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J Hidalgo

Showing results (111-120 of 554) with videos related to

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Journal of Agricultural and Food Chemistry|August 24, 2000
Contribution of pyrrole formation and polymerization to the nonenzymatic browning produced by amino-carbonyl reactionsR 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 carbohydratesF J Hidalgo, M Alaiz, R Zamora
Journal of Agricultural and Food Chemistry|February 3, 2005
Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidationFrancisco J Hidalgo, Fátima Nogales, Rosario Zamora
Food Chemistry|September 14, 2024
Alkylresorcinols trap malondialdehyde in whole grain crackersEsmeralda Alcon, Francisco J Hidalgo, Rosario Zamora
Journal of Agricultural and Food Chemistry|May 24, 2017
Model Studies on the Effect of Aldehyde Structure on Their Selective Trapping by Phenolic CompoundsFrancisco J Hidalgo, Isabel Aguilar, Rosario Zamora
Food Chemistry|August 3, 2017
Epoxyalkenal-trapping ability of phenolic compoundsRosario Zamora, Isabel Aguilar, Francisco J Hidalgo
Food Chemistry|September 27, 2017
Phenolic trapping of lipid oxidation products 4-oxo-2-alkenalsFrancisco J Hidalgo, Isabel Aguilar, Rosario Zamora
Journal of Agricultural and Food Chemistry|July 20, 2006
Antioxidative activity of amino phospholipids and phospholipid/amino Acid mixtures in edible oils as determined by the Rancimat methodFrancisco J Hidalgo, M Mercedes León, Rosario Zamora
Food Chemistry|October 17, 2015
Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acidsRosa M Delgado, Francisco J Hidalgo, Rosario Zamora
Neurochemistry International|March 31, 1999
Effect of nitric oxide synthesis inhibition on mouse liver and brain metallothionein expressionA Molinero, J Carrasco, J Hernandez, et al.
Pageof 56

Showing results (111-120 of 554) with videos related to

Sort By:
Pageof 56
Journal of Agricultural and Food Chemistry|August 24, 2000
Contribution of pyrrole formation and polymerization to the nonenzymatic browning produced by amino-carbonyl reactionsR 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 carbohydratesF J Hidalgo, M Alaiz, R Zamora
Journal of Agricultural and Food Chemistry|February 3, 2005
Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidationFrancisco J Hidalgo, Fátima Nogales, Rosario Zamora
Food Chemistry|September 14, 2024
Alkylresorcinols trap malondialdehyde in whole grain crackersEsmeralda Alcon, Francisco J Hidalgo, Rosario Zamora
Journal of Agricultural and Food Chemistry|May 24, 2017
Model Studies on the Effect of Aldehyde Structure on Their Selective Trapping by Phenolic CompoundsFrancisco J Hidalgo, Isabel Aguilar, Rosario Zamora
Food Chemistry|August 3, 2017
Epoxyalkenal-trapping ability of phenolic compoundsRosario Zamora, Isabel Aguilar, Francisco J Hidalgo
Food Chemistry|September 27, 2017
Phenolic trapping of lipid oxidation products 4-oxo-2-alkenalsFrancisco J Hidalgo, Isabel Aguilar, Rosario Zamora
Journal of Agricultural and Food Chemistry|July 20, 2006
Antioxidative activity of amino phospholipids and phospholipid/amino Acid mixtures in edible oils as determined by the Rancimat methodFrancisco J Hidalgo, M Mercedes León, Rosario Zamora
Food Chemistry|October 17, 2015
Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acidsRosa M Delgado, Francisco J Hidalgo, Rosario Zamora
Neurochemistry International|March 31, 1999
Effect of nitric oxide synthesis inhibition on mouse liver and brain metallothionein expressionA Molinero, J Carrasco, J Hernandez, et al.
Pageof 56