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Francisco J. Morales
Francisco J. Morales
Scientific Researcher, Spanish National Research Council
Verified email at ictan.csic.es
Title
Cited by
Cited by
Year
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
FJ Morales, S Jiménez-Pérez
Food chemistry 72 (1), 119-125, 2001
6862001
Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods
C Delgado-Andrade, JA Rufián-Henares, FJ Morales
Journal of Agricultural and Food Chemistry 53 (20), 7832-7836, 2005
3722005
Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews
C Delgado-Andrade, FJ Morales
Journal of Agricultural and Food Chemistry 53 (5), 1403-1407, 2005
2932005
Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities
JA Rufián-Henares, FJ Morales
Food Research International 40 (8), 995-1002, 2007
2842007
A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation
FJ Morales, M Van Boekel
International Dairy Journal 8 (10-11), 907-915, 1998
2621998
Physiological relevance of dietary melanoidins
FJ Morales, V Somoza, V Fogliano
Amino acids 42 (4), 1097-1109, 2012
2422012
A shuttle walk test for assessment of functional capacity in chronic heart failure
FJ Morales, A Martínez, M Méndez, A Agarrado, F Ortega, ...
American heart journal 138 (2), 291-298, 1999
1711999
Iron-binding ability of melanoidins from food and model systems
FJ Morales, C Fernandez-Fraguas, S Jiménez-Pérez
Food Chemistry 90 (4), 821-827, 2005
1702005
Fluorescence associated with Maillard reaction in milk and milk-resembling systems
FJ Morales, C Romero, S Jiménez-Pérez
Food Chemistry 57 (3), 423-428, 1996
1601996
Use of spent coffee grounds as food ingredient in bakery products
N Martinez-Saez, AT García, ID Pérez, M Rebollo-Hernanz, M Mesías, ...
Food Chemistry 216, 114-122, 2017
1572017
Estimation of dietary intake of melanoidins from coffee and bread
V Fogliano, FJ Morales
Food & function 2 (2), 117-123, 2011
1492011
Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants
G Arribas-Lorenzo, FJ Morales
Journal of agricultural and food chemistry 58 (5), 2966-2972, 2010
1482010
Assessment of protein glycation markers in infant formulas
I Birlouez-Aragon, M Pischetsrieder, J Leclere, FJ Morales, K Hasenkopf, ...
Food Chemistry 87 (2), 253-259, 2004
1392004
A study on advanced Maillard reaction in heated casein/sugar solutions: fluorescence accumulation
FJ Morales, M Van Boekel
International Dairy Journal 7 (11), 675-683, 1997
1371997
Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism
JA Rurián-Henares, FJ Morales
Journal of Agricultural and Food Chemistry 56 (7), 2357-2362, 2008
1362008
Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions
JA Rufián-Henares, FJ Morales
Journal of Agricultural and Food Chemistry 55 (24), 10016-10021, 2007
1362007
Peroxyl radical scavenging activity of melanoidins in aqueous systems
FJ Morales, S Jiménez-Pérez
European Food Research and Technology 218 (6), 515-520, 2004
1352004
Characterization of industrial processed milk by analysis of heat‐induced changes
FJ Morales, C Romero, S Jiménez‐Pérez
International Journal of Food Science & Technology 35 (2), 193-200, 2000
1322000
Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking
V Gökmen, ÖÇ Açar, A Serpen, FJ Morales
European Food Research and Technology 226 (5), 1031-1037, 2008
1272008
Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media
FJ Morales, MB Babbel
Journal of Agricultural and Food Chemistry 50 (10), 2788-2792, 2002
1232002
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