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Molecules (Basel, Switzerland)|February 15, 2022
The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented SausagePaula Borrajo, Małgorzata Karwowska, Jose M Lorenzo
Critical Reviews in Food Science and Nutrition|May 26, 2020
Structural and functional modification of food proteins by high power ultrasound and its application in meat processingDacheng Kang, Wangang Zhang, Jose M Lorenzo, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|October 27, 2025
Functional Fat Substitution With Black Cumin (Nigella sativa) Oil to Improve the Nutritional Profile of Traditional Polish Wild Boar SausagesMichał Halagarda, Monika Tlałka, Lesław Juszczak, et al.
Molecules (Basel, Switzerland)|January 8, 2025
Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds-The Effect of Tomato Pomace AdditionPatrycja Skwarek, Jose M Lorenzo, Laura Purriños, et al.
Journal of Texture Studies|September 5, 2020
How do culinary methods affect quality and oral processing characteristics of pork ham?Ilija Djekic, Jovan Ilic, Jose M Lorenzo, et al.
Food Chemistry|December 11, 2020
Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gelLei Zhou, Jian Zhang, Jose M Lorenzo, et al.
Foods (Basel, Switzerland)|December 24, 2021
Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat ProductsPatrícia Bernardo, Luís Patarata, Jose M Lorenzo, et al.
International Journal of Biological Macromolecules|May 4, 2025
Effect of pH and protein to polysaccharide ratio on coacervation of sesame protein isolate-Tragacanth gum: Structure-rheology functionAzade Ghorbani, Ali Rafe, Mohammad Ali Hesarinejad, et al.
Critical Reviews in Food Science and Nutrition|June 17, 2021
Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional propertiesSherif Shaheen, Mohamed Shorbagi, Jose M Lorenzo, et al.
Food Science & Nutrition|January 23, 2025
Impact of pH on the Physicochemical, Structural, and Techno-Functional Properties of Sesame Protein IsolateAzade Ghorbani, Ali Rafe, Mohammad Ali Hesarinejad, et al.
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