Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

J Hidalgo

Showing results (41-50 of 554) with videos related to

Pageof 56
Sort By:
Food Chemistry|May 7, 2014
2-Alkenal-scavenging ability of m-diphenolsFrancisco J Hidalgo, Rosario Zamora
Chemical Research in Toxicology|December 19, 2003
Phosphatidylethanolamine modification by oxidative stress product 4,5(E)-epoxy-2(E)-heptenalRosario Zamora, Francisco J Hidalgo
Food Chemistry|May 23, 2018
2,4-Alkadienal trapping by phenolicsFrancisco J Hidalgo, Rosario Zamora
Revista Espanola De Cardiologia (English Ed.)|May 1, 2017
Role of Ivabradine in the Treatment of Heart Failure: Comments on the ESC 2016 GuidelinesFrancisco J Hidalgo, Manuel Anguita
Journal of Agricultural and Food Chemistry|November 13, 2004
Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenalsFrancisco J Hidalgo, Rosario Zamora
Annals of the New York Academy of Sciences|May 2, 2008
Food anoxia and the formation of either flavor or toxic compounds by amino acid degradation initiated by oxidized lipidsFrancisco J Hidalgo, Rosario Zamora
Chemical Research in Toxicology|June 20, 2000
Modification of bovine serum albumin structure following reaction with 4,5(E)-epoxy-2(E)-heptenalF J Hidalgo, R Zamora
Food Chemistry: X|August 22, 2019
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 productsFrancisco J Hidalgo, Rosario Zamora
Journal of Agricultural and Food Chemistry|September 5, 2002
Methyl linoleate oxidation in the presence of bovine serum albuminFrancisco J Hidalgo, Rosario Zamora
Critical Reviews in Food Science and Nutrition|February 26, 2005
Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browningRosario Zamora, Francisco J Hidalgo
Pageof 56

Showing results (41-50 of 554) with videos related to

Sort By:
Pageof 56
Food Chemistry|May 7, 2014
2-Alkenal-scavenging ability of m-diphenolsFrancisco J Hidalgo, Rosario Zamora
Chemical Research in Toxicology|December 19, 2003
Phosphatidylethanolamine modification by oxidative stress product 4,5(E)-epoxy-2(E)-heptenalRosario Zamora, Francisco J Hidalgo
Food Chemistry|May 23, 2018
2,4-Alkadienal trapping by phenolicsFrancisco J Hidalgo, Rosario Zamora
Revista Espanola De Cardiologia (English Ed.)|May 1, 2017
Role of Ivabradine in the Treatment of Heart Failure: Comments on the ESC 2016 GuidelinesFrancisco J Hidalgo, Manuel Anguita
Journal of Agricultural and Food Chemistry|November 13, 2004
Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenalsFrancisco J Hidalgo, Rosario Zamora
Annals of the New York Academy of Sciences|May 2, 2008
Food anoxia and the formation of either flavor or toxic compounds by amino acid degradation initiated by oxidized lipidsFrancisco J Hidalgo, Rosario Zamora
Chemical Research in Toxicology|June 20, 2000
Modification of bovine serum albumin structure following reaction with 4,5(E)-epoxy-2(E)-heptenalF J Hidalgo, R Zamora
Food Chemistry: X|August 22, 2019
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 productsFrancisco J Hidalgo, Rosario Zamora
Journal of Agricultural and Food Chemistry|September 5, 2002
Methyl linoleate oxidation in the presence of bovine serum albuminFrancisco J Hidalgo, Rosario Zamora
Critical Reviews in Food Science and Nutrition|February 26, 2005
Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browningRosario Zamora, Francisco J Hidalgo
Pageof 56