The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Mario Estévez sits on this spectrum.
This scientist: 156 publications — 16th percentile
16% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 1,295 publications or more.
The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Mario Estévez sits on this spectrum.
This scientist: 62 D-Index — 52nd percentile
52% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 159 D-Index or more.
Mario Estévez is affiliated with the University of Extremadura in Spain and has made extensive contributions to research primarily in the fields of Agricultural and Biological Sciences and Medicine. Their work shows a focus on specialized subfields including Animal Science and Zoology, Food Science, Physiology, Molecular Biology, and Nutrition and Dietetics.
The scientist's research mainly covers topics such as Meat and Animal Product Quality, Animal Nutrition and Physiology, Sensory Analysis and Statistical Methods, Biochemical effects in animals, Protein Hydrolysis and Bioactive Peptides, Biochemical Analysis and Sensing Techniques, and Phytochemicals and Antioxidant Activities.
Several recent papers authored or co-authored by Mario Estévez demonstrate their engagement with food science and meat quality. Key publications include:
Frequent co-authors collaborating with Mario Estévez include Marta Suely Madruga, Josué Delgado, Sonia Ventanas, Lary Souza Olegário, and Alberto González-Mohíno. This indicates ongoing research partnerships within the fields of meat science and food quality.
The scientist's publications are often found in established journals and venues, with the most common including:
Mario Estévez's research output contributes to a deeper understanding of meat quality, protein oxidation, antioxidant applications in the meat industry, and related biochemical processes affecting food safety and nutrition. Their work integrates biochemical and physiological concepts to address challenges in food science and animal product quality.
Mario Estévez
Marianne N. Lund;Marina Heinonen;Caroline P. Baron;Mario Estévez
O.P. Soladoye;O.P. Soladoye;M.L. Juárez;J.L. Aalhus;P. Shand
Rui Ganhão;David Morcuende;Mario Estévez
Javier-Germán Rodríguez-Carpena;David Morcuende;María-Jesús Andrade;Petri Kylli
M. Estévez
M. Petracci;F. Soglia;M. Madruga;L. Carvalho
J.G. Rodríguez-Carpena;D. Morcuende;M. Estévez
M Estévez;C Luna
Mario Estévez;Sonia Ventanas;Ramón Cava
Mario Estévez;Ramón Cava
Monica Armenteros;Marina Heinonen;Velimatti Ollilainen;F Toldra
Mario Estévez;Petri Kylli;Eero Puolanne;Riitta Kivikari
Verónica Fuentes;Jesús Ventanas;David Morcuende;Mario Estévez
Mario Estévez;Ramón Cava
J.G. Rodríguez-Carpena;D. Morcuende;M. Estévez
Mario Estévez;Rosario Ramírez;Sonia Ventanas;Ramón Cava
Mariana Utrera;Mario Estévez
Mario Estévez;Sonia Ventanas;Ramón Cava
Sonia Ventanas;Mario Estevez;Juan Florencio Tejeda;Jorge Ruiz
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