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Zamora, Rosario
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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/..
 
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2

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/..
 
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3

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/..
 
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4

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/..
 
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5

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/..
 
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6

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/..
 
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7

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/..
 
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8

Carbonyl-trapping abilities of 5-alkylresorcinols:

Zamora, Rosario ; Hidalgo, Francisco J.
Food Chemistry.  393 (2022)  - p. 133372 , 2022
Link: https://doi.org/10.1016/..
 
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9

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/..
 
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10

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/..
 
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11

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/..
 
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12

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/..
 
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13

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/..
 
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14

Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl..:

Hidalgo, Francisco J. ; Lavado-Tena, Cristina M. ; Zamora, Rosario
Journal of Agricultural and Food Chemistry.  68 (2020)  19 - p. 5448-5454 , 2020
Link: https://doi.org/10.1021/..
 
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15

Polyphenolic Extract (PE) from Olive Oil Exerts a Potent Im..:

Alvarez-Laderas, Isabel ; Ramos, Teresa L. ; Medrano, Mayte...
Biology of Blood and Marrow Transplantation.  26 (2020)  4 - p. 615-624 , 2020
Link: https://doi.org/10.1016/..
 
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