Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 18

1.

Foal meat volatile compounds: effect of vacuum ageing on Semimembranosus muscle.

Maggiolino A, Lorenzo JM, Marino R, Della Malva A, Centoducati P, De Palo P.

J Sci Food Agric. 2018 Sep 9. doi: 10.1002/jsfa.9350. [Epub ahead of print]

PMID:
30198064
2.

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
3.

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
4.

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
5.

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.

PMID:
29184238
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.

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

7.

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
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.

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

PMID:
28345353
9.

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
10.

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
11.

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.

12.

Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.

Leite A, Rodrigues S, Pereira E, Paulos K, Oliveira AF, Lorenzo JM, Teixeira A.

Meat Sci. 2015 Jul;105:114-20. doi: 10.1016/j.meatsci.2015.03.015. Epub 2015 Mar 25.

PMID:
25839884
13.

Effect of crossbreeding with Limousine, Rubia Gallega and Belgium Blue on meat quality and fatty acid profile of Holstein calves.

Domingo G, Iglesias A, Monserrat L, Sanchez L, Cantalapiedra J, Lorenzo JM.

Anim Sci J. 2015 Nov;86(11):913-21. doi: 10.1111/asj.12373. Epub 2015 Feb 23.

PMID:
25706373
14.

Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes.

Franco D, Vazquez JA, Lorenzo JM.

Meat Sci. 2014 Jan;96(1):195-202. doi: 10.1016/j.meatsci.2013.06.024. Epub 2013 Jun 22.

PMID:
23896154
15.

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage.

Lorenzo JM, Bedia M, Bañón S.

Meat Sci. 2013 Mar;93(3):614-20. doi: 10.1016/j.meatsci.2012.11.006. Epub 2012 Nov 16.

PMID:
23273472
16.

[Elevated risk of HIV infection in homosexual men even after contact with the health system].

Barrasa A, Lorenzo JM, Sáez de Vicuña LM, Saladié P, Arellano E, Larrañaga G, Castro E, Losas A, Neira MA, Cuesta MM, Mendo A, Castilla J; EPI-VIH Study Group.

Enferm Clin. 2007 Nov-Dec;17(6):302-8. Spanish.

PMID:
18039438
17.

Characteristics and trends of newly diagnosed HIV-infections, 2000-2004.

Castilla J, Lorenzo JM, Izquierdo A, Lezaun ME, López I, Moreno-Iribas C, Nuñez D, Perucha M, R'kaina Liesfi C, Zulaika D.

Gac Sanit. 2006 Nov-Dec;20(6):442-8.

18.

[Epidemiological characteristics of new HIV infections compared with AIDS cases. The HIV/AIDS epidemic in the Basque Country].

Zulaika D, Agirrebengoa K, Andía A, Arrizabalaga J, Bustillo JM, Cámara MM, Corral J, Orive MC, Goikoetxea J, Iribarren JA, López de Munain J, Lorenzo JM, Martín Gudino MJ, Martínez E, Mayo J, Portu J, Rodríguez FJ, Silvariño R, Zubero Z.

Gac Sanit. 2004 Mar-Apr;18(2):145-9. Spanish.

Supplemental Content

Loading ...
Support Center