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Delgado, Rosa M.
~ 12000  Ergebnisse:
Personensuche X
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1

Protective effect of phenolic compounds on carbonyl-amine r..:

Hidalgo, Francisco J. ; Delgado, Rosa M. ; Zamora, Rosario
Food Chemistry.  229 (2017)  - p. 388-395 , 2017
Link: https://doi.org/10.1016/..
 
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2

List of Contributors:

, In: Acrylamide in Food,
Anese, Monica ; Batra, Bhawna ; Capuano, Edoardo... - p. xv-xvii , 2016
Link: https://doi.org/10.1016/..
 
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3

Antagonism between lipid-derived reactive carbonyls and phe..:

Delgado, Rosa M. ; Hidalgo, Francisco J. ; Zamora, Rosario
Food Chemistry.  194 (2016)  - p. 1143-1148 , 2016
Link: https://doi.org/10.1016/..
 
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4

Use of Nucleophilic Compounds, and Their Combination, for A..:

, In: Acrylamide in Food,
Zamora, Rosario ; Delgado, Rosa M. ; Hidalgo, Francisco J. - p. 297-307 , 2016
Link: https://doi.org/10.1016/..
 
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5

Contribution of Phenolic Compounds to Food Flavors: Strecke..:

Delgado, Rosa M. ; Zamora, Rosario ; Hidalgo, Francisco J.
Journal of Agricultural and Food Chemistry.  63 (2015)  1 - p. 312-318 , 2015
Link: https://doi.org/10.1021/..
 
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6

Relationship between lutein and mycotoxin content in durum ..:

Delgado, Rosa M. ; Sulyok, Michael ; Jirsa, Ondřej...
Food Additives & Contaminants: Part A.  , 2014
Link: https://doi.org/10.1080/..
 
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7

Evaluating the potential of high pressure high temperature ..:

Grauwet, Tara ; Kebede, Biniam T. ; Delgado, Rosa M....
European Food Research and Technology.  240 (2014)  1 - p. 183-198 , 2014
Link: https://doi.org/10.1007/..
 
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8

Effect of water activity in tortilla and its relationship o..:

Delgado, Rosa M. ; Luna-Bárcenas, Gabriel ; Arámbula-Villa, Gerónimo...
Journal of Food Engineering.  143 (2014)  - p. 1-7 , 2014
Link: https://doi.org/10.1016/..
 
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9

Determination of α-keto acids in pork meat and Iberian ham ..:

Hidalgo, Francisco J. ; Navarro, José L. ; Delgado, Rosa M..
Food Chemistry.  140 (2013)  1-2 - p. 183-188 , 2013
Link: https://doi.org/10.1016/..
 
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10

Intermediate role of α-keto acids in the formation of Strec..:

Hidalgo, Francisco J. ; Delgado, Rosa M. ; Zamora, Rosario
Food Chemistry.  141 (2013)  2 - p. 1140-1146 , 2013
Link: https://doi.org/10.1016/..
 
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11

Histamine formation by lipid oxidation products:

Hidalgo, Francisco J. ; Navarro, José L. ; Delgado, Rosa M..
Food Research International.  52 (2013)  1 - p. 206-213 , 2013
Link: https://doi.org/10.1016/..
 
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12

Reviews:

Delgado, Rosa M.
Food Chemistry.  139 (2013)  1-4 - p. 86 , 2013
Link: https://doi.org/10.1016/..
 
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13

Chemical Conversion of Phenylethylamine into Phenylacetalde..:

Zamora, Rosario ; Delgado, Rosa M. ; Hidalgo, Francisco J.
Journal of Agricultural and Food Chemistry.  60 (2012)  21 - p. 5491-5496 , 2012
Link: https://doi.org/10.1021/..
 
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14

Formation of β-phenylethylamine as a consequence of lipid o..:

Zamora, Rosario ; Delgado, Rosa M. ; Hidalgo, Francisco J.
Food Research International.  46 (2012)  1 - p. 321-325 , 2012
Link: https://doi.org/10.1016/..
 
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15

Amino phospholipids and lecithins as mitigating agents for ..:

Zamora, Rosario ; Delgado, Rosa M. ; Hidalgo, Francisco J.
Food Chemistry.  126 (2011)  1 - p. 104-108 , 2011
Link: https://doi.org/10.1016/..
 
1-15
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