marmesat, S; Velasco, J. Determination of oxidation compounds and oligomers by chromatographic techniques. Libro: Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Ed: D. Boskou y I. Elmadfa, CRC Press, Taylor & Francis Group. 2016. 157-176. ISBN: 978-143980683-8;978-143980682-1.
  • Pérez-Burillo, S; Molino, S; Delgado-Andrade, C; Rufián-Henares, JA. Novel insights in the methods for measuring the antioxidant capacity of foods. Libro: Advances in Food Analysis Research. Ed. A. Haynes, Nova Science Publisher. 2015. 37-64. ISBN: 978-1-63483-795-8.
  • Mesías, M.; Morales, F.J. Acrylamide in Bakery Products. Libro: Acrylamide in Food: analysis, content and potential health effects. Ed. V. Gökmen, Elsevier. 2015. 131-155. ISBN: 9780128028322.
  • Mesías, M; Seiquer, I; Navarro, MP. Adolescents and dietary calcium. Libro: Calcium: Chemistry, Analysis, Function and Effects. Ed. V. Preddy, Academic Press. 2015. 203-222. ISBN-978-1-84973-887-3.
  • Ruiz Méndez, MV; Velasco, J; Márquez-Ruiz, G. Recovery of phytosterols from refining by-products of vegetable oils. Libro: Phytosterols: Food Sources, Functions and Health Benefits. Ed: D. Garner, Nova Science Publishers. 2015. 43-62. ISBN: 978-1-63483-477-3.
  • Mesias, M.; Morales, F.J. Acrylamide in Bakery Products, In: Acrylamide in Food: analysis, content and potential health effects. Ed. V. Gökmen, Elsevier, 2015, pg 131-155. ISBN: 978-0-12-802832-2
  • Ruiz-Méndez, MV, Velasco, J, Márquez-Ruiz, G. Recovery of phytosterols from refining by-products of vegetable oils, In: Phytosterols: Food sources, functions and health benefits. Ed. Nova Science Publishers, 2015, in press.
  • Liogier, A., Mesias, M., Morales, F.J., Mojica, J., Lara, M.A., Birlouez, I. FLUORALYS® a promising analyzer to control biscuit baking processes. Bakingeurope (2014), March, 46-47
  • Goya, L., Ramos, S., Martín, M.A., Morales, F.J. Cytoprotective effect of coffee melanoidins. In: Coffee in health and disease prevention. Ed. Victor R. Preedy, Elsevier, 2014 , pg 921-929. ISBN: 978-0-12-409517-5
  • Mesias, M., Morales, F.J. Analysis of Furan in Coffee. In: Coffee in health and disease prevention. Ed. Victor R. Preedy, Elsevier 2014, pg 1005-1011. ISBN: 978-0-12-409517-5
  • Morales, F.J., Mesias, M. Analysis of Acrylamide in Coffee. Elsevier – In: Coffee in health and disease prevention. Ed. Victor R. Preedy, Elsevier, 2014, pg 1013-1021. ISBN: 978-0-12-409517-5
  • Márquez-Ruiz G, García-Martínez MC, Holgado F. Sterilization, lipid oxidation and impact on tocopherols in bottle infant milk. Wageningen Academic Publishers -In: Dietary and Nutritional Aspects of Bottle Feeding. Ed. Victor R. Preedy, 221-237 (2014). ISBN 978-90-8686-223-8.
  • Márquez-Ruiz G, García-Martínez MC, Holgado F., Velasco J. Effectiveness of alpha-, gamma- and delta-tocopherol in a CLA-rich oil. Antioxidants 3: 176-188 (2014). DOI: 10.3390/antiox3010176.
  • Mesias, M., Morales, F.J. Analysis of Furan in Coffee. In: Coffee in health and disease prevention. Ed. Victor R. Preedy, Elsevier 2014 (en prensa). ISBN: 978-0-12-409517-5
  • Márquez-Ruiz G, Holgado F, J. Velasco. Mechanisms of Oxidation in Food Lipids. CRC Press (Ed. G. Bartosz) – Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties, 80-113 (2013). ISBN 978-1-4398-8241-2.
  • Márquez-Ruiz G, Pérez-Granados AM, Vaquero P. Microencapsulación de compuestos de hierro y efectos de la ingesta de pirofosfato férrico microencapsulado. Zambon – Fisiogen Ferro Forte. Hierro liposomado, 12-18 (2012).
  • Dobarganes MC, Márquez-Ruiz G, Marmesat S, Velasco J. Determination of oxidation compounds and oligomers by chromatographic techniques. CRC Press (Ed. D Boskou, I Elmadfa) – Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures (2nd edition), 157-176 (2011). ISBN 978-1-4398-0682-1.
  • Arribas-Lorenzo G, Morales FJ. Quantitation of acrylamide in potato chips by hplc-ms. Food Industry hi-tech. 21, 3 (2010). http://www.teknoscienze.com/turnpage/schema/index.asp?folder=202&tipologia=AGRO
  • Márquez-Ruiz G, Ruiz-Méndez MV, Velasco J, Dobarganes MC. Preventing oxidation during frying of foods. Woodhead Publishing Limited (Ed. E Decker) – Oxidation in Foods and Beverages and Antioxidant Applications, 239-273 (2010). ISBN: 978-1-84569-9.
  • Velasco J, Dobarganes MC, Márquez-Ruiz G. Oxidative rancidity. Woodhead Publishing (Ed. LH Skibsted, J Risbo, ML Andersen)- Chemical Deterioration and Physical Instability of Food and Beverages, 1-33 (2010). ISBN: 978-1-845694951.
  • Morales FJ. Riesgo-beneficio de nuevas sustancias formadas durante el procesado de los alimentos. Instituto Tomas Pascual Sanz para la nutrición y salud. “Seguridad Alimentaria e higiene de los alimentos”, 29-48 (2009) ISBN 978-84-692-6685-4
  • Morales, FJ, Birlouez-Aragón I, Fogliano V, Pain JP. Hacia un control mas efectivo de los nuevos contaminantes de procesado (NFC) por la industria alimentaria. implicaciones tecnológicas y de salud. CTC-Alimentación. 52, Diciembre, 21-31 (2009).
  • Morales, FJ. Non-specific Hydroxyl radical scavenging properties of Melanoidins from Beer. Elsevier – Beer in Health and Disease Prevention, Eds. V.R. Preedy, R. Watson, 765-774 (2009) ISBN 978-0-12-373891-2
  • Morales, FJ. Hydroxymethylfurfural (HMF) and related compounds. John Wiley & Sons (Ed. R. Stadler & D. Lineback) – Process-Induced Food Toxicants and Health Risks, 135-174 (2009) ISBN 978-0-470-07475-6
  • Delgado-Andrade CA, Rufián-Henares, JA, Morales F.J. Colour and fluorescence measurements as unspecific markers for the Maillard reaction. Ed. Atrio – Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods. 33-49 (2009) ISBN 978-84-96101-76-0
  • Rufián-Henares, JA, Delgado-Andrade CA, Morales F.J. ColNon-enzymatic browning: the case of the Maillard reaction . Ed. Atrio – Assessing the generation and bioactivity of neo-formed compounds in thermally treated foods. 9-31 (2009) ISBN 978-84-96101-76-0
  • Márquez-Ruiz G, García-Martínez MC, Holgado F, Lipid oxidation in functional dairy products. Current Nutrition and Food Science, 5, 209-216 (2009).
  • Morales FJ, Arribas-Lorenzo G, Jiménez-Pérez S, Jiménez-Navarro P, Alarcón-Serrano E, Borge-Larrañaga J, Martín-Gutiérrez MJ. Actuaciones sobre la presencia de acrilamida en alimentos comercializados en España. Alimentaria. (Mayo) 8 102-109 (2008).
  • Kukurova K, Ciesarova Z, Bednàriková A, Morales FJ. Úcinok 1-asparaginázy na eliminácio obsaku akylamidu v zemiakovýck a cereálnych výrobkoch. Slovak Industrial Toxicology. 101-109 (2008)
  • Jiménez-Pérez S, Morales FJ, Arribas-Lorenzo G, Martí-López E. Formación de Acrilamida durante el cocinado y procesado de alimentos. Ministerio de Medio Ambiente y Rural y Marítimo. 195-227 (2008) ISBN 1135-27595
  • Sánchez-Muniz FJ, Bastida S, Márquez-Ruiz G, Dobarganes MC. Effect of heating and frying on oil and food fatty acids. CRC Press (Ed. CK Chow) – Fatty Acids in Foods and Their Health Implications, 511-543 (2008). ISBN: 978-0-8493-7261-2.
  • García-Martínez MC, Fontecha J, Gordon MH, Márquez-Ruiz G. Determinación de compuestos de oxidación volátiles en un aceite rico en ácido linoleico conjugado (CLA). Alimentaria, 50-51 (2008).
  • Holgado F, Velasco J, Dobarganes MC, Márquez-Ruiz G. Influencia del método de secado en el desarrollo oxidativo de aceites microencapsulados. Alimentaria, 73-74 (2008).
  • Márquez-Ruiz G, García-Martínez MC, Holgado F. Changes and effects of dietary oxidized lipids in the gastrointestinal tract. Lipids Insight, 2, 11-19 (2008).
  • Jiménez-Pérez S, Morales FJ, Arribas-Lorenzo G, Martí E. Formación de acrilamida durante el procesado y cocinado de los alimentos. Anales de la Real Academia de Ciencias Veterinarias. 15, 195-225 (2007).
  • Alarcón E, Borge J, Martín-Gutiérrez MJ, Arribas-Lorenzo G, Morales FJ. Determinación de acrilamida en alimentos procesados. Alimentaria. (383) 109-110 (2007).
  • Dobarganes MC, Márquez-Ruiz G. Formation and analysis of oxidized monomeric, dimeric and higher oligomeric triglycerides. American Oil Chemists’ Society (Ed. MD Erickson) – Deep Frying: Chemistry Nutrition and Practical Applications. 2nd Edition, 87-110 (2007).
  • Márquez-Ruiz G, Dobarganes MC. Nutritional and physiological effects of used frying oils and fats. American Oil Chemists’ Society (Ed. MD Erickson) – Deep Frying: Chemistry Nutrition and Practical Applications. 2nd Edition, 173-204 (2007).
  • Márquez-Ruiz G. Analysis of used frying oils and fats by high-performance size-exclusion chromatography. The AOCS Lipid Library (Ed. WW Christie) – Frying oils: Chemistry, Analysis and Nutritional Aspects. (2007) ( http://www.lipidlibrary.co.uk/frying/frying.html)
  • Márquez-Ruiz G. Determination of polar compounds by adsorption chromatography. The AOCS Lipid Library (Ed. WW Christie) – Frying oils: Chemistry, Analysis and Nutritional Aspects. (2007) ( http://www.lipidlibrary.co.uk/frying/frying.html)
  • Márquez-Ruiz G. Determination of oxidized monomeric, dimeric and oligomeric triacylglycerols; diacylglycerols and free fatty acids. The AOCS Lipid Library (Ed. WW Christie) – Frying oils: Chemistry, Analysis and Nutritional Aspects. (2007) ( http://www.lipidlibrary.co.uk/frying/frying.html)
  • Márquez-Ruiz G. Separation and Quantification of Oxidized Monomeric, Dimeric and Oligomeric Fatty Acids. The AOCS Lipid Library (Ed. WW Christie) – Frying oils: Chemistry, Analysis and Nutritional Aspects. (2007) (http://www.lipidlibrary.co.uk/frying/frying.html)

PROYECTOS Y CONTRATOS

  • Estudio sobre la incidencia de las operaciones de fritura doméstica de patata comercializada en la formación de acrilamida(OTT-20157256). 30/01/2015 – 29/07/2015. ASOCIAFRUIT. Investigador Responsable Contrato: Francisco J. Morales
  • Water-free spray-drying: a novel strategy for the microencapsulation of fish oil (EPA and DHA). Study of microparticles properties, stability and release behaviour in food models. Investigador principal: Paz Robert Canales. 2015-2017. FONDECYT 1151224.
  • Estrategias avanzadas para la mejora y el control de la calidad y la seguridad de los alimentos. IP subproyecto: Francisco J. Morales. 01/10/2014 – 30/09/2018. Comunidad de Madrid – S2013/ABI-3028 (AVANSECAL-CM)
  • Determinación del contaminante químico Acrilamida en alimentos procesados térmicamente (OTT- 20140306). 14/01/2014 – 15/12/2014. Spectralys Innovation SL (Paris, Francia). Investigador Responsable Contrato: Francisco J. Morales
  • Subproductos de la refinación física del aceite de orujo de oliva: caracterización, evaluación de compuestos bioactivos y diseño de microencapsulados para uso en alimentos. Gloria Márquez Ruiz. Investigador Principal: M. Victoria Ruiz Méndez. 2013-2016. MINECO. AGL2013-45110.
  • Process contaminants: Mitigation and elimination techniques for high food quality and their evaluation using sensors and simulation (PROMETHEUS). Investigador Responsable: Christophe Cotillon (ACTIA, Francia). 2011-2013. Collaborative Project, contract # 265558). Comisión Europea (7º Programa Marco – KBBE.2010-2.4-02)
  • Compuestos de oxidación lipídica mayoritarios formados en los alimentos: nuevos métodos para su determinación cuantitativa y efectos sobre modelos celulares Caco-2. Gloria Márquez Ruiz. 2011-2014. MICINN. AGL 2010-18307.
  • Evaluación del contenido proteico en formulaciones lácteas infantiles. Francisco J. Morales. 2013. Spectralys Innovation. OTT-20132472.
  • Improving the performance of lipid systems through controlled release of microencapsulated flavonoids. Gloria Márquez Ruiz. Investigador principal: Paz Robert Canales. 2012-2014. FONDECYT 1120308.
  • Healthy Food Matrix Design. Gloria Márquez Ruiz. Investigador principal: Pedro Bouchon Aguirre. 2012-2015.Proyecto PIA-Anillo de investigación ACT 1105
  • Determinación de acrilamida durante el procesado de patata frita. Francisco J. Morales. 2012-2013. Spectralys Innovation. OTT-20130013.
  • Unlocking potential of the Institute of Animal Reproduction and Food Research for reinforced ERA integration and regional development (REFRESH). Investigador Responsable: Prof. Mariusk K. Piskula (IAR&FR, Polonia). 2011-2014 (4 años, contract # 264103). Comisión Europea (7º Programa Marco – CSA_SA-FP7-REGPOT-2010-1).
  • Metodologías analíticas innovadoras para el control de la calidad y seguridad de los alimentos. ANALISYC-II. Investigador Principal: Mª José González (IQORG-CSIC). 2010-2013. CAM-S2009/AGR-1464
  • Nuevos ingredientes antiglicantes. Mecanismo de acción y aplicación en alimentación y salud. Investigador Principal: Mª Dolores del Castillo (CIAL-UAM-CSIC). 2010-2012. Ministerio de Ciencia e Innovación – AGL2010-17779 (subprograma ALI).
  • Comportamiento en operaciones de fritura doméstica de patata nueva y almacenada. Francisco J. Morales Navas. 2012-2013. Asociación de empresas productoras y exportadoras de frutas y hortalizas de Andalucía – Asociafruit. OTT 20123494.
  • Evaluación del impacto del procesado de los alimentos sobre la estabilidad y/o formación de compuestos bioactivos. Investigador Principal: Mª Paz Peña Fariza (Universidad de Navarra). 2011-2012. Gobierno de Navarra (Programa Jerónimo de Ayanz, Modalidad Redes de Investigación).
  • Evaluación de la eficacia de nuevos ingredientes en la formulación de productos de autobronceado. Investigador Principal: Francisco J. Morales (ICTAN-CSIC). 2011-2013 (OTT-20071141). Confidencial.
  • Polifenoles no extraíbles y fibra maillarizada en pan: estudio estructural y metabolómico. Investigadro Principal: Fulgencio Saura-Calixto (ICTAN-CSIC). 2011-2013. Ministerio de Ciencia e Innovación – Plan Nacional I+D+i – AGL2011-27741
  • Proteínas de soja, estructura, interacciones y funciones. Investigador Principal: Mª Dolores del Castillo (CIAL-UAM-CSIC). 2010-2012. MICIN – (IT2009-0087).
  • Estudio sobre los mecanismos de acción del agua Vichy Catalán. Investigador Principal: Pilar Vaquero (ICTAN-CSIC). 2009-2010 (CTT-110105090018). Confidencial.
  • Evaluación riesgo-beneficio de nuevas sustancias durante el horneado de cereales. Investigador Principal: Francisco J. Morales (ICTAN-CSIC). 2009-2011. CSIC (2004470E611)
  • Oxidación de lípidos poliinsaturados funcionales: Evaluación analítica de los compuestos de oxidación con implicaciones negativas para la salud y estrategias para retardar el desarrollo oxidativo. Gloria Márquez Ruiz. 2008-2010. MICINN. AGL 2007-62922.
  • New Ingredients and Functional foods to Improve Health. Francisco A. Tomás Barberán (CEBAS-CSIC). 2007-2013. Programa Consolider-Ingenio 2010. CSD2007-00063.
  • Nuevos ingredientes alimentarios funcionales con base científica. Guillermo Reglero Rada (CIAL-CSIC). 2006-2009. Programa de Actividades de I+D para Grupos de Investigación de la Comunidad Autónoma de Madrid. CAM-S0505/AGR-0153.
  • Valorización de subproductos lácteos de interés industrial y para el diseño de alimentos para grupos vulnerables. Ana M. R. Pilosof. 2005-2008. Proyecto CYTED 105PI0274.
  • Alimentos e ingredientes funcionales de alto contenido en lípidos insaturados: Determinación cuantitativa de compuestos de oxidación y estudio de variables para prevenir su formación. Carmen Dobarganes García (IG-CSIC). 2005-2008. MEC. AGL 2004-00148.
  • Estudio de formulaciones lácteas tratadas mediante nuevas tecnologías. Javier Fontecha Alonso. 2007-2010. Ordesa CENIT FUTURAL. OTT 20071086_2.
  • Efecto terapéutico del consumo moderado de café en la glicación avanzada de proteínas y potencialmente preventivo de complicaciones de la diabetes mellitus. Investigador Principal: Mª Dolores del Castillo (CIAL-UAM-CSIC). 2009-2010. Programa –Café, Salud y nutrición – Federación Española de Nutrición (FEN) y Federación Española de café (FEC).
  • Elucidación del papel de complejos dietéticos indigestibles en nutrición y salud. Investigador Principal: Fulgencio Saura-Calixto (ICTAN-CSIC). 2008-2009. MICIN (AGL2008-02541/ALI).
  • Desarrollo de actividades relacionadas con el control y la seguridad de los alimentos y bebidas. Investigador Principal: Salvio Jiménez. 2007-2008. Instituto de Salud Pública de Madrid.
  • Presencia de nuevos contaminantes químicos de procesado en alimentos. Investigador Principal: Francisco J. Morales (ICTAN-CSIC). 2006-2007. MEyC (AGL2006-26025E/ALI).
  • Nuevas metodologías para el estudio y control de la seguridad y la calidad de los alimentos. Investigador Principal: Mª José González (IQORG-CSIC). 2005-2009. CAM – Programa Excelencia Científica (S-0505/AGR-0312).
  • Estudio de las propiedades funcionales de los productos de la reacción de Maillard en los alimentos procesados térmicamente. Investigador Principal: Francisco J. Morales Navas (ICTAN-CSIC). 2006-2008. MEyC (AGL2005-01735/ALI).
  • Productos de la reacción de Maillard en la dieta de adolescentes: evaluación de su ingesta y absorción. Investigador Principal: Mª Pilar Navarro (EEZ-CSIC). 2006-2008. Junta de Andalucía (BOJA 138,18/07/05) (AGR-207)
  • Impeding neo-formed contaminats accumulation to reduce their health effects (ICARE). Investigador Responsable: Christophe Cotillon (ACTIA, Francia). 2006-2009 (COLL-CT-2005-516415). Comisión Europea (6º Programa Marco – Collective Research for SMEs).
  • Estudio de la fracción lipídica de muestras de leche Naturlínea con distintos tratamientos térmicos y proceso de envasado. Determinación de la posible presencia de compuestos de oxidación. Gloria Márquez Ruiz. 2006-2007. CAPSA. OTT 20060997.
  • Thermally processed foods: possible health implications. Investigador Responsable: Vincenzo Fogliano (Universidad Federico II, Napoles, Italia). 2004-2009. (COST-927) European Science Foundation (6º Programa Marco – Acciones COST)
  • Evaluación de la eficacia de nuevos ingredientes en la formulación de productos de autobronceado. Francisco J. Morales. 2007-2008. Provital SA. OTT-20071141
  • Desarrollo de técnicas de cromatografía líquido masa para la determinación de residuos y alérgenos en alimentos. Francisco J. Morales. 2006-2009. Instituto de Salud Pública Madrid.

TESIS

  • Tesis: Estudio in vitro de la capacidad antiglicante y mecanismo de acción de subproductos agroalimentarios. 2016. Obtención de un extracto vegetal antiglicante y su evaluación en una matriz alimentaria y modelo celular. Doctorando: Marta Navarro Gómez. Director: Francisco José Morales Navas. Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Bioquímica y Biología Molecular. Apto cum laude
  • Trabajo fin de máster: Efecto de la glicosilación en la actividad de los inhibidores de serín proteasas Bowman-Birk de soja. 2016. Estudiante: Carmen Becerra Rodríguez. Tutores: Alfonso Clemente Gimeno y Cristina Delgado Andrade, Universidad de Granada, Facultad de Ciencias. Sobresaliente.
  • Master Universitario: Investigation on the extractability of coffee constituents in different coffee machines for pods. Claudia Bartel. Septiembre 2014. Directores: Francisco J. Morales y Monika Pischetsrieder. Department of Chemistry and Pharmacy, University of Erlangen-Nuremberg, Alemania.
  • Tesis Doctoral: Incidencia de acrilamida en la alimentación en España: Análisis y estimación de ingesta. Gema Arribas Lorenzo. 2013. Director: Francisco J. Morales. Universidad Complutense de Madrid, Facultad de Ciencias Químicas, Departamento de Química Analítica.
  • Tesis Doctoral: Alteración oxidativa de aceites y alimentos grasos: Análisis cuantitativo de hidroperoxi-, ceto- e hidroxi-ácidos. Arturo Morales Barroso. 2013. Directores: Joaquín Velasco Jiménez y Gloria Márquez Ruiz. Universidad de Sevilla, Facultad de Farmacia, Departamento de Química Analítica.
  • Master Universitario. Formulación de alimentos más saludables para personas con requerimientos nutricionales particulares. Esther Garcia-Serna Gisbert. 2013. Directores: Mª Dolores del Castillo Bilbao y Francisco J. Morales, Universidad Autónoma de Madrid, Facultad de Ciencias.
  • Tesis Doctoral: Incidencia de acrilamida en la alimentación en España: Análisis y estimación de ingesta. Gema Arribas Lorenzo. 2013. Director: Francisco J. Morales. Universidad Complutense de Madrid, Facultad de Ciencias Químicas, Departamento de Química Analítica.
  • Tesis Doctoral: Alteración oxidativa de aceites y alimentos grasos: Análisis cuantitativo de hidroperoxi-, ceto- e hidroxi-ácidos. Arturo Morales Barroso. 2013. Directores: Joaquín Velasco Jiménez y Gloria Márquez Ruiz. Universidad de Sevilla, Facultad de Farmacia, Departamento de Química Analítica.
  • Máster en Ingeniería Bioquímica: Estabilidad del aceite de aguacate (P. americana) en condiciones de fritura. Mariana Martínez Ávila. 2012. Directores: Gloria Márquez Ruiz y Víctor José Robles Olvera. Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo de Alimentos.
  • Tesis Doctoral: Comportamiento oxidativo de aceites microencapsulados. Francisca Holgado Arroyo. 2011. Directores: Gloria Márquez Ruiz y Joaquín Velasco Jiménez. Universidad Autónoma de Madrid, Facultad de Ciencias.
  • DEA (Diploma de Estudios Avanzados): Desarrollo del análisis cuantitativo de los principales productos de oxidación del ácido linoleico en aceites. Arturo Morales Barroso. 2010. Directores: Joaquín Velasco Jiménez y Gloria Márquez Ruiz. Universidad de Sevilla, Facultad de CC Químicas.
  • DEA (Diploma de Estudios Avanzados): Estudio de las variables que influyen en la oxidación de ingredientes funcionales de alto contenido en lípidos insaturados. Francisca Holgado Arroyo. 2008. Directores: Gloria Márquez Ruiz y Joaquín Velasco Jiménez.
  • DEA (Diploma de Estudios Avanzados): Reacción de Maillard en alimentos: melanodinas aislamiento y función. Zakia ben Ayad. 2008. Francisco J. Morales. Universidad Complutense de Madrid, Facultad de CC Químicas.
  • DEA (Diploma de Estudios Avanzados): Determinación del monómero de acrilamida en alimentos procesados. Gema Arribas Lorenzo. 2007. Francisco J. Morales. Universidad Complutense de Madrid, Facultad CC Químicas.

PATENTES

  • Procedimiento de obtención de una cobertura alimentaria para la inhibición de contaminantes químicos de procesado. ES1641.808. Licenciada 2012. Mª Pilar Montero, Mª Carmen Gómez, Francisco J. Morales, Begoña Jiménez.
  • Planta piloto tubular de calentamiento indirecto en flujo continuo de leche y derivados. PCT/9402329(I). No licenciada. 1994. Salvio Jiménez, Francisco J. Morales, Carmen Romero.