Hidalgo A - Search Results

1

Uracil as an index of lactic acid bacteria contamination of tomato products.

Hidalgo A, Pompei C, Galli A, Cazzola S. Hidalgo A, et al. J Agric Food Chem. 2005 Jan 26;53(2):349-55. doi: 10.1021/jf0486489. J Agric Food Chem. 2005. PMID: 15656671

2

Hydroxymethylfurfural and furosine reaction kinetics in tomato products.

Hidalgo A, Pompei C. Hidalgo A, et al. J Agric Food Chem. 2000 Jan;48(1):78-82. doi: 10.1021/jf990120u. J Agric Food Chem. 2000. PMID: 10637055

3

Reaction between albumen and 3,3',5,5'-tetramethylbenzidine as a method to evaluate egg freshness.

Rossi M, Hidalgo A, Pompei C. Rossi M, et al. Among authors: hidalgo a. J Agric Food Chem. 2001 Aug;49(8):3522-6. doi: 10.1021/jf001353k. J Agric Food Chem. 2001. PMID: 11513622

4

Chemical markers for the evaluation of raw material hygienic quality in egg products.

Hidalgo A, Franzetti L, Rossi M, Pompei C. Hidalgo A, et al. J Agric Food Chem. 2008 Feb 27;56(4):1289-97. doi: 10.1021/jf072201t. Epub 2008 Jan 23. J Agric Food Chem. 2008. PMID: 18211016

5

Kinetics of carotenoids degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and bread wheat (Triticum aestivum L. ssp. aestivum) flours.

Hidalgo A, Brandolini A. Hidalgo A, et al. J Agric Food Chem. 2008 Dec 10;56(23):11300-5. doi: 10.1021/jf802448t. J Agric Food Chem. 2008. PMID: 18998697

6

Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum.

Hidalgo A, Brandolini A, Ratti S. Hidalgo A, et al. J Agric Food Chem. 2009 Jul 22;57(14):6342-8. doi: 10.1021/jf901180q. J Agric Food Chem. 2009. PMID: 19601667

7

Heat damage and in vitro starch digestibility of puffed wheat kernels.

Cattaneo S, Hidalgo A, Masotti F, Stuknytė M, Brandolini A, De Noni I. Cattaneo S, et al. Among authors: hidalgo a. Food Chem. 2015 Dec 1;188:286-93. doi: 10.1016/j.foodchem.2015.05.019. Epub 2015 May 6. Food Chem. 2015. PMID: 26041194

8

Effect of tomato (Solanum lycopersicum L.) lycopene-rich extract on the kinetics of rancidity and shelf-life of linseed (Linum usitatissimum L.) oil.

Varas Condori MA, Pascual Chagman GJ, Barriga-Sanchez M, Villegas Vilchez LF, Ursetta S, Guevara Pérez A, Hidalgo A. Varas Condori MA, et al. Among authors: hidalgo a. Food Chem. 2020 Jan 1;302:125327. doi: 10.1016/j.foodchem.2019.125327. Epub 2019 Aug 3. Food Chem. 2020. PMID: 31404870 Free article.

9

Heat damage of water biscuits from einkorn, durum and bread wheat flours.

Hidalgo A, Brandolini A. Hidalgo A, et al. Food Chem. 2011 Sep 15;128(2):471-8. doi: 10.1016/j.foodchem.2011.03.056. Epub 2011 Mar 12. Food Chem. 2011. PMID: 25212158

10

Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates.

Hidalgo A, Ferraretto A, De Noni I, Bottani M, Cattaneo S, Galli S, Brandolini A. Hidalgo A, et al. Food Chem. 2018 Feb 1;240:799-807. doi: 10.1016/j.foodchem.2017.08.014. Epub 2017 Aug 3. Food Chem. 2018. PMID: 28946344

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