Cristina M Lavado-Tena

Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods.

F. Hidalgo, R. Zamora, Cristina M Lavado-Tena, 2020, Food chemistry.

Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems.

F. Hidalgo, R. Zamora, Cristina M Lavado-Tena, 2020, Journal of agricultural and food chemistry.

Reactive carbonyls and the formation of the heterocyclic aromatic amine 2-amino-3,4-dimethylimidazo(4,5-f)quinoline (MeIQ).

F. Hidalgo, R. Zamora, Cristina M Lavado-Tena, 2020, Food chemistry.

Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds.

F. Hidalgo, R. Zamora, Cristina M Lavado-Tena, 2020, Food chemistry.

Identification of acrolein as the reactive carbonyl responsible for the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx).

F. Hidalgo, R. Zamora, Cristina M Lavado-Tena, 2020, Food chemistry.

Identification of Precursors and Formation Pathway for the Heterocyclic Aromatic Amine 2-Amino-3-methylimidazo(4,5-f)quinoline (IQ).

F. Hidalgo, R. Zamora, Cristina M Lavado-Tena, 2020, Journal of agricultural and food chemistry.