Publicacións nas que colabora con JOSE MANUEL LORENZO RODRIGUEZ (22)

2023

  1. Himalayan Wild Fruits as a Strong Source of Nutraceuticals, Therapeutics, Food and Nutrition Security

    Food Reviews International, Vol. 39, Núm. 9, pp. 6500-6536

  2. Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 30, pp. 10332-10350

  3. Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications

    Food Reviews International, Vol. 39, Núm. 4, pp. 2352-2377

2022

  1. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

  2. Protein oxidation in muscle foods: A comprehensive review

    Antioxidants, Vol. 11, Núm. 1

  3. Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives

    Antioxidants, Vol. 11, Núm. 1

2021

  1. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  2. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

  3. Recent advances in the extraction of polyphenols from eggplant and their application in foods

    LWT, Vol. 146

  4. Revalorization of almond by-products for the design of novel functional foods: An updated review

    Foods, Vol. 10, Núm. 8

2020

  1. Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

    Gels, Vol. 6, Núm. 2, pp. 1-14

  2. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 218-224

  3. Extraction, properties, and applications of bioactive compounds obtained from microalgae

    Current Pharmaceutical Design, Vol. 26, Núm. 16, pp. 1929-1950

  4. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  5. Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 225-245

  6. Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction

    Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products (Elsevier), pp. 15-38

  7. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

    Molecules, Vol. 25, Núm. 12

  8. Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

    Molecules, Vol. 25, Núm. 18

2019

  1. Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases

    Food Research International, Vol. 120, pp. 464-477

  2. Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 11