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Items: 1 to 20 of 27

1.

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.

Heck RT, Saldaña E, Lorenzo JM, Correa LP, Fagundes MB, Cichoski AJ, de Menezes CR, Wagner R, Campagnol PCB.

Meat Sci. 2019 Jun 5;156:174-182. doi: 10.1016/j.meatsci.2019.05.034. [Epub ahead of print]

PMID:
31200329
2.

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.

Meat Sci. 2019 Jun;152:88-95. doi: 10.1016/j.meatsci.2019.02.010. Epub 2019 Feb 16.

PMID:
30836267
3.

Letter to the editor.

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.

Meat Sci. 2019 May;151:98. doi: 10.1016/j.meatsci.2019.01.012. Epub 2019 Jan 31. No abstract available.

PMID:
30797180
4.

New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques.

Koubaa M, Barba FJ, Roohinejad S, Saraiva J, Lorenzo JM.

Food Res Int. 2019 Jan;115:552-553. doi: 10.1016/j.foodres.2018.09.048. Epub 2018 Sep 27. No abstract available.

PMID:
30599978
5.

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

Lorenzo JM, Trindade MA, Ahn DU, Barba FJ.

Food Res Int. 2019 Jan;115:377-378. doi: 10.1016/j.foodres.2018.11.015. Epub 2018 Nov 10. No abstract available.

PMID:
30599955
6.

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.

Meat Sci. 2019 Mar;149:141-148. doi: 10.1016/j.meatsci.2018.11.020. Epub 2018 Nov 28.

PMID:
30528718
7.

Tracing of Listeria monocytogenes Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing.

Pažin V, Jankuloski D, Kozačinski L, Dobranić V, Njari B, Cvrtila Ž, Lorenzo JM, Zdolec N.

Foods. 2018 Dec 4;7(12). pii: E198. doi: 10.3390/foods7120198.

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.

Meat Sci. 2019 Feb;148:164-170. doi: 10.1016/j.meatsci.2018.10.017. Epub 2018 Oct 25.

PMID:
30388481
9.

Use of Microbes for Improving Food Safety and Quality.

Zdolec N, Lorenzo JM, Ray RC.

Biomed Res Int. 2018 Sep 25;2018:3902698. doi: 10.1155/2018/3902698. eCollection 2018. No abstract available.

10.

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages.

Maggiolino A, Pateiro M, Serrano MP, Landete-Castillejos T, Domínguez R, García A, Gallego L, De Palo P, Lorenzo JM.

J Sci Food Agric. 2019 Mar 15;99(4):1938-1945. doi: 10.1002/jsfa.9391. Epub 2018 Nov 5.

PMID:
30270485
11.

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti.

Parniakov O, Toepfl S, Barba FJ, Granato D, Zamuz S, Galvez F, Lorenzo JM.

J Food Sci Technol. 2018 Jul;55(7):2552-2559. doi: 10.1007/s13197-018-3175-1. Epub 2018 May 2.

PMID:
30042571
12.

Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil.

Tavakoli J, Emadi T, Hashemi SMB, Mousavi Khaneghah A, Munekata PES, Lorenzo JM, Brnčić M, Barba FJ.

Food Res Int. 2018 May;107:378-384. doi: 10.1016/j.foodres.2018.02.002. Epub 2018 Feb 5.

PMID:
29580498
13.

Berries extracts as natural antioxidants in meat products: A review.

Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D.

Food Res Int. 2018 Apr;106:1095-1104. doi: 10.1016/j.foodres.2017.12.005. Epub 2017 Dec 5.

PMID:
29579903
14.

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.

Munekata PES, Domínguez R, Campagnol PCB, Franco D, Trindade MA, Lorenzo JM.

J Food Sci Technol. 2017 Dec;54(13):4324-4334. doi: 10.1007/s13197-017-2903-2. Epub 2017 Oct 10.

15.

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.

Molecules. 2017 Apr 27;22(5). pii: E680. doi: 10.3390/molecules22050680. Review.

16.

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.

Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22.

PMID:
28347883
17.

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.

Food Sci Technol Int. 2017 Sep;23(6):471-479. doi: 10.1177/1082013217701859. Epub 2017 Mar 26.

PMID:
28345353
18.

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.

Meat Sci. 2017 Jan;123:50-56. doi: 10.1016/j.meatsci.2016.09.001. Epub 2016 Sep 5.

PMID:
27614180
19.

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.

Meat Sci. 2016 Nov;121:73-78. doi: 10.1016/j.meatsci.2016.06.001. Epub 2016 Jun 2.

PMID:
27288899
20.

Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured Sausage.

Pateiro M, Bermúdez R, Lorenzo JM, Franco D.

Antioxidants (Basel). 2015 Jan 14;4(1):42-67. doi: 10.3390/antiox4010042.

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