Lorenzo JM - Search Results

1

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage.

Alirezalu K, Yaghoubi M, Poorsharif L, Aminnia S, Kahve HI, Pateiro M, Lorenzo JM, Munekata PES. Alirezalu K, et al. Among authors: lorenzo jm. Foods. 2021 May 4;10(5):1003. doi: 10.3390/foods10051003. Foods. 2021. PMID: 34064386 Free PMC article.

2

Influence of type of muscles on nutritional value of foal meat.

Lorenzo JM, Pateiro M. Lorenzo JM, et al. Meat Sci. 2013 Mar;93(3):630-8. doi: 10.1016/j.meatsci.2012.11.007. Epub 2012 Nov 17. Meat Sci. 2013. PMID: 23273474

3

Influence of muscle type on physicochemical and sensory properties of foal meat.

Lorenzo JM, Pateiro M, Franco D. Lorenzo JM, et al. Meat Sci. 2013 May;94(1):77-83. doi: 10.1016/j.meatsci.2013.01.001. Epub 2013 Jan 17. Meat Sci. 2013. PMID: 23391865

4

Influence of fat content on physico-chemical and oxidative stability of foal liver pâté.

Lorenzo JM, Pateiro M. Lorenzo JM, et al. Meat Sci. 2013 Oct;95(2):330-5. doi: 10.1016/j.meatsci.2013.04.045. Epub 2013 Apr 26. Meat Sci. 2013. PMID: 23747626

5

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté.

Pateiro M, Lorenzo JM, Amado IR, Franco D. Pateiro M, et al. Among authors: lorenzo jm. Food Chem. 2014 Mar 15;147:386-94. doi: 10.1016/j.foodchem.2013.09.153. Epub 2013 Oct 10. Food Chem. 2014. PMID: 24206734

6

Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté.

Lorenzo JM, Pateiro M, Fontán MC, Carballo J. Lorenzo JM, et al. Food Chem. 2014 Jul 15;155:57-63. doi: 10.1016/j.foodchem.2014.01.038. Epub 2014 Jan 23. Food Chem. 2014. PMID: 24594154

7

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

8

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin.

Pateiro M, Franco D, Carril JA, Lorenzo JM. Pateiro M, et al. Among authors: lorenzo jm. J Food Sci Technol. 2015 Aug;52(8):4808-18. doi: 10.1007/s13197-014-1561-x. Epub 2014 Sep 19. J Food Sci Technol. 2015. PMID: 26243901 Free PMC article.

9

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. Pateiro M, et al. Among authors: lorenzo jm. Antioxidants (Basel). 2015 Jan 14;4(1):42-67. doi: 10.3390/antiox4010042. Antioxidants (Basel). 2015. PMID: 26785337 Free PMC article.

10

Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea).

Pateiro M, Lorenzo JM, Vázquez JA, Franco D. Pateiro M, et al. Among authors: lorenzo jm. Antioxidants (Basel). 2015 Jan 27;4(1):102-23. doi: 10.3390/antiox4010102. Antioxidants (Basel). 2015. PMID: 26785340 Free PMC article.

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