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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	openAccess	2023	Formation of process contaminants in commercial and homemade deep-fried breadcrumbs	Mesías, Marta CSIC ORCID ; Holgado, Francisca CSIC ORCID ; Morales, F. J. CSIC ORCID	artículo
2	closedAccess	27-nov-2011	Maillard Reaction products profile and intake from typical Spanish dishes	Delgado Andrade, Cristina CSIC ORCID ; Morales, F. J. CSIC ORCID ; Seiquer, Isabel CSIC ORCID; Navarro, María Pilar CSIC	artículo
3	openAccess	2023	Application of an electronic nose technology for the prediction of chemical process contaminants in roasted almonds	Mesías, Marta CSIC ORCID ; Barea-Ramos, Juan Diego; Lozano, Jesús; Morales, F. J. CSIC ORCID ; Martín-Vertedor, Daniel	artículo
4	openAccess	2020	Process contaminants in battered and breaded foods prepared at public food service establishments	Mesías, Marta CSIC ORCID ; Delgado Andrade, Cristina CSIC ORCID ; Morales, F. J. CSIC ORCID	artículo
5	openAccess	2010	Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making	Horszwald, Anna; Morales, F. J. CSIC ORCID ; Castillo, M. Dolores del CSIC ORCID ; Zielinski, Henryk	artículo
6	openAccess	2019	Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants	Mesías, Marta CSIC ORCID ; Delgado Andrade, Cristina CSIC ORCID ; Morales, F. J. CSIC ORCID	artículo