Lorenzo JM - Search Results

1

Application of pulsed electric fields in meat and fish processing industries: An overview.

Gómez B, Munekata PES, Gavahian M, Barba FJ, Martí-Quijal FJ, Bolumar T, Campagnol PCB, Tomasevic I, Lorenzo JM. Gómez B, et al. Among authors: lorenzo jm. Food Res Int. 2019 Sep;123:95-105. doi: 10.1016/j.foodres.2019.04.047. Epub 2019 Apr 22. Food Res Int. 2019. PMID: 31285034 Review.

2

Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level.

Purriños L, García Fontán MC, Carballo J, Lorenzo JM. Purriños L, et al. Among authors: lorenzo jm. Food Microbiol. 2013 May;34(1):12-8. doi: 10.1016/j.fm.2012.11.003. Epub 2012 Nov 27. Food Microbiol. 2013. PMID: 23498173

3

Physicochemical properties of foal meat as affected by cooking methods.

Lorenzo JM, Cittadini A, Munekata PE, Domínguez R. Lorenzo JM, et al. Meat Sci. 2015 Oct;108:50-4. doi: 10.1016/j.meatsci.2015.05.021. Epub 2015 May 22. Meat Sci. 2015. PMID: 26042921

4

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.

5

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

6

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

7

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

8

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

9

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

10

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.

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