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Antioxidants (Basel, Switzerland)|October 9, 2019
Benefits of Magnesium Supplementation to Broiler Subjected to Dietary and Heat Stress: Improved Redox Status, Breast Quality and Decreased Myopathy IncidenceMario Estevez, Massimiliano PetracciAntioxidants (Basel, Switzerland)|April 3, 2021
Allysine and α-Aminoadipic Acid as Markers of the Glyco-Oxidative Damage to Human Serum Albumin under Pathological Glucose ConcentrationsCarolina Luna, Alexis Arjona, Carmen Dueñas, et al.BMJ Case Reports|April 3, 2015
Residual vasomotor activity assessed by heart rate variability in a brain-dead caseCalixto Machado, Mario Estevez, Jesus Perez-Nellar, et al.Meat Science|November 9, 2011
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and dietSonia Ventanas, Mario Estevez, Juan Florencio Tejeda, et al.Meat Science|November 9, 2011
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DEDSonia Ventanas, Mario Estevez, Ana I Andrés, et al.Advances in Nutrition (Bethesda, Md.)|April 17, 2026
Guiding Principles for Science-Based Food Classification Systems Focused on Processing and FormulationJodi T Bernstein, Andrew W Brown, Britt Burton-Freeman, et al.Journal of Food Science|April 28, 2022
Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasoundJuliana L Lima, Taliana K A Bezerra, Leila M Carvalho, et al.Brain Injury|August 9, 2013
Zolpidem induces paradoxical metabolic and vascular changes in a patient with PVSRafael Rodriguez-Rojas, Calixto Machado, Lázaro Alvarez, et al.Journal of Food Science and Technology|August 2, 2018
Further insight into the role of Ca2+ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OESArlan S Freitas, Leila M Carvalho, Adriana L Soares, et al.Foods (Basel, Switzerland)|April 30, 2020
A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured LoinDenes K A Rosario, Maraysa R Furtado, Yhan S Mutz, et al.Pageof 2