![Foto de José Manuel](/img/nophoto.png)
José Manuel
Lorenzo Rodríguez
Publicaciones en las que colabora con José Manuel Lorenzo Rodríguez (11)
2020
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Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 127-185
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Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 218-224
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Influence of production system and finishing feeding on meat quality of Rubia Gallega calves
Spanish journal of agricultural research, Vol. 18, Núm. 3
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Proteomic application in predicting food quality relating to animal welfare. A review
Trends in Food Science and Technology, Vol. 99, pp. 520-530
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Sensory and physicochemical analysis of meat from bovine breeds in different livestock production systems, pre-slaughter handling conditions, and ageing time
Foods, Vol. 9, Núm. 2
2019
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Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
Food Research International, Vol. 122, pp. 635-642
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Proteins and amino acids
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 139-169
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Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions
Journal of Proteomics, Vol. 193, pp. 123-130
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Strategy towards replacing pork backfat with a linseed oleogel in Frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics
Foods, Vol. 8, Núm. 9
2018
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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
Food Chemistry, Vol. 244, pp. 238-245
2016
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Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation
European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1891-1902