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List of works by Jose Manuel Lorenzo Rodriguez

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

scientific article published on 25 September 2019

A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis.

scientific article

A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.

scientific article published on 26 March 2017

A review of sustainable and intensified techniques for extraction of food and natural products

scientific article published in 2020

Active edible coatings and films with Mediterranean herbs to improve food shelf-life

scientific article published on 30 November 2020

Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods

scientific article published in 2023

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

scientific article published on 04 October 2019

Antimicrobial Resistance Pattern, Clustering Mechanisms and Correlation Matrix of Drug-Resistant Escherichia coli in Black Bengal Goats in West Bengal, India

scientific article published in 2022

Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella vulgaris and Spirulina platensis) Assisted by Ultrasound.

scientific article published on 10 April 2018

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

scientific article published on 04 April 2020

Application of MIR Spectroscopy to the Evaluation of Chemical Composition and Quality Parameters of Foal Meat: A Preliminary Study

scientific article published on 05 May 2020

Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork

scientific article published on 11 November 2020

Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails

scientific article published on 20 September 2020

Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage.

scientific article published on 18 October 2016

Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage.

scientific article published on 15 November 2017

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

scientific article published on 21 November 2020

Bioactive Compounds and Quality of Extra Virgin Olive Oil

scientific article published on 28 July 2020

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.

scientific article published on 2 April 2007

Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn

scientific article published on 01 February 2012

Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

scientific article published on 22 December 2013

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review

scientific article published on 04 June 2020

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

scientific article published on 02 September 2014

Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

scientific article published on 08 July 2011

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

scientific article published on 19 September 2014

Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina” ⬇️

scientific article published on June 28, 2013

Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand ⬇️

scientific article published on 16 December 2021

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

scientific article published on 22 May 2020

Characterization of crude extract prepared from Indian curd and its potential as a biopreservative

scientific article published on 10 September 2020

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

scientific article published on 5 February 2018

Chitosan/Calcium-Alginate Encapsulated Flaxseed Oil on Dairy Cattle Diet: In Vitro Fermentation and Fatty Acid Biohydrogenation

scientific article published on 29 May 2022

Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness.

scientific article published on 12 October 2017

Comparison of growth performance, carcass components, and meat quality between Mos rooster (Galician indigenous breed) and Sasso T-44 line slaughtered at 10 months

scientific article published on 01 May 2012

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

scientific article published on 03 April 2020

Current Trends in Proteomic Advances for Food Allergen Analysis

scientific article published on 25 August 2020

Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review

scientific article published on 02 June 2020

Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

article

Dietary Supplementation with Sugar Beet Fructooligosaccharides and Garlic Residues Promotes Growth of Beneficial Bacteria and Increases Weight Gain in Neonatal Lambs

scientific article published on 13 August 2020

Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-01.

scientific article published on 12 July 2017

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

scientific article published on 16 March 2020

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

scientific article published on 13 February 2020

Effect of Increasing Dietary Aminoacid Concentration in Late Gestation on Body Condition and Reproductive Performance of Hyperprolific Sows

scientific article published on 08 January 2020

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

scientific article published on 04 March 2020

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal "cecina"

scientific article published on 10 December 2019

Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and Anti-Diabetic Potentials ⬇️

scientific article published on 26 December 2021

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

scientific article published on 10 October 2013

Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage

scientific article published on 18 February 2019

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage

article

Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

article

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

scientific article published on 23 February 2015

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

scientific article published on 09 February 2014

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

scientific article published on 23 January 2014

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages

scientific article published on 01 June 2011

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed.

scientific article published on 13 June 2013

Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors.

scientific article

Effect of gender on breast and thigh turkey meat quality

scientific article published on 30 May 2018

Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals

scientific article published on 5 June 2017

Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.

scientific article published on 10 September 2012

Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 months.

scientific article published on 19 July 2013

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

scientific article published on 5 November 2016

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

scientific article published on 10 October 2017

Effect of packaging conditions on shelf-life of fresh foal meat

scientific article published on 15 March 2012

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of turkey fresh sausages: A chemometric approach

scientific article published on 02 June 2020

Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

article

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham.

scientific article published on 2 March 2018

Effect of slaughter age on foal carcass traits and meat quality

scientific article published on 08 May 2015

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breed.

scientific article published on 17 July 2013

Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage

scientific article published on 10 January 2017

Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts

scientific article published on 09 April 2020

Effects of pulses and proteins on quality traits of beef patties

scientific article published on 17 September 2018

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

scientific article published on 06 July 2018

Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

scientific article published on 15 November 2018

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

scientific article

Evaluation of non-linear equations to model different animal growths with mono and bisigmoid profiles.

scientific article published on 31 August 2012

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract.

scientific article published on 19 April 2017

Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood

scientific article published on 13 September 2021

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

scientific article published on 23 June 2012

Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass

article

From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound-ultrafiltration-purification approach

scientific article published on 05 June 2018

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

scientific article published on 17 April 2019

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

scientific article published on 22 June 2013

Himalayan Wild Fruits as a Strong Source of Nutraceuticals, Therapeutics, Food and Nutrition Security

scientific article published in 2022

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

scientific article published on 16 November 2020

Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach

scientific article published on 15 November 2020

Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review

scientific article published on 21 December 2020

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

scientific article published on 02 May 2018

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

scientific article published on 02 December 2019

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

scientific article published on 18 October 2020

Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment

scientific article published on 21 August 2018

Influence of Plasma Treatment on the Polyphenols of Food Products-A Review

scientific article published on 14 July 2020

Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization

scientific article published on 22 February 2019

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

scientific article published on April 26, 2013

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.

scientific article published on 18 May 2012

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

scientific article published on 17 January 2013

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties.

scientific article published on 15 August 2013

Influence of salt content and processing time on sensory characteristics of cooked "lacón".

scientific article published on 7 December 2010

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

scientific article published on 06 June 2020

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".

scientific article published on 16 June 2012

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME).

scientific article published on 15 June 2013

Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

scientific article published on 20 October 2014

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

scientific article published on 17 November 2012

Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review

scientific article

Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review

scientific article published on 19 June 2018

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

scientific article published on 12 October 2020

Intramuscular fatty acid composition of “Galician Mountain” foals breed

article

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?

scientific article published on 22 March 2017

Livestock Management for the Delivery of Ecosystem Services in Fire-Prone Shrublands of Atlantic Iberia

scientific article published on 28 February 2022

Martina Franca donkey meat quality: Influence of slaughter age and suckling technique

scientific article published on 2 August 2017

Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system.

scientific article

Meat quality of “Galician Mountain” foals breed. Effect of sex, slaughter age and livestock production system

article

Microbiological characteristics of "androlla", a Spanish traditional pork sausage.

scientific article published on 21 April 2006

Natural Sources, Pharmacological Properties, and Health Benefits of Daucosterol: Versatility of Actions

scientific article published in 2022

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

article

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

scientific article published on 04 February 2020

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

scientific article published on 11 January 2019

Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production.

scientific article published on 29 April 2019

Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method

scientific article published on 6 September 2016

Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review

scientific article published on 29 October 2020

Phenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.

scientific article

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

scientific article published on 04 April 2020

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

scientific article published on 04 May 2020

Physicochemical and nutritional composition of dry-cured duck breast

article

Physicochemical properties of foal meat as affected by cooking methods.

scientific article published on 22 May 2015

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

scientific article published on 25 March 2015

Phytochemical Analysis, α-Glucosidase and α-Amylase Inhibitory Activities and Acute Toxicity Studies of Extracts from Pomegranate <i>(Punica granatum)</i> Bark, a Valuable Agro-Industrial By-Product

scientific article published on 06 May 2022

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

scientific article published in 2021

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo".

scientific article published on 24 May 2010

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla".

scientific article published on 26 March 2011

Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

scientific article published on 21 June 2020

Prediction of foal carcass composition and wholesale cut yields by using video image analysis.

scientific article

Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages ⬇️

scientific article published on June 11, 2010

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

scientific article published on 08 November 2020

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

scientific article published on 24 November 2019

Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

scientific article published on 8 February 2008

Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

scientific article published on 15 November 2017

Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens

scientific article published on 01 May 2020

Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oi

scientific article

Pulsed electric field and mild heating for milk processing: a review on recent advances

scientific article published on 31 August 2019

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing

scientific article published on 02 January 2021

Recent advances in food products fortification with anthocyanins

scientific article published on 16 November 2020

Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures

scientific article

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

scientific article published on 09 June 2020

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

scientific article published on 16 November 2012

Risk assessment of benzene in food samples of Iran's market

article

Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age.

scientific article published on 28 February 2013

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

scientific article published on 16 June 2012

Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties.

scientific article published on 24 June 2017

Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines.

scientific article published on 18 April 2012

Strategies to Improve Meat Quality and Safety.

scientific article

Strategies to Increase the Value of Pomaces with Fermentation

scientific article published in 2021

Structural and functional modification of food proteins by high power ultrasound and its application in meat processing

scientific article published on 25 May 2020

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

scientific article published on November 27, 2012

Technological aspects of horse meat products - A review.

scientific article

The Application of Supercritical Fluids Technology to Recover Healthy Valuable Compounds from Marine and Agricultural Food Processing By-Products: A Review

scientific article published in 2021

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

scientific article published on 18 June 2020

The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains

scientific article published in 2022

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

article

The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".

scientific article

Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties

scientific article published on 9 December 2017

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

scientific article published on 15 January 2020

Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)

scientific article published on 23 December 2020

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

scientific article published on 04 December 2018

Ultrasonically-Assisted and Conventional Extraction from Erodium Glaucophyllum Roots Using Ethanol:Water Mixtures: Phenolic Characterization, Antioxidant, and Anti-Inflammatory Activities

scientific article published on 10 April 2020

Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activi

scientific article published on 14 June 2018

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

scientific article published on 03 January 2020

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

scientific article published on 15 December 2020

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study

scientific article published on 15 September 2020

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

scientific article published on 24 August 2020

Volatile compounds of Celta dry-cured ‘lacón’ as affected by cross-breeding with Duroc and Landrace genotypes

scientific article published on 04 April 2014

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