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.
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.
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.
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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Protein oxidation in muscle foods: A review
Marianne N. Lund;Marina Heinonen;Caroline P. Baron;Mario Estévez.
Molecular Nutrition & Food Research (2011)
Protein carbonyls in meat systems: a review
Meat Science (2011)
Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health.
O.P. Soladoye;O.P. Soladoye;M.L. Juárez;J.L. Aalhus;P. Shand.
Comprehensive Reviews in Food Science and Food Safety (2015)
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.
Meat Science (2010)
Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties.
Javier-Germán Rodríguez-Carpena;David Morcuende;María-Jesús Andrade;Petri Kylli.
Journal of Agricultural and Food Chemistry (2011)
Oxidative damage to poultry: from farm to fork
Poultry Science (2015)
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.
Meat Science (2011)
Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration
Mario Estévez;Sonia Ventanas;Ramón Cava.
Journal of Food Science (2005)
Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté.
Mario Estévez;Ramón Cava.
Meat Science (2004)
Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS).
Monica Armenteros;Marina Heinonen;Velimatti Ollilainen;F Toldra.
Meat Science (2009)
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