Estévez M - Search Results

1

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS).

Armenteros M, Heinonen M, Ollilainen V, Toldrá F, Estévez M. Armenteros M, et al. Among authors: estevez m. Meat Sci. 2009 Sep;83(1):104-12. doi: 10.1016/j.meatsci.2009.04.007. Epub 2009 Apr 12. Meat Sci. 2009. PMID: 20416786

2

Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds.

Estévez M, Kylli P, Puolanne E, Kivikari R, Heinonen M. Estévez M, et al. J Agric Food Chem. 2008 Nov 26;56(22):10933-40. doi: 10.1021/jf801784h. J Agric Food Chem. 2008. PMID: 18975964

3

Analysis of protein oxidation markers alpha-aminoadipic and gamma-glutamic semialdehydes in food proteins using liquid chromatography (LC)-electrospray ionization (ESI)-multistage tandem mass spectrometry (MS).

Estévez M, Ollilainen V, Heinonen M. Estévez M, et al. J Agric Food Chem. 2009 May 13;57(9):3901-10. doi: 10.1021/jf804017p. J Agric Food Chem. 2009. PMID: 19326863

4

Effect of phenolic compounds on the formation of alpha-aminoadipic and gamma-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron, and myoglobin.

Estévez M, Heinonen M. Estévez M, et al. J Agric Food Chem. 2010 Apr 14;58(7):4448-55. doi: 10.1021/jf903757h. J Agric Food Chem. 2010. PMID: 20196602

5

Protein oxidation in muscle foods: a review.

Lund MN, Heinonen M, Baron CP, Estévez M. Lund MN, et al. Among authors: estevez m. Mol Nutr Food Res. 2011 Jan;55(1):83-95. doi: 10.1002/mnfr.201000453. Epub 2010 Dec 1. Mol Nutr Food Res. 2011. PMID: 21207515 Review.

6

Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging.

Estévez M, Ventanas S, Heinonen M, Puolanne E. Estévez M, et al. J Agric Food Chem. 2011 May 25;59(10):5435-43. doi: 10.1021/jf104995j. Epub 2011 Apr 28. J Agric Food Chem. 2011. PMID: 21506554

7

Protein carbonyls in meat systems: a review.

Estévez M. Estévez M. Meat Sci. 2011 Nov;89(3):259-79. doi: 10.1016/j.meatsci.2011.04.025. Epub 2011 May 11. Meat Sci. 2011. PMID: 21621336 Review.

8

Fluorescent HPLC for the detection of specific protein oxidation carbonyls - α-aminoadipic and γ-glutamic semialdehydes - in meat systems.

Utrera M, Morcuende D, Rodríguez-Carpena JG, Estévez M. Utrera M, et al. Among authors: estevez m. Meat Sci. 2011 Dec;89(4):500-6. doi: 10.1016/j.meatsci.2011.05.017. Epub 2011 May 26. Meat Sci. 2011. PMID: 21641732

9

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

Ventanas S, Estevez M, Tejeda JF, Ruiz J. Ventanas S, et al. Among authors: estevez m. Meat Sci. 2006 Apr;72(4):647-55. doi: 10.1016/j.meatsci.2005.09.011. Epub 2005 Nov 7. Meat Sci. 2006. PMID: 22061875

10

Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.

Ventanas S, Estevez M, Andrés AI, Ruiz J. Ventanas S, et al. Among authors: estevez m. Meat Sci. 2008 May;79(1):172-80. doi: 10.1016/j.meatsci.2007.08.011. Epub 2007 Aug 31. Meat Sci. 2008. PMID: 22062610

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