| Protein carbonyls in meat systems: A review M Estévez Meat science 89 (3), 259-279, 2011 | 1135 | 2011 |
| Protein oxidation in muscle foods: A review MN Lund, M Heinonen, CP Baron, M Estévez Molecular nutrition & food research 55 (1), 83-95, 2011 | 1130 | 2011 |
| Households contaminated by environmental tobacco smoke: sources of infant exposures GE Matt, PJE Quintana, MF Hovell, JT Bernert, S Song, N Novianti, ... Tobacco control 13 (1), 29-37, 2004 | 569 | 2004 |
| Protein oxidation in processed meat: Mechanisms and potential implications on human health OP Soladoye, ML Juárez, JL Aalhus, P Shand, M Estévez Comprehensive Reviews in Food Science and Food Safety 14 (2), 106-122, 2015 | 497 | 2015 |
| Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties JG Rodríguez-Carpena, D Morcuende, MJ Andrade, P Kylli, M Estévez Journal of agricultural and food chemistry 59 (10), 5625-5635, 2011 | 451 | 2011 |
| Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage R Ganhão, D Morcuende, M Estévez Meat science 85 (3), 402-409, 2010 | 437 | 2010 |
| Oxidative damage to poultry: from farm to fork M Estévez Poultry science 94 (6), 1368-1378, 2015 | 388 | 2015 |
| Wooden‐breast, white striping, and spaghetti meat: causes, consequences and consumer perception of emerging broiler meat abnormalities M Petracci, F Soglia, M Madruga, L Carvalho, E Ida, M Estévez Comprehensive Reviews in Food Science and Food Safety 18 (2), 565-583, 2019 | 313 | 2019 |
| Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage JG Rodríguez-Carpena, D Morcuende, M Estévez Meat science 89 (2), 166-173, 2011 | 274 | 2011 |
| Dietary protein oxidation: A silent threat to human health? M Estévez, C Luna Critical Reviews in Food Science and Nutrition 57 (17), 3781-3793, 2017 | 260 | 2017 |
| Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté M Estévez, R Cava Meat Science 68 (4), 551-558, 2004 | 260 | 2004 |
| Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) M Armenteros, M Heinonen, V Ollilainen, F Toldrá, M Estevez Meat Science 83 (1), 104-112, 2009 | 248 | 2009 |
| Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration M Estévez, S Ventanas, R Cava Journal of food science 70 (7), c427-c432, 2005 | 247 | 2005 |
| Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters M Estévez, R Cava Meat science 72 (2), 348-355, 2006 | 229 | 2006 |
| Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions M Estévez, P Kylli, E Puolanne, R Kivikari, M Heinonen Meat Science 80 (4), 1290-1296, 2008 | 227 | 2008 |
| Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté M Estévez, R Ramírez, S Ventanas, R Cava LWT-Food Science and Technology 40 (1), 58-65, 2007 | 223 | 2007 |
| Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure V Fuentes, J Ventanas, D Morcuende, M Estévez, S Ventanas Meat science 85 (3), 506-514, 2010 | 218 | 2010 |
| Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits JG Rodríguez-Carpena, D Morcuende, M Estévez Meat science 90 (1), 106-115, 2012 | 200 | 2012 |
| 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 … S Ventanas, J Ventanas, J Tovar, C García, M Estévez Meat science 77 (2), 246-256, 2007 | 179 | 2007 |
| Effect of phenolic compounds on the formation of α-aminoadipic and γ-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin M Estévez, M Heinonen Journal of Agricultural and Food Chemistry 58 (7), 4448-4455, 2010 | 178 | 2010 |
David Morcuende SánchezTecnología Alimentos/ Food ScienceVerified email at unex.es
