Marta Mesias

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Profesor Asociado

Universidad Complutense de Madrid

Spain

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Recent Grants

Grant: Close

Exposición y bioaccesibilidad de acrilamida en el ámbito de la restauración colectiva y la cocina tradicional. ACRINTAKE

Open Date: 2019-01-01

Close Date: 2022-09-01

Grant: Close

Incidencia de las operaciones de fritura doméstica y de restauración colectiva en la exposición a nuevos contaminantes químicos de procesado (SAFEFRYING)

Open Date: 2016-01-01

Close Date: 2019-12-01

Grant: Close

Advances strategies for better control of the food quality and safety (AVANSECAL)

Open Date: 2014-10-01

Close Date: 2018-09-01

Grant: Close

Process contaminants: Mitigation and elimination techniques for high food quality and their evaluation using sensors and simulation (PROMETHEUS)

Open Date: 2011-05-01

Close Date: 2014-04-01

Articles (10)

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2023

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2022

Collaborators (3)

Jesús Lozano

Full Professor (Catedrático de Universidad)

Universidad de Extremadura

SPAIN

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Francisco J. Morales

Full Research Professor

Spanish National Research Council

SPAIN

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Elena Olombrada Sacristán

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

SPAIN

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Marta Mesias

Research Interests

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Contact this professor

Recent Grants

Articles (10)

Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods

Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.)

Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose

Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries

Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries

An updated view of acrylamide in cereal products

Study of furanic compound content in common Spanish culinary preparations. Influence of the food preparation setting

Study of furanic compound content in common Spanish culinary preparations. Influence of the food preparation setting

Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

Collaborators (3)

Jesús Lozano

Francisco J. Morales

Elena Olombrada Sacristán

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