Lorenzo JM - Search Results

1

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.

Bermúdez R, Franco I, Franco D, Carballo J, Lorenzo JM. Bermúdez R, et al. Among authors: lorenzo jm. Meat Sci. 2012 Dec;92(4):394-9. doi: 10.1016/j.meatsci.2012.05.001. Epub 2012 May 18. Meat Sci. 2012. PMID: 22682688 Clinical Trial.

2

Microbiological characteristics of "androlla", a Spanish traditional pork sausage.

García Fontán MC, Lorenzo JM, Parada A, Franco I, Carballo J. García Fontán MC, et al. Among authors: lorenzo jm. Food Microbiol. 2007 Feb;24(1):52-8. doi: 10.1016/j.fm.2006.03.007. Epub 2006 Apr 21. Food Microbiol. 2007. PMID: 16943094

3

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives.

Lorenzo JM, García Fontán MC, Cachaldora A, Franco I, Carballo J. Lorenzo JM, et al. Food Microbiol. 2010 Apr;27(2):229-35. doi: 10.1016/j.fm.2009.10.003. Epub 2009 Oct 9. Food Microbiol. 2010. PMID: 20141940

4

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo".

Lorenzo JM, Purriños L, Fontán MC, Franco D. Lorenzo JM, et al. Meat Sci. 2010 Nov;86(3):660-4. doi: 10.1016/j.meatsci.2010.05.032. Epub 2010 May 24. Meat Sci. 2010. PMID: 20667428

5

Production of biogenic amines "in vitro" in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages.

Lorenzo JM, Cachaldora A, Fonseca S, Gómez M, Franco I, Carballo J. Lorenzo JM, et al. Meat Sci. 2010 Nov;86(3):684-91. doi: 10.1016/j.meatsci.2010.06.005. Epub 2010 Jun 11. Meat Sci. 2010. PMID: 20673614

6

Intramuscular fatty acid composition of "Galician Mountain" foals breed. Effect of sex, slaughtered age and livestock production system.

Lorenzo JM, Fuciños C, Purriños L, Franco D. Lorenzo JM, et al. Meat Sci. 2010 Nov;86(3):825-31. doi: 10.1016/j.meatsci.2010.07.004. Epub 2010 Jul 15. Meat Sci. 2010. PMID: 20675062

7

Influence of salt content and processing time on sensory characteristics of cooked "lacón".

Purriños L, Bermúdez R, Temperán S, Franco D, Carballo J, Lorenzo JM. Purriños L, et al. Among authors: lorenzo jm. Meat Sci. 2011 Apr;87(4):436-42. doi: 10.1016/j.meatsci.2010.11.022. Epub 2010 Dec 7. Meat Sci. 2011. PMID: 21168978

8

Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system.

Franco D, Rodríguez E, Purriños L, Crecente S, Bermúdez R, Lorenzo JM. Franco D, et al. Among authors: lorenzo jm. Meat Sci. 2011 Jun;88(2):292-8. doi: 10.1016/j.meatsci.2011.01.004. Epub 2011 Jan 16. Meat Sci. 2011. PMID: 21295922

9

Physicochemical and nutritional composition of dry-cured duck breast.

Lorenzo JM, Purriños L, Temperán S, Bermúdez R, Tallón S, Franco D. Lorenzo JM, et al. Poult Sci. 2011 Apr;90(4):931-40. doi: 10.3382/ps.2010-01001. Poult Sci. 2011. PMID: 21406382 Free article.

10

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla".

Lorenzo JM, Purriños L, Bermudez R, Cobas N, Figueiredo M, García Fontán MC. Lorenzo JM, et al. Meat Sci. 2011 Sep;89(1):105-9. doi: 10.1016/j.meatsci.2011.03.017. Epub 2011 Mar 26. Meat Sci. 2011. PMID: 21501932

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

571 results

Search Page

Filters