D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 63 Citations 13,571 493 World Ranking 4514 National Ranking 54

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Enzyme
  • Biochemistry

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.

His most cited work include:

  • A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. (170 citations)
  • Berries extracts as natural antioxidants in meat products: A review. (142 citations)
  • Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties (135 citations)

What are the main themes of his work throughout his whole career to date?

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.

He most often published in these fields:

  • Food science (58.53%)
  • Antioxidant (13.71%)
  • Lipid oxidation (11.71%)

What were the highlights of his more recent work (between 2019-2021)?

  • Food science (58.53%)
  • Antioxidant (13.71%)
  • Shelf life (9.36%)

In recent papers he was focusing on the following fields of study:

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.

Between 2019 and 2021, his most popular works were:

  • A review of sustainable and intensified techniques for extraction of food and natural products (94 citations)
  • Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. (71 citations)
  • Edible films/coating with tailored properties for active packaging of meat, fish and derived products (42 citations)

In his most recent research, the most cited papers focused on:

  • Food science
  • Enzyme
  • Biochemistry

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.

Best Publications

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.

Rubén Domínguez;Mirian Pateiro;Mohammed Gagaoua;Francisco J. Barba.
Antioxidants (2019)

202 Citations

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)

198 Citations

Berries extracts as natural antioxidants in meat products: A review.

José Manuel Lorenzo;Mirian Pateiro;Rubén Domínguez;Francisco J. Barba.
Food Research International (2017)

189 Citations

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)

184 Citations

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)

169 Citations

Carcass characteristics, meat quality and nutritional value of horsemeat: A review

José M. Lorenzo;María Victoria Sarriés;Alessandra Tateo;Paolo Polidori.
Meat Science (2014)

150 Citations

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.
Molecules (2017)

149 Citations

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties.

José M. Lorenzo;Daniel Franco.
Meat Science (2012)

143 Citations

Extension of the shelf-life of foal meat with two antioxidant active packaging systems

José M. Lorenzo;Ramón Batlle;María Gómez.
Lwt - Food Science and Technology (2014)

138 Citations

Active packaging films with natural antioxidants to be used in meat industry: A review

Rubén Domínguez;Francisco J. Barba;Belén Gómez;Predrag Putnik.
Food Research International (2018)

137 Citations

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Vrije Universiteit Brussel

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Teagasc - The Irish Agriculture and Food Development Authority

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