David Morcuende

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

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

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

Verónica Fuentes, J. Ventanas, David Morcuende et al. · Meat Science · 2010 · 171 citations

Meat Packaging, High Hydrostatic Pressure, Biochemistry +6

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 · 170 citations

Lipid Analysis, Nutrition, Quality Traits +7