Publicacións nas que colabora con José Manuel Lorenzo Rodríguez (92)

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. 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

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

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

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

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

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

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

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

    Foods, Vol. 10, Núm. 4

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

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

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

    LWT, Vol. 146

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

    Foods, Vol. 10, Núm. 8

  9. Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)

    Antioxidants, Vol. 10, Núm. 1, pp. 1-20

2020

  1. Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle

    Food Research International, Vol. 137

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

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

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

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