ResearcherPage Statistics: Zamora, Rosario

 
Geo Map
Region #
USC - US & Canada 3430
EUR - Europe 419
CH - China 378
LA - Latin America 34
JPN - Jpn, S.Kor & Taiwan 30
ASIA - Asia, other 7
OTH - Other & undefined 2
AFR - Africa 1
HK - Hong Kong 1
Total 4302
Country #
US - United States of America 3430
CN - China 378
DE - Germany 122
ES - Spain 119
FR - France 78
RU - Russian Federation 53
KR - Korea 30
NL - Netherlands 24
MX - Mexico 15
UA - Ukraine 12
other - Other Country 8348
Total 12609
City #
Ashburn 618
Redmond 526
New Orleans 472
Boydton 434
Beijing 329
Fairfield 283
Boardman 207
Oakland 202
Everett 113
Fremont 105
other 9320
Total 12609
Most viewed items #
ID: 27328 - Reacción de la Nα-acetil-L-histidina con diazometano: Un modelo de la reacción de esterificación de grupos carboxílicos con diazometano en presencia de anillos de imidazol 652
ID: 356025 - Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products 554
ID: 22056 - The role of lipids in nonenzymatic browning 418
ID: 262226 - 2-Alkenal-scavenging ability of m-diphenols 378
ID: 263820 - 2-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 toxicants 329
ID: 54784 - Formation of β-phenylethylamine as a consequence of lipid oxidation 327
ID: 56838 - Model Reactions of Acrylamide with Selected Amino Compounds 327
ID: 263823 - Lipid-derived aldehyde degradation under thermal conditions 322
ID: 307661 - Use of Nucleophilic Compounds, and Their Combination, for Acrylamide Removal 298
ID: 263619 - Contribution of phenolic compounds to food flavors: Strecker-type degradation of amines and amino acids produced by o - And p -diphenols 288
ID: 55601 - Free radical-scavenging activity of nonenzymatically-browned phospholipids produced in the reaction between phosphatidylethanolamine and ribose in hydrophobic media 287
ID: 55874 - Positive interaction between amino and sulfhydryl groups for acrylamide removal 287
ID: 57438 - Effect of β-sitosterol in the antioxidative activity of oxidized lipid–amine reaction products 285
ID: 56680 - Asparagine decarboxylation by lipid oxidation products in model systems 284
ID: 56912 - Role of mercaptans on acrylamide elimination 279
ID: 55437 - Amino phospholipids and lecithins as mitigating agents for acrylamide in asparagine/glucose and asparagine/2,4-decadienal model systems 278
ID: 56122 - The Maillard reaction and lipid oxidation 278
ID: 262224 - Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation 275
ID: 262230 - Ammonia 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 phenylacetaldehyde 272
ID: 263824 - 2-Amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP) formation and fate: The function of oxidised lipids and amino acids 270
ID: 56022 - Strecker aldehydes and α-keto acids, produced by carbonyl-amine reactions, contribute to the formation of acrylamide 270
ID: 57433 - Degradation of asparagine to acrylamide by carbonyl-amine reactions initiated by alkadienals 270
ID: 262203 - Reactive carbonyl-scavenging ability of 2-aminoimidazoles: 2-amino-1-methylbenzimidazole and 2-amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhiP) 267
ID: 57423 - Conversion of 3-aminopropionamide and 3-alkylaminopropionamides into acrylamide in model systems 264
ID: 326942 - Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixtures 259
ID: 355816 - 2,4-Alkadienal trapping by phenolics 255
ID: 355832 - Phenolic trapping of lipid oxidation products 4-oxo-2-alkenals 241
ID: 322254 - Food Processing Antioxidants 236
ID: 356033 - Structure–Activity Relationship (SAR) of Phenolics for the Inhibition of 2-Phenylethylamine Formation in Model Systems Involving Phenylalanine and the 13-Hydroperoxide of Linoleic Acid 234
ID: 335602 - Model Studies on the Effect of Aldehyde Structure on Their Selective Trapping by Phenolic Compounds 233
ID: 307386 - Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acids 231
ID: 337623 - Epoxyalkenal-trapping ability of phenolic compounds 228
ID: 302941 - Oxidative versus Non-oxidative Decarboxylation of Amino Acids: Conditions for the Preferential Formation of Either Strecker Aldehydes or Amines in Amino Acid/Lipid-Derived Reactive Carbonyl Model Systems 225
ID: 327929 - Protective effect of phenolic compounds on carbonyl-amine reactions produced by lipid-derived reactive carbonyls 222
ID: 326948 - Amino Acid Degradations Produced by Lipid Oxidation Products 214
ID: 326957 - The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products 210
ID: 355840 - Structure–Activity Relationship (SAR) of Phenolics for 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Phenylalanine/Creatinine Reaction Mixtures Including (or Not) Oxygen and Lipid Hydroperoxides 208
ID: 362386 - Characterization of Carbonyl-Phenol Adducts Produced by Food Phenolic Trapping of 4-Hydroxy-2-hexenal and 4-Hydroxy-2-nonenal 184
ID: 318449 - Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics 183
ID: 310838 - Carbonyl-scavenging ability of phenolic compounds: A second barrier defense against the damage caused by lipid oxidation and oxidative stress 160
ID: 310847 - Formation of Strecker aldehydes and biogenic amines as a consequence of carbonyl-amine reactions initiated by oxidized lipids 158
ID: 378591 - Formation 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 products 144
ID: 381058 - Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods 121
ID: 396607 - Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds 121
ID: 384260 - Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products 119
ID: 381343 - Polyphenolic Extract (PE) from Olive Oil Exerts a Potent Immunomodulatory Effect and Prevents Graft-versus-Host Disease in a Mouse Model 115
ID: 391378 - Reactive carbonyls and the formation of the heterocyclic aromatic amine 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ) 113
ID: 393347 - Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems 110
ID: 381311 - A Simple Procedure To Detect Lipid-Derived Carbonyl-Phenol Adducts 108
ID: 404756 - Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) 90
ID: 400284 - Identification of Precursors and Formation Pathway for the Heterocyclic Aromatic Amine 2-Amino-3-methylimidazo(4,5-f)quinoline (IQ) 83
ID: 418527 - Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea 45
Total 12609
Most type viewed #
ID: other - 0
ID: journal - 11379
ID: conference - 318
ID: patent - 0
ID: book - 642
ID: selected - 0
Total 12339


Tot Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun
2018/20193481 0222174227 185195 230323 264497676488
2019/20204180 370366212285 365349 347307 434342356447
2020/20214252 256506409280 256466 351425 362406258277
2021/2022696 2972481510 00 00 0000
Ever 12609