JOSE MANUEL
LORENZO RODRIGUEZ

2024

1. Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud

   Trends in Food Science and Technology, Vol. 149

2. Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract on Turkey breast meat: Antimicrobial activity of Oliveria decumbens vent. Essential oil and Ferula asa-foetida extract

   Journal of Food Measurement and Characterization, Vol. 18, Núm. 2, pp. 1218-1228

3. Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork Ham

   Foods, Vol. 13, Núm. 19

4. Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients

   Applied Food Research, Vol. 4, Núm. 1

5. Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties

   Plants, Vol. 13, Núm. 3

6. Desarrollo de chorizo de cerdo celta sin aditivos. Efecto sobre la composición y estabilidad durante la vida útil

   Eurocarne: La revista internacional del sector cárnico, Núm. 326, pp. 83-92

7. Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

   Animals, Vol. 14, Núm. 11

8. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

   Food Chemistry, Vol. 460

9. Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten-free brownies

   Food Science and Nutrition, Vol. 12, Núm. 1, pp. 385-398

10. Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures

    CyTA: Journal of food, Vol. 22, Núm. 1

11. Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 1207-1212

12. Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins

    Food Hydrocolloids, Vol. 157

13. Enhancement of culled ewes’ meat quality: Effects of aging method and time

    Food Chemistry: X, Vol. 23

14. Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder

    Meat Science, Vol. 216

15. Exploring apple pectic polysaccharides: Extraction, characterization, and biological activities - A comprehensive review

    International Journal of Biological Macromolecules, Vol. 255

16. Films with antimicrobial activity for meat products

    Current Opinion in Food Science, Vol. 56

17. Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 873-889

18. Freeze-Drying of Meat and Seafood Products

    Freeze Drying of Food Products: Fundamentals, Processes and Applications (wiley), pp. 105-126

19. Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life

    Meat Science, Vol. 207

20. Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies

    Current Opinion in Food Science, Vol. 57