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F

Francisco J. Hidalgo

consejo superior de investigaciones científicas

45H指数
232论文数
6.7K被引数
收录论文 113
发表时间
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o-Quinone trapping by flavonols儿茶酚对黄烷醇的捕获
errFood Chemistry
IF9.8
err2026-07-01
err0
PREAI
errZamora, Rosario; Alcon, Esmeralda; Hidalgo, Francisco J.
err分享
err收藏
Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation二羰基化合物与食品蛋白质之间的反应：当脂质氧化和美拉德反应遇到蛋白质氧化
errFood Chemistry
IF9.8
err2025-09-17
err0
PREAI
errYulong Bao; Hao Gou; G. Sánchez-Terrón; Longteng Zhang; Rosario Zamora; Francisco J. Hidalgo; Mario Estévez
err分享
err收藏
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 systems and beef patties酚类物质在模型体系和牛肉饼中对2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(PhIP)和2-氨基-3,8-二甲基-3H-咪唑并[4,5-f]喹喔啉(MeIQx)生成的影响抑制作用
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errCaro-Cabarcas, Angye D.; Alcon, Esmeralda; Mariotti-Cellis, Maria Salome; Pedreschi, Franco; Hidalgo, Francisco J.; Zamora, Rosario
err分享
err收藏
o-Quinone trapping by stilbenoidsstilbenoids 对 o-Quinone 的捕捉
errFOOD CHEMISTRY
IF9.8
err2025-05-31
err0
PREAI
errZamora, Rosario; Hidalgo, Francisco J.
err分享
err收藏
Alkylresorcinols trap malondialdehyde in whole grain crackers烷基间苯二酚捕获全谷物饼干中的丙二醛
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
errOAAI
errAlcon, Esmeralda; Hidalgo, Francisco J.; Zamora, Rosario
err分享
err收藏
Exploiting Mirror Symmetry in the 2-D MoM Analysis of the Scattering by Conducting Cylinders
errIEEE ANTENNAS AND WIRELESS PROPAGATION LETTERS
IF4.8
err2024-12-01
err0
PREAI
errHidalgo, Francisco J.; Boix, Rafael R.; Camacho, Miguel; Corcoles, Juan
err分享
err收藏
Formation of phenazines, phenoxazines, and benzoxazoles in the browning reactions of o-quinones
errFOOD CHEMISTRY
IF9.8
err2024-07-01
err1
errOAAI
errZamora, Rosario; Hidalgo, Francisco J.
err分享
err收藏
Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
errFOOD CHEMISTRY
IF9.8
err2024-01-01
err6
errOAAI
errZamora, Rosario; Alcon, Esmeralda; Hidalgo, Francisco J.
err分享
err收藏
Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef patties
errFOOD CHEMISTRY
IF9.8
err2023-11-01
err4
errOAAI
errHidalgo, Francisco J.; Zamora, Rosario
err分享
err收藏
Malondialdehyde trapping by food phenolics
errFOOD CHEMISTRY
IF9.8
err2023-08-01
err7
errOAAI
errZamora, Rosario; Alcon, Esmeralda; Hidalgo, Francisco J.
err分享
err收藏
Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-07-01
err2
errOAAI
errVelasco, Joaquin; Garcia-Gonzalez, Aida; Zamora, Rosario; Hidalgo, Francisco J.; Ruiz-Mendez, M. Victoria
err分享
err收藏
Ketone-phenol reactions and the promotion of aromatizations by food phenolics
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err4
errOAAI
errHidalgo, Francisco J.; Zamora, Rosario
err分享
err收藏
Carbonyl-trapping abilities of 5-alkylresorcinols
errFOOD CHEMISTRY
IF9.8
err2022-11-01
err6
errOAAI
errZamora, Rosario; Hidalgo, Francisco J.
err分享
err收藏
Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-12-28
err30
PREAI
errHidalgo, Francisco J.; Zamora, Rosario
err分享
err收藏
Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea
errFOOD CHEMISTRY
IF9.8
err2021-08-01
err6
errOAAI
errZamora, Rosario; Hidalgo, Francisco J.
err分享
err收藏
Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx)
errFOOD CHEMISTRY
IF9.8
err2021-05-01
err19
PREAI
errHidalgo, Francisco J.; Lavado-Tena, Cristina M.; Zamora, Rosario
err分享
err收藏
Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds
errFOOD CHEMISTRY
IF9.8
err2020-10-01
err6
PREAI
errHidalgo, Francisco J.; Lavado-Tena, Cristina M.; Zamora, Rosario
err分享
err收藏
Reactive carbonyls and the formation of the heterocyclic aromatic amine 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ)
errFOOD CHEMISTRY
IF9.8
err2020-09-01
err25
PREAI
errZamora, Rosario; Lavado-Tena, Cristina M.; Hidalgo, Francisco J.
err分享
err收藏
Identification of Precursors and Formation Pathway for the Heterocyclic Aromatic Amine 2-Amino-3-methylimidazo(4,5-f)quinoline (IQ)
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-06-22
err22
PREAI
errZamora, Rosario; Lavado-Tena, Cristina M.; Hidalgo, Francisco J.
err分享
err收藏
Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products
errFOOD CHEMISTRY
IF9.8
err2020-05-01
err95
PREAI
errZamora, Rosario; Hidalgo, Francisco J.
err分享
err收藏

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