Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea

The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators

(2020) Lukai Ma et al.   FOOD CHEMISTRY

Determination of Anthraquinone in Some Indonesian Black Tea and Its Predicted Risk Characterization

(2020) Rahmana E. Kartasasmita et al.   ACS Omega

Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds

(2020) Francisco J. Hidalgo et al.   FOOD CHEMISTRY

Identification of 9,10-anthraquinone contamination during black and green tea processing in Indonesia

(2020) Tuty Anggraini et al.   FOOD CHEMISTRY

Characterizing relationships among chemicals, sensory attributes and in vitro bioactivities of black tea made from an anthocyanins-enriched tea cultivar

(2020) Yueling Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics

(2020) Jia Li et al.   FOOD CHEMISTRY

Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods

(2019) Rosario Zamora et al.   FOOD CHEMISTRY

Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

(2019) Rocío Ríos-Reina et al.   FOOD CHEMISTRY

Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

(2019) Rosario Zamora et al.   FOOD CHEMISTRY

9,10-Anthraquinone deposit in tea plantation might be one of the reasons for contamination in tea

(2018) Xuan Wang et al.   FOOD CHEMISTRY

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

(2018) Jian Zhao et al.   FOOD CHEMISTRY

Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products

(2018) Rosario Zamora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quinones as Strecker degradation reagents in wine oxidation processes

(2017) Carla Maria Oliveira et al.   FOOD CHEMISTRY

Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

(2016) Rosario Zamora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products

(2016) Rosario Zamora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

2-Alkenal-scavenging ability of m-diphenols

(2014) Francisco J. Hidalgo et al.   FOOD CHEMISTRY

Investigation of the formation of (E)-2-butenal in oils and foods during frying

(2014) Antonios Papastergiadis et al.   FOOD RESEARCH INTERNATIONAL

Development of Three Stable Isotope Dilution Assays for the Quantitation of (E)-2-Butenal (Crotonaldehyde) in Heat-Processed Edible Fats and Oils as Well as in Food

(2014) Michael Granvogl   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation

(2013) Ricardo Salazar et al.   FOOD CHEMISTRY

Histamine formation by lipid oxidation products

(2013) Francisco J. Hidalgo et al.   FOOD RESEARCH INTERNATIONAL

Flavour chemistry of methylglyoxal and glyoxal

(2012) Yu Wang et al.   CHEMICAL SOCIETY REVIEWS

Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants

(2010) Gema Arribas-Lorenzo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of mutagenic PhIP formation by epigallocatechin gallateviascavenging of phenylacetaldehyde

(2009) Ka-Wing Cheng et al.   MOLECULAR NUTRITION & FOOD RESEARCH