Lorenzo JM - Search Results

1

Factors associated with excessive bleeding in cardiopulmonary bypass patients: a nested case-control study.

Jimenez Rivera JJ, Iribarren JL, Raya JM, Nassar I, Lorente L, Perez R, Brouard M, Lorenzo JM, Garrido P, Barrios Y, Diaz M, Alarco B, Martinez R, Mora ML. Jimenez Rivera JJ, et al. Among authors: lorenzo jm. J Cardiothorac Surg. 2007 Apr 10;2:17. doi: 10.1186/1749-8090-2-17. J Cardiothorac Surg. 2007. PMID: 17425777 Free PMC article.

2

Association between serum malondialdehyde levels and mortality in patients with severe brain trauma injury.

Lorente L, Martín MM, Abreu-González P, Ramos L, Argueso M, Cáceres JJ, Solé-Violán J, Lorenzo JM, Molina I, Jiménez A. Lorente L, et al. Among authors: lorenzo jm. J Neurotrauma. 2015 Jan 1;32(1):1-6. doi: 10.1089/neu.2014.3456. J Neurotrauma. 2015. PMID: 25054973 Free PMC article.

3

Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions.

Pinton MB, Lorenzo JM, Seibt ACMD, Dos Santos BA, da Rosa JL, Correa LP, Cichoski AJ, Campagnol PCB. Pinton MB, et al. Among authors: lorenzo jm. Meat Sci. 2022 Nov;193:108931. doi: 10.1016/j.meatsci.2022.108931. Epub 2022 Aug 2. Meat Sci. 2022. PMID: 35940111

4

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.

Alves LAADS, Lorenzo JM, Gonçalves CAA, Santos BAD, Heck RT, Cichoski AJ, Campagnol PCB. Alves LAADS, et al. Among authors: lorenzo jm. Meat Sci. 2016 Nov;121:73-78. doi: 10.1016/j.meatsci.2016.06.001. Epub 2016 Jun 2. Meat Sci. 2016. PMID: 27288899

5

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.

Dos Santos Alves LAA, Lorenzo JM, Gonçalves CAA, Dos Santos BA, Heck RT, Cichoski AJ, Campagnol PCB. Dos Santos Alves LAA, et al. Among authors: lorenzo jm. Meat Sci. 2017 Jan;123:50-56. doi: 10.1016/j.meatsci.2016.09.001. Epub 2016 Sep 5. Meat Sci. 2017. PMID: 27614180

6

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

7

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: lorenzo jm. Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22. Meat Sci. 2017. PMID: 28347883

8

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary.

Heck RT, Fagundes MB, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: lorenzo jm. Meat Sci. 2019 Feb;148:164-170. doi: 10.1016/j.meatsci.2018.10.017. Epub 2018 Oct 25. Meat Sci. 2019. PMID: 30388481

9

Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages.

da Silva SL, Amaral JT, Ribeiro M, Sebastião EE, Vargas C, de Lima Franzen F, Schneider G, Lorenzo JM, Fries LLM, Cichoski AJ, Campagnol PCB. da Silva SL, et al. Among authors: lorenzo jm. Meat Sci. 2019 Mar;149:141-148. doi: 10.1016/j.meatsci.2018.11.020. Epub 2018 Nov 28. Meat Sci. 2019. PMID: 30528718

10

Ultrasound: A new approach to reduce phosphate content of meat emulsions.

Pinton MB, Correa LP, Facchi MMX, Heck RT, Leães YSV, Cichoski AJ, Lorenzo JM, Dos Santos M, Pollonio MAR, Campagnol PCB. Pinton MB, et al. Among authors: lorenzo jm. Meat Sci. 2019 Jun;152:88-95. doi: 10.1016/j.meatsci.2019.02.010. Epub 2019 Feb 16. Meat Sci. 2019. PMID: 30836267

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