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Cristina Delgado Andrade
Cristina Delgado Andrade
Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas
Verified email at eez.csic.es
Title
Cited by
Cited by
Year
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
4262005
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
3222005
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
2402016
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
1902010
The beneficial role of edible mushrooms in human health
I Roncero-Ramos, C Delgado-Andrade
Current Opinion in Food Science 14, 122-128, 2017
1812017
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
1702009
Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation
C Delgado-Andrade
Food & function 7 (1), 46-57, 2016
1532016
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
1512006
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
1452018
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
1452016
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
1452011
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
1352007
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
1332012
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
1322014
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
1312007
Melanoidins as a potential functional food ingredient
M Mesías, C Delgado-Andrade
Current Opinion in Food Science 14, 37-42, 2017
1282017
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
1222009
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
1002010
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
992017
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
922010
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Articles 1–20