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openAccessPostP_2018_FoodChem_V263_P89.pdf.jpg15-oct-20182,4-Alkadienal trapping by phenolicsHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
openAccessFoodChem2014_160_118.pdf.jpg20142-Alkenal-scavenging ability of m-diphenolsHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpg30-jun-20142-Amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP) formation and fate: The function of oxidised lipids and amino acidsHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID ; Zambrano-Alcón, Esmeralda CSIC ORCIDtesis doctoral
openAccessPostprint_RSC_Adv_2015_V5.pdf.jpg20152-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: An example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicantsZamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpg27-mar-2019A Simple Procedure To Detect Lipid-Derived Carbonyl-Phenol AdductsZamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID capítulo de libro
openAccessFoodChem_2024_V432_ 137046.pdf.jpg30-ene-2024Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adductsZamora, Rosario CSIC ORCID ; Alcón, Esmeralda; Hidalgo, Francisco J. CSIC ORCID artículo
openAccessPostprint_2016_FoodChem_V2019_P256.pdf.jpg2016Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixturesHidalgo, Francisco J. CSIC ORCID ; León, María Mercedes CSIC; Zamora, Rosario CSIC ORCID artículo
openAccessPostprint_2016_CRFSNV56_P1242.pdf.jpg2016Amino Acid Degradations Produced by Lipid Oxidation ProductsHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
closedAccess1-may-2011Amino phospholipids and lecithins as mitigating agents for acrylamide in asparagine/glucose and asparagine/2,4-decadienal model systemsZamora, Rosario CSIC ORCID ; Delgado, Rosa M. CSIC ORCID; Hidalgo, Francisco J. CSIC ORCID artículo
openAccessFoodChem2014_155_74.pdf.jpg2014Ammonia and formaldehyde participate in the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in addition to creati(ni)ne and phenylacetaldehydeZamora, Rosario CSIC ORCID ; Alcón, Esmeralda; Hidalgo, Francisco J. CSIC ORCID artículo
openAccessPostprint_FoodChem_2016_V194_P1143.pdf.jpg1-mar-2016Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acidsDelgado, Rosa M. CSIC ORCID; Hidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
closedAccess9-sep-2010Asparagine decarboxylation by lipid oxidation products in model systemsHidalgo, Francisco J. CSIC ORCID ; Delgado, Rosa M. CSIC ORCID; Navarro, José Luis; Zamora, Rosario CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpg12-ene-2022Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of AminoimidazoazaareneHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpg23-mar-2015Carbonyl-scavenging ability of phenolic compounds: A second barrier defense against the damage caused by lipid oxidation and oxidative stressZamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID comunicación de congreso
openAccessFoodChem_2022_V393_133372.pdf.jpg1-nov-2022Carbonyl-trapping abilities of 5-alkylresorcinolsZamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID artículo
openAccessFoodChem_2023_V425_136505.pdf.jpg1-nov-2023Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef pattiesHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
openAccessPostP_2018_JAFC_V66_P1320.pdf.jpgfeb-2018Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation ProductsZamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID artículo
openAccessaccesoRestringido.pdf.jpg2019Characterization of Carbonyl-Phenol Adducts Produced by Food Phenolic Trapping of 4-Hydroxy-2-hexenal and 4-Hydroxy-2-nonenalHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpg2015Contribution of phenolic compounds to food flavors: Strecker-type degradation of amines and amino acids produced by o - And p -diphenolsDelgado, Rosa M. CSIC ORCID; Zamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID artículo
closedAccessdic-2009Conversion of 3-aminopropionamide and 3-alkylaminopropionamides into acrylamide in model systemsZamora, Rosario CSIC ORCID ; Delgado, Rosa M. CSIC ORCID; Hidalgo, Francisco J. CSIC ORCID artículo
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