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Esmeralda Alcón
Esmeralda Alcón
Unknown affiliation
Verified email at ig.csic.es
Title
Cited by
Cited by
Year
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
R Zamora, E Alcón, FJ Hidalgo
Food chemistry 155, 74-80, 2014
722014
Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in model systems
R Zamora, E Alcón, FJ Hidalgo
Food chemistry 135 (4), 2569-2574, 2012
542012
Effect of amino acids on the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal …
R Zamora, E Alcón, FJ Hidalgo
Food chemistry 141 (4), 4240-4245, 2013
382013
Comparative formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal reaction mixtures
R Zamora, E Alcón, FJ Hidalgo
Food chemistry 138 (1), 180-185, 2013
332013
Cysteine-and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures
FJ Hidalgo, E Alcón, R Zamora
Food research international 54 (2), 1394-1399, 2013
292013
Strecker-type degradation of phenylalanine initiated by 4-oxo-2-alkenals in comparison to that initiated by 2, 4-alkadienals, 4, 5-epoxy-2-alkenals, or 4-hydroxy-2-nonenal
R Zamora, E Alcón, FJ Hidalgo
Journal of agricultural and food chemistry 61 (43), 10231-10237, 2013
212013
Duplicate portion sampling combined with spectrophotometric analysis affords the most accurate results when assessing daily dietary phosphorus intake
M Navarro-Alarcon, E Zambrano, M Moreno-Montoro, A Agil, M Olalla
Nutrition Research 32 (8), 573-580, 2012
132012
Reactive Carbonyl-Scavenging Ability of 2-Aminoimidazoles: 2-Amino-1-methylbenzimidazole and 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)
FJ Hidalgo, E Alcon, R Zamora
Journal of agricultural and food chemistry 62 (49), 12045-12051, 2014
122014
Malondialdehyde trapping by food phenolics
R Zamora, E Alcon, FJ Hidalgo
Food chemistry 417, 135915, 2023
32023
Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
R Zamora, E Alcon, FJ Hidalgo
Food chemistry 432, 137046, 2024
12024
2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (phip) formation and fate: the function of oxidised lipids and amino acids
EZ Alcón
Universidad de Sevilla, 2014
2014
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