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  • Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation (2014)

    In: Food Research International

    Subjects: ALIMENTOS BIOTECNOLOGIA

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  • Riboflavin photosensitized oxidation of myoglobin (2014)

    In: Journal of Agricultural and Food Chemistry

    Subjects: QUÍMICA INORGÂNICA

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  • Reduction of ferrylmyoglobin by cysteine as affected by pH (2014)

    In: RSC Advances: an international journal to further the chemical sciences

    Subjects: CINÉTICA

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  • Oxidation of carbon monoxide by perferrylmyoglobin (2014)

    In: Journal of Agricultural and Food Chemistry

    Subjects: QUÍMICA INORGÂNICA

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  • Beer thiol-containing compounds and redox stability: kinetic study of 1‑hydroxyethyl radical scavenging ability (2013)

    In: Journal of Agricultural and Food Chemistry

    Subjects: CINÉTICA

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  • Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids (2013)

    In: Journal of Agricultural and Food Chemistry

    Subjects: CINÉTICA

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  • Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening (2013)

    In: Journal of Agricultural and Food Chemistry

    Subjects: CINÉTICA

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  • Photooxidation of other B-vitamins as sensitized by riboflavin (2013)

    In: Journal of Agricultural and Food Chemistry

    Subjects: CINÉTICA

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