Determination of Peptides and Proteins in Fats and OilsHidalgo, Francisco J.; Alaiz, Manuel; Zamora, Rosario · Analytical Chemistry · 2001

Pyrrolization and Antioxidant Function of Proteins Following Oxidative StressHidalgo, Francisco J.; Alaiz, Manuel; Zamora, Rosario · Chemical Research in Toxicology · 2001

Carob bean germ seed (Ceratonia siliqua): Study of the oil and proteinsMaría P Maza; Rosario Zamora; Manuel Alaiz; Francisco J Hidalgo; Francisco Millán; Eduardo Vioque · 1989

Comparative Antioxidant Activity of Maillard- and Oxidized Lipid-Damaged Bovine Serum AlbuminAlaiz, Manuel; Hidalgo, Francisco J.; Zamora, Rosario · Journal of Agricultural and Food Chemistry · 1997

Effect of pH and Temperature on Comparative Nonenzymatic Browning of Proteins Produced by Oxidized Lipids and CarbohydratesHidalgo, Francisco J.; Alaiz, Manuel; Zamora, Rosario · Journal of Agricultural and Food Chemistry · 1999

Effect of pH and Temperature on Comparative Antioxidant Activity of Nonenzymatically Browned Proteins Produced by Reaction with Oxidized Lipids and CarbohydratesAlaiz, Manuel; Hidalgo, Francisco J.; Zamora, Rosario · Journal of Agricultural and Food Chemistry · 1999

Pyridines in foodsMaga, Joseph A. · Journal of Agricultural and Food Chemistry · 1981

Metal complex formation by glyphosateGlass, Robert L. · Journal of Agricultural and Food Chemistry · 1984

Metal complexes of glyphosateSubramaniam, Vaseetha; Hoggard, Patrick E. · Journal of Agricultural and Food Chemistry · 1988

Immunoassays of Soy ProteinsBrandon, David L.; Friedman, Mendel · Journal of Agricultural and Food Chemistry · 2002

Thermal decomposition of lysineBreitbart, Dennis J.; Nawar, Wassef W. · Journal of Agricultural and Food Chemistry · 1979

Flavor artifactsBlock, Eric. · Journal of Agricultural and Food Chemistry · 1993

Volatile phenol determination in wineEtievant, Patrick X. · Journal of Agricultural and Food Chemistry · 1981

Food Texture: Pleasure and PainCiville, Gail Vance · Journal of Agricultural and Food Chemistry · 2011