World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
36
Citations
4551
World Ranking
1622
National Ranking
75

Best Publications

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

    Rui Ganhão;David Morcuende;Mario Estévez

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

    J.G. Rodríguez-Carpena;D. Morcuende;M. Estévez

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

    Verónica Fuentes;Jesús Ventanas;David Morcuende;Mario Estévez

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

    J.G. Rodríguez-Carpena;D. Morcuende;M. Estévez

  • Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre.

    Ana Isabel Andrés;Ramón Cava;Ana Isabel Mayoral;Juan Florencio Tejeda

  • Analysis of Volatiles in Meat from Iberian Pigs and Lean Pigs after Refrigeration and Cooking by Using SPME-GC-MS

    Mario Estévez;David Morcuende;Sonia Ventanas;Ramón Cava

  • Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

    Rui Ganhão;Mario Estévez;David Morcuende

  • 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.

    Mario Estévez;David Morcuende;Ramón Cava López

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

    Mariana Utrera;David Morcuende;Mario Estévez

  • Characterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Patties

    Rui Ganhão;Mario Estévez;Petri Kylli;Marina Heinonen

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

    Mariana Utrera;David Morcuende;Mario Estévez

  • 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;C Salazar-Sandoval

  • Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts.

    Mariana Utrera;Javier-Germán Rodríguez-Carpena;David Morcuende;Mario Estévez

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

    Mariana Utrera;David Morcuende;Javier-Germán Rodríguez-Carpena;Mario Estévez

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

    M Estévez;D Morcuende;R Ramı́rez;J Ventanas

  • Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

    Ramón Cava;Mario Estévez;Jorge Ruiz;David Morcuende

  • 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.

    Mario Estévez;David Morcuende;Ramón Cava

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

    María Rosario Ramírez;Mario Estévez;David Morcuende;Ramón Cava

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

    Valquíria C. S. Ferreira;David Morcuende;Marta S. Madruga;Fábio A. P. Silva

  • Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing

    Mariana Utrera;David Morcuende;Rui Ganhão;Mario Estévez

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