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Antioxidants (Basel, Switzerland)|September 23, 2022
Advances in Natural Antioxidants for Food ImprovementMaría López-Pedrouso, José M Lorenzo, Daniel FrancoMolecules (Basel, Switzerland)|February 18, 2017
Betulinic Acid-Mediated Apoptosis in Human Prostate Cancer Cells Involves p53 and Nuclear Factor-Kappa B (NF-κB) PathwaysEswar Shankar, Ailin Zhang, Daniel Franco, et al.Nature Plants|October 16, 2023
Widespread synchronous decline of Mediterranean-type forest driven by accelerated aridityAlejandro Miranda, Alexandra D Syphard, Miguel Berdugo, et al.Meat Science|April 14, 2012
Effect of pork fat addition on the volatile compounds of foal dry-cured sausageJosé M Lorenzo, Rosa Montes, Laura Purriños, et al.Meat Science|July 4, 2012
Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón"Laura Purriños, Daniel Franco, Javier Carballo, et al.Bioresource Technology|January 6, 2007
Processing of Rosa rubiginosa: extraction of oil and antioxidant substancesDaniel Franco, Manuel Pinelo, Jorge Sineiro, et al.Meat Science|August 3, 2010
Intramuscular fatty acid composition of "Galician Mountain" foals breed. Effect of sex, slaughtered age and livestock production systemJosé M Lorenzo, Clara Fuciños, Laura Purriños, et al.Antioxidants (Basel, Switzerland)|January 20, 2016
Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured SausageMirian Pateiro, Roberto Bermúdez, José Manuel Lorenzo, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 22, 2014
Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured hamRoberto Bermúdez, Daniel Franco, Javier Carballo, et al.Alzheimer'S & Dementia : the Journal of the Alzheimer'S Association|December 26, 2025
BiomarkersFelipe Ignacio González Henríquez, Vicente Medel, Daniel Franco O'ByrnePageof 22