| 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 | 425 | 2005 |
| 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 | 323 | 2005 |
| The harmonized INFOGEST in vitro digestion method: From knowledge to action L Egger, O Ménard, C Delgado-Andrade, P Alvito, R Assunção, S Balance, ... Food Research International 88, 217-225, 2016 | 239 | 2016 |
| Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds C Delgado-Andrade, I Seiquer, A Haro, R Castellano, MP Navarro Food Chemistry 122 (1), 145-153, 2010 | 190 | 2010 |
| The beneficial role of edible mushrooms in human health I Roncero-Ramos, C Delgado-Andrade Current Opinion in Food Science 14, 122-128, 2017 | 181 | 2017 |
| Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals JA Rufián-Henares, C Delgado-Andrade Food Research International 42 (3), 394-400, 2009 | 168 | 2009 |
| Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation C Delgado-Andrade Food & function 7 (1), 46-57, 2016 | 153 | 2016 |
| Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11–14 y I Seiquer, J Díaz-Alguacil, C Delgado-Andrade, M López-Frías, AM Hoyos, ... The American journal of clinical nutrition 83 (5), 1082-1088, 2006 | 151 | 2006 |
| Dietary advanced glycosylation end-products (dAGEs) and melanoidins formed through the Maillard reaction: physiological consequences of their intake C Delgado-Andrade, V Fogliano Annual Review of Food Science and Technology 9 (1), 271-291, 2018 | 145 | 2018 |
| Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion A Jiménez-Zamora, C Delgado-Andrade, JA Rufián-Henares Food chemistry 199, 339-346, 2016 | 144 | 2016 |
| A physiologic approach to test the global antioxidant response of foods. The GAR method S Pastoriza, C Delgado-Andrade, A Haro, JA Rufián-Henares Food Chemistry 129 (4), 1926-1932, 2011 | 144 | 2011 |
| Study of the urinary and faecal excretion of N ε-carboxymethyllysine in young human volunteers C Delgado-Andrade, FJ Tessier, C Niquet-Leridon, I Seiquer, ... Amino acids 43, 595-602, 2012 | 137 | 2012 |
| Maillard reaction products modulate gut microbiota composition in adolescents I Seiquer, LA Rubio, MJ Peinado, C Delgado‐Andrade, MP Navarro Molecular nutrition & food research 58 (7), 1552-1560, 2014 | 136 | 2014 |
| Maillard reaction indicators in diets usually consumed by adolescent population C Delgado‐Andrade, I Seiquer, MP Navarro, FJ Morales Molecular nutrition & food research 51 (3), 341-351, 2007 | 134 | 2007 |
| Effect of coffee Melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert‐butylhydroperoxide L Goya, C Delgado‐Andrade, JA Rufián‐Henares, L Bravo, FJ Morales Molecular Nutrition & Food Research 51 (5), 536-545, 2007 | 131 | 2007 |
| Melanoidins as a potential functional food ingredient M Mesías, C Delgado-Andrade Current Opinion in Food Science 14, 37-42, 2017 | 129 | 2017 |
| Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry JA Rufián-Henares, C Delgado-Andrade, FJ Morales Food Chemistry 114 (1), 93-99, 2009 | 123 | 2009 |
| Maillard reaction products profile and intake from Spanish typical dishes C Delgado-Andrade, FJ Morales, I Seiquer, MP Navarro Food Research International 43 (5), 1304-1311, 2010 | 101 | 2010 |
| Relationship between HMF intake and SMF formation in vivo: An animal and human study S Pastoriza de la Cueva, J Álvarez, Á Végvári, J Montilla‐Gómez, ... Molecular nutrition & food research 61 (3), 1600773, 2017 | 100 | 2017 |
| Analysis of heat-damage indices in breakfast cereals: Influence of composition JA Rufián-Henares, C Delgado-Andrade, FJ Morales Journal of Cereal Science 43 (1), 63-69, 2006 | 94 | 2006 |
Francisco J. MoralesScientific Researcher, Spanish National Research Council在 ictan.csic.es 的电子邮件经过验证
