Phenolic compounds of green tea: Health benefits and technological application in food

by José Manuel Lorenzo, Paulo Eduardo Sichetti Munekata
Published 2016-08-01

Use of Microbes for Improving Food Safety and Quality

by Nevijo Zdolec, José Manuel Lorenzo, Ramesh Chandra Ray
Published 2018-01-01

Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage

by Mirian Pateiro, Roberto Bermúdez, José Manuel Lorenzo, Daniel Franco
Published 2015-01-01

Phenolic Compounds Obtained from <i>Olea europaea</i> By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

by Paulo E. S. Munekata, Gema Nieto, Mirian Pateiro, José Manuel Lorenzo
Published 2020-10-01

Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella

by Giuseppe Natrella, Giuseppe Gambacorta, Pasquale De Palo, Jose Manuel Lorenzo, Michele Faccia
Published 2020-01-01

Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens

by Antonella Dalle Zotte, Elizabeth Gleeson, Daniel Franco, Marco Cullere, José Manuel Lorenzo
Published 2020-05-01

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

by Paula Borrajo, Mirian Pateiro, Mohammed Gagaoua, Daniel Franco, Wangang Zhang, José Manuel Lorenzo
Published 2020-03-01

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

by Lidiana Velázquez, John Quiñones, Rommy Díaz, Mirian Pateiro, José Manuel Lorenzo, Néstor Sepúlveda
Published 2021-08-01

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: <i>Eucalyptus</i> Species as a Case Study

by Patricia Gullón, Beatriz Gullón, Gonzalo Astray, Paulo E. S. Munekata, Mirian Pateiro, José Manuel Lorenzo
Published 2020-09-01

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

by Rubén Domínguez, Patricia Gullón, Mirian Pateiro, Paulo E. S. Munekata, Wangang Zhang, José Manuel Lorenzo
Published 2020-01-01

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

by Emmanuel Martinez, Jose A. Rodriguez, Alicia C. Mondragon, Jose Manuel Lorenzo, Eva M. Santos
Published 2019-10-01

Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study

by Marta Ruiz, María José Beriain, Miguel Beruete, Kizkitza Insausti, José Manuel Lorenzo, María Victoria Sarriés
Published 2020-05-01

Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

by Camila Vespúcio Bis SOUZA, Elisa Rafaela Bonadio BELLUCCI, Jose Manuel LORENZO, Andrea Carla da Silva BARRETTO
Published 2019-05-01

Tracing of <i>Listeria monocytogenes</i> Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing

by Valerij Pažin, Dean Jankuloski, Lidija Kozačinski, Vesna Dobranić, Bela Njari, Željka Cvrtila, José Manuel Lorenzo, Nevijo Zdolec
Published 2018-12-01

Linking the Phytochemicals and the α-Glucosidase and α-Amylase Enzyme Inhibitory Effects of <i>Nigella sativa</i> Seed Extracts

by Salima Tiji, Mohamed Bouhrim, Mohamed Addi, Samantha Drouet, Jose Manuel Lorenzo, Christophe Hano, Mohamed Bnouham, Mostafa Mimouni
Published 2021-08-01

24-Epibrasinolide Modulates the Vase Life of Lisianthus Cut Flowers by Modulating ACC Oxidase Enzyme Activity and Physiological Responses

by Mohammad Darvish, Habib Shirzad, Mohammadreza Asghari, Parviz Noruzi, Abolfazl Alirezalu, Mirian Pateiro, Aseel Takshe, José Manuel Lorenzo
Published 2021-05-01

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with <i>Pinus taeda</i> Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

by Aristide Maggiolino, Maria Federica Sgarro, Giuseppe Natrella, Josè Manuel Lorenzo, Annamaria Colucci, Michele Faccia, Pasquale De Palo
Published 2021-05-01

Effect of Increasing Dietary Aminoacid Concentration in Late Gestation on Body Condition and Reproductive Performance of Hyperprolific Sows

by Senén Seoane, Pasquale De Palo, José Manuel Lorenzo, Aristide Maggiolino, Pablo González, Leticia Pérez-Ciria, Maria Angeles Latorre
Published 2020-01-01

The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork

by Immaculada Argemí-Armengol, Daniel Villalba, Marc Tor, Cristina Pérez-Santaescolástica, Laura Purriños, José Manuel Lorenzo, Javier Álvarez-Rodríguez
Published 2019-07-01

Influence of peanut skin extract on shelf-life of sheep patties

by Paulo Eduardo Sichetti Munekata, Rafaella de Paula Paseto Fernandes, Mariza Pires de Melo, Marco Antonio Trindade, José Manuel Lorenzo
Published 2016-07-01