E-LIB Suche - Ergebnisse für: Zamora, Rosario

1

Addition of olivetol to crackers decreases malondialdehyde ..:

Zamora, Rosario ; Alcon, Esmeralda ; Hidalgo, Francisco J.
Food Chemistry. 432 (2024) - p. 137046 , 2024

Link: https://doi.org/10.1016/..

2

List of contributors:

, In: Acrylamide in Food,

Anese, Monica ; Batra, Bhawna ; Capuano, Edoardo... - p. xi-xii , 2024

Link: https://doi.org/10.1016/..

3

Use of nucleophilic compounds, and their combination, for a..:

, In: Acrylamide in Food,

Zamora, Rosario ; Hidalgo, Francisco J. - p. 371-384 , 2024

Link: https://doi.org/10.1016/..

4

Formation of phenazines, phenoxazines, and benzoxazoles in ..:

Zamora, Rosario ; Hidalgo, Francisco J.
Food Chemistry. 445 (2024) - p. 138710 , 2024

Link: https://doi.org/10.1016/..

5

Carbonyl-trapping by phenolics and the inhibition of the fo..:

Hidalgo, Francisco J. ; Zamora, Rosario
Food Chemistry. 425 (2023) - p. 136505 , 2023

Link: https://doi.org/10.1016/..

6

Ketone-phenol reactions and the promotion of aromatizations..:

Hidalgo, Francisco J. ; Zamora, Rosario
Food Chemistry. 404 (2023) - p. 134554 , 2023

Link: https://doi.org/10.1016/..

7

Malondialdehyde trapping by food phenolics:

Zamora, Rosario ; Alcon, Esmeralda ; Hidalgo, Francisco J.
Food Chemistry. 417 (2023) - p. 135915 , 2023

Link: https://doi.org/10.1016/..

8

Olive pomace oil improves the oxidative stability and nutri..:

Velasco, Joaquín ; García-González, Aída ; Zamora, Rosario..
LWT. 184 (2023) - p. 115081 , 2023

Link: https://doi.org/10.1016/..

9

Quality and Nutritional Changes of Traditional Cupcakes in ..:

Velasco, Joaquín ; García-González, Aída ; Zamora, Rosario..
Foods. 12 (2023) 11 - p. 2125 , 2023

Link: https://doi.org/10.3390/..

10

Carbonyl-trapping abilities of 5-alkylresorcinols:

Zamora, Rosario ; Hidalgo, Francisco J.
Food Chemistry. 393 (2022) - p. 133372 , 2022

Link: https://doi.org/10.1016/..

11

Identification of acrolein as the reactive carbonyl respons..:

Hidalgo, Francisco J. ; Lavado-Tena, Cristina M. ; Zamora, Rosario
Food Chemistry. 343 (2021) - p. 128478 , 2021

Link: https://doi.org/10.1016/..

12

Formation of naphthoquinones and anthraquinones by carbonyl..:

Zamora, Rosario ; Hidalgo, Francisco J.
Food Chemistry. 354 (2021) - p. 129530 , 2021

Link: https://doi.org/10.1016/..

13

Carbonyl Chemistry and the Formation of Heterocyclic Aromat..:

Hidalgo, Francisco J. ; Zamora, Rosario
Journal of Agricultural and Food Chemistry. 70 (2021) 1 - p. 79-86 , 2021

Link: https://doi.org/10.1021/..

14

Formation of 3-hydroxypyridines by lipid oxidation products..:

Hidalgo, Francisco J. ; Lavado-Tena, Cristina M. ; Zamora, Rosario
Food Chemistry. 328 (2020) - p. 127100 , 2020

Link: https://doi.org/10.1016/..

15

Reactive carbonyls and the formation of the heterocyclic ar..:

Zamora, Rosario ; Lavado-Tena, Cristina M. ; Hidalgo, Francisco J.
Food Chemistry. 324 (2020) - p. 126898 , 2020

Link: https://doi.org/10.1016/..