Publications dans lesquelles il/elle collabore avec José Manuel Lorenzo Rodríguez (106)

2023

  1. Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review

    Food Reviews International, Vol. 39, Núm. 3, pp. 1411-1432

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

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

  3. 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

  4. Potential Alternatives of Animal Proteins for Sustainability in the Food Sector

    Food Reviews International, Vol. 39, Núm. 8, pp. 5703-5728

  5. Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

    Food Reviews International, Vol. 39, Núm. 7, pp. 4529-4544

  6. 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. 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

  2. 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

  3. Protein oxidation in muscle foods: A comprehensive review

    Antioxidants, Vol. 11, Núm. 1

  4. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

    Food Reviews International, Vol. 38, Núm. S1, pp. 96-117

  5. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

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

    Antioxidants, Vol. 11, Núm. 1

2021

  1. Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review

    Trends in Food Science and Technology, Vol. 110, pp. 663-673

  2. Citrullus lanatus as source of bioactive components: An up-to-date review

    Trends in Food Science and Technology, Vol. 111, pp. 208-222

  3. 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

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

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

  5. Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach

    Molecules, Vol. 26, Núm. 9

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

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

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

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

  8. Novel strategy for developing healthy meat products replacing saturated fat with oleogels

    Current Opinion in Food Science, Vol. 40, pp. 40-45