Lorenzo JM - Search Results

1

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021).

Roobab U, Khan AW, Lorenzo JM, Arshad RN, Chen BR, Zeng XA, Bekhit AE, Suleman R, Aadil RM. Roobab U, et al. Among authors: lorenzo jm. Food Res Int. 2021 Dec;150(Pt A):110792. doi: 10.1016/j.foodres.2021.110792. Epub 2021 Oct 29. Food Res Int. 2021. PMID: 34865807 Review.

2

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

3

Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level.

Purriños L, García Fontán MC, Carballo J, Lorenzo JM. Purriños L, et al. Among authors: lorenzo jm. Food Microbiol. 2013 May;34(1):12-8. doi: 10.1016/j.fm.2012.11.003. Epub 2012 Nov 27. Food Microbiol. 2013. PMID: 23498173

4

Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage.

Agregán R, Lorenzo JM, Munekata PES, Dominguez R, Carballo J, Franco D. Agregán R, et al. Among authors: lorenzo jm. Food Res Int. 2017 Sep;99(Pt 3):1095-1102. doi: 10.1016/j.foodres.2016.10.029. Epub 2016 Oct 18. Food Res Int. 2017. PMID: 28865620

5

Phenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.

Agregán R, Munekata PES, Franco D, Dominguez R, Carballo J, Lorenzo JM. Agregán R, et al. Among authors: lorenzo jm. Food Res Int. 2017 Sep;99(Pt 3):979-985. doi: 10.1016/j.foodres.2017.03.043. Epub 2017 Mar 24. Food Res Int. 2017. PMID: 28865624

6

Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions.

Agregán R, Munekata PE, Domínguez R, Carballo J, Franco D, Lorenzo JM. Agregán R, et al. Among authors: lorenzo jm. Food Res Int. 2017 Sep;99(Pt 3):986-994. doi: 10.1016/j.foodres.2016.11.009. Epub 2016 Nov 12. Food Res Int. 2017. PMID: 28865625

7

Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness.

López-Pedrouso M, Pérez-Santaescolástica C, Franco D, Fulladosa E, Carballo J, Zapata C, Lorenzo JM. López-Pedrouso M, et al. Among authors: lorenzo jm. Food Chem. 2018 Apr 1;244:238-245. doi: 10.1016/j.foodchem.2017.10.068. Epub 2017 Oct 12. Food Chem. 2018. PMID: 29120776

8

Technological aspects of horse meat products - A review.

Lorenzo JM, Munekata PES, Campagnol PCB, Zhu Z, Alpas H, Barba FJ, Tomasevic I. Lorenzo JM, et al. Food Res Int. 2017 Dec;102:176-183. doi: 10.1016/j.foodres.2017.09.094. Epub 2017 Sep 30. Food Res Int. 2017. PMID: 29195938 Review.

9

Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties.

Roselló-Soto E, Poojary MM, Barba FJ, Koubaa M, Lorenzo JM, Mañes J, Moltó JC. Roselló-Soto E, et al. Among authors: lorenzo jm. Food Res Int. 2018 Mar;105:945-951. doi: 10.1016/j.foodres.2017.12.014. Epub 2017 Dec 9. Food Res Int. 2018. PMID: 29433293 Review.

10

Berries extracts as natural antioxidants in meat products: A review.

Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D. Lorenzo JM, et al. Food Res Int. 2018 Apr;106:1095-1104. doi: 10.1016/j.foodres.2017.12.005. Epub 2017 Dec 5. Food Res Int. 2018. PMID: 29579903

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