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 *

174 related articles for article (PubMed ID: 26471665)

  • 1. 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]  

  • 2. Protective effect of phenolic compounds on carbonyl-amine reactions produced by lipid-derived reactive carbonyls.
    Hidalgo FJ; Delgado RM; Zamora R
    Food Chem; 2017 Aug; 229():388-395. PubMed ID: 28372190
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixtures.
    Hidalgo FJ; León MM; Zamora R
    Food Chem; 2016 Oct; 209():256-61. PubMed ID: 27173560
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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.
    Hidalgo FJ; Zamora R
    Food Chem X; 2019 Jun; 2():100037. PubMed ID: 31432020
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Contribution of phenolic compounds to food flavors: Strecker-type degradation of amines and amino acids produced by o- and p-diphenols.
    Delgado RM; Zamora R; Hidalgo FJ
    J Agric Food Chem; 2015 Jan; 63(1):312-8. PubMed ID: 25537664
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Phenolic trapping of lipid oxidation products 4-oxo-2-alkenals.
    Hidalgo FJ; Aguilar I; Zamora R
    Food Chem; 2018 Feb; 240():822-830. PubMed ID: 28946347
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Epoxyalkenal-trapping ability of phenolic compounds.
    Zamora R; Aguilar I; Hidalgo FJ
    Food Chem; 2017 Dec; 237():444-452. PubMed ID: 28764018
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods.
    Zamora R; Lavado-Tena CM; Hidalgo FJ
    Food Chem; 2020 Jan; 304():125284. PubMed ID: 31476546
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds.
    Hidalgo FJ; Lavado-Tena CM; Zamora R
    Food Chem; 2020 Oct; 328():127100. PubMed ID: 32464558
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef patties.
    Hidalgo FJ; Zamora R
    Food Chem; 2023 Nov; 425():136505. PubMed ID: 37276668
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Ketone-phenol reactions and the promotion of aromatizations by food phenolics.
    Hidalgo FJ; Zamora R
    Food Chem; 2023 Mar; 404(Pt A):134554. PubMed ID: 36252373
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Model Studies on the Effect of Aldehyde Structure on Their Selective Trapping by Phenolic Compounds.
    Hidalgo FJ; Aguilar I; Zamora R
    J Agric Food Chem; 2017 Jun; 65(23):4736-4743. PubMed ID: 28535050
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Strecker type degradation of phenylalanine by 4-hydroxy-2-nonenal in model systems.
    Hidalgo FJ; Gallardo E; Zamora R
    J Agric Food Chem; 2005 Dec; 53(26):10254-9. PubMed ID: 16366724
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system.
    Rizzi GP
    J Agric Food Chem; 2006 Mar; 54(5):1893-7. PubMed ID: 16506850
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Carbonyl-Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products.
    Zamora R; Hidalgo FJ
    J Agric Food Chem; 2018 Feb; 66(6):1320-1324. PubMed ID: 29359932
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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.
    Zamora R; Alcón E; Hidalgo FJ
    J Agric Food Chem; 2013 Oct; 61(43):10231-7. PubMed ID: 23360317
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.