D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 47 Citations 8,425 117 World Ranking 9805 National Ranking 382
Biology and Biochemistry D-index 46 Citations 8,524 127 World Ranking 12274 National Ranking 243

Overview

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.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Protein oxidation in muscle foods: A review

Marianne N. Lund;Marina Heinonen;Caroline P. Baron;Mario Estévez.
Molecular Nutrition & Food Research (2011)

748 Citations

Protein carbonyls in meat systems: a review.

Mario Estévez.
Meat Science (2011)

698 Citations

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)

291 Citations

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)

267 Citations

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)

254 Citations

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)

215 Citations

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)

208 Citations

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)

206 Citations

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

Mario Estévez;Ramón Cava.
Meat Science (2006)

197 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.
Meat Science (2011)

196 Citations

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