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Esmeralda Alcon

Showing results (1-10 of 4) with videos related to

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Food Chemistry|August 28, 2023
Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adductsRosario Zamora, Esmeralda Alcon, Francisco J Hidalgo
Food Chemistry|September 14, 2024
Alkylresorcinols trap malondialdehyde in whole grain crackersEsmeralda Alcon, Francisco J Hidalgo, Rosario Zamora
Food Chemistry|March 18, 2023
Malondialdehyde trapping by food phenolicsRosario Zamora, Esmeralda Alcon, Francisco J Hidalgo
Food Chemistry|April 3, 2025
Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef pattiesAngye D Caro-Cabarcas, Esmeralda Alcon, María Salomé Mariotti-Cellis, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Food Chemistry|August 28, 2023
Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adductsRosario Zamora, Esmeralda Alcon, Francisco J Hidalgo
Food Chemistry|September 14, 2024
Alkylresorcinols trap malondialdehyde in whole grain crackersEsmeralda Alcon, Francisco J Hidalgo, Rosario Zamora
Food Chemistry|March 18, 2023
Malondialdehyde trapping by food phenolicsRosario Zamora, Esmeralda Alcon, Francisco J Hidalgo
Food Chemistry|April 3, 2025
Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef pattiesAngye D Caro-Cabarcas, Esmeralda Alcon, María Salomé Mariotti-Cellis, et al.
Pageof 1