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J Hidalgo

Showing results (31-40 of 554) with videos related to

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Food Chemistry|March 24, 2021
Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in teaRosario Zamora, Francisco J Hidalgo
Biochimica Et Biophysica Acta|October 5, 1995
Linoleic acid oxidation in the presence of amino compounds produces pyrroles by carbonyl amine reactionsR Zamora, F J Hidalgo
The Journal of Biological Chemistry|August 5, 1993
Fluorescent pyrrole products from carbonyl-amine reactionsF J Hidalgo, R Zamora
Journal of Lipid Research|April 1, 1995
In vitro production of long chain pyrrole fatty esters from carbonyl-amine reactionsF J Hidalgo, R Zamora
Journal of Agricultural and Food Chemistry|January 7, 2004
Comparative methyl linoleate and methyl linolenate oxidation in the presence of bovine serum albumin at several lipid/protein ratiosRosario Zamora, Francisco J Hidalgo
Journal of Agricultural and Food Chemistry|July 16, 2008
Contribution of lipid oxidation products to acrylamide formation in model systemsRosario Zamora, Francisco J Hidalgo
Journal of Agricultural and Food Chemistry|December 18, 2001
Inhibition of proteolysis in oxidized lipid-damaged proteinsR Zamora, F J Hidalgo
Annals of the New York Academy of Sciences|July 23, 2005
Interplay between the maillard reaction and lipid peroxidation in biochemical systemsFrancisco J Hidalgo, Rosario Zamora
Food Chemistry|October 17, 2022
Ketone-phenol reactions and the promotion of aromatizations by food phenolicsFrancisco J Hidalgo, Rosario Zamora
Food Chemistry|June 6, 2022
Carbonyl-trapping abilities of 5-alkylresorcinolsRosario Zamora, Francisco J Hidalgo
Pageof 56

Showing results (31-40 of 554) with videos related to

Sort By:
Pageof 56
Food Chemistry|March 24, 2021
Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in teaRosario Zamora, Francisco J Hidalgo
Biochimica Et Biophysica Acta|October 5, 1995
Linoleic acid oxidation in the presence of amino compounds produces pyrroles by carbonyl amine reactionsR Zamora, F J Hidalgo
The Journal of Biological Chemistry|August 5, 1993
Fluorescent pyrrole products from carbonyl-amine reactionsF J Hidalgo, R Zamora
Journal of Lipid Research|April 1, 1995
In vitro production of long chain pyrrole fatty esters from carbonyl-amine reactionsF J Hidalgo, R Zamora
Journal of Agricultural and Food Chemistry|January 7, 2004
Comparative methyl linoleate and methyl linolenate oxidation in the presence of bovine serum albumin at several lipid/protein ratiosRosario Zamora, Francisco J Hidalgo
Journal of Agricultural and Food Chemistry|July 16, 2008
Contribution of lipid oxidation products to acrylamide formation in model systemsRosario Zamora, Francisco J Hidalgo
Journal of Agricultural and Food Chemistry|December 18, 2001
Inhibition of proteolysis in oxidized lipid-damaged proteinsR Zamora, F J Hidalgo
Annals of the New York Academy of Sciences|July 23, 2005
Interplay between the maillard reaction and lipid peroxidation in biochemical systemsFrancisco J Hidalgo, Rosario Zamora
Food Chemistry|October 17, 2022
Ketone-phenol reactions and the promotion of aromatizations by food phenolicsFrancisco J Hidalgo, Rosario Zamora
Food Chemistry|June 6, 2022
Carbonyl-trapping abilities of 5-alkylresorcinolsRosario Zamora, Francisco J Hidalgo
Pageof 56