Mario Estévez

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 513 citations

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 · 2010 · 369 citations

Food Chemistry, Added Fruit Extracts, Texture Deterioration +7

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 · 349 citations

Food Chemistry, Vitro Antioxidant, Polyphenolics +13

Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities

Massimiliano Petracci, Francesca Soglia, Marta Suely Madruga et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 336 citations

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 · 230 citations

Meat Packaging, Biochemistry, Protein Oxidation +10