Publicacións nas que colabora con José Manuel Lorenzo Rodríguez (70)

2023

  1. Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas

    Foods, Vol. 12, Núm. 4

2022

  1. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese

    Food Microbiology, Vol. 108

2021

  1. Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 77-96

  2. Lipid and Oxidative Methods to Assess the Stability of “Lacon”

    Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460

  3. Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

    Foods, Vol. 10, Núm. 4

  4. Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)

    Antioxidants, Vol. 10, Núm. 1, pp. 1-20

2020

  1. Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle

    Food Research International, Vol. 137

  2. Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of Biceps femoris muscle

    Foods, Vol. 9, Núm. 6

  3. Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic

    Annals of Animal Science, Vol. 20, Núm. 1, pp. 263-285

2019

  1. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570

  2. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

    Food Research International, Vol. 116, pp. 49-56

  3. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

    Food Research International, Vol. 122, pp. 635-642

  4. Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2947-2956

  5. Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)

    Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542

  6. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

2018

  1. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

    Food Research International, Vol. 114, pp. 140-150

  2. Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

    Trends in Food Science and Technology, Vol. 82, pp. 110-121

  3. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

    Food Chemistry, Vol. 244, pp. 238-245

  4. Effect of gender on breast and thigh turkey meat quality

    British Poultry Science, Vol. 59, Núm. 4, pp. 408-415

  5. Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

    Food Research International, Vol. 107, pp. 559-566