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Zamora, Rosario
819
results:
Search for persons
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Online (819)
Mediatypes
E-Books (1)
Articles (Online) (270)
Bookchapter (Online) (6)
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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/..
?
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/..
1-15