Seaweeds as a Functional Ingredient for a Healthy Diet von Peñalver, Rocío, Lorenzo, José M, Ros, Gaspar, Amarowicz, Ryszard, Pateiro, Mirian, Nieto, Gema

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A Comprehensive Review on Lipid Oxidation in Meat and Meat Products von Domínguez, Rubén, Pateiro, Mirian, Gagaoua, Mohammed, Barba, Francisco J, Zhang, Wangang, Lorenzo, José M

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Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification von Zhang, Ting, Xu, Jiamin, Zhang, Yangyi, Wang, Xichang, Lorenzo, José M., Zhong, Jian

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Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products von Pateiro, Mirian, Gómez, Belén, Munekata, Paulo E S, Barba, Francisco J, Putnik, Predrag, Kovačević, Danijela Bursać, Lorenzo, José M

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Human gut microbiota in health and disease: Unveiling the relationship von Afzaal, Muhammad, Saeed, Farhan, Shah, Yasir Abbas, Hussain, Muzzamal, Rabail, Roshina, Socol, Claudia Terezia, Hassoun, Abdo, Pateiro, Mirian, Lorenzo, José M., Rusu, Alexandru Vasile, Aadil, Rana Muhammad

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A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications von Peighambardoust, Seyed Hadi, Karami, Zohreh, Pateiro, Mirian, Lorenzo, José M

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Chitosan nanoparticles encapsulating lemongrass (Cymbopogon commutatus) essential oil: Physicochemical, structural, antimicrobial and in-vitro release properties von Soltanzadeh, Maral, Peighambardoust, Seyed Hadi, Ghanbarzadeh, Babak, Mohammadi, Maryam, Lorenzo, José M.

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Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat von Domínguez, Rubén, Gómez, María, Fonseca, Sonia, Lorenzo, José M.

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Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata von Lorenzo, José M, Agregán, Rubén, Munekata, Paulo E S, Franco, Daniel, Carballo, Javier, Şahin, Selin, Lacomba, Ramón, Barba, Francisco J

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Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products von Pateiro, Mirian, Munekata, Paulo E.S., Sant'Ana, Anderson S., Domínguez, Rubén, Rodríguez-Lázaro, David, Lorenzo, José M.

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Multi-functional application of Moringa oleifera Lam. in nutrition and animal food products: A review von Falowo, Andrew B., Mukumbo, Felicitas E., Idamokoro, Emrobowansan M., Lorenzo, José M., Afolayan, Anthony J., Muchenje, Voster

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Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach von Das, Arun K, Nanda, Pramod K, Dandapat, Premanshu, Bandyopadhyay, Samiran, Gullón, Patricia, Sivaraman, Gopalan Krishnan, McClements, David Julian, Gullón, Beatriz, Lorenzo, José M

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Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina” von Lorenzo, José M.

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An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties von Putnik, Predrag, Gabrić, Domagoj, Roohinejad, Shahin, Barba, Francisco J., Granato, Daniel, Mallikarjunan, Kumar, Lorenzo, José M., Bursać Kovačević, Danijela

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Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages von Franco, Daniel, Martins, Artur J., López-Pedrouso, María, Cerqueira, Miguel A., Purriños, Laura, Pastrana, Lorenzo M., Vicente, A. A., Zapata, Carlos, Lorenzo, José M.

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Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products von Gullón, Beatriz, Gagaoua, Mohammed, Barba, Francisco J., Gullón, Patricia, Zhang, Wangang, Lorenzo, José M.

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Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety von Granato, Daniel, Barba, Francisco J, Bursa Kova evi, Danijela, Lorenzo, José M, Cruz, Adriano G, Putnik, Predrag

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Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products von Gullón, Patricia, Astray, Gonzalo, Gullón, Beatriz, Tomasevic, Igor, Lorenzo, José M

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ɛ-polylysine coating with stinging nettle extract for fresh beef preservation von Alirezalu, Kazem, Movlan, Hosein Shafaghi, Yaghoubi, Milad, Pateiro, Mirian, Lorenzo, José M.

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Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects von Carrillo, Celia, Nieto, Gema, Martínez-Zamora, Lorena, Ros, Gaspar, Kamiloglu, Senem, Munekata, Paulo E. S., Pateiro, Mirian, Lorenzo, José M., Fernández-López, Juana, Viuda-Martos, Manuel, Pérez-Álvarez, José Ángel, Barba, Francisco J.

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