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Meat Science|January 1, 2013
Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausageJosé Manuel Lorenzo, Mario Bedia, Sancho BañónMeat Science|July 31, 2013
Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypesDaniel Franco, José Antonio Vazquez, José Manuel LorenzoFood Research International (Ottawa, Ont.)|October 7, 2023
Plant-Based Protein-Phenolic Interactions: Effect on different matrices and in vitro gastrointestinal digestionDeniz Günal-Köroğlu, Jose Manuel Lorenzo, Esra CapanogluPlants (Basel, Switzerland)|January 11, 2022
Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic PotentialsDuangjai Tungmunnithum, Samantha Drouet, Jose Manuel Lorenzo, et al.Foods (Basel, Switzerland)|December 24, 2021
Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in ThailandDuangjai Tungmunnithum, Samantha Drouet, Jose Manuel Lorenzo, et al.Molecules (Basel, Switzerland)|December 24, 2021
Green Extraction of Antioxidant Flavonoids from Pigeon Pea (Cajanus cajan (L.) Millsp.) Seeds and Its Antioxidant Potentials Using Ultrasound-Assisted MethodologyDuangjai Tungmunnithum, Samantha Drouet, Jose Manuel Lorenzo, 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.Comprehensive Reviews in Food Science and Food Safety|July 20, 2024
Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologiesAysun Yurdunuseven Yildiz, Noemí Echegaray, Sebahat Öztekin, et al.Organic Letters|October 20, 2006
13C NMR-based empirical rules to determine the configuration of fatty acid butanolides. Novel gamma-dilactones from Pterogorgia sppManuel Lorenzo, Inmaculada Brito, Mercedes Cueto, et al.Antioxidants (Basel, Switzerland)|November 3, 2020
Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A ReviewPaulo E S Munekata, Gema Nieto, Mirian Pateiro, et al.Pageof 18