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Results:
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Results: 24
Authors:
AHMAD I
ALAIZ M
ZAMORA R
HIDALGO FJ
Citation: I. Ahmad et al., EFFECT OF OXIDIZED LIPID AMINO-ACID REACTION-PRODUCTS ON THE ANTIOXIDATIVE ACTIVITY OF COMMON ANTIOXIDANTS, Journal of agricultural and food chemistry, 46(9), 1998, pp. 3768-3771
Authors:
HIDALGO FJ
ALAIZ M
ZAMORA R
Citation: Fj. Hidalgo et al., A SPECTROPHOTOMETRIC METHOD FOR THE DETERMINATION OF PROTEINS DAMAGEDBY OXIDIZED LIPIDS, Analytical biochemistry (Print), 262(2), 1998, pp. 129-136
Authors:
ALAIZ M
HIDALGO FJ
ZAMORA R
Citation: M. Alaiz et al., EFFECT OF INITIAL SLIGHT OXIDATION ON STABILITY OF POLYUNSATURATED FATTY-ACID PROTEIN MIXTURES UNDER CONTROLLED ATMOSPHERES, Journal of the American Oil Chemists' Society, 75(9), 1998, pp. 1127-1133
COMPARATIVE ANTIOXIDANT ACTIVITY OF MAILLARD-DAMAGED AND OXIDIZED LIPID-DAMAGED BOVINE SERUM-ALBUMIN
Authors:
ALAIZ M
HIDALGO FJ
ZAMORA R
Citation: M. Alaiz et al., COMPARATIVE ANTIOXIDANT ACTIVITY OF MAILLARD-DAMAGED AND OXIDIZED LIPID-DAMAGED BOVINE SERUM-ALBUMIN, Journal of agricultural and food chemistry, 45(8), 1997, pp. 3250-3254
Authors:
ALAIZ M
HIDALGO FJ
ZAMORA R
Citation: M. Alaiz et al., ANTIOXIDATIVE ACTIVITY OF NONENZYMATICALLY BROWNED PROTEINS PRODUCED IN OXIDIZED LIPID PROTEIN REACTIONS/, Journal of agricultural and food chemistry, 45(4), 1997, pp. 1365-1369
Authors:
ZAMORA R
ALAIZ M
HIDALGO FJ
Citation: R. Zamora et al., FEEDBACK INHIBITION OF OXIDATIVE STRESS BY OXIDIZED LIPID AMINO-ACID REACTION-PRODUCTS, Biochemistry, 36(50), 1997, pp. 15765-15771
Authors:
ALAIZ M
ZAMORA R
HIDALGO FJ
Citation: M. Alaiz et al., CONTRIBUTION OF THE FORMATION OF OXIDIZED LIPID AMINO-ACID REACTION-PRODUCTS TO THE PROTECTIVE ROLE OF AMINO-ACIDS IN OILS AND FATS, Journal of agricultural and food chemistry, 44(7), 1996, pp. 1890-1895
Authors:
ALAIZ M
ZAMORA R
HIDALGO FJ
Citation: M. Alaiz et al., ANTIOXIDATIVE ACTIVITY OF PYRROLE, IMIDAZOLE, DIHYDROPYRIDINE, AND PYRIDINIUM SALT DERIVATIVES PRODUCED IN OXIDIZED LIPID AMINO-ACID BROWNING REACTIONS, Journal of agricultural and food chemistry, 44(3), 1996, pp. 686-691
Authors:
AHMAD I
ALAIZ M
ZAMORA R
HIDALGO FJ
Citation: I. Ahmad et al., ANTIOXIDATIVE ACTIVITY OF LYSINE 13-HYDROPEROXY-9(Z),11(E)-OCTADECADIENOIC ACID REACTION-PRODUCTS/, Journal of agricultural and food chemistry, 44(12), 1996, pp. 3946-3949
Authors:
ZAMORA R
HIDALGO FJ
Citation: R. Zamora et Fj. Hidalgo, REACTION OF N-ALPHA-ACETYL-L-HISTIDINE WITH DIAZOMETHANE - A MODEL ESTERIFICATION REACTION OF CARBOXYLIC GROUPS IN THE PRESENCE OF IMIDAZOLE RINGS, Grasas y aceites, 47(5), 1996, pp. 326-330
Authors:
ZAMORA R
NAVARRO JL
HIDALGO FJ
Citation: R. Zamora et al., DETERMINATION OF LYSINE MODIFICATION PRODUCT EPSILON-N-PYRROLYLNORLEUCINE IN HYDROLYZED PROTEINS AND TROUT MUSCLE MICROSOMES BY MICELLAR ELECTROKINETIC CAPILLARY CHROMATOGRAPHY, Lipids, 30(6), 1995, pp. 477-483
Authors:
HIDALGO FJ
ZAMORA R
Citation: Fj. Hidalgo et R. Zamora, IN-VITRO PRODUCTION OF LONG-CHAIN PYRROLE FATTY ESTERS FROM CARBONYL-AMINE REACTIONS, Journal of lipid research, 36(4), 1995, pp. 725-735
Authors:
HIDALGO FJ
ZAMORA R
Citation: Fj. Hidalgo et R. Zamora, CHARACTERIZATION OF THE PRODUCTS FORMED DURING MICROWAVE IRRADIATION OF THE NONENZYMATIC BROWNING LYSINE (E)-4,5-EPOXY-(E)-2-HEPTENAL MODELSYSTEM, Journal of agricultural and food chemistry, 43(4), 1995, pp. 1023-1028
Authors:
ZAMORA R
HIDALGO FJ
Citation: R. Zamora et Fj. Hidalgo, INFLUENCE OF IRRADIATION TIME, PH, AND LIPID AMINO ACID RATIO OIL PYRROLE PRODUCTION DURING MICROWAVE-HEATING OF A LYSINE/(E)-4,5-EPOXY-(E)-2-HEPTENAL MODEL SYSTEM/, Journal of agricultural and food chemistry, 43(4), 1995, pp. 1029-1033
Authors:
ALAIZ M
ZAMORA R
HIDALGO FJ
Citation: M. Alaiz et al., ANTIOXIDATIVE ACTIVITY OF (E)-2-OCTENAL AMINO-ACIDS REACTION-PRODUCTS, Journal of agricultural and food chemistry, 43(3), 1995, pp. 795-800
Authors:
ALAIZ M
ZAMORA R
HIDALGO FJ
Citation: M. Alaiz et al., ADDITION OF OXIDIZED LIPID AMINO ACID REACTION-PRODUCTS DELAYS THE PEROXIDATION INITIATED IN A SOYBEAN OIL/, Journal of agricultural and food chemistry, 43(10), 1995, pp. 2698-2701
Authors:
HIDALGO FJ
ZAMORA R
Citation: Fj. Hidalgo et R. Zamora, EPOXYOXOENE FATTY ESTERS - KEY INTERMEDIATES FOR THE SYNTHESIS OF LONG-CHAIN PYRROLE AND FURAN FATTY ESTERS, Chemistry and physics of lipids, 77(1), 1995, pp. 1-11
Authors:
ZAMORA R
HIDALGO FJ
Citation: R. Zamora et Fj. Hidalgo, LINOLEIC-ACID OXIDATION IN THE PRESENCE OF AMINO-COMPOUNDS PRODUCES PYRROLES BY CARBONYL AMINE REACTIONS, Biochimica et biophysica acta, L. Lipids and lipid metabolism, 1258(3), 1995, pp. 319-327
Authors:
ALAIZ M
ZAMORA R
HIDALGO FJ
Citation: M. Alaiz et al., NATURAL ANTIOXIDANTS PRODUCED IN OXIDIZED LIPID AMINO-ACID BROWNING REACTIONS, Journal of the American Oil Chemists' Society, 72(12), 1995, pp. 1571-1575
Authors:
ZAMORA R
HIDALGO FJ
Citation: R. Zamora et Fj. Hidalgo, MODIFICATION OF LYSINE AMINO-GROUPS BY THE LIPID-PEROXIDATION PRODUCT4,5(E)-EPOXY-2(E)-HEPTENAL, Lipids, 29(4), 1994, pp. 243-249
Authors:
ZAMORA R
RIOS JJ
HIDALGO FJ
Citation: R. Zamora et al., FORMATION OF VOLATILE PYRROLE PRODUCTS FROM EPOXYALKENAL PROTEIN REACTIONS, Journal of the Science of Food and Agriculture, 66(4), 1994, pp. 543-546
Authors:
ZAMORA R
NAVARRO JL
HIDALGO FJ
Citation: R. Zamora et al., IDENTIFICATION AND CLASSIFICATION OF OLIVE OILS BY HIGH-RESOLUTION C-13 NUCLEAR-MAGNETIC-RESONANCE, Journal of the American Oil Chemists' Society, 71(4), 1994, pp. 361-364
Authors:
HIDALGO FJ
ZAMORA R
Citation: Fj. Hidalgo et R. Zamora, NONENZYMATIC BROWNING AND FLUORESCENCE DEVELOPMENT IN A (E)-4,5-EPOXY-(E)-2-HEPTENAL LYSINE MODEL SYSTEM, Journal of food science, 58(3), 1993, pp. 667-670
Authors:
HIDALGO FJ
ZAMORA R
Citation: Fj. Hidalgo et R. Zamora, FLUORESCENT PYRROLE PRODUCTS FROM CARBONYL-AMINE REACTIONS, The Journal of biological chemistry, 268(22), 1993, pp. 16190-16197
Risultati:
1-24
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