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Mario Estevez García
Mario Estevez García
Associate Professor (UEX)
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Protein carbonyls in meat systems: A review
M Estévez
Meat science 89 (3), 259-279, 2011
11462011
Protein oxidation in muscle foods: A review
MN Lund, M Heinonen, CP Baron, M Estévez
Molecular nutrition & food research 55 (1), 83-95, 2011
11382011
Households contaminated by environmental tobacco smoke: sources of infant exposures
GE Matt, PJE Quintana, MF Hovell, JT Bernert, S Song, N Novianti, ...
Tobacco control 13 (1), 29-37, 2004
5722004
Protein oxidation in processed meat: Mechanisms and potential implications on human health
OP Soladoye, ML Juárez, JL Aalhus, P Shand, M Estévez
Comprehensive Reviews in Food Science and Food Safety 14 (2), 106-122, 2015
5032015
Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties
JG Rodríguez-Carpena, D Morcuende, MJ Andrade, P Kylli, M Estévez
Journal of agricultural and food chemistry 59 (10), 5625-5635, 2011
4552011
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
R Ganhão, D Morcuende, M Estévez
Meat science 85 (3), 402-409, 2010
4412010
Oxidative damage to poultry: from farm to fork
M Estévez
Poultry science 94 (6), 1368-1378, 2015
3992015
Wooden‐breast, white striping, and spaghetti meat: causes, consequences and consumer perception of emerging broiler meat abnormalities
M Petracci, F Soglia, M Madruga, L Carvalho, E Ida, M Estévez
Comprehensive Reviews in Food Science and Food Safety 18 (2), 565-583, 2019
3182019
Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage
JG Rodríguez-Carpena, D Morcuende, M Estévez
Meat science 89 (2), 166-173, 2011
2772011
Dietary protein oxidation: A silent threat to human health?
M Estévez, C Luna
Critical Reviews in Food Science and Nutrition 57 (17), 3781-3793, 2017
2652017
Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté
M Estévez, R Cava
Meat Science 68 (4), 551-558, 2004
2602004
Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration
M Estévez, S Ventanas, R Cava
Journal of food science 70 (7), c427-c432, 2005
2522005
Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)
M Armenteros, M Heinonen, V Ollilainen, F Toldrá, M Estevez
Meat Science 83 (1), 104-112, 2009
2492009
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions
M Estévez, P Kylli, E Puolanne, R Kivikari, M Heinonen
Meat Science 80 (4), 1290-1296, 2008
2312008
Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters
M Estévez, R Cava
Meat science 72 (2), 348-355, 2006
2302006
Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté
M Estévez, R Ramírez, S Ventanas, R Cava
LWT-Food Science and Technology 40 (1), 58-65, 2007
2252007
Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure
V Fuentes, J Ventanas, D Morcuende, M Estévez, S Ventanas
Meat science 85 (3), 506-514, 2010
2202010
Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits
JG Rodríguez-Carpena, D Morcuende, M Estévez
Meat science 90 (1), 106-115, 2012
2012012
Effect of phenolic compounds on the formation of α-aminoadipic and γ-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin
M Estévez, M Heinonen
Journal of Agricultural and Food Chemistry 58 (7), 4448-4455, 2010
1792010
Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and …
S Ventanas, J Ventanas, J Tovar, C García, M Estévez
Meat science 77 (2), 246-256, 2007
1792007
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