Author

Estevez M

Associate Professor (UEX) - Cited by 13,541 - Food Chemistry - Food Science - Meat Science - Lipid Oxidation - Protein Oxidation

Biography

Dr. Miguel Estevez is a neurologist in Eugene, Oregon. He received his medical degree from University of Missouri-Columbia School of Medicine and has been in practice between 11-20 years.
Title
Cited by
Year
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
M EstévezMeat Science 181, 108610, 2021202
58
2021
Sulphur amino acids, muscle redox status and meat quality: More than building blocks–Invited review
M Estévez, PA Geraert, R Liu, J Delgado, Y Mercier, W ZhangMeat science 163, 108087, 2020202
45
2020
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
Y Bao, P Ertbjerg, M Estévez, L Yuan, R GaoComprehensive Reviews in Food Science and Food Safety 20 (6), 5548-5569, 2021202
39
2021
Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? _Invited Review
J Delgado, D Ansorena, T Van Hecke, I Astiasarán, S De Smet, M EstévezMeat Science 171, 108278, 2021202
35
2021
Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses
LM De Carvalho, S Ventanas, LS Olegario, MS Madruga, M EstévezLWT 131, 109809, 2020202
26
2020
Protein carbonylation in food and nutrition: a concise update
M Estévez, S Díaz-Velasco, R MartínezAmino acids, 1-15, 2022202
25
2022
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 …
M Estaras, FZ Ameur, M Estévez, S Díaz-Velasco, A GonzalezFood and Chemical Toxicology 145, 111594, 2020202
21
2020
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
LM de Carvalho, MS Madruga, M Estévez, AT Badaró, DF BarbinJournal of food science 85 (10), 3102-3112, 2020202
17
2020
Noxious effects of selected food-occurring oxidized amino acids on differentiated CACO-2 intestinal human cells
S Díaz-Velasco, A González, FJ Peña, M EstévezFood and Chemical Toxicology 144, 111650, 2020202
17
2020
Pinpointing oxidative stress behind the white striping myopathy: Depletion of antioxidant defenses, accretion of oxidized proteins and impaired proteostasis
LM Carvalho, J Delgado, MS Madruga, M EstévezJournal of the Science of Food and Agriculture 101 (4), 1364-1371, 2021202
17
2021
Melatonin modulates red-ox state and decreases viability of rat pancreatic stellate cells
A Gonzalez, M Estaras, S Martinez-Morcillo, R Martinez, A García, ...Scientific Reports 10 (1), 6352, 2020202
15
2020
Impact of ‘free-from’and ‘healthy choice’labeled versions of chocolate and coffee on temporal profile (multiple-intake TDS) and liking
LS Olegario, A González-Mohino, M Estevez, MS Madruga, S VentanasFood Research International 7, 109342, 2020202
13
2020
Pancreatic stellate cells exhibit adaptation to oxidative stress evoked by hypoxia
M Estaras, S Martinez‐Morcillo, A García, R Martinez, M Estevez, ...Biology of the Cell 1 (10), 280-299, 2020202
12
2020
Allysine and α-aminoadipic acid as markers of the glyco-oxidative damage to human serum albumin under pathological glucose concentrations
C Luna, A Arjona, C Dueñas, M EstevezAntioxidants 10 (3), 474, 2021202
12
2021
Cross-cultural emotional response to food stimuli: Influence of consumption context
LS Olegario, M Estevéz, A González-Mohino, MS Madruga, S VentanasFood Research International 142, 110194, 2021202
12
2021
A Chemometric approach to establish underlying connections between lipid and protein oxidation and instrumental color and texture characteristics in Brazilian dry-cured loin
DKA Rosario, MR Furtado, YS Mutz, BL Rodrigues, YAA Bernardo, ...Foods 9 (4), 536, 2020202
11
2020
Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract.
SN DC, Â Cordeiro, B Meireles, ÍBS Araújo, M Estévez, VCS Ferreira, ...Foods (Basel, Switzerland) (6), 1338-1338, 2021202
10
2021
Protein oxidation in foods: Mechanisms, consequences, and antioxidant solutions
M Estévez, YL XiongFoods 10 (10), 2346, 2021202
9
2021
Effectiveness of sprayed bioactive fruit extracts in counteracting protein oxidation in lamb cutlets subjected to a high-oxygen MAP
D Morcuende, C Vallejo-Torres, S Ventanas, SL Martínez, SC Ruiz, ...Foods (11), 1715, 2020202
9
2020
Melatonin modulates the antioxidant defenses and the expression of proinflammatory mediators in pancreatic stellate cells subjected to hypoxia
M Estaras, MR Gonzalez-Portillo, R Martinez, A Garcia, M Estevez, ...Antioxidants 10 (4), 5, 2021202
7
2021

Referred From: https://scholar.google.com/citations?user=7ZVa_N0AAAAJ&hl=en&oi=sra

Cited by
Citations 13541
h-index 61
i10-index 153
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