Mario Estévez
0000-0002-8509-2789
93 papers found
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Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties
Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages
Oxidative and Nitrosative Stress Induced in Myofibrillar Proteins by a Hydroxyl-Radical-Generating System: Impact of Nitrite and Ascorbate
Protein oxidation during frozen storage and subsequent processing of different beef muscles
The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs
Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties
A novel approach to assess temporal sensory perception of muscle foods: Application of a time–intensity technique to diverse Iberian meat products
Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: The carbonylation pathway
Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: Effect of fat content and high-pressure treatment
Application of Natural Antioxidants from Strawberry Tree (Arbutus unedo L.) and Dog Rose (Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage
Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage
Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers
Carbonylation of Myofibrillar Proteins through the Maillard Pathway: Effect of Reducing Sugars and Reaction Temperature
Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation
Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds
Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway
Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham
Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts
Inhibition of Cholesterol Oxidation Products (COPs) Formation in Emulsified Porcine Patties by Phenolic-Rich Avocado (Persea americana Mill.) Extracts
Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite
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