Mario Estévez - Concepedia

Author

Mario Estévez

Also Known As

Alberto González-Mohino, Alberto González-Mohíno, ESTÉVEZ GARCIA, M., Estevez, Manuel, Estévez Mario, M ESTEVEZ, M Estévez, M. Estévez, Mario Estevez, Mario Estevéz

252

Publications

13.8K

Citations

H-Index

121

Concepts

All Affiliations

Universidad de Extremadura Universidade Federal da Paraíba Universidad Autónoma de Nayarit University of Helsinki

About

Mario Estévez is an author at Universidad de Extremadura specializing in biochemistry, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	40	53	4.3K
2	Medicine	31	41	3.6K
3	Education	10	10	663
4	Engineering	10	10	706
5	Management	1	1	24

Mario Estévez

147

Publications

10.2K

Citations

H-Index

Page 1

	Year	Citations
Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus, Comprehensive Reviews in Food Science and Food Safety	2015	513
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage Rui Ganhão, David Morcuende, Mario Estévez Meat Science Food ChemistryAdded Fruit ExtractsTexture DeteriorationFood PreservationFood Processing	2010	369
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, Journal of Agricultural and Food Chemistry Food ChemistryVitro AntioxidantPolyphenolicsFood Bioactive CompoundPorcine Patties	2011	349
Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities Massimiliano Petracci, Francesca Soglia, Marta Suely Madruga, Comprehensive Reviews in Food Science and Food Safety	2019	336
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 Meat PackagingBiochemistryProtein OxidationBiotechnologyRaw Porcine Patties	2011	230
Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté Mario Estévez, Ramón Cava Meat Science HepatologyBiochemistryHeme HomeostasisIron MetabolismLiver Physiology	2004	212
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions Mario Estévez, Petri Kylli, Eero Puolanne, Meat Science BiochemistryBioanalysisMicroemulsionOil-in-water EmulsionsAnalytical Chemistry	2008	209
Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) Mónica Armenteros, Marina Heinonen, Velimatti Ollilainen, Meat Science Food ChemistryProtein CarbonylsEngineeringBiochemistryFood Analysis	2009	205
Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration Mario Estévez, Sonia Ventanas, Ramón Cava Journal of Food Science Food AnalysisTexture DeteriorationFood PreservationOxidative StressFood Chemistry	2005	204
Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure Verónica Fuentes, J. Ventanas, David Morcuende, Meat Science Meat PackagingHigh Hydrostatic PressureBiochemistryFood EngineeringFood Processing	2010	171

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