| 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 | 453 | 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 | 439 | 2010 |
| 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 | 275 | 2011 |
| 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 |
| Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre AI Andrés, R Cava, AI Mayoral, JF Tejeda, D Morcuende, J Ruiz Meat Science 59 (1), 39-47, 2001 | 187 | 2001 |
| Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials R Ganhão, M Estévez, D Morcuende Food chemistry 126 (2), 772-778, 2011 | 162 | 2011 |
| Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS M Estévez, D Morcuende, S Ventanas, R Cava Journal of agricultural and food chemistry 51 (11), 3429-3435, 2003 | 159 | 2003 |
| Positron emission tomography with 18fluorine‐labelled deoxyglucose: utility in localized and advanced prostate cancer Sanz, Robles, Giménez, Arocena, Sánchez, Rosell, Richter, Berián BJU international 84 (9), 1028-1031, 1999 | 143 | 1999 |
| 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 … M Estévez, D Morcuende, RC López Meat Science 64 (4), 499-506, 2003 | 138 | 2003 |
| Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties M Utrera, D Morcuende, M Estévez Meat science 96 (3), 1250-1257, 2014 | 130 | 2014 |
| Concordance between whole-cell matrix-assisted laser-desorption/ionization time-of-flight mass spectrometry and multilocus sequence analysis approaches in species … M Mulet, M Gomila, C Scotta, D Sánchez, J Lalucat, E García-Valdés Systematic and applied microbiology 35 (7), 455-464, 2012 | 122 | 2012 |
| Characterization of selected wild Mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties R Ganhao, M Estévez, P Kylli, M Heinonen, D Morcuende Journal of agricultural and food chemistry 58 (15), 8854-8861, 2010 | 121 | 2010 |
| Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties M Utrera, D Morcuende, M Estévez LWT-Food Science and Technology 56 (1), 62-68, 2014 | 119 | 2014 |
| Membrane lipids of the stallion spermatozoon in relation to sperm quality and susceptibility to lipid peroxidation B Macías García, L González Fernández, C Ortega Ferrusola, ... Reproduction in domestic animals 46 (1), 141-148, 2011 | 111 | 2011 |
| Fluorescent HPLC for the detection of specific protein oxidation carbonyls–α-aminoadipic and γ-glutamic semialdehydes–in meat systems M Utrera, D Morcuende, JG Rodríguez-Carpena, M Estévez Meat Science 89 (4), 500-506, 2011 | 98 | 2011 |
| Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts M Utrera, JG Rodríguez-Carpena, D Morcuende, M Estévez Journal of Agricultural and Food Chemistry 60 (15), 3917-3926, 2012 | 90 | 2012 |
| Fatty acids and plasmalogens of the phospholipids of the sperm membranes and their relation with the post-thaw quality of stallion spermatozoa BM García, LG Fernández, CO Ferrusola, AM Rodríguez, JMG Bolaños, ... Theriogenology 75 (5), 811-818, 2011 | 88 | 2011 |
| Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight R Cava, M Estévez, J Ruiz, D Morcuende Meat science 63 (4), 533-541, 2003 | 85 | 2003 |
| Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS MR Ramírez, M Estévez, D Morcuende, R Cava Journal of agricultural and food chemistry 52 (25), 7637-7643, 2004 | 84 | 2004 |
Javier German Rodriguez-CarpenaDoctor en Ciencias VeterinariasVerified email at nayar.uan.mx
