David Morcuende

David Morcuende publication distribution in Animal Science and Veterinary in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where David Morcuende sits on this spectrum.

David Morcuende D-index placement in Animal Science and Veterinary in 2026

The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where David Morcuende sits on this spectrum.

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

  434
  Citations

• 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

  283
  Citations

• 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

  221
  Citations

• 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

  214
  Citations

• 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

  188
  Citations

• 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

  169
  Citations

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

  Rui Ganhão;Mario Estévez;David Morcuende

  152
  Citations

• 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

  121
  Citations

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

  Mariana Utrera;David Morcuende;Mario Estévez

  120
  Citations

• 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

  118
  Citations

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

  Mariana Utrera;David Morcuende;Mario Estévez

  116
  Citations

• 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

  110
  Citations

• 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

  96
  Citations

• 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

  93
  Citations

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

  M Estévez;D Morcuende;R Ramı́rez;J Ventanas

  92
  Citations

• 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

  88
  Citations

• 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

  75
  Citations

• 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

  73
  Citations

• 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

  65
  Citations

• 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

  61
  Citations