Firma en Digital.CSIC (*):
Zamora, Rosario
Centro o Instituto:
CSIC - Instituto de la Grasa (IG)
Caracterización y Calidad de Lípidos. Grupo: Reacciones amino-carbonilo en alimentos
Categoría Profesional:
Profesora de Investigación
Química y Bioquímica de Alimentos.
Otros identificadores (con url):

Results 1-20 of 47 (Search time: 0.0 seconds).

RightsPreviewIssue DateTitleAuthor(s)Type
1openAccessPostP_2018_FoodChem_V263_P89.pdf.jpg15-Oct-20182,4-Alkadienal trapping by phenolicsHidalgo, Francisco J.  ; Zamora, Rosario  artículo
2openAccessFoodChem2014_160_118.pdf.jpg20142-Alkenal-scavenging ability of m-diphenolsHidalgo, Francisco J.  ; Zamora, Rosario  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  ; Hidalgo, Francisco J.  artículo
4openAccessPostprint_2016_FoodChem_V2019_P256.pdf.jpg2016Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixturesHidalgo, Francisco J.  ; León, María Mercedes ; Zamora, Rosario  artículo
5openAccessPostprint_2016_CRFSNV56_P1242.pdf.jpg2016Amino Acid Degradations Produced by Lipid Oxidation ProductsHidalgo, Francisco J.  ; Zamora, Rosario  artículo
6closedAccess1-May-2011Amino phospholipids and lecithins as mitigating agents for acrylamide in asparagine/glucose and asparagine/2,4-decadienal model systemsZamora, Rosario  ; Delgado, Rosa M. ; Hidalgo, Francisco J.  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  ; Alcón, Esmeralda; Hidalgo, Francisco J.  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. ; Hidalgo, Francisco J.  ; Zamora, Rosario  artículo
9closedAccess9-Sep-2010Asparagine decarboxylation by lipid oxidation products in model systemsHidalgo, Francisco J.  ; Delgado, Rosa M. ; Navarro, José Luis ; Zamora, Rosario  artículo
10openAccessPostP_2018_JAFC_V66_P1320.pdf.jpgFeb-2018Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation ProductsZamora, Rosario  ; Hidalgo, Francisco J.  artículo
11openAccessPstP_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.  ; Zamora, Rosario  artículo
12closedAccessaccesoRestringido.pdf.jpg2015Contribution of phenolic compounds to food flavors: Strecker-type degradation of amines and amino acids produced by o - And p -diphenolsDelgado, Rosa M. ; Zamora, Rosario  ; Hidalgo, Francisco J.  artículo
13closedAccessDec-2009Conversion of 3-aminopropionamide and 3-alkylaminopropionamides into acrylamide in model systemsZamora, Rosario  ; Delgado, Rosa M. ; Hidalgo, Francisco J.  artículo
14closedAccessaccesoRestringido.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.  ; Lavado-Tena, Cristina M.; Zamora, Rosario  artículo
15closedAccess1-Oct-2009Degradation of asparagine to acrylamide by carbonyl-amine reactions initiated by alkadienalsHidalgo, Francisco J.  ; Delgado, Rosa M. ; Zamora, Rosario  artículo
16closedAccessOct-2009Effect of β-sitosterol in the antioxidative activity of oxidized lipid–amine reaction productsHidalgo, Francisco J.  ; León, María Mercedes ; Zamora, Rosario  artículo
17openAccessPostprint_2017_FoodChem_V237_P444.pdf.jpg15-Dec-2017Epoxyalkenal-trapping ability of phenolic compoundsZamora, Rosario  ; Aguilar, Isabel; Hidalgo, Francisco J.  artículo
18closedAccessaccesoRestringido.pdf.jpg30-Oct-2020Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compoundsHidalgo, Francisco J.  ; Lavado-Tena, Cristina M.; Zamora, Rosario  artículo
19openAccessPostP_2020_FoodChem_313_126128.pdf.jpg30-May-2020Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food productsZamora, Rosario  ; Hidalgo, Francisco J.  artículo
20closedAccessaccesoRestringido.pdf.jpg30-Aug-2021Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in teaZamora, Rosario  ; Hidalgo, Francisco J.  artículo