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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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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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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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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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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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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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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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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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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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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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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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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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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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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Edible films/coating with tailored properties for active packaging of meat, fish and derived products von Umaraw, Pramila, Munekata, Paulo E.S., Verma, Akhilesh K., Barba, Francisco J., Singh, V.P., Kumar, Pavan, 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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Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties von Domínguez, Rubén, Zhang, Leilei, Rocchetti, Gabriele, Lucini, Luigi, Pateiro, Mirian, Munekata, Paulo E.S., Lorenzo, José M.

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Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties von Lorenzo, José M., Sineiro, Jorge, Amado, Isabel R., Franco, Daniel

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