Mario Estévez - Dissemin

All papers authored by Mario Estévez

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2020 Leila Moreira Carvalho, Marta Suely Madruga

, Mario Estévez

, Amanda Teixeira Badaró, Douglas Fernandes Barbin

Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near‐infrared spectroscopy and multivariate analysis to identify affected chicken breasts

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Leila M. Carvalho, Josué Delgado

, Marta S. Madruga

, Mario Estévez

Pinpointing oxidative stress behind the White Striping myopathy: Depletion of antioxidant defenses, accretion of oxidized proteins and impaired proteostasis

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This paper is made freely available by the publisher.

Denes K. A. Rosario

, Maraysa R. Furtado, Yhan S. Mutz

, Bruna L. Rodrigues, Yago A. A. Bernardo

, Jéssica D. Baltar, Patricia C. Bernardes

, Mario Estevez

, Carlos A. Conte-Junior

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

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Taliana Bezerra

, Mario Estévez

, José Thalles Lacerda

, Meriellen Dias, Maria Juliano, Maria Anita Mendes, Marcelo Morgano, Maria Teresa Pacheco, Marta Madruga

Chicken Combs and Wattles as Sources of Bioactive Peptides: Optimization of Hydrolysis, Identification by LC-ESI-MS2 and Bioactivity Assessment

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Thayse Cavalcante da Rocha, Leila Moreira Carvalho, Alida Janine Soares, Daniella Godoy Coutinho, Lary Souza Olegario, Mércia Sousa Galvão, Mario Estévez

, Marta Suely Madruga

Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage

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2018 Aida Lahmar, David Morcuende, María-Jesús Andrade

, Leila Chekir-Ghedira, Mario Estévez

Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants

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Valquíria C. S. Ferreira, David Morcuende, Marta S. Madruga, Fábio A. P. Silva, Mario Estévez

Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties

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2017 T. Akcan, M. Estévez

, S. Rico, S. Ventanas, D. Morcuende

Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties

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Rafael H. Carvalho, Elza I. Ida, Marta S. Madruga, Sandra L. Martínez, Massami Shimokomaki, Mario Estévez

Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat

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2016 Tine Rysman

, Mariana Utrera, David Morcuende, Geert Van Royen, Stephanie Van Weyenberg, Stefaan De Smet, Mario Estévez

Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins

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Fábio A. P. Silva, Valquíria C. S. Ferreira, Marta S. Madruga

, Mario Estévez

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

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Laura Lorido, Sonia Ventanas, Tolga Akcan

, Mario Estévez

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

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Silvia H. Hernández López, Javier G. Rodríguez Carpena, Clemente Lemus-Flores, Fernando Grageola-Nuñez, Mario Estévez

Avocado waste for finishing pigs: Impact on muscle composition and oxidative stability during chilled storage

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F. Lobo, S. Ventanas, D. Morcuende, M. Estévez

Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages

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2014 A. Villaverde, J. Ventanas, M. Estévez

Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?

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Verónica Fuentes, Mariana Utrera, Mario Estévez

, Jesús Ventanas, Sonia Ventanas

Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham

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A. Villaverde, D. Morcuende, M. Estévez

Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages: Curing agent effects on meat proteins…

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Mariana Utrera, David Morcuende, Mario Estévez

Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties

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Mariana Utrera, David Morcuende, Mario Estévez

Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties

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Verónica Fuentes, Mario Estévez

, Jesús Ventanas, Sonia Ventanas

Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

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All papers authored by Mario Estévez