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	1.	Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making by Horszwald, A Castillo, M.D.del [coaut.] Morales, F.J [coaut.] Zielinski, H [coaut.] Material type: Article Language: En Publication details: 2010 In: Journal of Food and Nutrition Research v. 49, no. 3, p. 149-159 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	2.	Assessing the maillard reaction development during the toasting process of common flours employed by the cereal products industry by Rufian-Henares, J.A Delgado-Andrade, C [coaut.] Morales, F.J [coaut.] Material type: Article Language: En Publication details: 2009 In: Food Chemistry v. 114, no. 1, p. 93-99 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	3.	Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points by Ciesarova, Z Bednarikova, A [coaut.] Kukurova, K [coaut.] Morales, F.J [coaut.] Material type: Article Language: En Publication details: 2009 In: Journal of Food and Nutrition Research v. 48, no. 1, p. 20-30 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)

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