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Jose Manuel Lorenzo Rodriguez
Jose Manuel Lorenzo Rodriguez
Autres nomsJose M. Lorenzo, José M. Lorenzo
Centro Tecnologico de la Carne
Adresse e-mail validée de ceteca.net - Page d'accueil
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A comprehensive review on lipid oxidation in meat and meat products
R Domínguez, M Pateiro, M Gagaoua, FJ Barba, W Zhang, JM Lorenzo
Antioxidants 8 (10), 429, 2019
11872019
Functional foods: Product development, technological trends, efficacy testing, and safety
D Granato, FJ Barba, D Bursać Kovačević, JM Lorenzo, AG Cruz, P Putnik
Annual review of food science and technology 11 (1), 93-118, 2020
5602020
A review of sustainable and intensified techniques for extraction of food and natural products
F Chemat, MA Vian, AS Fabiano-Tixier, M Nutrizio, AR Jambrak, ...
Green Chemistry 22 (8), 2325-2353, 2020
5002020
Bioactive peptides as natural antioxidants in food products–A review
JM Lorenzo, PES Munekata, B Gómez, FJ Barba, L Mora, ...
Trends in food science & technology 79, 136-147, 2018
4372018
Berries extracts as natural antioxidants in meat products: A review
JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ...
Food Research International 106, 1095-1104, 2018
4102018
Active packaging films with natural antioxidants to be used in meat industry: A review
R Domínguez, FJ Barba, B Gómez, P Putnik, DB Kovačević, M Pateiro, ...
Food research international 113, 93-101, 2018
3992018
Edible films/coating with tailored properties for active packaging of meat, fish and derived products
P Umaraw, PES Munekata, AK Verma, FJ Barba, VP Singh, P Kumar, ...
Trends in Food Science & Technology 98, 10-24, 2020
3582020
Effect of obstructive sleep apnoea and its treatment with continuous positive airway pressure on the prevalence of cardiovascular events in patients with acute coronary …
M Sánchez-de-la-Torre, A Sánchez-de-la-Torre, S Bertran, J Abad, ...
The Lancet Respiratory Medicine 8 (4), 359-367, 2020
3472020
Bioactive compounds and quality of extra virgin olive oil
C Jimenez-Lopez, M Carpena, C Lourenço-Lopes, M Gallardo-Gomez, ...
Foods 9 (8), 1014, 2020
3372020
Multi-functional application of Moringa oleifera Lam. in nutrition and animal food products: A review
AB Falowo, FE Mukumbo, EM Idamokoro, JM Lorenzo, AJ Afolayan, ...
Food research international 106, 317-334, 2018
3252018
Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes—A review
P Putnik, D Bursać Kovačević, A Režek Jambrak, FJ Barba, G Cravotto, ...
Molecules 22 (5), 680, 2017
3232017
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
M Pateiro, FJ Barba, R Domínguez, AS Sant'Ana, AM Khaneghah, ...
Food Research International 113, 156-166, 2018
3192018
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
3182014
Seaweeds as a functional ingredient for a healthy diet
R Peñalver, JM Lorenzo, G Ros, R Amarowicz, M Pateiro, G Nieto
Marine Drugs 18 (6), 301, 2020
3032020
The Russia-Ukraine conflict: Its implications for the global food supply chains
S Jagtap, H Trollman, F Trollman, G Garcia-Garcia, C Parra-López, ...
Foods 11 (14), 2098, 2022
2892022
Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description
JM Lorenzo, PE Munekata, R Dominguez, M Pateiro, JA Saraiva, ...
Innovative technologies for food preservation, 53-107, 2018
2662018
Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
JM Lorenzo, J Sineiro, IR Amado, D Franco
Meat Science 96 (1), 526-534, 2014
2602014
Phenolic compounds of green tea: Health benefits and technological application in food
JM Lorenzo, PES Munekata
Asian Pacific Journal of Tropical Biomedicine 6 (8), 709-719, 2016
2562016
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, K Mallikarjunan, ...
Food chemistry 276, 680-691, 2019
2452019
Application of pulsed electric fields in meat and fish processing industries: An overview
B Gómez, PES Munekata, M Gavahian, FJ Barba, FJ Martí-Quijal, ...
Food research international 123, 95-105, 2019
2392019
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