Lorenzo JM - Search Results

1

Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.

do Nacimento R, Vidal VAS, de Souza Paglarini C, Munekata PES, Lorenzo JM, Barros JC, Cristianini M, Pollonio MAR. do Nacimento R, et al. Among authors: lorenzo jm. J Sci Food Agric. 2024 Jan 30;104(2):1207-1212. doi: 10.1002/jsfa.13003. Epub 2023 Oct 5. J Sci Food Agric. 2024. PMID: 37740930

2

Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors.

Franco D, Lorenzo JM. Franco D, et al. Among authors: lorenzo jm. J Sci Food Agric. 2013 Mar 15;93(4):727-34. doi: 10.1002/jsfa.5966. Epub 2012 Dec 21. J Sci Food Agric. 2013. PMID: 23280728

3

Volatile compounds of Celta dry-cured 'lacón' as affected by cross-breeding with Duroc and Landrace genotypes.

Lorenzo JM, Fonseca S. Lorenzo JM, et al. J Sci Food Agric. 2014 Nov;94(14):2978-85. doi: 10.1002/jsfa.6643. Epub 2014 Apr 4. J Sci Food Agric. 2014. PMID: 24615615

4

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.

Lorenzo JM, Gómez M, Purriños L, Fonseca S. Lorenzo JM, et al. J Sci Food Agric. 2016 Mar 15;96(4):1194-201. doi: 10.1002/jsfa.7203. Epub 2015 Apr 27. J Sci Food Agric. 2016. PMID: 25851258

5

Physicochemical properties of foal meat as affected by cooking methods.

Lorenzo JM, Cittadini A, Munekata PE, Domínguez R. Lorenzo JM, et al. Meat Sci. 2015 Oct;108:50-4. doi: 10.1016/j.meatsci.2015.05.021. Epub 2015 May 22. Meat Sci. 2015. PMID: 26042921

6

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.

Fernandes RP, Trindade MA, Tonin FG, Lima CG, Pugine SM, Munekata PE, Lorenzo JM, de Melo MP. Fernandes RP, et al. Among authors: lorenzo jm. J Food Sci Technol. 2016 Jan;53(1):451-60. doi: 10.1007/s13197-015-1994-x. Epub 2015 Aug 19. J Food Sci Technol. 2016. PMID: 26787964 Free PMC article.

7

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.

Munekata PE, Domínguez R, Franco D, Bermúdez R, Trindade MA, Lorenzo JM. Munekata PE, et al. Among authors: lorenzo jm. Meat Sci. 2017 Feb;124:54-60. doi: 10.1016/j.meatsci.2016.11.002. Epub 2016 Nov 5. Meat Sci. 2017. PMID: 27835835

8

A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.

Campagnol PCB, Dos Santos BA, Lorenzo JM, Cichoski AJ. Campagnol PCB, et al. Among authors: lorenzo jm. Food Sci Technol Int. 2017 Sep;23(6):471-479. doi: 10.1177/1082013217701859. Epub 2017 Mar 26. Food Sci Technol Int. 2017. PMID: 28345353

9

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

10

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

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