José M. Lorenzo

Universidade de Vigo

Spain

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Articles (11)

Year:

2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

Collaborators (7)

Alexandra Guedes

Professor Auxiliar

Universidade do Porto Faculdade de Engenharia

PORTUGAL

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José Angel Pérez-Alvarez

Professor

Universidad Miguel Hernández de Elche Escuela Politécnica Superior de Orihuela

SPAIN

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Luis Cruz

Invited Professor

Instituto Politécnico de Lisboa Escola Superior de Tecnologia da Saúde de Lisboa

PORTUGAL

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Juana Fernandez-Lopez

Professor

Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria

SPAIN

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Gema Nieto Martínez

Associate Professor

Universidad de Murcia

SPAIN

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Giovanni Caprioli

University of Camerino

ITALY

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Manuel Viuda-Martos

Assitant PRofesor

Miguel Hernandez University

SPAIN

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José M. Lorenzo

Research Interests

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Articles (11)

FoodSmarTag: An innovative dynamic labeling system based on pyranoflavylium-based colorimetric films for real-time monitoring of food freshness

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

Quality Characteristics of Fresh Date Palm Fruits of “Medjoul” and “Confitera” cv. from the Southeast of Spain (Elche Palm Grove)

Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas

Encapsulation of probiotics in solid lipid micro particle for improved viability and stability under stressed conditions

Multifunctional performance of packaging system based on gelatin/alove vera gel film containing of rosemary essential oil and common poppy anthocyanins

Investigation of roasting and photo-oxidative stability of cold-pressed peanut oil: Lipid composition, quality characteristics, and antioxidant capacity

Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)

Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

The Use of Novel Technologies in Egg Processing

Collaborators (7)

Alexandra Guedes

José Angel Pérez-Alvarez

Luis Cruz

Juana Fernandez-Lopez

Gema Nieto Martínez

Giovanni Caprioli

Manuel Viuda-Martos

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