| Use of spent coffee grounds as food ingredient in bakery products N Martinez-Saez, AT García, ID Pérez, M Rebollo-Hernanz, M Mesías, ... Food Chemistry 216, 114-122, 2017 | 220 | 2017 |
| Healthy properties of green and white teas: an update S Pastoriza, M Mesías, C Cabrera, JA Rufián-Henares Food & function 8 (8), 2650-2662, 2017 | 157 | 2017 |
| Iron nutrition in adolescence M Mesías, I Seiquer, MP Navarro Critical reviews in food science and nutrition 53 (11), 1226-1237, 2013 | 133 | 2013 |
| Melanoidins as a potential functional food ingredient M Mesías, C Delgado-Andrade Current Opinion in Food Science 14, 37-42, 2017 | 131 | 2017 |
| Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour M Mesías, F Holgado, G Márquez-Ruiz, FJ Morales LWT 73, 528-535, 2016 | 114 | 2016 |
| Use of coffee silverskin and stevia to improve the formulation of biscuits E Garcia-Serna, N Martinez-Saez, M Mesias, FJ Morales, MD del Castillo Polish Journal of Food and Nutrition Sciences 64 (4), 2014 | 114 | 2014 |
| Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels) R Marfil, R Giménez, O Martínez, PR Bouzas, JA Rufián‐Henares, ... European Journal of Lipid Science and Technology 113 (7), 886-893, 2011 | 107 | 2011 |
| Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl‐trapping abilities M Mesías, M Navarro, V Gökmen, FJ Morales Journal of the Science of Food and Agriculture 93 (8), 2037-2044, 2013 | 95 | 2013 |
| Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin M Mesías, M Navarro, N Martínez-Saez, M Ullate, MD Del Castillo, ... Food Research International 62, 1120-1126, 2014 | 88 | 2014 |
| Calcium nutrition in adolescence M Mesias, I Seiquer, MP Navarro Critical Reviews in Food Science and Nutrition 51 (3), 195-209, 2011 | 81 | 2011 |
| Determination of furan precursors and some thermal damage markers in baby foods: ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural M Mesias-Garcia, E Guerra-Hernández, B Garcia-Villanova Journal of Agricultural and Food Chemistry 58 (10), 6027-6032, 2010 | 81 | 2010 |
| Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure M Mesías, FJ Morales Food and Chemical Toxicology 81, 104-110, 2015 | 80 | 2015 |
| Epidemiologic features and control measures during monkeypox outbreak, Spain, June 2022 BS Rodríguez, BRG Herrador, AD Franco, MPSS Fariñas, ... Emerging infectious diseases 28 (9), 1847, 2022 | 72 | 2022 |
| Comparative cost of selective screening to prevent transmission of methicillin-resistant Staphylococcus aureus (MRSA), compared with the attributable costs of MRSA infection L Gavalda, C Masuet, J Beltran, M Garcia, D Garcia, JM Sirvent, ... Infection Control & Hospital Epidemiology 27 (11), 1264-1266, 2006 | 68 | 2006 |
| Fatty acids profile in canned tuna and sardine after retort sterilization and high pressure thermal sterilization treatment M Mesias, F Holgado, R Sevenich, JC Briand, G Márquez Ruiz, ... Science and Education Publishing, 2015 | 66 | 2015 |
| Acrylamide content in French fries prepared in households: A pilot study in Spanish homes M Mesias, C Delgado-Andrade, F Holgado, FJ Morales Food chemistry 260, 44-52, 2018 | 62 | 2018 |
| Acrylamide in coffee: Estimation of exposure from vending machines M Mesías, FJ Morales Journal of Food Composition and Analysis 48, 8-12, 2016 | 60 | 2016 |
| Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods M Mesías, M Wagner, S George, FJ Morales Innovative Food Science & Emerging Technologies 34, 24-28, 2016 | 60 | 2016 |
| Acrylamide content in French fries prepared in food service establishments M Mesias, C Delgado-Andrade, F Holgado, FJ Morales Lwt 100, 83-91, 2019 | 56 | 2019 |
| Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food J Pérez-Jiménez, ME Díaz-Rubio, M Mesías, FJ Morales, F Saura-Calixto Food Research International 55, 391-396, 2014 | 55 | 2014 |
