Francisca Holgado

Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour

Marta Mesías, Francisca Holgado, Gloria Márquez‐Ruiz et al. · LWT · 2016 · 99 citations

Food Chemistry, Nutrition, New Formulation +8

Comprehensive Study of the Lipid Classes of Krill Oil by Fractionation and Identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS

María Pilar Castro-Gómez, Francisca Holgado, Luis M. Rodríguez‐Alcalá et al. · Food Analytical Methods · 2015 · 61 citations

Krill Oil, Lipid Analysis, Lipid Biophysics +8

Acrylamide content in French fries prepared in households: A pilot study in Spanish homes

Marta Mesías, Cristina Delgado‐Andrade, Francisca Holgado et al. · Food Chemistry · 2018 · 54 citations

Food Chemistry, French Fries, Spanish Homes +5

A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test

Joaquı́n Velasco, Carmen Dobarganes, Francisca Holgado et al. · Food Research International · 2008 · 52 citations

Food Chemistry, Chemical Engineering, Accelerated Conditions +7

Acrylamide content in French fries prepared in food service establishments

Marta Mesías, Cristina Delgado‐Andrade, Francisca Holgado et al. · LWT · 2018 · 51 citations

Food Chemistry, Food Processing, Acrylamide Content +5