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Items: 1 to 20 of 30


Nutritional Characterization of Sea Bass Processing By-Products.

Munekata PES, Pateiro M, Domínguez R, Zhou J, Barba FJ, Lorenzo JM.

Biomolecules. 2020 Feb 4;10(2). pii: E232. doi: 10.3390/biom10020232.


Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata).

Pateiro M, Munekata PES, Domínguez R, Wang M, Barba FJ, Bermúdez R, Lorenzo JM.

Mar Drugs. 2020 Feb 4;18(2). pii: E101. doi: 10.3390/md18020101.


Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues.

Franco D, Munekata PES, Agregán R, Bermúdez R, López-Pedrouso M, Pateiro M, Lorenzo JM.

Antioxidants (Basel). 2020 Jan 21;9(2). pii: E90. doi: 10.3390/antiox9020090.


Tomato as Potential Source of Natural Additives for Meat Industry. A Review.

Domínguez R, Gullón P, Pateiro M, Munekata PES, Zhang W, Lorenzo JM.

Antioxidants (Basel). 2020 Jan 15;9(1). pii: E73. doi: 10.3390/antiox9010073. Review.


Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers.

Carvalho Barros J, Munekata PES, de Carvalho FAL, Pateiro M, Barba FJ, Domínguez R, Trindade MA, Lorenzo JM.

Foods. 2020 Jan 3;9(1). pii: E44. doi: 10.3390/foods9010044.


Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products.

Al Khawli F, Ferrer E, Berrada H, Barba FJ, Pateiro M, Domínguez R, Lorenzo JM, Gullón P, Kousoulaki K.

Mar Drugs. 2019 Dec 6;17(12). pii: E689. doi: 10.3390/md17120689. Review.


Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage.

Vargas-Sánchez RD, Torrescano-Urrutia GR, Torres-Martínez BDM, Pateiro M, Lorenzo JM, Sánchez-Escalante A.

Foods. 2019 Nov 24;8(12). pii: E614. doi: 10.3390/foods8120614.


Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides.

Bis-Souza CV, Pateiro M, Domínguez R, Lorenzo JM, Penna ALB, da Silva Barretto AC.

J Food Sci Technol. 2019 Dec;56(12):5465-5473. doi: 10.1007/s13197-019-04018-8. Epub 2019 Aug 13.


A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.

Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM.

Antioxidants (Basel). 2019 Sep 25;8(10). pii: E429. doi: 10.3390/antiox8100429. Review.


Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C.

de Carvalho FAL, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, Trindade MA.

Food Res Int. 2019 Nov;125:108554. doi: 10.1016/j.foodres.2019.108554. Epub 2019 Jul 12.


Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón.

Bis-Souza CV, Pateiro M, Domínguez R, Penna ALB, Lorenzo JM, Silva Barretto AC.

Meat Sci. 2020 Jan;159:107936. doi: 10.1016/j.meatsci.2019.107936. Epub 2019 Sep 2.


Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets.

Madane P, Das AK, Pateiro M, Nanda PK, Bandyopadhyay S, Jagtap P, Barba FJ, Shewalkar A, Maity B, Lorenzo JM.

Foods. 2019 Aug 1;8(8). pii: E307. doi: 10.3390/foods8080307.


Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from "horchata" by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters.

Roselló-Soto E, Barba FJ, Lorenzo JM, Dominguez R, Pateiro M, Mañes J, Moltó JC.

Food Res Int. 2019 Jun;120:888-894. doi: 10.1016/j.foodres.2018.11.054. Epub 2018 Nov 27.


Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study.

Gálvez F, Maggiolino A, Domínguez R, Pateiro M, Gil S, De Palo P, Carballo J, Franco D, Lorenzo JM.

J Sci Food Agric. 2019 Apr;99(6):2947-2956. doi: 10.1002/jsfa.9508. Epub 2019 Jan 11.


Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity.

Pateiro M, Vargas FC, Chincha AAIA, Sant'Ana AS, Strozzi I, Rocchetti G, Barba FJ, Domínguez R, Lucini L, do Amaral Sobral PJ, Lorenzo JM.

Food Res Int. 2018 Dec;114:55-63. doi: 10.1016/j.foodres.2018.07.047. Epub 2018 Jul 31.


Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life.

Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana AS, Rocchetti G, Barba FJ, Dominguez R, Lucini L, do Amaral Sobral PJ.

Food Res Int. 2018 Dec;114:47-54. doi: 10.1016/j.foodres.2018.07.046. Epub 2018 Jul 31.


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.


Active packaging films with natural antioxidants to be used in meat industry: A review.

Domínguez R, Barba FJ, Gómez B, Putnik P, Bursać Kovačević D, Pateiro M, Santos EM, Lorenzo JM.

Food Res Int. 2018 Nov;113:93-101. doi: 10.1016/j.foodres.2018.06.073. Epub 2018 Jul 2. Review.


Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review.

Pateiro M, Barba FJ, Domínguez R, Sant'Ana AS, Mousavi Khaneghah A, Gavahian M, Gómez B, Lorenzo JM.

Food Res Int. 2018 Nov;113:156-166. doi: 10.1016/j.foodres.2018.07.014. Epub 2018 Jul 6. Review.


Effect of age on nutritional properties of Iberian wild red deer meat.

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

J Sci Food Agric. 2019 Mar 15;99(4):1561-1567. doi: 10.1002/jsfa.9334. Epub 2018 Oct 11.


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