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Alcon, Esmeralda
12  Ergebnisse:
Personensuche X
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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

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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3

Reactive Carbonyl-Scavenging Ability of 2-Aminoimidazoles: ..:

Hidalgo, Francisco J. ; Alcón, Esmeralda ; Zamora, Rosario
Journal of Agricultural and Food Chemistry.  62 (2014)  49 - p. 12045-12051 , 2014
Link: https://doi.org/10.1021/..
 
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4

Ammonia and formaldehyde participate in the formation of 2-..:

Zamora, Rosario ; Alcón, Esmeralda ; Hidalgo, Francisco J.
Food Chemistry.  155 (2014)  - p. 74-80 , 2014
Link: https://doi.org/10.1016/..
 
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5

Effect of amino acids on the formation of 2-amino-1-methyl-..:

Zamora, Rosario ; Alcón, Esmeralda ; Hidalgo, Francisco J.
Food Chemistry.  141 (2013)  4 - p. 4240-4245 , 2013
Link: https://doi.org/10.1016/..
 
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6

Cysteine- and serine-thermal degradation products promote t..:

Hidalgo, Francisco J. ; Alcón, Esmeralda ; Zamora, Rosario
Food Research International.  54 (2013)  2 - p. 1394-1399 , 2013
Link: https://doi.org/10.1016/..
 
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7

Comparative formation of 2-amino-1-methyl-6-phenylimidazo[4..:

Zamora, Rosario ; Alcón, Esmeralda ; Hidalgo, Francisco J.
Food Chemistry.  138 (2013)  1 - p. 180-185 , 2013
Link: https://doi.org/10.1016/..
 
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8

Strecker-Type Degradation of Phenylalanine Initiated by 4-O..:

Zamora, Rosario ; Alcón, Esmeralda ; Hidalgo, Francisco J.
Journal of Agricultural and Food Chemistry.  61 (2013)  43 - p. 10231-10237 , 2013
Link: https://doi.org/10.1021/..
 
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9

Effect of lipid oxidation products on the formation of 2-am..:

Zamora, Rosario ; Alcón, Esmeralda ; Hidalgo, Francisco J.
Food Chemistry.  135 (2012)  4 - p. 2569-2574 , 2012
Link: https://doi.org/10.1016/..
 
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10

Addition of olivetol to crackers decreases malondialdehyde ..:

Zamora, Rosario ; Alcón, Esmeralda ; Hidalgo, Francisco J
#PLACEHOLDER_PARENT_METADATA_VALUE#.  , 2024
Link: http://hdl.handle.net/10..
 
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11

Malondialdehyde trapping by food phenolics:

Zamora, Rosario ; Alcón, Esmeralda ; Hidalgo, Francisco J
#PLACEHOLDER_PARENT_METADATA_VALUE#.  , 2023
Link: http://hdl.handle.net/10..
 
?
12

Ammonia and formaldehyde participate in the formation of 2-..:

Zamora, Rosario ; Alcón, Esmeralda ; Hidalgo, Francisco J
doi:10.1016/j.foodchem.2014.01.039.  , 2014
Link: http://hdl.handle.net/10..
 
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