F J Morales

Summary

Country: Spain

Publications

  1. ncbi request reprint Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods
    Cristina Delgado-Andrade
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, 28040 Madrid, Spain
    J Agric Food Chem 53:7832-6. 2005
  2. ncbi request reprint Effect of malondialdehyde on the determination of furosine in milk-based products
    F J Morales
    Departamento de Productos Lácteos, Instituto del Frio CSIC, Ciudad Universitaria, 28040 Madrid, Spain
    J Agric Food Chem 48:680-4. 2000
  3. ncbi request reprint Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media
    Francisco J Morales
    Departmento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío C S I C, E 28040, Madrid, Spain
    J Agric Food Chem 50:2788-92. 2002
  4. ncbi request reprint Melanoidins exert a weak antiradical activity in watery fluids
    Francisco J Morales
    Departmento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frio CSIC, E 28040, Madrid, Spain
    J Agric Food Chem 50:4657-61. 2002
  5. ncbi request reprint Degradation of free tryptophan in a cookie model system and its application in commercial samples
    Francisco J Morales
    Instituto del Frio, Consejo Superior de Investigaciones Cientificas, 28040 Madrid, Spain
    J Agric Food Chem 55:6793-7. 2007
  6. doi request reprint Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells
    Cristina Delgado-Andrade
    Unidad de Nutrición, Estación Experimental del Zaidín CSIC, Camino del Jueves, Granada, Spain
    Food Chem Toxicol 46:1600-7. 2008
  7. ncbi request reprint Effect of coffee melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide
    Luis Goya
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Jose Antonio Novais 10, Madrid, Spain
    Mol Nutr Food Res 51:536-45. 2007
  8. ncbi request reprint Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions
    Jose A Rufian-Henares
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Madrid, Spain
    J Agric Food Chem 55:10016-21. 2007
  9. ncbi request reprint Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins
    Jose A Rufian-Henares
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Jose Antonio Novais 10, E 28040 Madrid, Spain
    J Agric Food Chem 55:1480-5. 2007
  10. ncbi request reprint Study on fluorescence of Maillard reaction compounds in breakfast cereals
    Cristina Delgado-Andrade
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Madrid, Spain
    Mol Nutr Food Res 50:799-804. 2006

Collaborators

Detail Information

Publications17

  1. ncbi request reprint Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods
    Cristina Delgado-Andrade
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, 28040 Madrid, Spain
    J Agric Food Chem 53:7832-6. 2005
    ..CB, M, and BMC fractions exert the highest antioxidant activity in aqueous media, whereas PM was not dependent on the reaction media. The highest correlation was found between DPPH and FRAP methods...
  2. ncbi request reprint Effect of malondialdehyde on the determination of furosine in milk-based products
    F J Morales
    Departamento de Productos Lácteos, Instituto del Frio CSIC, Ciudad Universitaria, 28040 Madrid, Spain
    J Agric Food Chem 48:680-4. 2000
    ..01 mM MAD in the reaction mixture could affect significantly the determination of furosine in a milk-based system. Impairment of lysyl residues through the analysis of furosine could be underestimated in the presence of malondialdehyde...
  3. ncbi request reprint Antiradical efficiency of Maillard reaction mixtures in a hydrophilic media
    Francisco J Morales
    Departmento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío C S I C, E 28040, Madrid, Spain
    J Agric Food Chem 50:2788-92. 2002
    ..Cysteine and histidine reveal as powerful amino acids to exert a high AE in the MR mixtures. No relationship between AE parameter and browning was observed...
  4. ncbi request reprint Melanoidins exert a weak antiradical activity in watery fluids
    Francisco J Morales
    Departmento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frio CSIC, E 28040, Madrid, Spain
    J Agric Food Chem 50:4657-61. 2002
    ..Significant differences have been observed according to the type of amino acid used as reactant during the formation of the melanoidin structure and the antiradical efficiency exerted...
  5. ncbi request reprint Degradation of free tryptophan in a cookie model system and its application in commercial samples
    Francisco J Morales
    Instituto del Frio, Consejo Superior de Investigaciones Cientificas, 28040 Madrid, Spain
    J Agric Food Chem 55:6793-7. 2007
    ..4 to 1287.9 mg/kg for rice and wheat bran, respectively. It was found that free Trp was significantly higher in dietetic commercial samples formulated with wheat bran compared with other flours...
  6. doi request reprint Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells
    Cristina Delgado-Andrade
    Unidad de Nutrición, Estación Experimental del Zaidín CSIC, Camino del Jueves, Granada, Spain
    Food Chem Toxicol 46:1600-7. 2008
    ..1% (4.98-12.99%). Variations in HMF availability may be related to the particular composition of each BC, where fibre could play an important role. On the other hand, possible metabolization into the cell should also be considered...
  7. ncbi request reprint Effect of coffee melanoidin on human hepatoma HepG2 cells. Protection against oxidative stress induced by tert-butylhydroperoxide
    Luis Goya
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Jose Antonio Novais 10, Madrid, Spain
    Mol Nutr Food Res 51:536-45. 2007
    ..The results show that treatment of HepG2 cells with concentrations of DCM within the expected physiological range confers the cells a significant protection against an oxidative insult...
  8. ncbi request reprint Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions
    Jose A Rufian-Henares
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Madrid, Spain
    J Agric Food Chem 55:10016-21. 2007
    ..Two options are plausible: by modifying/releasing the ionically bound compounds and/or by genesis of new more active structures from the melanoidin skeleton after enzymatic treatment...
  9. ncbi request reprint Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins
    Jose A Rufian-Henares
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Jose Antonio Novais 10, E 28040 Madrid, Spain
    J Agric Food Chem 55:1480-5. 2007
    ..These compounds could be naturally phenolic compounds present in the green beans or intermediary Maillard reaction products with antihypertensive activity...
  10. ncbi request reprint Study on fluorescence of Maillard reaction compounds in breakfast cereals
    Cristina Delgado-Andrade
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Madrid, Spain
    Mol Nutr Food Res 50:799-804. 2006
    ..Addition of dietary fibre or honey increased the FIC values. Data support the usefulness of FIC measurement as an unspecific heat-induced marker in breakfast cereals...
  11. ncbi request reprint Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: a survey of Spanish breakfast cereals
    Jose A Rufian-Henares
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Jose Antonio Novais 10, E 28040 Madrid, Spain
    Mol Nutr Food Res 50:756-62. 2006
    ..In addition, puffed breakfast cereals also contained significantly higher levels of acrylamide. There was no significant correlation between acrylamide levels and contents of 5-hydroxymethylfurfural, furosine or cereal browning...
  12. ncbi request reprint Application of a fast high-performance liquid chromatography method for simultaneous determination of furanic compounds and glucosylisomaltol in breakfast cereals
    Jose A Rufian-Henares
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Jose Antonio Novais 10, E 28040 Madrid, Spain
    J AOAC Int 89:161-5. 2006
    ..4, and 99.4%, respectively. The coefficients of variation were 3.67, 2.42, and 1.59% for HMF, furfural, and GIM, respectively. The detection limit was 0.01 mg/kg, and the quantitation limit was 0.05 mg/kg for the 3 studied compounds...
  13. doi request reprint Estimation of dietary intake of 5-hydroxymethylfurfural and related substances from coffee to Spanish population
    Gema Arribas-Lorenzo
    Consejo Superior de Investigaciones Cientificas, Instituto del Frio, 28040 Madrid, Spain
    Food Chem Toxicol 48:644-9. 2010
    ..Resultant value is above of the threshold of concern (1600 microg HMF/day, mTAMDI). A level of 8.57 mg HMF/day in persons with high consumption habits (95th percentile) was calculated for risk assessment...
  14. doi request reprint Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system
    Gema Arribas-Lorenzo
    Consejo Superior de Investigaciones Cientificas, Instituto de Ciencia y Tecnologia de los Alimentos y Nutricion formerly Instituto del Frio, Madrid, Spain
    J Agric Food Chem 57:901-9. 2009
    ..These findings open new possibilities for strategies in acrylamide mitigation where formation of reactive dicarbonyls should be carefully considered...
  15. ncbi request reprint Maillard reaction indicators in diets usually consumed by adolescent population
    Cristina Delgado-Andrade
    Unidad de Nutrición, Estacion Experimental del Zaidin, CSIC, Granada, Spain
    Mol Nutr Food Res 51:341-51. 2007
    ....
  16. ncbi request reprint Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews
    Cristina Delgado-Andrade
    Unidad de Nutrición Animal, Estacion Experimental del Zaidin, CSIC, Camino del Jueves, 18100 Granada, Spain
    J Agric Food Chem 53:1403-7. 2005
    ....
  17. doi request reprint Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism
    Jose A Rurián-Henares
    Departamento de Nutricion y Bromatologia, Facultad de Farmacia, Universidad de Granada, Granada, Spain
    J Agric Food Chem 56:2357-62. 2008
    ..coli) by causing irreversible changes in both the inner and outer membranes. Likely, it allows for interference with biosynthetic processes, such as the inhibition of nutrient transport and macromolecular precursors...