JOSE MANUEL
LORENZO RODRIGUEZ
ASOCIADO/A TIPO 3 PARCIAL DE 3 HORAS
University of Turin
Turín, ItaliaPublicaciones en colaboración con investigadores/as de University of Turin (11)
2021
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Fatty acid composition of lamb meat from Italian and German local breeds
Small Ruminant Research, Vol. 200
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Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties
Small Ruminant Research, Vol. 195
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Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage
Small Ruminant Research, Vol. 198
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Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS
Food Chemistry, Vol. 356
2020
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A review of sustainable and intensified techniques for extraction of food and natural products
Green Chemistry, Vol. 22, Núm. 8, pp. 2325-2353
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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products
Elsevier, pp. 1-353
2019
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Green technologies for food processing: Principal considerations
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103
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Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds
Elsevier, pp. 1-357
2017
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An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility
Comprehensive Reviews in Food Science and Food Safety, Vol. 16, Núm. 6, pp. 1345-1358
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Innovative "green" and novel strategies for the extraction of bioactive added value compounds from citruswastes - A review
Molecules, Vol. 22, Núm. 5
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Solvent-free microwave-assisted extraction of polyphenols from olive tree leaves: Antioxidant and antimicrobial properties
Molecules, Vol. 22, Núm. 7