‪Jose Manuel Lorenzo Rodriguez‬

Hivatkozott rá

	Összes	2020 óta
Hivatkozások	60080	49397
h-index	119	107
i10-index	914	802

14000

7000

3500

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200820092010201120122013201420152016201720182019202020212022202320242025150 163 170 246 337 432 590 881 836 1025 1709 2628 4647 7755 9710 11476 13255 2319

Nyilvános hozzáférés

Összes megtekintése

300 cikk

156 cikk

elérhető

nem érhető el

Finanszírozási megbízások alapján

Társszerzők

Ruben Domínguez-ValenciaCentro Tecnolóxico da CarneE-mail megerősítve itt: ceteca.net
Francisco J. Barba (ORCID: 0000-000...University of Valencia (https://ror.org/043nxc105)E-mail megerősítve itt: uv.es
Paulo Eduardo Sichetti MunekataMeat Technology Center of GaliciaE-mail megerősítve itt: ceteca.net
Daniel Franco RuizInvestigador Centro Tecnologico de la CarneE-mail megerősítve itt: ceteca.net
Paulo Cezar Bastianello CampagnolProfessor da Universidade Federal de Santa MariaE-mail megerősítve itt: ufsm.br
Igor TomasevicUniversity of Belgrade, German Institute of Food Technologies (DIL),E-mail megerősítve itt: dil-ev.de
Danijela Bursać KovačevićIzv. prof. dr. sc., Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultetE-mail megerősítve itt: pbf.unizg.hr
Marco Antonio TrindadeProfessor Associado, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), UniversidE-mail megerősítve itt: usp.br
Manoj KumarChemical and Biochemical Processing Division, ICAR - Central Institute for Research on CottonE-mail megerősítve itt: ecu.edu
Mohammed GagaouaMeat Scientist, INRAE, FranceE-mail megerősítve itt: inrae.fr
Eva María Santos LópezUniversidad Autónoma del Estado de HidalgoE-mail megerősítve itt: uaeh.edu.mx
Gabriele RocchettiUniversità Cattolica del Sacro CuoreE-mail megerősítve itt: unicatt.it
Beatriz GullónUniversidad de VigoE-mail megerősítve itt: uvigo.es
Pasquale De PaloDipartimento di Medicina Veterinaria - Università di Bari A. MoroE-mail megerősítve itt: uniba.it
Aristide MaggiolinoUniversità degli studi di Bari "A. Moro" Dipartimento di Medicina VeterinariaE-mail megerősítve itt: uniba.it
Luigi LuciniUniversità Cattolica Sacro CuoreE-mail megerősítve itt: unicatt.it
Christophe HANOAssociate Professor PhytochemistryE-mail megerősítve itt: univ-orleans.fr
Rana Muhammad AadilNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanE-mail megerősítve itt: uaf.edu.pk
Sol ZamuzINNOLACT SLE-mail megerősítve itt: quescrem.es
Mohsen GavahianNational Pingtung University of Science and TechnologyE-mail megerősítve itt: mail.npust.edu.tw

Követés

Jose Manuel Lorenzo Rodriguez

További nevekJose M. Lorenzo, José M. Lorenzo

Centro Tecnologico de la Carne

E-mail megerősítve itt: ceteca.net - Kezdőlap

Ciencia y tecnología de los alimentos


Cím Rendezés hivatkozások szerint Rendezés év szerint Rendezés cím szerint	Hivatkozott rá Hivatkozott rá	Év
A comprehensive review on lipid oxidation in meat and meat products R Domínguez, M Pateiro, M Gagaoua, FJ Barba, W Zhang, JM Lorenzo Antioxidants 8 (10), 429, 2019	1442	2019
Functional foods: Product development, technological trends, efficacy testing, and safety D Granato, FJ Barba, D Bursać Kovačević, JM Lorenzo, AG Cruz, P Putnik Annual review of food science and technology 11 (1), 93-118, 2020	708	2020
A review of sustainable and intensified techniques for extraction of food and natural products F Chemat, MA Vian, AS Fabiano-Tixier, M Nutrizio, AR Jambrak, ... Green chemistry 22 (8), 2325-2353, 2020	594	2020
Bioactive peptides as natural antioxidants in food products–A review JM Lorenzo, PES Munekata, B Gomez, FJ Barba, L Mora, ... Trends in food science & technology 79, 136-147, 2018	494	2018
Active packaging films with natural antioxidants to be used in meat industry: A review R Domínguez, FJ Barba, B Gómez, P Putnik, DB Kovačević, M Pateiro, ... Food research international 113, 93-101, 2018	442	2018
Berries extracts as natural antioxidants in meat products: A review JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ... Food Research International 106, 1095-1104, 2018	432	2018
Edible films/coating with tailored properties for active packaging of meat, fish and derived products P Umaraw, PES Munekata, AK Verma, FJ Barba, VP Singh, P Kumar, ... Trends in Food Science & Technology 98, 10-24, 2020	417	2020
Effect of obstructive sleep apnoea and its treatment with continuous positive airway pressure on the prevalence of cardiovascular events in patients with acute coronary … M Sánchez-de-la-Torre, A Sánchez-de-la-Torre, S Bertran, J Abad, ... The Lancet Respiratory Medicine 8 (4), 359-367, 2020	407	2020
Bioactive compounds and quality of extra virgin olive oil C Jimenez-Lopez, M Carpena, C Lourenço-Lopes, M Gallardo-Gomez, ... Foods 9 (8), 1014, 2020	404	2020
Seaweeds as a functional ingredient for a healthy diet R Peñalver, JM Lorenzo, G Ros, R Amarowicz, M Pateiro, G Nieto Marine drugs 18 (6), 301, 2020	390	2020
The Russia-Ukraine conflict: Its implications for the global food supply chains S Jagtap, H Trollman, F Trollman, G Garcia-Garcia, C Parra-López, ... Foods 11 (14), 2098, 2022	384	2022
Multi-functional application of Moringa oleifera Lam. in nutrition and animal food products: A review AB Falowo, FE Mukumbo, EM Idamokoro, JM Lorenzo, AJ Afolayan, ... Food research international 106, 317-334, 2018	367	2018
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review M Pateiro, FJ Barba, R Domínguez, AS Sant'Ana, AM Khaneghah, ... Food research international 113, 156-166, 2018	359	2018
Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products M Pateiro, B Gómez, PES Munekata, FJ Barba, P Putnik, DB Kovačević, ... Molecules 26 (6), 1547, 2021	353	2021
Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes—A review P Putnik, D Bursać Kovačević, A Režek Jambrak, FJ Barba, G Cravotto, ... Molecules 22 (5), 680, 2017	353	2017
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat R Domínguez, M Gómez, S Fonseca, JM Lorenzo Meat science 97 (2), 223-230, 2014	341	2014
Human gut microbiota in health and disease: Unveiling the relationship M Afzaal, F Saeed, YA Shah, M Hussain, R Rabail, CT Socol, A Hassoun, ... Frontiers in microbiology 13, 999001, 2022	336	2022
Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description JM Lorenzo, PE Munekata, R Dominguez, M Pateiro, JA Saraiva, ... Innovative technologies for food preservation, 53-107, 2018	336	2018
Recent advances in zinc oxide nanoparticles (ZnO NPs) for cancer diagnosis, target drug delivery, and treatment S Anjum, M Hashim, SA Malik, M Khan, JM Lorenzo, BH Abbasi, C Hano Cancers 13 (18), 4570, 2021	326	2021
Phenolic compounds of green tea: Health benefits and technological application in food JM Lorenzo, PES Munekata Asian Pacific Journal of Tropical Biomedicine 6 (8), 709-719, 2016	283	2016

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