Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene

Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers

(2021) Arndt Nobis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time

(2021) Bo Wang et al.   MEAT SCIENCE

Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef patties

(2020) Ziyi Linghu et al.   JOURNAL OF FOOD SCIENCE

Identification of Precursors and Formation Pathway for the Heterocyclic Aromatic Amine 2-Amino-3-methylimidazo(4,5-f)quinoline (IQ)

(2020) Rosario Zamora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactive carbonyls and the formation of the heterocyclic aromatic amine 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ)

(2020) Rosario Zamora et al.   FOOD CHEMISTRY

Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx)

(2020) Francisco J. Hidalgo 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

Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

(2019) Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure–Activity Relationship (SAR) of Phenolics for 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Phenylalanine/Creatinine Reaction Mixtures Including (or Not) Oxygen and Lipid Hydroperoxides

(2017) Francisco J. Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acids

(2016) Rosa M. Delgado et al.   FOOD CHEMISTRY

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

(2016) Cécile Rannou et al.   FOOD RESEARCH INTERNATIONAL

Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods

(2016) Maïa Meurillon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Amino Acid Degradations Produced by Lipid Oxidation Products

(2015) Francisco J. Hidalgo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lipid-derived aldehyde degradation under thermal conditions

(2015) Rosario Zamora et al.   FOOD CHEMISTRY

Ammonia and formaldehyde participate in the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in addition to creati(ni)ne and phenylacetaldehyde

(2014) Rosario Zamora et al.   FOOD CHEMISTRY

Reactive Carbonyl-Scavenging Ability of 2-Aminoimidazoles: 2-Amino-1-methylbenzimidazole and 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)

(2014) Francisco J. Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

(2012) Rosario Zamora et al.   FOOD CHEMISTRY

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

(2012) Olga Viegas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

(2011) Maite Sanz Alaejos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Polyphenolic Chemistry of Tea and Coffee: A Century of Progress

(2009) Yu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease

(2008) Jan F. Stevens et al.   MOLECULAR NUTRITION & FOOD RESEARCH