Rosario Zamora

Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oil

Manuel Brenes, Francisco J. Hidalgo, Aránzazu García et al. · Journal of the American Oil Chemists Society · 2000 · 176 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +12

The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products

Rosario Zamora, Francisco J. Hidalgo · Trends in Food Science & Technology · 2016 · 126 citations · Full text

Food Chemistry, Phenolic Compounds, Polyphenolics +11

Strecker-type Degradation Produced by the Lipid Oxidation Products 4,5-Epoxy-2-Alkenals

Francisco J. Hidalgo, Rosario Zamora · Journal of Agricultural and Food Chemistry · 2004 · 125 citations

Biosynthesis, Aldehyde Dehydrogenase, Amino Acids +14

Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems

Rosario Zamora, Francisco J. Hidalgo · Journal of Agricultural and Food Chemistry · 2008 · 122 citations

The Maillard reaction and lipid oxidation

Rosario Zamora, Francisco J. Hidalgo · Lipid Technology · 2011 · 113 citations

Food Chemistry, Biosynthesis, Engineering +11