| Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence FJ Morales, S Jiménez-Pérez Food chemistry 72 (1), 119-125, 2001 | 715 | 2001 |
| 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 | 398 | 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 | 307 | 2005 |
| Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities JA Rufián-Henares, FJ Morales Food Research International 40 (8), 995-1002, 2007 | 305 | 2007 |
| A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation FJ Morales, M Van Boekel International Dairy Journal 8 (10-11), 907-915, 1998 | 270 | 1998 |
| Physiological relevance of dietary melanoidins FJ Morales, V Somoza, V Fogliano Amino acids 42, 1097-1109, 2012 | 261 | 2012 |
| 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 | 193 | 2017 |
| Iron-binding ability of melanoidins from food and model systems FJ Morales, C Fernandez-Fraguas, S Jiménez-Pérez Food Chemistry 90 (4), 821-827, 2005 | 178 | 2005 |
| A shuttle walk test for assessment of functional capacity in chronic heart failure FJ Morales, A Martínez, M Méndez, A Agarrado, F Ortega, ... American heart journal 138 (2), 291-298, 1999 | 172 | 1999 |
| Estimation of dietary intake of melanoidins from coffee and bread V Fogliano, FJ Morales Food & function 2 (2), 117-123, 2011 | 166 | 2011 |
| Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants G Arribas-Lorenzo, FJ Morales Journal of agricultural and food chemistry 58 (5), 2966-2972, 2010 | 158 | 2010 |
| Fluorescence associated with Maillard reaction in milk and milk-resembling systems FJ Morales, C Romero, S Jiménez-Pérez Food Chemistry 57 (3), 423-428, 1996 | 158 | 1996 |
| Antimicrobial activity of melanoidins against Escherichia coli is mediated by a membrane-damage mechanism JA Rurián-Henares, FJ Morales Journal of Agricultural and Food Chemistry 56 (7), 2357-2362, 2008 | 149 | 2008 |
| Assessment of protein glycation markers in infant formulas I Birlouez-Aragon, M Pischetsrieder, J Leclere, FJ Morales, K Hasenkopf, ... Food Chemistry 87 (2), 253-259, 2004 | 146 | 2004 |
| Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions JA Rufián-Henares, FJ Morales Journal of Agricultural and Food Chemistry 55 (24), 10016-10021, 2007 | 142 | 2007 |
| Peroxyl radical scavenging activity of melanoidins in aqueous systems FJ Morales, S Jiménez-Pérez European Food Research and Technology 218, 515-520, 2004 | 142 | 2004 |
| Characterization of industrial processed milk by analysis of heat‐induced changes FJ Morales, C Romero, S Jiménez‐Pérez International Journal of Food Science & Technology 35 (2), 193-200, 2000 | 142 | 2000 |
| A study on advanced Maillard reaction in heated casein/sugar solutions: fluorescence accumulation FJ Morales, M Van Boekel International Dairy Journal 7 (11), 675-683, 1997 | 142 | 1997 |
| Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking V Gökmen, ÖÇ Açar, A Serpen, FJ Morales European Food Research and Technology 226, 1031-1037, 2008 | 137 | 2008 |
| Hydroxymethylfurfural (HMF) and related compounds. FJ Morales Process-induced food toxicants: Occurrence, formation, mitigation and health …, 2008 | 129 | 2008 |
