Marta Mesías

Use of spent coffee grounds as food ingredient in bakery products

Nuria Martínez-Sáez, Alba Tamargo, Inés Domínguez Pérez et al. · Food Chemistry · 2016 · 226 citations · Full text

Food Chemistry, Spent Coffee Grounds, Food Ingredient +1

Melanoidins as a potential functional food ingredient

Marta Mesías, Cristina Delgado‐Andrade · Current Opinion in Food Science · 2017 · 137 citations

Food Chemistry, Food Function, Biochemistry +2

Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (<i>Argania spinosa</i>, Skeels)

Rocío Marfil, Rafael Giménez, Olga Martínez‐Augustin et al. · European Journal of Lipid Science and Technology · 2011 · 99 citations

Food Chemistry, Engineering, Food Bioactive Compound +11

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

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Esther García-Serna, Nuria Martínez-Sáez, Marta Mesías et al. · Polish Journal of Food and Nutrition Sciences · 2014 · 93 citations · Full text