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Zamora, Rosario

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Firma en Digital.CSIC (*)
Zamora, Rosario
 
Centro o Instituto
CSIC - Instituto de la Grasa (IG)
 
Departamento
Caracterización y Calidad de Lípidos. Grupo: Reacciones amino-carbonilo en alimentos
 
Categoría Profesional
Profesora de Investigación
 
Especialización
Química y Bioquímica de Alimentos.
 
Email
rzamora@ig.csic.es
 
ORCID
 
Página web
 
Otros identificadores (con url)
 

Publications

Refined By:
Palabras Clave:  Lipid oxidation

Resultados 1-20 de 34.

DerechosPreviewFecha Public.TítuloAutor(es)Tipo
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
3openAccessFoodChem_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
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 CSIC; 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
6openAccessPostprint_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
7closedAccess9-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
8closedAccessaccesoRestringido.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
9openAccessFoodChem_2022_V393_133372.pdf.jpg1-nov-2022Carbonyl-trapping abilities of 5-alkylresorcinolsZamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID artículo
10openAccessFoodChem_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
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
12openAccessaccesoRestringido.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
13closedAccess1-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
14closedAccessoct-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
15openAccessPostprint_2017_FoodChem_V237_P444.pdf.jpg15-dic-2017Epoxyalkenal-trapping ability of phenolic compoundsZamora, Rosario CSIC ORCID ; Aguilar Tellez, Isabel CSIC; Hidalgo, Francisco J. CSIC ORCID artículo
16closedAccessaccesoRestringido.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. CSIC; Zamora, Rosario CSIC ORCID artículo
17openAccessPostP_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
18closedAccessaccesoRestringido.pdf.jpg30-ago-2021Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in teaZamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID artículo
19openAccessFoodChemX_2019_100037.pdf.jpg30-jun-2019Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation productsHidalgo, Francisco J. CSIC ORCID ; Zamora, Rosario CSIC ORCID artículo
20closedAccessabr-2012Formation of β-phenylethylamine as a consequence of lipid oxidationZamora, Rosario CSIC ORCID ; Delgado, Rosa M. CSIC ORCID; Hidalgo, Francisco J. CSIC ORCID artículo