Javier Germán Rodríguez-Carpena

Avocado (Persea americana Mill.) Phenolics, In Vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine Patties

Javier Germán Rodríguez-Carpena, David Morcuende, María J. Andrade et al. · Journal of Agricultural and Food Chemistry · 2011 · 358 citations

Agriculture, Botany, Food Science +15

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

Javier Germán Rodríguez-Carpena, David Morcuende, Mario Estévez · Meat Science · 2011 · 231 citations

Agriculture, Animal Sciences, Food Science +16

Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits

Javier Germán Rodríguez-Carpena, David Morcuende, Mario Estévez · Meat Science · 2011 · 172 citations

Agriculture, Food Science, Nutrition +17

Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts

Mariana Utrera, Javier Germán Rodríguez-Carpena, David Morcuende et al. · Journal of Agricultural and Food Chemistry · 2012 · 100 citations

Agriculture, Biochemistry, Food Science +17

Fluorescent HPLC for the detection of specific protein oxidation carbonyls – α-aminoadipic and γ-glutamic semialdehydes – in meat systems

Mariana Utrera, David Morcuende, Javier Germán Rodríguez-Carpena et al. · Meat Science · 2011 · 81 citations

Agriculture, Biochemistry, Food Science +8