Firma en Digital.CSIC (*):
Hidalgo, Francisco J.
 
Centro o Instituto:
CSIC - Instituto de la Grasa (IG)
 
Departamento:
Caracterización y Calidad de Lípidos .Grupo: Reacciones amino-carbonilo en alimentos
 
Categoría Profesional:
Profesor de Investigación
 
Especialización:
Química y Bioquímica de Alimentos.
 
Email:
fhidalgo@ig.csic.es
 
 
 
Otros identificadores (con url):
 

Results 1-20 of 51 (Search time: 0.001 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessPostP_2018_FoodChem_V263_P89.pdf.jpg15-Oct-20182,4-Alkadienal trapping by phenolicsHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
2openAccessFoodChem2014_160_118.pdf.jpg20142-Alkenal-scavenging ability of m-diphenolsHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
3openAccessPostprint_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
4openAccessPostprint_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; Zamora, Rosario CSIC ORCID artículo
5openAccessPostprint_2016_CRFSNV56_P1242.pdf.jpg2016Amino Acid Degradations Produced by Lipid Oxidation ProductsHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
6closedAccess1-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
7openAccessFoodChem2014_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
8openAccessPostprint_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
9closedAccessaccesoRestringido.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
10closedAccess9-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
11openAccessPostP_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
12openAccessPstP_2019_JAFC_V67_P2043.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
13closedAccessaccesoRestringido.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
14closedAccessDec-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
15closedAccessaccesoRestringido.pdf.jpg22-Apr-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.; Zamora, Rosario CSIC ORCID artículo
16closedAccess1-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
17closedAccessOct-2009Effect of β-sitosterol in the antioxidative activity of oxidized lipid–amine reaction productsHidalgo, Francisco J. CSIC ORCID ; León, María Mercedes; Zamora, Rosario CSIC ORCID artículo
18openAccessPostprint_2017_FoodChem_V237_P444.pdf.jpg15-Dec-2017Epoxyalkenal-trapping ability of phenolic compoundsZamora, Rosario CSIC ORCID ; Aguilar, Isabel; Hidalgo, Francisco J. CSIC ORCID artículo
19closedAccessaccesoRestringido.pdf.jpg30-Oct-2020Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compoundsHidalgo, Francisco J. CSIC ORCID ; Lavado-Tena, Cristina M.; Zamora, Rosario CSIC ORCID artículo
20openAccessPostP_2020_FoodChem_313_126128.pdf.jpg30-May-2020Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food productsZamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID artículo