2023 - Research.com Biology and Biochemistry in Spain Leader Award
José M. Lorenzo spends much of his time researching Food science, Shelf life, Lipid oxidation, Antioxidant and Foal. His work carried out in the field of Food science brings together such families of science as TBARS, Polyunsaturated fatty acid and Protein oxidation. His work investigates the relationship between Shelf life and topics such as Food spoilage that intersect with problems in Food industry.
His Lipid oxidation research is multidisciplinary, incorporating elements of Hexanal, Total volatile, Food storage and Meat packing industry. The study incorporates disciplines such as Sodium erythorbate, Sensory analysis, Origanum and Green tea in addition to Antioxidant. His work deals with themes such as Animal science and Fatty acid, which intersect with Foal.
The scientist’s investigation covers issues in Food science, Antioxidant, Lipid oxidation, Shelf life and Fatty acid. His Food science research is multidisciplinary, relying on both TBARS, Polyphenol and Polyunsaturated fatty acid. His Polyphenol study frequently draws connections to other fields, such as Extraction.
His Antimicrobial research extends to the thematically linked field of Antioxidant. His Shelf life study frequently involves adjacent topics like Protein oxidation. He works mostly in the field of Fatty acid, limiting it down to concerns involving Animal science and, occasionally, Foal.
José M. Lorenzo mostly deals with Food science, Antioxidant, Shelf life, Lipid oxidation and Polyphenol. He mostly deals with Fermentation in his studies of Food science. His Antioxidant research includes themes of Carotenoid and Hydrolysate.
His research in Shelf life tackles topics such as Preservative which are related to areas like Meat packing industry. His work on Lipid oxidation is being expanded to include thematically relevant topics such as Oxidative phosphorylation. His Polyunsaturated fatty acid research is multidisciplinary, incorporating perspectives in Animal science and Animal fat.
His scientific interests lie mostly in Food science, Shelf life, Antioxidant, Polyunsaturated fatty acid and Polyphenol. The concepts of his Food science study are interwoven with issues in Lipid oxidation and Extraction. José M. Lorenzo has included themes like Quality characteristics, Preservative, Food spoilage, Pepper and Extraction methods in his Shelf life study.
His Antioxidant research incorporates themes from Papain and Antimicrobial. His Polyunsaturated fatty acid research integrates issues from Linseed oil, Oleic acid and Chewiness. His study in Polyphenol is interdisciplinary in nature, drawing from both Lc ms ms and Food industry.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
Rubén Domínguez;Mirian Pateiro;Mohammed Gagaoua;Francisco J. Barba.
Berries extracts as natural antioxidants in meat products: A review.
José Manuel Lorenzo;Mirian Pateiro;Rubén Domínguez;Francisco J. Barba.
Food Research International (2017)
Bioactive peptides as natural antioxidants in food products – A review
Jose M. Lorenzo;Paulo E.S. Munekata;Belen Gómez;Francisco J. Barba.
Trends in Food Science and Technology (2018)
A review of sustainable and intensified techniques for extraction of food and natural products
Farid Chemat;Maryline Abert Vian;Anne-Sylvie Fabiano-Tixier;Marinela Nutrizio.
Green Chemistry (2020)
Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review
Predrag Putnik;Danijela Bursać Kovačević;Anet Režek Jambrak;Francisco J Barba.
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
Rubén Domínguez;María Gómez;Sonia Fonseca;José M. Lorenzo.
Meat Science (2014)
Multi-functional application of Moringa oleifera Lam. in nutrition and animal food products: A review.
Andrew B. Falowo;Felicitas E. Mukumbo;Emrobowansan M. Idamokoro;José M. Lorenzo.
Food Research International (2018)
Carcass characteristics, meat quality and nutritional value of horsemeat: A review
José M. Lorenzo;María Victoria Sarriés;Alessandra Tateo;Paolo Polidori.
Meat Science (2014)
Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
José M. Lorenzo;Jorge Sineiro;Isabel R. Amado;Daniel Franco.
Meat Science (2014)
Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties
Selin Şahin;Ruya Samli;Ayşe Seher Birteksöz Tan;Francisco J Barba.
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