World's Best Scientists 2026 revealed!
José M. Lorenzo

José M. Lorenzo

Award Badge
Biology and Biochemistry
Spain
2026

D-Index & Metrics

Biology and Biochemistry

D-Index
117
Citations
53532
World Ranking
718
National Ranking
5

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Spain Leader Award
  • 2025 - Research.com Biology and Biochemistry in Spain Leader Award
  • 2023 - Research.com Biology and Biochemistry in Spain Leader Award

Overview

José M. Lorenzo is affiliated with the Universidade de Vigo in Spain and has a significant research footprint in the field of Agricultural and Biological Sciences, with an emphasis on various subfields including Animal Science and Zoology, Food Science, Molecular Biology, Plant Science, and Nutrition and Dietetics.

The scientist's research topics cover a range of specialized areas:

  • Meat and Animal Product Quality
  • Phytochemicals and Antioxidant Activities
  • Protein Hydrolysis and Bioactive Peptides
  • Animal Nutrition and Physiology
  • Advanced Chemical Sensor Technologies
  • Bee Products Chemical Analysis
  • Essential Oils and Antimicrobial Activity

José M. Lorenzo has contributed to several recent papers including:

  • Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety (2020) published in Annual Review of Food Science and Technology
  • A review of sustainable and intensified techniques for extraction of food and natural products (2020) published in Green Chemistry
  • Human gut microbiota in health and disease: Unveiling the relationship (2022) published in Frontiers in Microbiology
  • Recent Advances in Zinc Oxide Nanoparticles (ZnO NPs) for Cancer Diagnosis, Target Drug Delivery, and Treatment (2021) published in Cancers
  • Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products (2021) published in Molecules

They have frequently collaborated with several coauthors, including:

  • Mirian Pateiro
  • Rubén Domínguez
  • Paulo E. S. Munekata
  • Manoj Kumar
  • Paulo Cezar Bastianello Campagnol

The scientist publishes often in a variety of scientific journals, with the most frequent venues being:

  • Foods
  • Antioxidants
  • Meat Science
  • Molecules
  • Food Analytical Methods

In addition to journal articles, José M. Lorenzo has contributed to book publications, with a notable work titled Production of Traditional Mediterranean Meat Products published by Springer Nature in 2022.

Best Publications

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

    Rubén Domínguez;Mirian Pateiro;Mohammed Gagaoua;Francisco J. Barba

  • Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.

    Daniel Granato;Francisco J. Barba;Danijela Bursać Kovačević;José M. Lorenzo

  • 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

  • Bioactive peptides as natural antioxidants in food products – A review

    Jose M. Lorenzo;Paulo E.S. Munekata;Belen Gómez;Francisco J. Barba

  • Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products.

    Mirian Pateiro;Belén Gómez;Paulo E S Munekata;Francisco J Barba

  • Bioactive Compounds and Quality of Extra Virgin Olive Oil.

    Cecilia Jimenez-Lopez;Cecilia Jimenez-Lopez;Maria Carpena;Catarina Lourenço-Lopes;Maria Gallardo-Gomez

  • Seaweeds as a Functional Ingredient for a Healthy Diet.

    Rocío Peñalver;José M. Lorenzo;Gaspar Ros;Ryszard Amarowicz

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

    Rubén Domínguez;Francisco J. Barba;Belén Gómez;Predrag Putnik

  • Edible films/coating with tailored properties for active packaging of meat, fish and derived products

    Pramila Umaraw;Paulo E.S. Munekata;Akhilesh K. Verma;Francisco J. Barba

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

    José Manuel Lorenzo;Mirian Pateiro;Rubén Domínguez;Francisco J. Barba

  • 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

  • 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

  • Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review.

    Mirian Pateiro;Francisco J. Barba;Rubén Domínguez;Anderson S. Sant'Ana

  • Recent Advances in Zinc Oxide Nanoparticles (ZnO NPs) for Cancer Diagnosis, Target Drug Delivery, and Treatment.

    Sumaira Anjum;Mariam Hashim;Sara Asad Malik;Maha Khan

  • 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

  • Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.

    Mirian Pateiro;Paulo E.S. Munekata;Anderson S. Sant'Ana;Rubén Domínguez

  • Application of pulsed electric fields in meat and fish processing industries: An overview

    Belen Gómez;Paulo E.S. Munekata;Mohsen Gavahian;Francisco J. Barba

  • Phenolic compounds of green tea: Health benefits and technological application in food

    José Manuel Lorenzo;Paulo Eduardo Sichetti Munekata

  • Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

    José M. Lorenzo;Jorge Sineiro;Isabel R. Amado;Daniel Franco

  • An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties.

    Predrag Putnik;Domagoj Gabrić;Shahin Roohinejad;Shahin Roohinejad;Francisco Jose Barba

Frequent Co-Authors

Francisco J. Barba
Francisco J. Barba University of Valencia
Paulo E.S. Munekata
Paulo E.S. Munekata Centro Tecnologico de la Carne
Igor Tomasevic
Igor Tomasevic University of Belgrade
Paulo Cezar Bastianello Campagnol
Paulo Cezar Bastianello Campagnol Universidade Federal de Santa Maria
Wangang Zhang
Wangang Zhang Nanjing Agricultural University
Amin Mousavi Khaneghah
Amin Mousavi Khaneghah ITMO University
Luigi Lucini
Luigi Lucini Catholic University of the Sacred Heart
Mohammed Gagaoua
Mohammed Gagaoua Institut Agro Rennes-Angers
Tomás Landete-Castillejos
Tomás Landete-Castillejos University of Castilla-La Mancha
Anderson S. Sant'Ana
Anderson S. Sant'Ana State University of Campinas

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