Search filters

List of works by Mario Estévez

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

scientific article published on 24 April 2020

A novel approach to assess temporal sensory perception of muscle foods: application of a time-intensity technique to diverse Iberian meat products

scientific article published on 01 August 2013

Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest.

scientific article

An in vitro assay of the effect of lysine oxidation end-product, α-aminoadipic acid, on the redox status and gene expression in probiotic Lactobacillus reuteri PL503

scientific article published on 17 October 2021

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS).

scientific article published on 12 April 2009

Analysis of protein oxidation markers alpha-aminoadipic and gamma-glutamic semialdehydes in food proteins using liquid chromatography (LC)-electrospray ionization (ESI)-multistage tandem mass spectrometry (MS).

scientific article

Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.

scientific article published on 31 August 2007

Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS.

scientific article published in May 2003

Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS.

scientific article

Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere.

scientific article published on 13 February 2017

Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal

article

Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado

scientific article published on June 2016

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

scientific article published on 20 May 2016

Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties

scientific article published on 21 April 2011

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

scientific article published on 20 April 2011

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

scientific article published on 10 February 2016

Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits

scientific article published on 12 June 2011

Benefits of Magnesium Supplementation to Broiler Subjected to Dietary and Heat Stress: Improved Redox Status, Breast Quality and Decreased Myopathy Incidence

scientific article published on 07 October 2019

Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

scientific article published on 27 September 2018

Carbonylation of myofibrillar proteins through the maillard pathway: effect of reducing sugars and reaction temperature

scientific article published on 12 March 2013

Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pâtés: A comparative study

scientific article published on 14 July 2005

Characterization of selected wild Mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties

scientific article published on August 2010

Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

scientific article published on April 2008

Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

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

scientific article published on 07 April 2020

Collapse of the endogenous antioxidant enzymes in post-mortem broiler thigh muscles triggers oxidative stress and impairs water-holding capacity

scientific article published on 13 February 2019

Dietary protein oxidation: A silent threat to human health?

scientific article published on 29 April 2016

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

scientific article published on 24 May 2012

Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages

scientific article

Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality

scientific article published in 2022

Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté

scientific article published on 04 May 2006

Effect of phenolic compounds on the formation of alpha-aminoadipic and gamma-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin.

scientific article published in April 2010

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.

scientific article published on 22 June 2016

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

scientific article published on 20 October 2015

Effect of the Iberian×Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities

scientific article published on 5 December 2006

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

scientific article published on 30 July 2012

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.

scientific article published on 22 July 2016

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

scientific article

Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP

scientific article published on 22 November 2020

Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters

scientific article published on 18 October 2005

Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach

scientific article published on 22 November 2018

Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits.

scientific article published on 20 March 2007

Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters

scientific article published on 03 October 2005

Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins

scientific article published on 25 June 2018

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions.

scientific article published on 18 June 2008

Fluorescent HPLC for the detection of specific protein oxidation carbonyls - α-aminoadipic and γ-glutamic semialdehydes - in meat systems

scientific article published on 26 May 2011

Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility

scientific article published on 25 July 2018

Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts

scientific article published on 4 April 2012

Further insight into the role of Ca2+ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OES

scientific article published on 19 June 2018

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

scientific article published on 10 March 2017

Health Risks of Food Oxidation

scientific article

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

scientific article published on 11 February 2020

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

scientific article published on 05 January 2014

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

scientific article

Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: the carbonylation pathway

scientific article published on 04 July 2013

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon.

scientific article published on 21 June 2017

Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin

Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters.

scientific article

Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts

scientific article published on 22 February 2012

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

scientific article published on 04 February 2019

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

scientific article published on 26 February 2010

Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté

scientific article published on 01 December 2004

Malondialdehyde interferes with the formation and detection of primary carbonyls in oxidized proteins

scientific article published on 20 July 2019

Melatonin modulates red-ox state and decreases viability of rat pancreatic stellate cells

scientific article published on 14 April 2020

Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach.

scientific article published on 3 February 2018

Molecular mechanisms of the disturbance caused by malondialdehyde on probiotic Lactobacillus reuteri PL503

scientific article published on 23 December 2020

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

scientific article published on 24 June 2014

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

scientific article published on 29 September 2020

Oxidation of myofibrillar proteins and impaired functionality: underlying mechanisms of the carbonylation pathway

scientific article published on 06 August 2012

Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds.

scientific article published in November 2008

Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage.

scientific article

Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage.

scientific article published on November 2003

Oxidative and nitrosative stress induced in myofibrillar proteins by a hydroxyl-radical-generating system: impact of nitrite and ascorbate

scientific article published on 26 February 2014

Oxidative damage to food and human serum proteins: Radical-mediated oxidation vs. glyco-oxidation

scientific article published on 30 June 2017

Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers

scientific article published on 8 August 2013

Oxidative damage to poultry: from farm to fork

scientific article published on 29 March 2015

Partial replacement of pork back-fat by vegetable oils in burger patties: effect on oxidative stability and texture and color changes during cooking and chilled storage

scientific article published on 01 September 2011

Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: a comparative study

scientific article

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

scientific article published on 24 August 2020

Pre-freezing raw hams affects quality traits in cooked hams: potential influence of protein oxidation

scientific article published on 15 June 2012

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

scientific article published on 25 January 2018

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.

scientific article published on 7 November 2005

Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging

scientific article published on 28 April 2011

Protein carbonyls in meat systems: a review.

scientific article published on 11 May 2011

Protein oxidation during frozen storage and subsequent processing of different beef muscles.

scientific article

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage.

scientific article published on 13 February 2010

Protein oxidation in muscle foods: a review

scientific article published on December 2010

Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian×Duroc crossbred pigs

scientific article published on 6 May 2006

Redox chemistry of the molecular interactions between tea catechins and human serum proteins under simulated hyperglycemic conditions.

scientific article published on 3 February 2016

Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)

scientific article published on 14 June 2016

Resveratrol protects Lactobacillus reuteri against H2O2- induced oxidative stress and stimulates antioxidant defenses through upregulation of the dhaT gene

scientific article published on 23 February 2019

Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

scientific article

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

scientific article published on 31 October 2013

The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation

scientific article published on 17 February 2016

The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs

scientific article published on 11 October 2013

The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages

scientific article published on 13 February 2019

Tryptophan depletion and formation of alpha-aminoadipic and gamma-glutamic semialdehydes in porcine burger patties with added phenolic-rich fruit extracts.

scientific article published in March 2010

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

scientific article published on 30 July 2016

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

scientific article published on 04 February 2019

Paulina is supported by:

About Paulina

Help