| Gut microbes and metabolites as modulators of blood-brain barrier integrity and brain health A Parker, S Fonseca, SR Carding Gut microbes 11 (2), 135-157, 2020 | 388 | 2020 |
| Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat R Domínguez, M Gómez, S Fonseca, JM Lorenzo Meat science 97 (2), 223-230, 2014 | 317 | 2014 |
| Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat R Domínguez, M Gómez, S Fonseca, JM Lorenzo LWT-Food Science and Technology 58 (2), 439-445, 2014 | 180 | 2014 |
| Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage JM Lorenzo, M Gómez, S Fonseca Food Control 46, 382-389, 2014 | 132 | 2014 |
| The Uptake, Trafficking, and Biodistribution of Bacteroides thetaiotaomicron Generated Outer Membrane Vesicles EJ Jones, C Booth, S Fonseca, A Parker, K Cross, A Miquel-Clopés, ... Frontiers in microbiology 11, 57, 2020 | 124 | 2020 |
| Bioengineering commensal bacteria-derived outer membrane vesicles for delivery of biologics to the gastrointestinal and respiratory tract AL Carvalho, S Fonseca, A Miquel-Clopés, K Cross, KS Kok, U Wegmann, ... Journal of extracellular vesicles 8 (1), 1632100, 2019 | 93 | 2019 |
| Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage S Fonseca, A Cachaldora, M Gómez, I Franco, J Carballo Food microbiology 33 (1), 77-84, 2013 | 82 | 2013 |
| Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage S Fonseca, A Cachaldora, M Gómez, I Franco, J Carballo Food Control 33 (1), 6-14, 2013 | 80 | 2013 |
| Regulation of blood–brain barrier integrity by microbiome-associated methylamines and cognition by trimethylamine N-oxide L Hoyles, MG Pontifex, I Rodriguez-Ramiro, MA Anis-Alavi, KS Jelane, ... Microbiome 9, 1-21, 2021 | 69 | 2021 |
| Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages JM Lorenzo, A Cachaldora, S Fonseca, M Gómez, I Franco, J Carballo Meat Science 86 (3), 684-691, 2010 | 66 | 2010 |
| Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages A Cachaldora, S Fonseca, I Franco, J Carballo Food microbiology 33 (1), 61-68, 2013 | 59 | 2013 |
| Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content S Fonseca, M Gómez, R Domínguez, JM Lorenzo Grasas y Aceites 66 (1), e059, 2015 | 57 | 2015 |
| Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines R Bermúdez, JM Lorenzo, S Fonseca, I Franco, J Carballo Frontiers in microbiology 3, 2012 | 57 | 2012 |
| Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry‐cured foal sausage JM Lorenzo, M Gómez, L Purriños, S Fonseca Journal of the Science of Food and Agriculture 96 (4), 1194-1201, 2016 | 56 | 2016 |
| Extracellular vesicles produced by the human commensal gut bacterium Bacteroides thetaiotaomicron affect host immune pathways in a cell‐type specific manner … L Gul, D Modos, S Fonseca, M Madgwick, JP Thomas, P Sudhakar, ... Journal of Extracellular Vesicles 11 (1), e12189, 2022 | 51 | 2022 |
| Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina” JM Lorenzo, S Fonseca, M Gómez, R Domínguez LWT-Food Science and Technology 60 (1), 332-338, 2015 | 48 | 2015 |
| Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering S Cherroud, A Cachaldora, S Fonseca, A Laglaoui, J Carballo, I Franco Meat science 98 (2), 129-134, 2014 | 32 | 2014 |
| Volatile compounds of Celta dry‐cured ‘lacón’as affected by cross‐breeding with Duroc and Landrace genotypes JM Lorenzo, S Fonseca Journal of the Science of Food and Agriculture 94 (14), 2978-2985, 2014 | 28 | 2014 |
| Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo S Fonseca, LII Ouoba, I Franco, J Carballo Food microbiology 34 (1), 215-226, 2013 | 26 | 2013 |
| Study of the Micrococcaceae and Staphylococcaceae throughout the manufacture of dry-cured Lacón (a Spanish traditional meat product) made without or with additives JM Lorenzo, MCG Fontán, M Gómez, S Fonseca, I Franco, J Carballo Journal of Food Research 1 (1), 200, 2012 | 26 | 2012 |
Jose Manuel Lorenzo RodriguezCentro Tecnologico de la CarneAdresse e-mail validée de ceteca.net
