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

Food chemistry, 2020-05, Vol.313, p.126128-126128, Article 126128

2020

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

Trends in food science & technology, 2016-08, Vol.54, p.165-174

2016

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

Journal of agricultural and food chemistry, 2022-01, Vol.70 (1), p.79-86

2022

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

Journal of agricultural and food chemistry, 2018-02, Vol.66 (6), p.1320-1324

2018

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Alkylresorcinols trap malondialdehyde in whole grain crackers

Food chemistry, 2025-01, Vol.463 (Pt 2), p.141128, Article 141128

2025

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

Food chemistry, 2024-07, Vol.445, p.138710-138710, Article 138710

2024

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

Food chemistry, 2024-01, Vol.432, p.137046-137046, Article 137046

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

Food chemistry, 2023-11, Vol.425, p.136505-136505, Article 136505

2023

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Malondialdehyde trapping by food phenolics

Food chemistry, 2023-08, Vol.417, p.135915-135915, Article 135915

2023

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Amino Acid Degradations Produced by Lipid Oxidation Products

Critical reviews in food science and nutrition, 2016-06, Vol.56 (8), p.1242-1252

2016

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Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

Food chemistry, 2018-10, Vol.264, p.471-475

2018

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Carbonyl-trapping abilities of 5-alkylresorcinols

Food chemistry, 2022-11, Vol.393, p.133372-133372, Article 133372

2022

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Ketone-phenol reactions and the promotion of aromatizations by food phenolics

Food chemistry, 2023-03, Vol.404, p.134554-134554, Article 134554

2023

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

Journal of agricultural and food chemistry, 2017-06, Vol.65 (23), p.4736-4743

2017

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FaMYB123 interacts with FabHLH3 to regulate the late steps of anthocyanin and flavonol biosynthesis during ripening

The Plant journal : for cell and molecular biology, 2023-05, Vol.114 (3), p.683-698

2023

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In the face of the pandemic: The potential of rurality and peasant agriculture

Alternautas, 2022-02, Vol.8 (1)

Hidalgo, Francisco

2022

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Why and How to Dig into Plant Metabolite–Protein Interactions

Trends in plant science, 2021-05, Vol.26 (5), p.472-483

2021

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Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea

Food chemistry, 2021-08, Vol.354, p.129530-129530, Article 129530

2021

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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

Food Chemistry: X, 2019-06, Vol.2, p.100037-100037, Article 100037

2019

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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, Vol.67 (7), p.2043-2051

2019

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

Journal of agricultural and food chemistry, 2016-07, Vol.64 (27), p.5583-5589

2016

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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, Vol.343, p.128478, Article 128478

2021

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

Food chemistry, 2020-09, Vol.324, p.126898-126898, Article 126898

2020

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

Food chemistry, 2020-01, Vol.304, p.125284-125284, Article 125284

2020

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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, Vol.68 (28), p.7474-7481

2020

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

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

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

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

Alkylresorcinols trap malondialdehyde in whole grain crackers

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

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

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

Malondialdehyde trapping by food phenolics

Amino Acid Degradations Produced by Lipid Oxidation Products

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

Carbonyl-trapping abilities of 5-alkylresorcinols

Ketone-phenol reactions and the promotion of aromatizations by food phenolics

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

FaMYB123 interacts with FabHLH3 to regulate the late steps of anthocyanin and flavonol biosynthesis during ripening

In the face of the pandemic: The potential of rurality and peasant agriculture

Why and How to Dig into Plant Metabolite–Protein Interactions

Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea

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

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

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

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

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

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

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

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