These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

217 related articles for article (PubMed ID: 18448792)

  • 1. Food anoxia and the formation of either flavor or toxic compounds by amino acid degradation initiated by oxidized lipids.
    Hidalgo FJ; Zamora R
    Ann N Y Acad Sci; 2008 Apr; 1126():25-9. PubMed ID: 18448792
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenals.
    Hidalgo FJ; Zamora R
    J Agric Food Chem; 2004 Nov; 52(23):7126-31. PubMed ID: 15537327
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Model studies on the degradation of phenylalanine initiated by lipid hydroperoxides and their secondary and tertiary oxidation products.
    Zamora R; Gallardo E; Hidalgo FJ
    J Agric Food Chem; 2008 Sep; 56(17):7970-5. PubMed ID: 18707112
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Intermediate role of α-keto acids in the formation of Strecker aldehydes.
    Hidalgo FJ; Delgado RM; Zamora R
    Food Chem; 2013 Nov; 141(2):1140-6. PubMed ID: 23790896
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Strecker degradation of phenylalanine initiated by 2,4-decadienal or methyl 13-oxooctadeca-9,11-dienoate in model systems.
    Zamora R; Gallardo E; Hidalgo FJ
    J Agric Food Chem; 2007 Feb; 55(4):1308-14. PubMed ID: 17300152
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Strecker-type degradation of phenylalanine by methyl 9,10-epoxy-13-oxo-11-octadecenoate and methyl 12,13-epoxy-9-oxo-11-octadecenoate.
    Zamora R; Gallardo E; Navarro JL; Hidalgo FJ
    J Agric Food Chem; 2005 Jun; 53(11):4583-8. PubMed ID: 15913329
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.
    Zamora R; Navarro JL; Gallardo E; Hidalgo FJ
    J Agric Food Chem; 2006 Aug; 54(16):6101-5. PubMed ID: 16881723
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Interplay between the maillard reaction and lipid peroxidation in biochemical systems.
    Hidalgo FJ; Zamora R
    Ann N Y Acad Sci; 2005 Jun; 1043():319-26. PubMed ID: 16037254
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Amino Acid Degradations Produced by Lipid Oxidation Products.
    Hidalgo FJ; Zamora R
    Crit Rev Food Sci Nutr; 2016 Jun; 56(8):1242-52. PubMed ID: 25748518
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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.
    Zamora R; León MM; Hidalgo FJ
    J Agric Food Chem; 2015 Sep; 63(36):8037-43. PubMed ID: 26189462
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Contribution of lipid oxidation products to acrylamide formation in model systems.
    Zamora R; Hidalgo FJ
    J Agric Food Chem; 2008 Aug; 56(15):6075-80. PubMed ID: 18624449
    [TBL] [Abstract][Full Text] [Related]  

  • 12. When quinones meet amino acids: chemical, physical and biological consequences.
    Bittner S
    Amino Acids; 2006 May; 30(3):205-24. PubMed ID: 16601927
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Volatiles from interactions of Maillard reactions and lipids.
    Whitfield FB
    Crit Rev Food Sci Nutr; 1992; 31(1-2):1-58. PubMed ID: 1734915
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Formation of flavour compounds in the Maillard reaction.
    van Boekel MA
    Biotechnol Adv; 2006; 24(2):230-3. PubMed ID: 16386869
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acids.
    Delgado RM; Hidalgo FJ; Zamora R
    Food Chem; 2016 Mar; 194():1143-8. PubMed ID: 26471665
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Thermally induced oxidative decarboxylation of copper complexes of amino acids and formation of strecker aldehyde.
    Nashalian O; Yaylayan VA
    J Agric Food Chem; 2014 Aug; 62(33):8518-23. PubMed ID: 25078730
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Formation of pyrazines and a novel pyrrole in Maillard model systems of 1,3-dihydroxyacetone and 2-oxopropanal.
    Adams A; Polizzi V; van Boekel M; De Kimpe N
    J Agric Food Chem; 2008 Mar; 56(6):2147-53. PubMed ID: 18318495
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Role of Lipids in Food Flavor Generation.
    Shahidi F; Hossain A
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956962
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.
    Gallardo E; De Schutter DP; Zamora R; Derdelinckx G; Delvaux FR; Hidalgo FJ
    J Agric Food Chem; 2008 May; 56(9):3155-9. PubMed ID: 18386901
    [TBL] [Abstract][Full Text] [Related]  

  • 20. In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction.
    Stadler RH; Robert F; Riediker S; Varga N; Davidek T; Devaud S; Goldmann T; Hau J; Blank I
    J Agric Food Chem; 2004 Aug; 52(17):5550-8. PubMed ID: 15315399
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.