Phenolic compounds of green tea: Health benefits and technological application in food von Lorenzo, José Manuel, Munekata, Paulo Eduardo Sichetti

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Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applicatio... von Arab, Radia, Casal, Susana, Pinho, Teresa, Cruz, Rebeca, Freidja, Mohamed Lamine, Lorenzo, José Manuel, Hano, Christophe, Madani, Khodir, Boulekbache-Makhlouf, Lila

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Production of Traditional Mediterranean Meat Products von Lorenzo, José Manuel, Domínguez, Rubén, Pateiro, Mirian, Munekata, Paulo E. S

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Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation von Franco, Daniel, Pateiro, Mirian, Rodríguez Amado, Isabel, López Pedrouso, María, Zapata, Carlos, Vázquez, José Antonio, Lorenzo, José Manuel

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Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods von Peñalver, Rocío, Martínez-Zamora, Lorena, Lorenzo, José Manuel, Ros, Gaspar, Nieto, Gema

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Tomato as Potential Source of Natural Additives for Meat Industry. A Review von Domínguez, Rubén, Gullón, Patricia, Pateiro, Mirian, Munekata, Paulo E S, Zhang, Wangang, Lorenzo, José Manuel

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Factors influencing the disclosure of greenhouse gas emissions in companies world-wide von Prado-Lorenzo, José-Manuel, Rodríguez-Domínguez, Luis, Gallego-Álvarez, Isabel, García-Sánchez, Isabel-María

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Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage von Franco, Daniel, Rodríguez-Amado, Isabel, Agregán, Rubén, Munekata, Paulo E.S., Vázquez, José Antonio, Barba, Francisco J., Lorenzo, José Manuel

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Influence of peanut skin extract on shelf-life of sheep patties von Munekata, Paulo Eduardo Sichetti, Paseto Fernandes, Rafaella de Paula, de Melo, Mariza Pires, Trindade, Marco Antonio, Lorenzo, José Manuel

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Use of Tiger Nut ( Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers von Carvalho Barros, Julliane, Munekata, Paulo E S, de Carvalho, Francisco Allan Leandro, Pateiro, Mirian, Barba, Francisco J, Domínguez, Rubén, Trindade, Marco Antonio, Lorenzo, José Manuel

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Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato ( Solanum tuberosum L.) von Sharma, Savita, Malhotra, Nancy, Singh, Arashdeep, Sharma, Rajan, Domínguez, Rubén, Lorenzo, José Manuel

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Biological Properties, Phenolic Profile, and Botanical Aspect of Nigella sativa L. and Nigella damascena L. Seeds: A Comparative Study von Benazzouz-Smail, Leila, Achat, Sabiha, Brahmi, Fatiha, Bachir-Bey, Mostapha, Arab, Radia, Lorenzo, José Manuel, Benbouriche, Aicha, Boudiab, Kahina, Hauchard, Didier, Boulekbache, Lila, Madani, Khodir

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Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages von Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Gómez, Belen, Rocchetti, Gabriele, Lucini, Luigi, Remize, Fabienne, Barba, Francisco J., Lorenzo, José Manuel

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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 von Munekata, Paulo, Nieto, Gema, Pateiro, Mirian, Lorenzo, José

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Fabrication and application of electrochemical sensor for analyzing hydrogen peroxide in food system and biological samples von Xing, Lujuan, Zhang, Wangang, Fu, Lijuan, Lorenzo, José Manuel, Hao, Yuejing

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Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain von Borrajo, Paula, Pateiro, Mirian, Gagaoua, Mohammed, Franco, Daniel, Zhang, Wangang, Lorenzo, José Manuel

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Use of Microbes for Improving Food Safety and Quality von Zdolec, Nevijo, Lorenzo, José Manuel, Ray, Ramesh Chandra

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Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens von Dalle Zotte, Antonella, Gleeson, Elizabeth, Franco, Daniel, Cullere, Marco, Lorenzo, José Manuel

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Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured Sausage von Pateiro, Mirian, Bermúdez, Roberto, Lorenzo, José Manuel, Franco, Daniel

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Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study von Gullón, Patricia, Gullón, Beatriz, Astray, Gonzalo, Munekata, Paulo E S, Pateiro, Mirian, Lorenzo, José Manuel

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