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- A chemometric approach to establish underlying connections between lipid and protein oxidation and instrumental color and texture characteristics in brazilian dry-cured loin
- A novel approach to assess temporal sensory perception of muscle foods: Application of a time-intensity technique to diverse Iberian meat products
- Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest
- Allysine and α-aminoadipic acid as markers of the glyco-oxidative damage to human serum albumin under pathological glucose concentrations
- Alternative descriptive methods answered by consumers for the sensory characterization of meat products: Fundaments and methods
- An in vitro assay of the effect of lysine oxidation end-product, α-aminoadipic acid, on the redox status and gene expression in probiotic Lactobacillus reuteri PL503
- Analysis of lipids and lipid oxidation products
- Analysis of protein oxidation markers α-Aminoadipic and γ-Glutamic semialdehydes in food proteins using liquid chromatography (LC)-Electrospray ionization (ESI)-Multistage tandem mass spectrometry (MS)
- Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS)
- Analysis of tryptophan oxidation by fluorescence spectroscopy: Effect of metal-catalyzed oxidation and selected phenolic compounds
- Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED
- Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS
- Analysis of volatile nitrosamines from a model system using SPME-DED at different temperatures and times of extraction
- Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients
- Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS
- Antimicrobial effects of red wine marination on refrigerated beef
- Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere
- Antioxidant and pro-oxidant actions of resveratrol on human serum albumin in the presence of toxic diabetes metabolites: Glyoxal and methyl-glyoxal
- Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado
- Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
- Análisis del potencial antioxidante de ocho frutas silvestres mediterráneas seleccionadas
- Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins
- Application of natural antioxidants from strawberry tree (Arbutus unedo L.) and dog rose (Rosa canina L.) to Frankfurters subjected to refrigerated storage
- Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: Effect of fat content and high-pressure treatment
- Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods
- Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties
- Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage
- Avocado waste for finishing pigs: Impact on muscle composition and oxidative stability during chilled storage
- Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits
- Beneficial Effects of Essential Oils from the Mediterranean Diet on Gut Microbiota and Their Metabolites in Ischemic Heart Disease and Type-2 Diabetes Mellitus
- Benefits of magnesium supplementation to broiler subjected to dietary and heat stress: Improved redox status, breast quality and decreased myopathy incidence
- Benefits of wine-based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties
- Bioactivities of wine components on marinated beef during aging
- Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics
- CEFormation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility
- Características sensoriales y de preferencia del lomo curado de cerdo ibérico: influencia de la raza, de la alimentación y del contenido en gim.
- Carbonylation of myofibrillar proteins through the Maillard pathway: Effect of reducing sugars and reaction temperature
- Carne de cerdo ibérico de primor: características y cualidades
- Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pâtés: A comparative study
- Characterization of selected wild mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties
- Characterization of Preserved Meat from Spent Hen and Broiler by Salting and Forced-Air Drying
- Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: Extensive feeding v. oleic acid- and tocopherol-enriched mixed diets
- Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
- Chicken combs and wattles as sources of bioactive peptides: Optimization of hydrolysis, identification by LC-ESI-MS<sup>2</sup> and bioactivity assessment
- Collapse of the endogenous antioxidant enzymes in post-mortem broiler thigh muscles triggers oxidative stress and impairs water-holding capacity
- Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions
- Composition and proteolytic and lipolytic enzyme activities in muscle Longissimus dorsi from Iberian pigs and industrial genotype pigs
- Computer vision techniques on magnetic resonance images for the non-destructive classification and quality prediction of chicken breasts affected by the White-Striping myopathy
- Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face-to-face vs. online tests
- Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses
- Consumers awareness of white-striping as an emerging chicken breast abnormality affects their purchasing decision
- Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
- Cross-cultural emotional response to food stimuli: Influence of consumption context
- Crosstalk between dietary pomegranate and gut microbiota: evidence of health benefits
- Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomics
- Desarrollo de patés de cerdo ibérico (II): estudio comparativo con patés de cerdo blanco
- Desarrollo de patés de cerdo ibérico(I): efecto del contenido en grasa
- Deterioro de la carne fresca de cerdo durante la refrigeración: cambios en el perfil de ácidos grasos y generación de compuestos volátiles
- Determination of oxidation
- Determination of oxidation
- Dietary protein oxidation: A silent threat to human health?
- Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite
- Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages
- Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality
- Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté
- Effect of phenolic compounds on the formation of α-Aminoadipic and γ-Glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin
- Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating
- Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat
- Effect of refrigeration and freezing on the oxidative stability of WB chicken breast
- Effect of the Iberian × Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities
- Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken
- Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham
- Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS
- Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters
- Effectiveness of sprayed bioactive fruit extracts in counteracting protein oxidation in lamb cutlets subjected to a high-oxygen MAP
- Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops
- El jamón ibérico: desde la Dehesa al paladar.
- Ellagic Acid Triggers the Necrosis of Differentiated Human Enterocytes Exposed to 3-Nitro-Tyrosine: An MS-Based Proteomic Study
- Emotional response to healthier foods: Influence of culture and health consciousness
- Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach
- Entrenamiento de un panel para el empleo de la técnica sensorial multiple-intake TDS
- Estrategias innovadoras para proteger a ala carne y a los productos cárnicos frente al deterioro oxidativo
- Estrategias innovadoras para proteger a la carne y a los productos cárnicos frente al deterioro oxidativo
- Estudio de algunos quesos típicos españoles por microscopía electrónica de barrido. Principales modificaciones microestructurales causadas por la congelación: Nota
- Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet
- Exploring the prospects of the fifth quarter in the 21st century
- Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits
- Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters
- Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâté
- Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins
- Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties
- Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage
- Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions
- Fluorescent HPLC for the detection of specific protein oxidation carbonyls - α-aminoadipic and γ-glutamic semialdehydes - in meat systems
- Formation of Strecker aldehydes between protein carbonyls - α-Aminoadipic and γ-glutamic semialdehydes - and leucine and isoleucine
- Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts
- Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
- Further insight into the role of Ca<sup>2+</sup> in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OES
- Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment
- Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties
- Health Risks of Food Oxidation
- Identificación genética y control genealógico en equinos mediante secuencias microsatélites de ADN
- Impact of Sustained Fructose Consumption on Gastrointestinal Function and Health in Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, and Shifted Fecal Microbiota
- Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach
- Impact of antioxidants on oxidized proteins and lipids in processed meat
- Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage
- Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham
- Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages
- Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: The carbonylation pathway
- Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: the carbonylation pathway.
- Impact of ‘free-from’ and ‘healthy choice’ labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking
- Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound
- Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon
- Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach
- Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin
- Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters
- Influencia de la genética porcina en la obtención de materia porma de calidad: estudio de cruce recíproco Ibérico-Duroc
- Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts
- Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties
- Inhibition of protein and lipid oxidation in ready-to-eat chicken patties by a spondias mombin l. Bagasse phenolic-rich extract
- Innovación en la evaluación sensorial de productos derivados del cerdo ibérico.
- Innovación y análisis sensorial de productos cárnicos: métodos dinámicos, descriptivos rápidos y perfil emocional
- Innovation in sensory assessment of meat and meat products
- Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses
- La fritura de la carne: efecto del tipo de aceite sobre el color, la oxidación lipídica y la composición en ácidos grasos
- La influencia de la genética porcina en la obtención de productos cárnicos curados: estudio de dos líneas de cerdos Duroc
- La influencia de la genética porcina en la obtención de materia prima de calidad: estudio de dos lineas de cerdo Duroc
- Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies
- Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté
- Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure
- Lipolytic and oxidative changes during refrigeration of cooked loin chops from three lines of free-range-reared Iberian pigs slaughtered at 90 kg live weight and industrial genotype pigs
- Los ácidos grasos y la calidad tecnológica (sensorial) del jamón ibérico.
- Malondialdehyde interferes with the formation and detection of primary carbonyls in oxidized proteins
- Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review
- Mediterranean Products
- Mediterranean Products
- Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage
- Melatonin modulates red-ox state and decreases viability of rat pancreatic stellate cells
- Melatonin modulates the antioxidant defenses and the expression of proinflammatory mediators in pancreatic stellate cells subjected to hypoxia
- Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach
- Molecular mechanisms of the disturbance caused by malondialdehyde on probiotic Lactobacillus reuteri PL503
- Multi-Omics Approach Reveals Prebiotic and Potential Antioxidant Effects of Essential Oils from the Mediterranean Diet on Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
- Métodos dinámicos
- Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought
- Nitratos, nitritos y nitrosaminas en productos cárnicos(I)
- Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?
- Noxious effects of selected food-occurring oxidized amino acids on differentiated CACO-2 intestinal human cells
- Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near-infrared spectroscopy and multivariate analysis to identify affected chicken breasts
- Oxidación de proteínas cárnicas (I): importancia científica y tecnológica.
- Oxidación de proteínas cárnicas (II): estrategias antioxidantes
- Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents
- Oxidation of myofibrillar proteins and impaired functionality: Underlying mechanisms of the carbonylation pathway
- Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds
- Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage
- Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage
- Oxidative and nitrosative stress induced in myofibrillar proteins by a hydroxyl-radical-generating system: Impact of nitrite and ascorbate
- Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers
- Oxidative damage to poultry: From farm to fork
- Oxidative damage to food and human serum proteins: Radical-mediated oxidation vs. glyco-oxidation
- Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments
- Pancreatic stellate cells exhibit adaptation to oxidative stress evoked by hypoxia
- Partial Replacement of Pork Back-Fat by Vegetable Oils in Burger Patties: Effect on Oxidative Stability and Texture and Color Changes during Cooking and Chilled Storage
- Parámetros productivos del cruce recíproco Ibérico x Duroc: la influencia de los efectos maternales
- Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties
- Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids
- Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: A comparative study
- Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight
- Physicochemical properties and oxidative stability of liver pâté as affected by fat content
- Pinpointing oxidative stress behind the white striping myopathy: depletion of antioxidant defenses, accretion of oxidized proteins and impaired proteostasis
- Plasmalogens in pork: Aldehyde composition and changes in aldehyde profile during refrigerated storage of raw and cooked meat
- Polyphenols: Bioaccessibility and bioavailability of bioactive components
- Poultry meat color and oxidation
- Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation
- Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants
- Propiedades antioxidantes y antimicrobianas de frutos seleccionados de la dehesa: rosa canina, madroño, espino blanco y bellota
- Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
- Protein and lipid oxidations in jerky chicken and consequences on sensory quality
- Protein carbonylation and water-holding capacity of pork subjected to frozen storage: Effect of muscle type, premincing, and packaging
- Protein carbonylation in food and nutrition: a concise update
- Protein carbonyls in meat systems: A review
- Protein oxidation during frozen storage and subsequent processing of different beef muscles
- Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration
- Protein oxidation in muscle foods: A review
- Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
- Protein oxidation in processed meat: Mechanisms and potential implications on human health
- Protein oxidation in foods: Mechanisms, consequences, and antioxidant solutions
- Protein oxidation marker, α-amino adipic acid, impairs proteome of differentiated human enterocytes: Underlying toxicological mechanisms
- Proteomics reveal the protective effects of chlorogenic acid on Enterococcus faecium Q233 in a simulated pro-oxidant colonic environment
- Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian × Duroc crossbred pigs
- Recent advances in meat oxidation
- Red wine phenolics protect beef proteins against oxidative stress
- Redox chemistry of the molecular interactions between tea catechins and human serum proteins under simulated hyperglycemic conditions
- Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
- Resveratrol protects Lactobacillus reuteri against H <inf>2</inf> O <inf>2</inf> - induced oxidative stress and stimulates antioxidant defenses through upregulation of the dhaT gene
- Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing
- Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties
- Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté
- Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams
- Sensory characterization of iberian dry-cured loins by using check-all-that-apply (CATA) analysis and multiple-intake temporal dominance of sensations (TDS)
- Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials
- Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review
- Synthetic phenolic antioxidants
- Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties
- The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation
- The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs
- The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages
- The lysine derivative aminoadipic acid, a biomarker of protein oxidation and diabetes-risk, induces production of reactive oxygen species and impairs trypsin secretion in mouse pancreatic acinar cells
- The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips
- The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review
- Tryptophan depletion and formation of α-aminoadipic and γ-glutamic semialdehydes in porcine burger patties with added phenolic-rich fruit extracts
- Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages
- Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat
- Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model
- Valoración de la carne de tres líneas de cerdo ibérico para su consumo en fresco, cerdo de Primor (I): estudio físico-químico
- Valoración de la carne de tres líneas de cerdo ibérico para su consumo en fresco, cerdo de Primor (II): aspectos tecnológicos
- What’s New in Meat Oxidation?
- Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities
- ¿Permite la pulverización de extractos antioxidantes contrarrestar el efecto pro-oxidante de una atmósfera modificada alta en oxígeno sobre chuletas de cordero?
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