Marta Mesías García

• Olombrada E, Mesías M*, Morales FJ. Risk/benefits of the use of chia, quinoa, sesame and flax seeds in bakery products. An update review. Food Reviews International, 2023.

DOI: https://doi.org/10.1080/87559129.2023.2209794

• Mesías M, Barea-Ramos JD, Lozano J, Morales FJ, Martín-Vertedor D. Application of an electronic nose technology for the prediction of chemical process contaminants in roasted almonds. Chemosensors, 11, 287, 2023.

DOI: https://doi.org/10.3390/chemosensors11050287

• González-Mulero L, Delgado-Andrade C, Morales FJ, Mesías M^*. Assessment of dietary acrylamide exposure in children attending Spanish school canteens using the duplicate diet method. Food and Chemical Toxicology, 181, 114066, 2023.

DOI: https://doi.org/10.1016/j.fct.2023.114066

• González-Mulero L, Delgado-Andrade C, Morales FJ, Mesías M^*. Dietary exposure to acrylamide in Spanish University canteens by the duplicate diet method. Foods, 12, 4263, 2023.

DOI: https://doi.org/10.3390/foods12234263

• Mesías M, Palenzuela C, Olomobrada E, Holgado F, Morales FJ. Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis). Food Control, 156, 110140, 2024.

DOI: https://doi.org/10.1016/j.foodcont.2023.110140

• Reevaluación del riesgo asociado al contenido de acrilamida en alimentos de base cereal.
  IP y co-IP: Francisco J Morales y Marta Mesías.
  Duración: 01.09.2023 – 31.08-2027
  Entidad financiadora: Ministerio de Ciencia, Innovación y Universidades