Publicacións nas que colabora con José Manuel Lorenzo Rodríguez (101)

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. 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

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

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

  4. 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

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. 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

  3. Recent advances in food products fortification with anthocyanins

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

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

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

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

    Molecules, Vol. 26, Núm. 9

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

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

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

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

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

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

  8. Optimization of the Amount of ZnO, CuO, and Ag Nanoparticles on Antibacterial Properties of Low-Density Polyethylene (LDPE) Films Using the Response Surface Method

    Food Analytical Methods, Vol. 14, Núm. 1, pp. 98-107

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

    Foods, Vol. 10, Núm. 4

  10. Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities

    Sustainable Production Technology in Food (Elsevier), pp. 71-92

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

    LWT, Vol. 146

  12. Technological Advances for Sustainable Livestock Production

    Sustainable Production Technology in Food (Elsevier), pp. 37-47

  13. The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: A review

    Processes, Vol. 9, Núm. 2, pp. 1-23