Noemí Echegaray - Search Results

Year	Number of Results
2018	1
2020	4
2021	5
2022	5
2023	7
2024	0

1

Proteomic Advances in Milk and Dairy Products.

Agregán R, Echegaray N, López-Pedrouso M, Kharabsheh R, Franco D, Lorenzo JM. Agregán R, et al. Among authors: echegaray n. Molecules. 2021 Jun 23;26(13):3832. doi: 10.3390/molecules26133832. Molecules. 2021. PMID: 34201770 Free PMC article. Review.

2

Proteomic Advances in Cereal and Vegetable Crops.

Agregán R, Echegaray N, López-Pedrouso M, Aadil RM, Hano C, Franco D, Lorenzo JM. Agregán R, et al. Among authors: echegaray n. Molecules. 2021 Aug 14;26(16):4924. doi: 10.3390/molecules26164924. Molecules. 2021. PMID: 34443513 Free PMC article. Review.

3

Recent advances in food products fortification with anthocyanins.

Echegaray N, Munekata PES, Gullón P, Dzuvor CKO, Gullón B, Kubi F, Lorenzo JM. Echegaray N, et al. Crit Rev Food Sci Nutr. 2022;62(6):1553-1567. doi: 10.1080/10408398.2020.1844141. Epub 2020 Nov 16. Crit Rev Food Sci Nutr. 2022. PMID: 33198501 Review.

4

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications.

Echegaray N, Pateiro M, Munekata PES, Lorenzo JM, Chabani Z, Farag MA, Domínguez R. Echegaray N, et al. Molecules. 2021 Jun 25;26(13):3880. doi: 10.3390/molecules26133880. Molecules. 2021. PMID: 34202027 Free PMC article. Review.

5

Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products.

Agregán R, Echegaray N, Nawaz A, Hano C, Gohari G, Pateiro M, Lorenzo JM. Agregán R, et al. Among authors: echegaray n. Metabolites. 2021 Nov 29;11(12):818. doi: 10.3390/metabo11120818. Metabolites. 2021. PMID: 34940577 Free PMC article. Review.

6

A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights.

Echegaray N, Yilmaz B, Sharma H, Kumar M, Pateiro M, Ozogul F, Lorenzo JM. Echegaray N, et al. Microbiol Res. 2023 Mar;268:127289. doi: 10.1016/j.micres.2022.127289. Epub 2022 Dec 22. Microbiol Res. 2023. PMID: 36571922 Free article. Review.

7

Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging.

Echegaray N, Guzel N, Kumar M, Guzel M, Hassoun A, Lorenzo JM. Echegaray N, et al. Food Chem. 2023 Mar 15;404(Pt A):134453. doi: 10.1016/j.foodchem.2022.134453. Epub 2022 Sep 28. Food Chem. 2023. PMID: 36252374 Review.

8

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge.

Yilmaz B, Bangar SP, Echegaray N, Suri S, Tomasevic I, Manuel Lorenzo J, Melekoglu E, Rocha JM, Ozogul F. Yilmaz B, et al. Among authors: echegaray n. Microorganisms. 2022 Apr 15;10(4):826. doi: 10.3390/microorganisms10040826. Microorganisms. 2022. PMID: 35456875 Free PMC article. Review.

9

Application of oligosaccharides in meat processing and preservation.

Echegaray N, Yegin S, Kumar M, Hassoun A, Bastianello Campagnol PC, Lorenzo JM. Echegaray N, et al. Crit Rev Food Sci Nutr. 2023;63(31):10947-10958. doi: 10.1080/10408398.2022.2081963. Epub 2022 Jun 1. Crit Rev Food Sci Nutr. 2023. PMID: 35648076

10

Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products.

Smaoui S, Echegaray N, Kumar M, Chaari M, D'Amore T, Shariati MA, Rebezov M, Lorenzo JM. Smaoui S, et al. Among authors: echegaray n. Appl Biochem Biotechnol. 2023 Aug 24. doi: 10.1007/s12010-023-04680-x. Online ahead of print. Appl Biochem Biotechnol. 2023. PMID: 37615854 Review.

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