Search Results - "Zamora, Rosario" :: K.UTB vyhledávací portál

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The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products

by Zamora, Rosario, Hidalgo, Francisco J.
Published in Trends in food science & technology (01.08.2016)

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Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products

by Zamora, Rosario, Hidalgo, Francisco J
Published in Journal of agricultural and food chemistry (14.02.2018)

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Amino Acid Degradations Produced by Lipid Oxidation Products

by Hidalgo, Francisco J., Zamora, Rosario
Published in Critical reviews in food science and nutrition (10.06.2016)

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Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products

by Hidalgo, Francisco J, Zamora, Rosario
Published in Food Chemistry: X (30.06.2019)

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Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning

by ZAMORA, ROSARIO, HIDALGO, FRANCISCO J.
Published in Critical reviews in food science and nutrition (01.01.2005)

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Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil

by Velasco, Joaquín, García-González, Aída, Zamora, Rosario, Hidalgo, Francisco J, Ruiz-Méndez, María-Victoria
Published in Foods (24.05.2023)

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Positive interaction between amino and sulfhydryl groups for acrylamide removal

by Hidalgo, Francisco J., Delgado, Rosa M., Zamora, Rosario
Published in Food research international (01.05.2011)

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Edible oil analysis by high-resolution nuclear magnetic resonance spectroscopy: recent advances and future perspectives

by Hidalgo, Francisco J, Zamora, Rosario
Published in Trends in Food Science & Technology (01.12.2003)

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Antioxidative Activity of Amino Phospholipids and Phospholipid/Amino Acid Mixtures in Edible Oils As Determined by the Rancimat Method

by Hidalgo, Francisco J, León, M. Mercedes, Zamora, Rosario
Published in Journal of agricultural and food chemistry (26.07.2006)

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Adicción a los videojuegos y al internet en estudiantado mexicano de bachillerato

by Portillo-Peñuelas, Samuel Alejandro, Caldera-Montes, Juan Francisco, Sedeño-Peralta, Karina, Zamora-Betancourt, María del Rosario, Reynoso-González, Oscar Ulises, Pérez-Pulido, Ignacio
Published in Revista educare (01.12.2023)

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Effect of Tocopherols in the Antioxidative Activity of Oxidized Lipid−Amine Reaction Products

by Hidalgo, Francisco J, León, M. Mercedes, Zamora, Rosario
Published in Journal of agricultural and food chemistry (30.05.2007)

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Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

by Zamora, Rosario, Hidalgo, Francisco J.
Published in Food chemistry (30.05.2020)

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Contribution of Phospholipid Pyrrolization to the Color Reversion Produced during Deodorization of Poorly Degummed Vegetable Oils

by Zamora, Rosario, Olmo, Carmen, Navarro, José L, Hidalgo, Francisco J
Published in Journal of agricultural and food chemistry (30.06.2004)

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The Maillard reaction and lipid oxidation

by Zamora, Rosario, Hidalgo, Francisco J.
Published in Lipid technology (01.03.2011)

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Determination of pyrrolized phospholipids in oxidized phospholipid vesicles and lipoproteins

by Hidalgo, Francisco J., Nogales, Fátima, Zamora, Rosario
Published in Analytical biochemistry (01.11.2004)

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Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene

by Hidalgo, Francisco J, Zamora, Rosario
Published in Journal of agricultural and food chemistry (12.01.2022)

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Alkylresorcinols trap malondialdehyde in whole grain crackers

by Alcon, Esmeralda, Hidalgo, Francisco J., Zamora, Rosario
Published in Food chemistry (15.01.2025)

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Formation of phenazines, phenoxazines, and benzoxazoles in the browning reactions of o-quinones

by Zamora, Rosario, Hidalgo, Francisco J.
Published in Food chemistry (01.07.2024)

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Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts

by Zamora, Rosario, Alcon, Esmeralda, Hidalgo, Francisco J.
Published in Food chemistry (30.01.2024)

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Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef patties

by Hidalgo, Francisco J., Zamora, Rosario
Published in Food chemistry (01.11.2023)

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