Marta Mesías (M Mesias, Marta Mesias)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 8

Top Venues

International journal of environmental research and public health

Foods (Basel, Switzerland)

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Sensors (Basel, Switzerland)

University of Granada (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

University of Granada

Spain

PHD

Publications

Marta Mesías, Pablo Gómez, Elena Olombrada, Francisca Holgado, Francisco J Morales
Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods. International journal of environmental research and public health 20 (6) (2023)
Marta Mesías, Pablo Gómez, Elena Olombrada, Francisca Holgado, Francisco J Morales
Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods. International journal of environmental research and public health 20 (6) (2023)
Marta Mesías, Pablo Gómez, Elena Olombrada, Francisca Holgado, Francisco J Morales
Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods. International journal of environmental research and public health 20 (6) (2023)
Juan Diego Barea-Ramos, Gema Cascos, Marta Mesías, Jesús Lozano, Daniel Martín-Vertedor
Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose. Sensors (Basel, Switzerland) 22 (22) (2022)
Lucía González-Mulero, Marta Mesías, Francisco J Morales, Cristina Delgado-Andrade
Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings. Foods (Basel, Switzerland) 10 (9) (2021)
Marta Mesías, Cristina Delgado-Andrade, Francisco J Morales
Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure? Foods (Basel, Switzerland) 9 (6) (2020)
Daniel Martín-Vertedor, Antonio Fernández, Marta Mesías, Manuel Martínez, María Díaz, Elisabet Martín-Tornero
Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives. Foods (Basel, Switzerland) 9 (9) (2020)
Marta Mesías, Cristina Delgado-Andrade, F Holgado, Francisco J Morales
Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 37 (2) (2019)

Marta Mesías.css-eqlu8i{font-size:small;padding-left:4px;} (M Mesias, Marta Mesias)

Publication Activity (10 Years)

Top Topics

Top Venues

Marta Mesías (M Mesias, Marta Mesias)