Mesias M[au] - Search Results

Year	Number of Results
2006	1
2008	1
2009	2
2010	1
2011	5
2012	2
2013	4
2014	1
2015	3
2016	3
2017	4
2018	2
2019	5
2020	9
2021	3
2022	1

1

Iron nutrition in adolescence.

Mesías M, Seiquer I, Navarro MP. Mesías M, et al. Crit Rev Food Sci Nutr. 2013;53(11):1226-37. doi: 10.1080/10408398.2011.564333. Crit Rev Food Sci Nutr. 2013. PMID: 24007425 Review.

2

Calcium nutrition in adolescence.

Mesías M, Seiquer I, Navarro MP. Mesías M, et al. Crit Rev Food Sci Nutr. 2011 Mar;51(3):195-209. doi: 10.1080/10408390903502872. Crit Rev Food Sci Nutr. 2011. PMID: 21390941 Review.

3

Healthy properties of green and white teas: an update.

Pastoriza S, Mesías M, Cabrera C, Rufián-Henares JA. Pastoriza S, et al. Among authors: mesias m. Food Funct. 2017 Aug 1;8(8):2650-2662. doi: 10.1039/c7fo00611j. Epub 2017 Jun 22. Food Funct. 2017. PMID: 28640307 Review.

4

Formation of Acrylamide and other Heat-Induced Compounds during Panela Production.

Mesias M, Delgado-Andrade C, Gómez-Narváez F, Contreras-Calderón J, Morales FJ. Mesias M, et al. Foods. 2020 Apr 22;9(4):531. doi: 10.3390/foods9040531. Foods. 2020. PMID: 32331370 Free PMC article.

5

Acrylamide in French fries prepared at primary school canteens.

Mesias M , Delgado-Andrade C , Holgado F , Morales FJ . Mesias M , et al. Food Funct. 2020 Feb 26;11(2):1489-1497. doi: 10.1039/c9fo02482d. Food Funct. 2020. PMID: 31989150

6

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings.

González-Mulero L, Mesías M, Morales FJ, Delgado-Andrade C. González-Mulero L, et al. Among authors: mesias m. Foods. 2021 Aug 26;10(9):2008. doi: 10.3390/foods10092008. Foods. 2021. PMID: 34574118 Free PMC article.

7

Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?

Mesias M, Delgado-Andrade C, Morales FJ. Mesias M, et al. Foods. 2020 Jun 17;9(6):799. doi: 10.3390/foods9060799. Foods. 2020. PMID: 32560512 Free PMC article.

8

Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods-Formation, Analysis and Exposure Assessment.

Delgado-Andrade C, Mesías M, Morales FJ. Delgado-Andrade C, et al. Among authors: mesias m. Foods. 2020 Oct 21;9(10):1506. doi: 10.3390/foods9101506. Foods. 2020. PMID: 33096602 Free PMC article.

9

Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions.

Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ. Mesias M, et al. Food Chem Toxicol. 2021 Jan;147:111857. doi: 10.1016/j.fct.2020.111857. Epub 2020 Nov 17. Food Chem Toxicol. 2021. PMID: 33217532

10

Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis.

Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ. Mesias M, et al. Food Chem Toxicol. 2021 Aug;154:112321. doi: 10.1016/j.fct.2021.112321. Epub 2021 Jun 7. Food Chem Toxicol. 2021. PMID: 34111489 Free article.

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