Lorenzo JM - Search Results

1

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: lorenzo jm. Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22. Meat Sci. 2017. PMID: 28347883

2

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

3

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

4

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

5

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

6

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

7

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.

Lorenzo JM, Temperán S, Bermúdez R, Purriños L, Franco D. Lorenzo JM, et al. Poult Sci. 2011 Jun;90(6):1334-9. doi: 10.3382/ps.2010-01140. Poult Sci. 2011. PMID: 21597076 Free article.

8

Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón.

Lorenzo JM, Temperán S, Bermúdez R, Cobas N, Purriños L. Lorenzo JM, et al. Meat Sci. 2012 Jan;90(1):194-8. doi: 10.1016/j.meatsci.2011.06.025. Epub 2011 Jul 8. Meat Sci. 2012. PMID: 21783328

9

Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass.

Lorenzo JM, Montes R, Purriños L, Cobas N, Franco D. Lorenzo JM, et al. J Sci Food Agric. 2012 Apr;92(6):1311-7. doi: 10.1002/jsfa.4702. Epub 2011 Nov 14. J Sci Food Agric. 2012. PMID: 22083496

10

Effect of packaging conditions on shelf-life of fresh foal meat.

Gómez M, Lorenzo JM. Gómez M, et al. Among authors: lorenzo jm. Meat Sci. 2012 Aug;91(4):513-20. doi: 10.1016/j.meatsci.2012.03.007. Epub 2012 Mar 15. Meat Sci. 2012. PMID: 22475722

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