Esmeralda Alcón

Esmeralda Alcón

Instituto de la Grasa, CSIC - Sevilla / Spain
Natural Sciences / Chemical Sciences
AD Scientific Index ID: 4889263
person_outline Esmeralda Alcón's MOST POPULAR ARTICLES
1-) 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 562014
2-) 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 482012
3-) 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 322013
4-) Cysteine-and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixturesFJ Hidalgo, E Alcón, R ZamoraFood research international 54 (2), 1394-1399, 2013362013
5-) 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 mixturesR Zamora, E Alcón, FJ HidalgoFood chemistry 138 (1), 180-185, 2013352013