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Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities.
Lorenzo JM, Mousavi Khaneghah A, Gavahian M, Marszałek K, Eş I, Munekata PES, Ferreira ICFR, Barba FJ. Lorenzo JM, et al. Crit Rev Food Sci Nutr. 2019;59(18):2879-2895. doi: 10.1080/10408398.2018.1477730. Epub 2018 Jun 14. Crit Rev Food Sci Nutr. 2019. PMID: 29771598 Review.
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. Among authors: lorenzo jm. 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.
Active edible coatings and films with Mediterranean herbs to improve food shelf-life.
Pérez-Santaescolástica C, Munekata PES, Feng X, Liu Y, Bastianello Campagnol PC, Lorenzo JM. Pérez-Santaescolástica C, et al. Among authors: lorenzo jm. Crit Rev Food Sci Nutr. 2022;62(9):2391-2403. doi: 10.1080/10408398.2020.1853036. Epub 2020 Nov 30. Crit Rev Food Sci Nutr. 2022. PMID: 33251820 Review.
551 results