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D-Index & Metrics

Chemistry

D-Index
60
Citations
10900
World Ranking
9866
National Ranking
329

Overview

Francisco J. Morales is affiliated with the Spanish National Research Council in Spain, focusing on agricultural and biological sciences. Their research spans multiple related subfields, including food science, plant science, nutrition and dietetics, public health, environmental and occupational health, and organic chemistry.

The scientist has contributed significantly to various topics within their areas of expertise, with a particular emphasis on potato plant research, food composition and properties, polysaccharides composition and applications, plant pathogens and resistance, edible oils quality and analysis, advanced glycation end products research, and phytochemicals and antioxidant activities.

Morales has authored numerous research papers, including several recent publications such as:

  • QNMs of branes, BHs and fuzzballs from quantum SW geometries, 2022, Cineca Institutional Research Information System (Tor Vergata University)
  • An updated view of acrylamide in cereal products, 2022, Current Opinion in Food Science
  • How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?, 2020, Foods
  • Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings, 2021, Foods
  • Process contaminants in battered and breaded foods prepared at public food service establishments, 2020, Food Control

The frequent coauthors collaborating with Francisco J. Morales include Marta Mesías, Cristina Delgado-Andrade, Lucía González-Mulero, Elena Olombrada, and Francisca Holgado. This network of collaborators reflects interdisciplinary work within the field of food science and safety.

Publication venues often chosen by Morales prominently feature journals such as Foods, Food and Chemical Toxicology, Food Research International, Food Control, and Nutrients. These venues indicate a consistent engagement with research communities centered on food quality, safety, and nutrition.

Best Publications

  • Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence

    Francisco J Morales;Salvio Jiménez-Pérez

  • Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods

    Cristina Delgado-Andrade;José A Rufián-Henares;Francisco J Morales

  • Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities

    José A. Rufián-Henares;Francisco J. Morales

  • Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.

    Cristina Delgado-Andrade;Francisco J Morales

  • Physiological relevance of dietary melanoidins

    Francisco J. Morales;Veronika Somoza;Vincenzo Fogliano

  • A Study on Advanced Maillard Reaction in Heated Casein/Sugar Solutions: Colour Formation

    F.J. Morales;M.A.J.S. van Boekel

  • Use of spent coffee grounds as food ingredient in bakery products

    Nuria Martinez-Saez;Alba Tamargo García;Inés Domínguez Pérez;Miguel Rebollo-Hernanz

  • Iron-binding ability of melanoidins from food and model systems

    Francisco J. Morales;Cristina Fernández-Fraguas;Salvio Jiménez-Pérez

  • Estimation of dietary intake of melanoidins from coffee and bread

    Vincenzo Fogliano;Francisco J. Morales

  • Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants.

    Gema Arribas-Lorenzo;Francisco J. Morales

  • A shuttle walk test for assessment of functional capacity in chronic heart failure

    Francisco J. Morales;Angel Martínez;Mar Méndez;Antonio Agarrado

  • Fluorescence associated with Maillard reaction in milk and milk-resembling systems

    Francisco J Morales;Carmen Romero;Salvio Jiménez-Pérez

  • Assessment of protein glycation markers in infant formulas

    I. Birlouez-Aragon;M. Pischetsrieder;J. Leclère;F.J. Morales

  • A study on advanced maillard reaction in heated casein/sugar solutions: Fluorescence accumulation

    F.J Morales;M.A.J.S van Boekel

  • Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism.

    Jose A. Rurián-Henares;Francisco J. Morales

  • Peroxyl radical scavenging activity of melanoidins in aqueous systems

    Francisco J. Morales;Salvio Jiménez-Pérez

  • Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions.

    José A. Rufián-Henares;Francisco J. Morales

  • Estimation of dietary intake of 5-hydroxymethylfurfural and related substances from coffee to Spanish population

    Gema Arribas-Lorenzo;Francisco J. Morales

  • Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

    Vural Gökmen;Özge Ç. Açar;Arda Serpen;Francisco J. Morales

  • Characterization of industrial processed milk by analysis of heat-induced changes

    Francisco‐J. Morales;Carmen Romero;Salvio Jiménez‐Pérez

  • Maillard reaction indicators in diets usually consumed by adolescent population

    Cristina Delgado-Andrade;Isabel Seiquer;M. Pilar Navarro;Francisco J. Morales

Frequent Co-Authors

Vincenzo Fogliano
Vincenzo Fogliano Wageningen University & Research
Vural Gökmen
Vural Gökmen Hacettepe University
Laura Bravo
Laura Bravo Spanish National Research Council
Sonia Ramos
Sonia Ramos Spanish National Research Council
Luis Goya
Luis Goya Spanish National Research Council
Monika Pischetsrieder
Monika Pischetsrieder University of Erlangen-Nuremberg
María Ángeles Martín
María Ángeles Martín Spanish National Research Council
Alberto Muñoz
Alberto Muñoz Complutense University of Madrid
Fulgencio Saura-Calixto
Fulgencio Saura-Calixto Spanish National Research Council
Javier Escaned
Javier Escaned Hospital Clínico San Carlos

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