Publications by authors named "Mariana Utrera"

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Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins.
Tine Rysman, Mariana Utrera, David Morcuende, Geert Van Royen, Stephanie Van Weyenberg

Food Chem· November 2016

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Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin.
Sisse Jongberg, Mariana Utrera, David Morcuende, Marianne N Lund, Leif H Skibsted

J Agric Food Chem· September 2015

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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.
Verónica Fuentes, Mariana Utrera, Mario Estévez, Jesús Ventanas, Sonia Ventanas

Meat Sci· August 2014

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Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties.
Mariana Utrera, David Morcuende, Mario Estévez

Meat Sci· March 2014

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Protein oxidation during frozen storage and subsequent processing of different beef muscles.
Mariana Utrera, Vita Parra, Mario Estévez

Meat Sci· February 2014

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Impact of trolox, quercetin, genistein and gallic acid on the oxidative damage to myofibrillar proteins: the carbonylation pathway.
Mariana Utrera, Mario Estévez

Food Chem· December 2013

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Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers.
Mariana Utrera, Mario Estévez

J Agric Food Chem· August 2013

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Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite.
Els Vossen, Mariana Utrera, Stefaan De Smet, David Morcuende, Mario Estévez

Meat Sci· December 2012

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Oxidation of myofibrillar proteins and impaired functionality: underlying mechanisms of the carbonylation pathway.
Mariana Utrera, Mario Estévez

J Agric Food Chem· August 2012

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Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts.
Mariana Utrera, Javier-Germán Rodríguez-Carpena, David Morcuende, Mario Estévez

J Agric Food Chem· April 2012

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Fluorescent HPLC for the detection of specific protein oxidation carbonyls - α-aminoadipic and γ-glutamic semialdehydes - in meat systems.
Mariana Utrera, David Morcuende, Javier-Germán Rodríguez-Carpena, Mario Estévez

Meat Sci· December 2011

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