World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
62
Citations
14494
World Ranking
8779
National Ranking
286

Biology and Biochemistry

D-Index
64
Citations
15338
World Ranking
9621
National Ranking
183

Overview

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:

  • Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation (2021) published in Comprehensive Reviews in Food Science and Food Safety
  • Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives (2021) published in Meat Science
  • Protein carbonylation in food and nutrition: a concise update (2021) published in Amino Acids
  • Sulphur amino acids, muscle redox status and meat quality: More than building blocks - Invited review (2020) published in Meat Science
  • Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? - Invited Review (2020) published in Meat Science

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:

  • Meat Science
  • Foods
  • Journal of Food Science
  • SSRN Electronic Journal
  • LWT

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.

Best Publications

  • Protein carbonyls in meat systems: a review

    Mario Estévez

  • Protein oxidation in muscle foods: A review

    Marianne N. Lund;Marina Heinonen;Caroline P. Baron;Mario Estévez

  • 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

  • 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 (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

  • Oxidative damage to poultry: from farm to fork

    M. Estévez

  • Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities.

    M. Petracci;F. Soglia;M. Madruga;L. Carvalho

  • 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

  • Dietary protein oxidation: A silent threat to human health?

    M Estévez;C Luna

  • Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration

    Mario Estévez;Sonia Ventanas;Ramón Cava

  • Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté.

    Mario Estévez;Ramón Cava

  • 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

  • Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions.

    Mario Estévez;Petri Kylli;Eero Puolanne;Riitta Kivikari

  • 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

  • Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters.

    Mario Estévez;Ramón Cava

  • 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

  • Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté

    Mario Estévez;Rosario Ramírez;Sonia Ventanas;Ramón Cava

  • Oxidation of myofibrillar proteins and impaired functionality: underlying mechanisms of the carbonylation pathway.

    Mariana Utrera;Mario Estévez

  • Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté

    Mario Estévez;Sonia Ventanas;Ramón Cava

  • Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet.

    Sonia Ventanas;Mario Estevez;Juan Florencio Tejeda;Jorge Ruiz

Frequent Co-Authors

David Morcuende
David Morcuende University of Extremadura
Sonia Ventanas
Sonia Ventanas University of Extremadura
Elza Iouko Ida
Elza Iouko Ida Londrina State University
Jorge Ruiz
Jorge Ruiz University of Extremadura
Rosario Ramírez
Rosario Ramírez University of Extremadura
Eero Puolanne
Eero Puolanne University of Helsinki
Ginés M. Salido
Ginés M. Salido University of Extremadura
Fidel Toldrá
Fidel Toldrá Spanish National Research Council
José M. Lorenzo
José M. Lorenzo Universidade de Vigo
Massimiliano Petracci
Massimiliano Petracci University of Bologna

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

Studying Chemistry in the USA opens the door to a variety of related online degrees and career pathways that can diversify your skills and employment opportunities. For those interested in a practical, career-focused route, an criminal justice associate degree online offers foundational knowledge that can complement scientific expertise, especially in forensic chemistry roles.

When considering education options, it’s important to understand how much does it cost to get a criminal justice degree to budget accordingly. These costs can vary depending on the institution and program format.

Another practical option is pursuing a paralegal associate degree, which can be valuable for Chemists interested in legal aspects related to patent law or regulatory compliance within pharmaceutical industries.

For those aiming to enter the commercial side of Chemistry, understanding how to become a pharmaceutical sales rep is essential, as this pathway leverages chemical knowledge to effectively market medical products.

Best Scientists Citing Mario Estévez

Trending Scientists