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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

Food Chemistry
2023-11 | Journal article
Contributors: Francisco J. Hidalgo; Rosario Zamora
Source: check_circle
Crossref

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

Journal of Agricultural and Food Chemistry
2022-01-12 | Journal article
Contributors: Francisco J. Hidalgo; Rosario Zamora
Source: check_circle
Crossref

Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx)

Food Chemistry
2021-05 | Journal article
Contributors: Francisco J. Hidalgo; Cristina M. Lavado-Tena; Rosario Zamora
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Crossref

Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds

Food Chemistry
2020-10 | Journal article
Contributors: Francisco J. Hidalgo; Cristina M. Lavado-Tena; Rosario Zamora
Source: check_circle
Crossref

Reactive carbonyls and the formation of the heterocyclic aromatic amine 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ)

Food Chemistry
2020-09 | Journal article
Contributors: Rosario Zamora; Cristina M. Lavado-Tena; Francisco J. Hidalgo
Source: check_circle
Crossref

Identification of Precursors and Formation Pathway for the Heterocyclic Aromatic Amine 2-Amino-3-methylimidazo(4,5-f)quinoline (IQ)

Journal of Agricultural and Food Chemistry
2020-07-15 | Journal article
Contributors: Rosario Zamora; Cristina M. Lavado-Tena; Francisco J. Hidalgo
Source: check_circle
Crossref

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

Food Chemistry
2020-05 | Journal article
Contributors: Rosario Zamora; Francisco J. Hidalgo
Source: check_circle
Crossref

Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems

Journal of Agricultural and Food Chemistry
2020-05-13 | Journal article
Contributors: Francisco J. Hidalgo; Cristina M. Lavado-Tena; Rosario Zamora
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Crossref

Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods

Food Chemistry
2020-01 | Journal article
Contributors: Rosario Zamora; Cristina M. Lavado-Tena; Francisco J. Hidalgo
Source: check_circle
Crossref

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

Food Chemistry: X
2019-06 | Journal article
Contributors: Francisco J. Hidalgo; Rosario Zamora
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Crossref

Characterization of Carbonyl–Phenol Adducts Produced by Food Phenolic Trapping of 4-Hydroxy-2-hexenal and 4-Hydroxy-2-nonenal

Journal of Agricultural and Food Chemistry
2019-02-20 | Journal article
Contributors: Francisco J. Hidalgo; Rosario Zamora
Source: check_circle
Crossref

Structure–Activity Relationship (SAR) of Phenolics for the Inhibition of 2-Phenylethylamine Formation in Model Systems Involving Phenylalanine and the 13-Hydroperoxide of Linoleic Acid

Journal of Agricultural and Food Chemistry
2018-12-26 | Journal article
Contributors: Rosario Zamora; José L. Navarro; Francisco J. Hidalgo
Source: check_circle
Crossref

2,4-Alkadienal trapping by phenolics

Food Chemistry
2018-10 | Journal article
Contributors: Francisco J. Hidalgo; Rosario Zamora
Source: check_circle
Crossref

Phenolic trapping of lipid oxidation products 4-oxo-2-alkenals

Food Chemistry
2018-02 | Journal article
Contributors: Francisco J. Hidalgo; Isabel Aguilar; Rosario Zamora
Source: check_circle
Crossref

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

Journal of Agricultural and Food Chemistry
2018-02-14 | Journal article
Contributors: Rosario Zamora; Francisco J. Hidalgo
Source: check_circle
Crossref

Structure–Activity Relationship (SAR) of Phenolics for 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Phenylalanine/Creatinine Reaction Mixtures Including (or Not) Oxygen and Lipid Hydroperoxides

Journal of Agricultural and Food Chemistry
2018-01-10 | Journal article
Contributors: Francisco J. Hidalgo; José L. Navarro; Rosario Zamora
Source: check_circle
Crossref

Epoxyalkenal-trapping ability of phenolic compounds

Food Chemistry
2017 | Journal article
EID:

2-s2.0-85020056260

Contributors: Zamora, R.; Aguilar, I.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Protective effect of phenolic compounds on carbonyl-amine reactions produced by lipid-derived reactive carbonyls

Food Chemistry
2017 | Journal article
EID:

2-s2.0-85014055977

Contributors: Hidalgo, F.J.; Delgado, R.M.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Model Studies on the Effect of Aldehyde Structure on Their Selective Trapping by Phenolic Compounds

Journal of Agricultural and Food Chemistry
2017-06-14 | Journal article
Contributors: Francisco J. Hidalgo; Isabel Aguilar; Rosario Zamora
Source: check_circle
Crossref

Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixtures

Food Chemistry
2016 | Journal article
EID:

2-s2.0-84964342320

Contributors: Hidalgo, F.J.; León, M.M.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Amino Acid Degradations Produced by Lipid Oxidation Products

Critical Reviews in Food Science and Nutrition
2016 | Journal article
EID:

2-s2.0-84975121993

Contributors: Hidalgo, F.J.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acids

Food Chemistry
2016 | Journal article
EID:

2-s2.0-84941348624

Contributors: Delgado, R.M.; Hidalgo, F.J.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Controlling amino acid degradations produced by reactive carbonyls in foods: A review on the role of reaction conditions for the preferential formation of either flavors or potentially toxic compounds as a consequence of carbonyl-amine reactions

ACS Symposium Series
2016 | Book
EID:

2-s2.0-84997335263

Contributors: Hidalgo, F.J.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Food Processing Antioxidants

Advances in Food and Nutrition Research
2016 | Book
EID:

2-s2.0-85007439451

Contributors: Hidalgo, F.J.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

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

Trends in Food Science and Technology
2016 | Journal article
EID:

2-s2.0-84975528598

Contributors: Zamora, R.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

Journal of Agricultural and Food Chemistry
2016 | Journal article
EID:

2-s2.0-84978397792

Contributors: Zamora, R.; Aguilar, I.; Granvogl, M.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: An example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants

RSC Advances
2015 | Journal article
EID:

2-s2.0-84921395711

Contributors: Zamora, R.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Contribution of phenolic compounds to food flavors: Strecker-type degradation of amines and amino acids produced by o - And p -diphenols

Journal of Agricultural and Food Chemistry
2015 | Journal article
EID:

2-s2.0-84921022190

Contributors: Delgado, R.M.; Zamora, R.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Lipid-derived aldehyde degradation under thermal conditions

Food Chemistry
2015 | Journal article
EID:

2-s2.0-84911380674

Contributors: Zamora, R.; Navarro, J.L.; Aguilar, I.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Oxidative versus Non-oxidative Decarboxylation of Amino Acids: Conditions for the Preferential Formation of Either Strecker Aldehydes or Amines in Amino Acid/Lipid-Derived Reactive Carbonyl Model Systems

Journal of Agricultural and Food Chemistry
2015 | Journal article
EID:

2-s2.0-84941801035

Contributors: Zamora, R.; León, M.M.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Use of Nucleophilic Compounds, and Their Combination, for Acrylamide Removal

Acrylamide in Food: Analysis, Content and Potential Health Effects
2015 | Book
EID:

2-s2.0-84940732458

Contributors: Zamora, R.; Delgado, R.M.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

2-Alkenal-scavenging ability of m-diphenols

Food Chemistry
2014 | Journal article
EID:

2-s2.0-84898631986

Contributors: Hidalgo, F.J.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Ammonia and formaldehyde participate in the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in addition to creati(ni)ne and phenylacetaldehyde

Food Chemistry
2014 | Journal article
EID:

2-s2.0-84893566338

Contributors: Zamora, R.; Alcón, E.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Reactive carbonyl-scavenging ability of 2-aminoimidazoles: 2-amino-1-methylbenzimidazole and 2-amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhiP)

Journal of Agricultural and Food Chemistry
2014 | Journal article
EID:

2-s2.0-84916613659

Contributors: Hidalgo, F.J.; Alcón, E.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation

Food Chemistry
2014 | Journal article
EID:

2-s2.0-84890278761

Contributors: Salazar, R.; Arámbula-Villa, G.; Hidalgo, F.J.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Comparative formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal reaction mixtures

Food Chemistry
2013 | Journal article
EID:

2-s2.0-84869880576

Contributors: Zamora, R.; Alcón, E.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Cysteine- and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures

Food Research International
2013 | Journal article
EID:

2-s2.0-84886999302

Contributors: Hidalgo, F.J.; Alcón, E.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Determination of α-keto acids in pork meat and Iberian ham via tandem mass spectrometry

Food Chemistry
2013 | Journal article
EID:

2-s2.0-84874938692

Contributors: Hidalgo, F.J.; Navarro, J.L.; Delgado, R.M.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Effect of amino acids on the formation of 2-amino-1-methyl-6- phenylimidazo[4,5-b]pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal reaction mixtures

Food Chemistry
2013 | Journal article
EID:

2-s2.0-84884649724

Contributors: Zamora, R.; Alcón, E.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Histamine formation by lipid oxidation products

Food Research International
2013 | Journal article
EID:

2-s2.0-84876311195

Contributors: Hidalgo, F.J.; Navarro, J.L.; Delgado, R.M.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Intermediate role of α-keto acids in the formation of Strecker aldehydes

Food Chemistry
2013 | Journal article
EID:

2-s2.0-84878404236

Contributors: Hidalgo, F.J.; Delgado, R.M.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Strecker-type degradation of phenylalanine initiated by 4-oxo-2-alkenals in comparison to that initiated by 2,4-Alkadienals, 4,5-Epoxy-2-alkenals, or 4-Hydroxy-2-nonenal

Journal of Agricultural and Food Chemistry
2013 | Journal article
EID:

2-s2.0-84887000275

Contributors: Zamora, R.; Alcón, E.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Chemical conversion of phenylethylamine into phenylacetaldehyde by carbonyl-amine reactions in model systems

Journal of Agricultural and Food Chemistry
2012 | Journal article
EID:

2-s2.0-84861615594

Contributors: Zamora, R.; Delgado, R.M.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6- phenylimidazo[4,5-b]pyridine (PhIP) in model systems

Food Chemistry
2012 | Journal article
EID:

2-s2.0-84865339124

Contributors: Zamora, R.; Alcón, E.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Formation of β-phenylethylamine as a consequence of lipid oxidation

Food Research International
2012 | Journal article
EID:

2-s2.0-84856463740

Contributors: Zamora, R.; Delgado, R.M.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

Food Chemistry
2012 | Journal article
EID:

2-s2.0-84865309967

Contributors: Salazar, R.; Arámbula-Villa, G.; Vázquez-Landaverde, P.A.; Hidalgo, F.J.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips

LWT - Food Science and Technology
2012 | Journal article
EID:

2-s2.0-84861202963

Contributors: Salazar, R.; Arámbula-Villa, G.; Hidalgo, F.J.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Amino phospholipids and lecithins as mitigating agents for acrylamide in asparagine/glucose and asparagine/2,4-decadienal model systems

Food Chemistry
2011 | Journal article
EID:

2-s2.0-78650207816

Contributors: Zamora, R.; Delgado, R.M.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Free radical-scavenging activity of nonenzymatically-browned phospholipids produced in the reaction between phosphatidylethanolamine and ribose in hydrophobic media

Food Chemistry
2011 | Journal article
EID:

2-s2.0-77957020877

Contributors: Zamora, R.; León, M.M.; Hidalgo, F.J.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier

Positive interaction between amino and sulfhydryl groups for acrylamide removal

Food Research International
2011 | Journal article
EID:

2-s2.0-79955578451

Contributors: Hidalgo, F.J.; Delgado, R.M.; Zamora, R.
Source: Self-asserted source
Rosario Zamora via Scopus - Elsevier
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Peer review (219 reviews for 3 publications/grants)

Review activity for Food chemistry. (183)
Review activity for Journal of agricultural and food chemistry. (35)
Review activity for Trends in food science & technology. (1)