Search research articles
Contact Us
Filters
Showing results (11-20 of 48) with videos related to
Page
of 5
Sort By:
Journal of Agricultural and Food Chemistry
|
August 24, 2000
Contribution of pyrrole formation and polymerization to the nonenzymatic browning produced by amino-carbonyl reactions
R Zamora, M Alaiz, F J Hidalgo
Journal of Agricultural and Food Chemistry
|
November 24, 1999
Effect of pH and temperature on comparative nonenzymatic browning of proteins produced by oxidized lipids and carbohydrates
F J Hidalgo, M Alaiz, R Zamora
Biochemistry
|
January 31, 1998
Feed-back inhibition of oxidative stress by oxidized lipid/amino acid reaction products
R Zamora, M Alaiz, F J Hidalgo
Chemical Research in Toxicology
|
July 20, 1999
Modification of histidine residues by 4,5-epoxy-2-alkenals
R Zamora, M Alaiz, F J Hidalgo
Journal of Agricultural and Food Chemistry
|
November 24, 1999
Effect of pH and temperature on comparative antioxidant activity of nonenzymatically browned proteins produced by reaction with oxidized lipids and carbohydrates
M Alaiz, F J Hidalgo, R Zamora
Journal of Agricultural and Food Chemistry
|
September 18, 2001
Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition, and antioxidant activity
R Zamora, M Alaiz, F J Hidalgo
Chemical Research in Toxicology
|
May 23, 2001
Pyrrolization and antioxidant function of proteins following oxidative stress
F J Hidalgo, M Alaiz, R Zamora
Toxicology Letters
|
July 1, 1990
Damage to red blood cells by halocompounds
F J Hidalgo, R Zamora, A L Tappel
Chemico-Biological Interactions
|
January 1, 1990
Oxidant-increased proteolysis in rat liver slices: effect of bromotrichloromethane, antioxidants and effectors of proteolysis
R Zamora, F J Hidalgo, A L Tappel
The Journal of Nutrition
|
January 1, 1991
Comparative antioxidant effectiveness of dietary beta-carotene, vitamin E, selenium and coenzyme Q10 in rat erythrocytes and plasma
R Zamora, F J Hidalgo, A L Tappel
Page
of 5
Search research articles
Search
Showing results (11-20 of 48) with videos related to
Sort By:
Page
of 5
Journal of Agricultural and Food Chemistry
|
August 24, 2000
Contribution of pyrrole formation and polymerization to the nonenzymatic browning produced by amino-carbonyl reactions
R Zamora, M Alaiz, F J Hidalgo
Journal of Agricultural and Food Chemistry
|
November 24, 1999
Effect of pH and temperature on comparative nonenzymatic browning of proteins produced by oxidized lipids and carbohydrates
F J Hidalgo, M Alaiz, R Zamora
Biochemistry
|
January 31, 1998
Feed-back inhibition of oxidative stress by oxidized lipid/amino acid reaction products
R Zamora, M Alaiz, F J Hidalgo
Chemical Research in Toxicology
|
July 20, 1999
Modification of histidine residues by 4,5-epoxy-2-alkenals
R Zamora, M Alaiz, F J Hidalgo
Journal of Agricultural and Food Chemistry
|
November 24, 1999
Effect of pH and temperature on comparative antioxidant activity of nonenzymatically browned proteins produced by reaction with oxidized lipids and carbohydrates
M Alaiz, F J Hidalgo, R Zamora
Journal of Agricultural and Food Chemistry
|
September 18, 2001
Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition, and antioxidant activity
R Zamora, M Alaiz, F J Hidalgo
Chemical Research in Toxicology
|
May 23, 2001
Pyrrolization and antioxidant function of proteins following oxidative stress
F J Hidalgo, M Alaiz, R Zamora
Toxicology Letters
|
July 1, 1990
Damage to red blood cells by halocompounds
F J Hidalgo, R Zamora, A L Tappel
Chemico-Biological Interactions
|
January 1, 1990
Oxidant-increased proteolysis in rat liver slices: effect of bromotrichloromethane, antioxidants and effectors of proteolysis
R Zamora, F J Hidalgo, A L Tappel
The Journal of Nutrition
|
January 1, 1991
Comparative antioxidant effectiveness of dietary beta-carotene, vitamin E, selenium and coenzyme Q10 in rat erythrocytes and plasma
R Zamora, F J Hidalgo, A L Tappel
Page
of 5