Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham von Pérez-Santaescolástica, C., Carballo, J., Fulladosa, E., Garcia-Perez, José V., Benedito, J., Lorenzo, J.M.

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Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté von Pateiro, M., Lorenzo, J.M., Amado, I.R., Franco, D.

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Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures von Centeno, J.A., Garabal, J.I., Docampo, F., Lorenzo, J.M., Carballo, J.

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Effect of slaughter age on foal carcass traits and meat quality von Domínguez, R., Crecente, S., Borrajo, P., Agregán, R., Lorenzo, J. M.

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Evaluation of Elecsys Syphilis Assay for Routine and Blood Screening and Detection of Early Infection von Kremastinou, J, Polymerou, V, Lavranos, D, Aranda Arrufat, A, Harwood, J, Martínez Lorenzo, M J, Ng, K P, Queiros, L, Vereb, I, Cusini, M

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Sex effect on meat quality and carcass traits of foals slaughtered at 15 months of age von Lorenzo, J. M., Sarriés, M. V., Franco, D.

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Increased lung neutrophil apoptosis and inflammation resolution in nonresponding pneumonia von MORET, I, LORENZO, M. J, SARRIA, B, CASES, E, MORCILLO, E, PERPINA, M, MOLINA, J. M, MENENDEZ, R

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Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage von Fernandes, R.P.P., Trindade, M.A., Lorenzo, J.M., de Melo, M.P.

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The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age von Lorenzo, J. M., Crecente, S., Franco, D., Sarriés, M. V., Gómez, M.

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Failure of a 5 day course of selective digestive decontamination solution in rectal decolonization of ESBL-producing Klebsiella pneumoniae in neonates von Gutiérrez-Urbón, J M, Feal-Cortizas, B, Suárez-Lorenzo, J M, Fernández-Trisac, J L, Barba-Miramontes, M J, Bou, G

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Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness von López-Pedrouso, M., Pérez-Santaescolástica, C., Franco, D., Fulladosa, E., Carballo, J., Zapata, C., Lorenzo, J.M.

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Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology von Natrella, G., Faccia, M., Lorenzo, J.M., De Palo, P., Gambacorta, G.

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Left ventricular remodelling and vascular adaptive changes in adolescents with obesity von Kulkarni, A., Gulesserian, T., Lorenzo, J. M. M. D., Haroonian, Y., Ngyuyen, M., Lo, Y., Wang, D., Hsu, D., Kaskel, F., Mahgerefteh, J.

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Evaluation of oxidative stability of lamb burger with Origanum vulgare extract von Fernandes, R.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G., Lorenzo, J.M., de Melo, M.P.

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Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions von López-Pedrouso, M., Pérez-Santaescolástica, C., Franco, D., Carballo, J., Zapata, C., Lorenzo, J.M.

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Fetal myocardial deformation in maternal diabetes mellitus and obesity von Kulkarni, A., Li, L., Craft, M., Nanda, M., Lorenzo, J. M. M., Danford, D., Kutty, S.

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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile von Pérez-Santaescolástica, C., Carballo, J., Fulladosa, E., Garcia-Perez José, V., Benedito, J., Lorenzo, J.M.

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Differential Secretion of Fas Ligand- or APO2 Ligand/TNF-Related Apoptosis-Inducing Ligand-Carrying Microvesicles During Activation-Induced Death of Human T Cells von Monleon, Inmaculada, Martinez-Lorenzo, Maria Jose, Monteagudo, Luis, Lasierra, Pilar, Taules, Marta, Iturralde, Maria, Pineiro, Andres, Larrad, Luis, Alava, Maria Angeles, Naval, Javier, Anel, Alberto

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Effect of high pressure processing temperature on dry-cured hams with different textural characteristics von Coll-Brasas, E., Arnau, J., Gou, P., Lorenzo, J.M., García-Pérez, J.V., Fulladosa, E.

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An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products von Novakovic, S, Djekic, I, Vunduk, J, Klaus, A, Lorenzo, JM, Barba, F, Tomasevic, I

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