| 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 | 248 | 2009 |
| Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins M Roldan, T Antequera, M Armenteros, J Ruiz Food chemistry 149, 129-136, 2014 | 207 | 2014 |
| Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts M Armenteros, MC Aristoy, JM Barat, F Toldrá Meat science 90 (2), 361-367, 2012 | 184 | 2012 |
| Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl M Armenteros, MC Aristoy, JM Barat, F Toldrá Food Chemistry 117 (4), 627-633, 2009 | 160 | 2009 |
| Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham S Ripollés, PCB Campagnol, M Armenteros, MC Aristoy, F Toldrá Meat science 89 (1), 58-64, 2011 | 119 | 2011 |
| Proteomic identification of actin-derived oligopeptides in dry-cured ham MÁ Sentandreu, M Armenteros, JJ Calvete, A Ouali, MC Aristoy, F Toldrá Journal of Agricultural and Food Chemistry 55 (9), 3613-3619, 2007 | 80 | 2007 |
| Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage RUI Ganhao, M Estévez, M Armenteros, D Morcuende Journal of Integrative Agriculture 12 (11), 1982-1992, 2013 | 74 | 2013 |
| Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium M Armenteros, MC Aristoy, JM Barat, F Toldra Journal of agricultural and food chemistry 57 (20), 9699-9705, 2009 | 73 | 2009 |
| Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases M Armenteros, MC Aristoy, F Toldrá European Food Research and Technology 229, 93-98, 2009 | 67 | 2009 |
| The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation M Armenteros, D Morcuende, J Ventanas, M Estévez Meat Science 116, 253-259, 2016 | 60 | 2016 |
| Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts M Armenteros, MC Aristoy, F Toldrá Meat Science 91 (3), 378-381, 2012 | 59 | 2012 |
| Application of natural antioxidants from strawberry tree (Arbutus unedo L.) and dog rose (Rosa canina L.) to frankfurters subjected to refrigerated storage M Armenteros, D Morcuende, S Ventanas, M Estévez Journal of integrative agriculture 12 (11), 1972-1981, 2013 | 55 | 2013 |
| Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation M Utrera, M Armenteros, S Ventanas, F Solano, M Estévez Meat Science 92 (4), 596-603, 2012 | 53 | 2012 |
| Empleo de antioxidantes naturales en productos cárnicos M Armenteros, S Ventanas, D Morcuende, M Estévez, J Ventanas Eurocarne 207, 63-73, 2012 | 49 | 2012 |
| Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham M Armenteros, F Toldra, MC Aristoy, J Ventanas, M Estevez Journal of agricultural and food chemistry 60 (31), 7607-7615, 2012 | 48 | 2012 |
| Biochemical and sensory changes in dry-cured ham salted with partial replacement of sodium by a mixture of potassium, calcium and magnesium M Armenteros, MC Aristoy, JM Barat, F Toldrá Meat Sci 90, 361-367, 2012 | 9 | 2012 |
| Evaluation of nitrite, colour and rancidity in porcine cooked sausages with rose-hip’s extracts M Armenteros, D Morcuende, S Ventanas, M Estévez Journal of integrative agriculture 5, 567-576, 0 | 4 | |
| Quality evaluation of dry-cured shoulder from different genetic lines of Iberian pigs MA Calvarro, AS Rodríguez, MA Cuesta, DC Jorna, TN Martín, ... Archivos de zootecnia, 155-160, 2018 | 2 | 2018 |
| Identification of myosin peptides in Spanish dry-cured ham by tandem mass spectrometry MA Sentandreu, JJ Calvete, M Armenteros, A Ouali, MC Aristoy, F Toldrá 3rd EuPA Congress Clinical Proteomics, 481-483, 2009 | 2 | 2009 |
| Sodium replacers M Reig, M Armenteros, MC Aristoy, F Toldrá Handbook of Analysis of Active Compounds in Functional Foods, 898-905, 2012 | 1 | 2012 |
Mario Estevez GarcíaAssociate Professor (UEX)Verified email at unex.es
