What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Enzyme
His primary areas of investigation include Protein oxidation, Food science, Antioxidant, Biochemistry and Lipid oxidation.
His Protein oxidation research includes elements of Chromatography, TBARS, Protein degradation and Food additive.
His Food science study combines topics in areas such as Heme iron and Oxidative phosphorylation.
His studies in Antioxidant integrate themes in fields like Food quality and Essential oil.
Many of his research projects under Biochemistry are closely connected to Carbonylation, Cold storage and Potential impact with Carbonylation, Cold storage and Potential impact, tying the diverse disciplines of science together.
He has researched Lipid oxidation in several fields, including Biotechnology, Rapeseed and Vitamin E.
His most cited work include:
- Protein carbonyls in meat systems: a review. (519 citations)
- Protein oxidation in muscle foods: A review (516 citations)
- Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage. (205 citations)
What are the main themes of his work throughout his whole career to date?
Food science, Protein oxidation, Lipid oxidation, Biochemistry and Antioxidant are his primary areas of study.
His Food science research is multidisciplinary, incorporating elements of Rosa canina and TBARS.
The Protein oxidation study combines topics in areas such as Tryptophan, Oxidative phosphorylation, Protein Carbonylation and Lysine.
His Lipid oxidation research focuses on Frozen storage and how it connects with Water holding capacity.
His work on Polyunsaturated fatty acid, Fatty acid and Amino acid as part of his general Biochemistry study is frequently connected to Carbonylation, thereby bridging the divide between different branches of science.
The study incorporates disciplines such as Essential oil and Fatty acid composition in addition to Antioxidant.
He most often published in these fields:
- Food science (53.55%)
- Protein oxidation (50.32%)
- Lipid oxidation (30.97%)
What were the highlights of his more recent work (between 2018-2021)?
- Protein oxidation (50.32%)
- Food science (53.55%)
- Antioxidant (27.10%)
In recent papers he was focusing on the following fields of study:
Mario Estévez mainly focuses on Protein oxidation, Food science, Antioxidant, Oxidative stress and Lipid oxidation.
His Protein oxidation research is multidisciplinary, incorporating perspectives in Protein Carbonylation, Lysine and Incubation.
With his scientific publications, his incorporates both Food science and Composition.
His studies deal with areas such as Chelation and Reactive oxygen species as well as Antioxidant.
Mario Estévez interconnects Oxidative phosphorylation and Myopathy in the investigation of issues within Oxidative stress.
Mario Estévez has included themes like Meat science and Chemometrics in his Lipid oxidation study.
Between 2018 and 2021, his most popular works were:
- Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities. (86 citations)
- Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses (32 citations)
- Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility (15 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Enzyme
Protein oxidation, Food science, Biochemistry, Myopathy and Carbonylation are his primary areas of study.
His Protein oxidation study is associated with Oxidative stress.
His work deals with themes such as Bioavailability and Heterogeneous group, which intersect with Food science.
His study in Biochemistry concentrates on Amino acid and Methylglyoxal.
His research investigates the link between Amino acid and topics such as Protein Biochemistry that cross with problems in Lipid oxidation.
His Myopathy research incorporates elements of Chewiness, TBARS, Food quality, Emulsion and Protein content.
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