Lorenzo JM - Search Results

1

Natural antioxidants to reduce the oxidation process of meat and meat products.

Lorenzo JM, Trindade MA, Ahn DU, Barba FJ. Lorenzo JM, et al. Food Res Int. 2019 Jan;115:377-378. doi: 10.1016/j.foodres.2018.11.015. Epub 2018 Nov 10. Food Res Int. 2019. PMID: 30599955 No abstract available.

2

Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté.

Lorenzo JM, Pateiro M, Fontán MC, Carballo J. Lorenzo JM, et al. Food Chem. 2014 Jul 15;155:57-63. doi: 10.1016/j.foodchem.2014.01.038. Epub 2014 Jan 23. Food Chem. 2014. PMID: 24594154

3

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.

Fernandes RP, Trindade MA, Tonin FG, Lima CG, Pugine SM, Munekata PE, Lorenzo JM, de Melo MP. Fernandes RP, et al. Among authors: lorenzo jm. J Food Sci Technol. 2016 Jan;53(1):451-60. doi: 10.1007/s13197-015-1994-x. Epub 2015 Aug 19. J Food Sci Technol. 2016. PMID: 26787964 Free PMC article.

4

Strategies to Improve Meat Quality and Safety.

Sevi A, Marino R, Lorenzo JM, Picard B, Pereira AS. Sevi A, et al. Among authors: lorenzo jm. ScientificWorldJournal. 2016;2016:9523621. doi: 10.1155/2016/9523621. Epub 2016 Jul 5. ScientificWorldJournal. 2016. PMID: 27446987 Free PMC article. No abstract available.

5

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.

Munekata PE, Domínguez R, Franco D, Bermúdez R, Trindade MA, Lorenzo JM. Munekata PE, et al. Among authors: lorenzo jm. Meat Sci. 2017 Feb;124:54-60. doi: 10.1016/j.meatsci.2016.11.002. Epub 2016 Nov 5. Meat Sci. 2017. PMID: 27835835

6

Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review.

Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba FJ, Cravotto G, Binello A, Lorenzo JM, Shpigelman A. Putnik P, et al. Among authors: lorenzo jm. Molecules. 2017 Apr 27;22(5):680. doi: 10.3390/molecules22050680. Molecules. 2017. PMID: 28448474 Free PMC article. Review.

7

Healthy Spanish salchichón enriched with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix.

Lorenzo JM, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R. Lorenzo JM, et al. Food Res Int. 2016 Nov;89(Pt 1):289-295. doi: 10.1016/j.foodres.2016.08.012. Epub 2016 Aug 15. Food Res Int. 2016. PMID: 28460917

8

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract.

Fernandes RPP, Trindade MA, Tonin FG, Pugine SMP, Lima CG, Lorenzo JM, de Melo MP. Fernandes RPP, et al. Among authors: lorenzo jm. Food Chem. 2017 Oct 15;233:101-109. doi: 10.1016/j.foodchem.2017.04.100. Epub 2017 Apr 19. Food Chem. 2017. PMID: 28530553 Free article.

9

Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties.

Şahin S, Samli R, Tan ASB, Barba FJ, Chemat F, Cravotto G, Lorenzo JM. Şahin S, et al. Among authors: lorenzo jm. Molecules. 2017 Jun 24;22(7):1056. doi: 10.3390/molecules22071056. Molecules. 2017. PMID: 28672807 Free PMC article.

10

Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-01.

Li S, Li X, Shpigelman A, Lorenzo JM, Montesano D, Barba FJ. Li S, et al. Among authors: lorenzo jm. Food Funct. 2017 Aug 1;8(8):2760-2770. doi: 10.1039/c7fo00749c. Epub 2017 Jul 12. Food Funct. 2017. PMID: 28702654

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