Houda Berrada
Overview
Explore the profile of Houda Berrada including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
55
Citations
656
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Liu Y, Castagnini J, Berrada H, Barba F
Food Chem
. 2025 Feb;
473:143085.
PMID: 39994932
In this study, supercritical-CO (25.0 MPa, 40 °C, 75 min, 10.0 mL/min) was used to defeat sea bass viscera to facilitate the fermentation process. Then, the defatted samples were used...
2.
Pallares N, Berrada H, Ferrer E, Rached W, Pinela J, Mandim F, et al.
Foods
. 2025 Jan;
14(2).
PMID: 39856888
Underutilized plant species such as (Forssk.) Less., Pomel, and L. have been historically valued in traditional medicine for their potential health benefits. These species present an untapped source of bioactive...
3.
Liu Y, Berrada H, Castagnini J, Barba F
Food Chem
. 2024 Dec;
467:142283.
PMID: 39616765
A sequential extraction process combining supercritical fluid extraction (SFE: 25.0 MPa, 75 min, 50.0 °C, and 10.0 mL/min flow) with pulsed electric fields (PEF: 3.0 kV/cm, 300 kJ/kg for head/backbones,...
4.
Sebastia A, Fernandez-Matarredona C, Castagnini J, Barba F, Berrada H, Molto J, et al.
Food Chem Toxicol
. 2024 Nov;
196:115145.
PMID: 39608630
Snacks, including popcorn, are increasingly consumed in Spain and are susceptible to acrylamide (AA) formation. AA, classified as a probable human carcinogen by the International Agency for Research on Cancer...
5.
Sebastia A, Ramon-Mascarell F, Fernandez-Matarredona C, Barba F, Berrada H, Pardo O, et al.
Food Chem
. 2024 Jul;
460(Pt 1):140494.
PMID: 39043073
Acrylamide (AA) is produced through the reaction between sugars and amino acids present in starchy foods cooked at high temperature. It is classified as probably carcinogenic to humans. In 2019,...
6.
Bridgeman L, Juan C, Berrada H, Juan-Garcia A
Toxins (Basel)
. 2024 Feb;
16(2).
PMID: 38393165
Thermal processes induce the formation of undesired toxic components, such as acrylamide (AA), which has been shown to induce brain toxicity in humans and classified as Group 2A by the...
7.
Bridgeman L, Juan C, Juan-Garcia A, Berrada H
Food Chem Toxicol
. 2023 Oct;
182:114114.
PMID: 37879530
Acrylamide (AA) is a chemical compound that can be formed in certain foods during high-temperature cooking processes such as frying, baking, and roasting. Exposure to AA has been linked to...
8.
Ben Hassouna K, Ben Salah-Abbes J, Chaieb K, Abbes S, Ferrer E, Marti-Quijal F, et al.
Toxins (Basel)
. 2023 Sep;
15(9).
PMID: 37755944
Milk is a staple food that is essential for human nutrition because of its high nutrient content and health benefits. However, it is susceptible to being contaminated by Aflatoxin M1...
9.
de la Fuente B, Aspevik T, Barba F, Kousoulaki K, Berrada H
Mar Drugs
. 2023 May;
21(5).
PMID: 37233488
Information on the bioaccessibility of minerals is essential to consider a food ingredient as a potential mineral fortifier. In this study, the mineral bioaccessibility of protein hydrolysates from salmon ()...
10.
Sebastia A, Calleja-Gomez M, Pallares N, Barba F, Berrada H, Ferrer E
Foods
. 2023 Apr;
12(8).
PMID: 37107377
In recent years, several innovative food processing technologies such as ultrasound (USN) and pulsed electric fields (PEF) have emerged in the market, showing a great potential both alone and in...