Cristina Delgado Andrade
Cristina Delgado Andrade
Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas
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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
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
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
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
The beneficial role of edible mushrooms in human health
I Roncero-Ramos, C Delgado-Andrade
Current Opinion in Food Science 14, 122-128, 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
Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation
C Delgado-Andrade
Food & function 7 (1), 46-57, 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
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, 271-291, 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
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
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
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
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
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
Melanoidins as a potential functional food ingredient
M Mesías, C Delgado-Andrade
Current Opinion in Food Science 14, 37-42, 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
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
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
A combined procedure to evaluate the global antioxidant response of bread
C Delgado-Andrade, JA Conde-Aguilera, A Haro, SP de la Cueva, ...
Journal of Cereal Science 52 (2), 239-246, 2010
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