1. DIGITAL.CSIC
English   español  

Navegación por Autor rp11903

Ir a: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
O introducir las primeras letras:  
Mostrando resultados 5 a 24 de 69 < Anterior   Siguiente >
DerechosPreviewFecha Public.TítuloAutor(es)Tipo
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
closedAccessaccesoRestringido.pdf.jpg2018Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?Granato, D.; Shahidi, F.; Wrolstad, R.; Kilmartin, P.; Melton, L.D.; Hidalgo, Francisco J. CSIC ORCID ; Miyashita, K.; Camp, J.v.; Alasalvar, C.; Ismail, A.B.; Elmore, S.; Birch, G.G.; Charalampopoulos, D.; Astley, S.B.; Pegg, R.; Zhou, P.; Finglas, P.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
closedAccessaccesoRestringido.pdf.jpg22-abr-2020Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model SystemsHidalgo, Francisco J. CSIC ORCID ; Lavado-Tena, Cristina M. CSIC; Zamora, Rosario CSIC ORCID artículo
closedAccess1-oct-2009Degradation of asparagine to acrylamide by carbonyl-amine reactions initiated by alkadienalsHidalgo, Francisco J. CSIC ORCID ; Delgado, Rosa M. CSIC ORCID; Zamora, Rosario CSIC ORCID artículo
closedAccessoct-2009Effect of β-sitosterol in the antioxidative activity of oxidized lipid–amine reaction productsHidalgo, Francisco J. CSIC ORCID ; León, María Mercedes CSIC; Zamora, Rosario CSIC ORCID artículo
Mostrando resultados 5 a 24 de 69 < Anterior   Siguiente >