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http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_16/101021jf061239n/authorship/4
http://hub.abes.fr/acs/periodical/crtoec/2003/volume_16/issue_12/101021tx034126w/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_4/101021jf062838x/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_17/101021jf801409w/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_3/101021jf0483220/authorship/1
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http://hub.abes.fr/acs/periodical/jafcau/2008/volume_56/issue_15/101021jf073047d/authorship/2
http://hub.abes.fr/acs/periodical/ancham/2001/volume_73/issue_3/101021ac000876o/authorship/1
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http://hub.abes.fr/acs/periodical/bichaw/1997/volume_36/issue_50/101021bi971641i/authorship/3
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http://hub.abes.fr/springer/periodical/11745/1995/volume_30/issue_6/B8F87FAF71C6351EE053120B220A98EE/authorship/3
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Modification of lysine amino groups by the lipid peroxidation product 4,5(E)-Epoxy-2(E)-hepteal
Oil Stability Prediction by High-Resolution 13C Nuclear MagneticResonance Spectroscopy
Changes Produced in the Antioxidative Activity ofPhospholipids as a Consequence of Their Oxidation
Antioxidative Activity of Amino Phospholipids andPhospholipid/Amino Acid Mixtures in Edible Oils AsDetermined by the Rancimat Method
Conversion of Phenylalanine into Styrene by 2,4-Decadienal inModel Systems
Contribution of Pyrrole Formation and Polymerization to theNonenzymatic Browning Produced by Amino−Carbonyl Reactions
Comparative Methyl Linoleate and Methyl Linolenate Oxidationin the Presence of Bovine Serum Albumin at SeveralLipid/Protein Ratios
Effect of Tocopherols in the Antioxidative Activity of OxidizedLipid−Amine Reaction Products
Model Studies on the Degradation of Phenylalanine Initiated by Lipid Hydroperoxides and Their Secondary and Tertiary Oxidation Products
Effect of pH and Temperature on Comparative Antioxidant Activityof Nonenzymatically Browned Proteins Produced by Reaction withOxidized Lipids and Carbohydrates
Inhibition of Proteolysis in Oxidized Lipid-Damaged Proteins
Determination of ε-N-Pyrrolylnorleucine in Fresh Food Products
Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems
Modification of Bovine Serum Albumin Structurefollowing Reaction with 4,5(E)-Epoxy-2(E)-heptenal
Pyrrolization and Antioxidant Function of ProteinsFollowing Oxidative Stress
Phosphatidylethanolamine Modification by OxidativeStress Product 4,5(E)-Epoxy-2(E)-heptenal
Influence of Cultivar and Fruit Ripening on Olive (Olea europaea)Fruit Protein Content, Composition, and Antioxidant Activity
Strecker-type Degradation Produced by the Lipid OxidationProducts 4,5-Epoxy-2-Alkenals
Strecker Type Degradation of Phenylalanine by4-Hydroxy-2-nonenal in Model Systems
Determination of Peptides and Proteins in Fats andOils
Effect of the Pyrrole Polymerization Mechanism on theAntioxidative Activity of Nonenzymatic Browning Reactions
Influence of Lipids in the Generation of Phenylacetaldehyde in Wort-Related Model Systems
Methyl Linoleate Oxidation in the Presence of Bovine SerumAlbumin
Strecker-type Degradation of Phenylalanine by Methyl9,10-Epoxy-13-oxo-11-octadecenoate and Methyl12,13-Epoxy-9-oxo-11-octadecenoate
Chemical Conversion of α-Amino Acids into α-Keto Acids by4,5-Epoxy-2-decenal
2-Alkylpyrrole Formation from 4,5-Epoxy-2-alkenals
Effect of pH and Temperature on Comparative NonenzymaticBrowning of Proteins Produced by Oxidized Lipids andCarbohydrates
Strecker Degradation of Phenylalanine Initiated by2,4-Decadienal or Methyl 13-Oxooctadeca-9,11-dienoate inModel Systems
Modification of Histidine Residues by4,5-Epoxy-2-alkenals
Feed-Back Inhibition of Oxidative Stress by Oxidized Lipid/Amino Acid ReactionProducts
Contribution of Phospholipid Pyrrolization to the ColorReversion Produced during Deodorization of Poorly DegummedVegetable Oils
Amine Degradation by 4,5-Epoxy-2-decenal in Model Systems
Determination of lysine modification product ε-N-pyrrolylnorleucine in hydrolyzed proteins and trout muscle microsomes by micellar electrokinetic capillary chromatography
Natural antioxidants produced in oxidized lipid/amino acid browning reactions
Identification and classification of olive oils by high-resolution13C nuclear magnetic resonance
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