| 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 | 80 | 2014 |
| 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 | 65 | 2012 |
| 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 | 41 | 2013 |
| 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 | 40 | 2013 |
| 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 | 35 | 2013 |
| 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 | 24 | 2013 |
| 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 | 14 | 2014 |
| 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 | 13 | 2012 |
| Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts R Zamora, E Alcon, FJ Hidalgo Food chemistry 432, 137046, 2024 | 10 | 2024 |
| Malondialdehyde trapping by food phenolics R Zamora, E Alcon, FJ Hidalgo Food chemistry 417, 135915, 2023 | 8 | 2023 |
| Alkylresorcinols trap malondialdehyde in whole grain crackers E Alcon, FJ Hidalgo, R Zamora Food Chemistry 463, 141128, 2025 | 2 | 2025 |
| Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) and 2-amino-3, 8-dimethyl-3H-imidazo [4, 5-f] quinoxaline (MeIQx) by phenolics in model … AD Caro-Cabarcas, E Alcon, MS Mariotti-Cellis, F Pedreschi, FJ Hidalgo, ... Food Chemistry 481, 144091, 2025 | | 2025 |
| 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 |
