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List of works by Rosario Zamora

2,4-Alkadienal trapping by phenolics

scientific article published on 28 April 2018

2-Alkenal-scavenging ability of m-diphenols

scientific article published on 22 March 2014

2-Alkylpyrrole formation from 4,5-epoxy-2-alkenals

scientific article

A Spectrophotometric Method for the Determination of Proteins Damaged by Oxidized Lipids ⬇️

scientific article published on September 10, 1998

Amine degradation by 4,5-epoxy-2-decenal in model systems

scientific article published in March 2006

Amino Acid Degradations Produced by Lipid Oxidation Products.

scientific article

Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixtures

scientific article published on 13 April 2016

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

scientific article published on 23 January 2014

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

scientific article published on 5 August 2015

Antioxidative activity of amino phospholipids and phospholipid/amino Acid mixtures in edible oils as determined by the Rancimat method

scientific article published on 01 July 2006

Asparagine decarboxylation by lipid oxidation products in model systems

scientific article published on October 2010

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

scientific article published on 23 January 2018

Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidation

scientific article

Characterization of Carbonyl-Phenol Adducts Produced by Food Phenolic Trapping of 4-Hydroxy-2-hexenal and 4-Hydroxy-2-nonenal

scientific article published on 11 February 2019

Chemical Conversion of Phenylethylamine into Phenylacetaldehyde by Carbonyl–Amine Reactions in Model Systems ⬇️

scientific article published on May 18, 2012

Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal

scientific article published on 01 August 2006

Comparative fluorescence properties of lipoxygenases

scientific article published on 01 January 1988

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 ⬇️

scientific article published on 08 November 2012

Comparative methyl linoleate and methyl linolenate oxidation in the presence of bovine serum albumin at several lipid/protein ratios

scientific article

Contribution of lipid oxidation products to acrylamide formation in model systems

scientific article published on 15 July 2008

Contribution of phenolic compounds to food flavors: Strecker-type degradation of amines and amino acids produced by o- and p-diphenols

scientific article published on 01 January 2015

Contribution of phospholipid pyrrolization to the color reversion produced during deodorization of poorly degummed vegetable oils

scientific article

Contribution of pyrrole formation and polymerization to the nonenzymatic browning produced by amino-carbonyl reactions

scientific article published on 01 August 2000

Conversion of 3-aminopropionamide and 3-alkylaminopropionamides into acrylamide in model systems

scientific article published in December 2009

Conversion of phenylalanine into styrene by 2,4-decadienal in model systems

scientific article published on 09 May 2007

Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning

scientific article

Damage to protein synthesis concurrent with lipid peroxidation in rat liver slices: effect of halogenated compounds, peroxides, and vitamin E1.

scientific article published in April 1989

Damage to red blood cells by halocompounds

scientific article

Determination of epsilon-N-pyrrolylnorleucine in fresh food products

scientific article published on 01 May 1999

Determination of lysine modification product epsilon-N-pyrrolylnorleucine in hydrolyzed proteins and trout muscle microsomes by micellar electrokinetic capillary chromatography

scientific article published on 01 June 1995

Determination of peptides and proteins in fats and oils.

scientific article

Determination of pyrrolized phospholipids in oxidized phospholipid vesicles and lipoproteins

scientific article published in November 2004

Determination of α-keto acids in pork meat and Iberian ham via tandem mass spectrometry

scientific article published on 21 February 2013

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 reaction mixtures

scientific article published on 18 June 2013

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

scientific article published on June 29, 2012

Effect of pH and temperature on comparative antioxidant activity of nonenzymatically browned proteins produced by reaction with oxidized lipids and carbohydrates

scientific article published on 01 February 1999

Effect of pH and temperature on comparative nonenzymatic browning of proteins produced by oxidized lipids and carbohydrates

scientific article published on 01 February 1999

Effect of the pyrrole polymerization mechanism on the antioxidative activity of nonenzymatic browning reactions

scientific article published in September 2003

Effect of tocopherols in the antioxidative activity of oxidized lipid-amine reaction products

scientific article published on 08 May 2007

Epoxyalkenal-trapping ability of phenolic compounds.

scientific article published on 26 May 2017

Feed-Back Inhibition of Oxidative Stress by Oxidized Lipid/Amino Acid Reaction Products ⬇️

scientific article published on December 16, 1997

Food Processing Antioxidants

scientific article published on 30 November 2016

Food anoxia and the formation of either flavor or toxic compounds by amino acid degradation initiated by oxidized lipids

scientific article

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

scientific article published on 31 December 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 products

scientific article published on 07 June 2019

Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition, and antioxidant activity.

scientific article

Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems

scientific article published on 3 April 2008

Inhibition of Proteolysis in Oxidized Lipid-Damaged Proteins ⬇️

scientific article published on December 1, 2001

Intermediate role of α-keto acids in the formation of Strecker aldehydes ⬇️

scientific article published on March 26, 2013

Interplay between the maillard reaction and lipid peroxidation in biochemical systems

scientific article published on 01 June 2005

Linoleic acid oxidation in the presence of amino compounds produces pyrroles by carbonyl amine reactions

scientific article published on 01 October 1995

Lipid-derived aldehyde degradation under thermal conditions

scientific article published on 13 November 2014

Methyl linoleate oxidation in the presence of bovine serum albumin

scientific article

Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

scientific article published on 01 July 2012

Model Studies on the Effect of Aldehyde Structure on Their Selective Trapping by Phenolic Compounds

scientific article

Model reactions of acrylamide with selected amino compounds

scientific article published in February 2010

Model studies on the degradation of phenylalanine initiated by lipid hydroperoxides and their secondary and tertiary oxidation products

scientific article published on 16 August 2008

Modification of histidine residues by 4,5-epoxy-2-alkenals

scientific article published on 01 July 1999

Oil stability prediction by high-resolution (13)C nuclear magnetic resonance spectroscopy

scientific article published in October 2002

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

scientific article published on 29 July 2019

Oxidant-increased proteolysis in rat liver slices: effect of bromotrichloromethane, antioxidants and effectors of proteolysis.

scientific article published on January 1990

Oxidant-induced haemoprotein degradation in rat tissue slices: effect of bromotrichloromethane, antioxidants and chelators

scientific article published in March 1990

Oxidative versus Non-oxidative Decarboxylation of Amino Acids: Conditions for the Preferential Formation of Either Strecker Aldehydes or Amines in Amino Acid/Lipid-Derived Reactive Carbonyl Model Systems

scientific article published on 02 September 2015

Phenolic trapping of lipid oxidation products 4-oxo-2-alkenals

scientific article published on 5 August 2017

Phosphatidylethanolamine modification by oxidative stress product 4,5(E)-epoxy-2(E)-heptenal

scientific article published in December 2003

Protective effect of phenolic compounds on carbonyl-amine reactions produced by lipid-derived reactive carbonyls

scientific article published on 21 February 2017

Pyrrolization and antioxidant function of proteins following oxidative stress

scientific article published in May 2001

Reactive carbonyl-scavenging ability of 2-aminoimidazoles: 2-amino-1-methylbenzimidazole and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP).

scientific article published on 2 December 2014

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

scientific article published on 23 April 2020

Strecker aldehydes and α-keto acids, produced by carbonyl-amine reactions, contribute to the formation of acrylamide

scientific article published on 12 March 2011

Strecker degradation of phenylalanine initiated by 2,4-decadienal or methyl 13-oxooctadeca-9,11-dienoate in model systems

scientific article published on 01 February 2007

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 ⬇️

scientific article published on 08 February 2013

Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenals

scientific article published in November 2004

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

scientific article published on 27 November 2013

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

scientific article

Structure-Activity Relationship (SAR) of Phenolics for the Inhibition of 2-Phenylethylamine Formation in Model Systems Involving Phenylalanine and the 13-Hydroperoxide of Linoleic Acid

scientific article published on 12 December 2018

The role of amino phospholipids in the removal of the cito- and geno-toxic aldehydes produced during lipid oxidation

scientific article published on 28 June 2007

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

scientific article published on 20 June 2016

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