| Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.) M Mesías, P Gómez, E Olombrada, FJ Morales Food Chemistry 401, 134169, 2023 | 15 | 2023 |
| Investigation on heat-induced chemical indexes in traditional and reformulated biscuits M Mesias, E Olombrada, L González-Mulero, FJ Morales, ... Journal of Food Composition and Analysis 101, 103963, 2021 | 15 | 2021 |
| Risk/benefit evaluation of chia seeds as a new ingredient in cereal-based foods M Mesías, P Gómez, E Olombrada, F Holgado, FJ Morales International Journal of Environmental Research and Public Health 20 (6), 5114, 2023 | 6 | 2023 |
| Risk/benefits of the use of chia, quinoa, sesame and flax seeds in bakery products. An update review E Olombrada, M Mesias, FJ Morales Food Reviews International 40 (4), 1047-1068, 2024 | 5 | 2024 |
| Study of furanic compound content in common Spanish culinary preparations. Influence of the food preparation setting L González-Mulero, C Delgado-Andrade, FJ Morales, E Olombrada, ... Journal of Food Composition and Analysis 110, 104532, 2022 | 3 | 2022 |
| Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis) M Mesías, C Palenzuela, E Olombrada, F Holgado, FJ Morales Food Control 156, 110140, 2024 | 1 | 2024 |
| Influencia del ámbito de preparación en el contenido de HMF y furfural en alimentos procesados comúnmente consumidos por la población española L González-Mulero, C Delgado Andrade, FJ Morales, E Olombrada, ... | | 2022 |
| Evaluación de las semillas de chía como nuevo ingrediente de alimentos de base cereal M Mesías, E Pereira, L Barros, P Gómez, E Olombrada, C Caleja, ... XI Congreso CYTA-CESIA, 2022 | | 2022 |
| Algarroba, una elección saludable en la nueva gastronomía M Mesías, E Pereira, C Caleja, L Barros, E Olombrada, FJ Morales Nutrición Clínica y Dieta Hospitalaria, 2022 | | 2022 |
