J M Lorenzo
Overview
Explore the profile of J M Lorenzo including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
32
Citations
346
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Natrella G, Faccia M, Lorenzo J, De Palo P, Gambacorta G
J Dairy Sci
. 2020 Jan;
103(3):2089-2097.
PMID: 31954576
In the present study, the sensory characteristics and the volatile organic compound (VOC) profiles of high-moisture mozzarella made by different acidification techniques were compared. The cheeses were manufactured at the...
2.
Henck J, Bis-Souza C, Pollonio M, Lorenzo J, Barretto A
Br Poult Sci
. 2019 Sep;
60(6):716-723.
PMID: 31532242
1. The current consumer preference for healthier meat products is associated with less additives in manufacturing (so-called 'clean-label') or the addition of non-meat ingredients with functional properties, recognised as improving...
3.
Lopez-Pedrouso M, Perez-Santaescolastica C, Franco D, Carballo J, Zapata C, Lorenzo J
Food Res Int
. 2019 Jun;
122:635-642.
PMID: 31229122
High pressure processing (HPP) is currently being developed to increase the shelf-life of sliced dry-cured ham in convenience package without detrimental effects on texture and sensorial characteristics. This study is...
4.
Coll-Brasas E, Arnau J, Gou P, Lorenzo J, Garcia-Perez J, Fulladosa E
Meat Sci
. 2019 Mar;
152:127-133.
PMID: 30849689
High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on...
5.
Perez-Santaescolastica C, Carballo J, Fulladosa E, Munekata P, Bastianello Campagnol P, Gomez B, et al.
Food Res Int
. 2019 Feb;
116:49-56.
PMID: 30716972
No abstract available.
6.
Polizer Rocha Y, Lorenzo J, Barros J, Baldin J, Trindade M
Br Poult Sci
. 2019 Jan;
60(2):139-145.
PMID: 30646752
1. Sausages were used to assess the effects of chicken meat replacement by spent laying hen meat on the quality parameters and sensorial properties. 2. Five formulations were developed: control...
7.
Galvez F, Lopez-Alonso M, Herrero-Latorre C, Miranda M, Franco D, Lorenzo J
Meat Sci
. 2018 Nov;
149:63-69.
PMID: 30476859
This study was conducted to compare the essential and toxic element content of seven veal cuts: shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel...
8.
Perez-Santaescolastica C, Carballo J, Fulladosa E, Garcia-Perez Jose V, Benedito J, Lorenzo J
Food Res Int
. 2018 Oct;
114:140-150.
PMID: 30361010
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified...
9.
Lopez-Pedrouso M, Perez-Santaescolastica C, Franco D, Carballo J, Garcia-Perez J, Benedito J, et al.
J Proteomics
. 2018 Oct;
193:123-130.
PMID: 30312679
Ultrasound can intensify the heating process used to correct texture defects in dry-cured hams. The effect of ultrasound-assisted heating on the proteome of sliced dry-cured ham was evaluated. Dry-cured hams...
10.
Serrano M, Maggiolino A, Lorenzo J, De Palo P, Garcia A, Landete-Castillejos T, et al.
Animal
. 2018 Aug;
13(4):888-896.
PMID: 30134996
Supplementation with copper (Cu) improves deer antler characteristics, but it could modify meat quality and increase its Cu content to levels potentially harmful for humans. Here, we studied the effects...