Browsing by author "Lorenzo Rodríguez, José Manuel"

Can the introduction of different olive cakes affect the carcass, meat and fat quality of Bísaro pork?

Silva Leite, Ana Isabel; Domínguez, Rubén; Vasconcelos, Lia; Ferreira, Iasmin; Pereira, Etelvina; Pinheiro, Victor; Outor-Monteiro, Divanildo; Rodrigues, Sandra; Lorenzo Rodríguez, José Manuel

; Santos, Eva María; Andrés, Silvina Cecilia; Campagnol, Paulo C. B.; Teixeira, Alfredo
article
Enxeñaría química

Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry

Moran, Lara; Vivanco, Carlos; Lorenzo Rodríguez, José Manuel

; Barron, Luis Javier R.; Aldai, Noelia
article

Chemical, physicochemical and sensorial characterization of nitrite-free dry-cured bísaro shoulders

Silva Leite, Ana Isabel; Vasconcelos, Lia; Ferreira, Iasmin; Sarmiento García, Ainhoa; Domínguez, Rubén; Santos, Eva María; Campagnol, Paulo C. B.; Rodrigues, Sandra; Lorenzo Rodríguez, José Manuel

; Teixeira, Alfredo
article
Enxeñaría química

Chitosan nanoparticles as a promising nanomaterial for encapsulation of pomegranate (Punica granatum L.) peel extract as a natural source of antioxidants

Soltanzadeh, Maral; Peighambardoust, Seyed Hadi; Ghanbarzadeh, Babak; Mohammadi, Maryam; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Cinnamon: An antimicrobial ingredient for active packaging

Lucas González, Raquel; Yilmaz, Birsen; Mousavi Khaneghah, Amin; Hano, Christophe; Shariati, Mohammad Ali; Bangar, Sneh Punia; Goksen, Gulden; Dhama, Kuldeep; Lorenzo Rodríguez, José Manuel

article

Comparative studies on the fatty acid profile and volatile compounds of fallow deer and beef fermented sausages without nitrite produced with the addition of acid whey

Karwowska, Małgorzata; Kononiuk, Anna D.; Borrajo Bastero, Paula; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Cultured meat: processing, packaging, shelf life, and consumer acceptance

Siddiqui, Shahida Anusha; Bahmid, Nur Alim; Karim, Ikawati; Mehany, Taha; Gvozdenko, Alexey Alekseevich; Blinov, Andrey Vladimirovich; Nagdalian, Andrey Ashotovich; Arsyad, Muhammad; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Current trends in proteomic advances for food allergen analysis

López Pedrouso, María; Lorenzo Rodríguez, José Manuel

; Gagaoua, Mohammed; Franco, Daniel
article
Enxeñaría química

Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

Hamad, Gamal; Ombarak, Rabee Alhossiny; Eskander, Michael; Mehany, Taha; Anees, Fify R.; Elfayoumy, Reham A.; Omar, Sabrien A.; Lorenzo Rodríguez, José Manuel

; Abou-Alella, Sarah Abd-Elmohsen
article
Enxeñaría química

Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): a review

López Fernández, Olalla; Domínguez Valencia, Rubén; Pateiro Moure, Mirian; Munekata, Paulo E. S; Rocchetti, Gabriele; Lorenzo Rodríguez, José Manuel

article

Development of new deer (Cervus elaphus) meat products: Evaluation of the physicochemical parameters, chemical composition, volatile compounds, sensorial attributes, and shelf-life

Vargas Ramella, Márcio

doctoralThesis
Enxeñaría química
Programa de Doutoramento en Ciencia e Tecnoloxía Agroalimentaria (RD 99/2011)

Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of Bísaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaço"?

Silva Leite, Ana Isabel; Vasconcelos, Lia; Ferreira, Iasmin; Domínguez, Rubén; Pateiro, Mirian; Rodrigues, Sandra; Pereira, Etelvina; Campagnol, Paulo C. B.; Pérez Alvarez, José; Lorenzo Rodríguez, José Manuel

; Teixeira, Alfredo
article
Enxeñaría química

Dietary supplementation with sugar beet fructooligosaccharides and garlic residues promotes growth of beneficial bacteria and increases weight gain in neonatal lambs

Quijada, Narciso M.; Bodas, Raúl; Lorenzo Rodríguez, José Manuel

; Schmitz Esser, Stephan; Rodríguez Lázaro, David; Hernández, Marta
article
Enxeñaría química

Dry-aged beef steaks: effect of dietary supplementation with Pinus taeda hydrolyzed lignin on sensory profile, colorimetric and oxidative stability

Maggiolino, Aristide; Sgarro, Maria Federica; Natrella, Giuseppe; Lorenzo Rodríguez, José Manuel

; Colucci, Annamaria; Faccia, Michele; De Palo, Pasquale
article
Enxeñaría química

Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach

Das, Arun K.; Nanda, Pramod K.; Dandapat, Premanshu; Bandyopadhyay, Samiran; Gullon Estevez, Patricia

; Sivaraman, Gopalan Krishnan; McClements, David Julian; Gullon Estevez, Beatriz

; Lorenzo Rodríguez, José Manuel

article
Química analítica e alimentaria

Effect of Aloysia citrodora essential oil on biochemicals, antioxidant characteristics, and shelf life of strawberry fruit during storage

Shirzad, Habib; Alirezalu, Abolfazl; Alirezalu, Kazem; Yaghoubi, Milad; Ghorbani, Bahareh; Pateiro Moure, Mirian; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Effect of breed and finishing diet on growth parameters and carcass quality characteristics of Navarre autochthonous foals

Cittadini, Aurora; Sarriés, María V.; Domínguez Valencia, Rubén; Indurain, Gregorio; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Effect of chitosan coating incorporated with artemisia fragrans essential oil on fresh chicken meat during refrigerated storage

Yaghoubi, Milad; Ayaseh, Ali; Alirezalu, Kazem; Nemati, Zabihollah; Pateiro Moure, Mirian; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Effect of chitosan nanoemulsion on enhancing the phytochemical contents, health-promoting components, and shelf life of raspberry (Rubus sanctus Schreber)

Ishkeh, Shirin Rahmanzadeh; Shirzad, Habib; Ashgari, Mohammadreza; Alirezalu, Abolfazl; Pateiro Moure, Mirian; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel

Vargas Ramella, Márcio; Lorenzo Rodríguez, José Manuel

; Rois, Diego; Arias, Anisia; Justo, José R.; Pateiro Moure, Mirian; López Pedrouso, María; Franco, Daniel
article
Enxeñaría química

Browsing by author "Lorenzo Rodríguez, José Manuel"

Can the introduction of different olive cakes affect the carcass, meat and fat quality of Bísaro pork? ﻿

Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry ﻿

Chemical, physicochemical and sensorial characterization of nitrite-free dry-cured bísaro shoulders ﻿

Chitosan nanoparticles as a promising nanomaterial for encapsulation of pomegranate (Punica granatum L.) peel extract as a natural source of antioxidants ﻿

Cinnamon: An antimicrobial ingredient for active packaging ﻿

Comparative studies on the fatty acid profile and volatile compounds of fallow deer and beef fermented sausages without nitrite produced with the addition of acid whey ﻿

Cultured meat: processing, packaging, shelf life, and consumer acceptance ﻿

Current trends in proteomic advances for food allergen analysis ﻿

Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents ﻿

Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): a review ﻿

Development of new deer (Cervus elaphus) meat products: Evaluation of the physicochemical parameters, chemical composition, volatile compounds, sensorial attributes, and shelf-life ﻿

Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of Bísaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaço"? ﻿

Dietary supplementation with sugar beet fructooligosaccharides and garlic residues promotes growth of beneficial bacteria and increases weight gain in neonatal lambs ﻿

Dry-aged beef steaks: effect of dietary supplementation with Pinus taeda hydrolyzed lignin on sensory profile, colorimetric and oxidative stability ﻿

Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach ﻿

Effect of Aloysia citrodora essential oil on biochemicals, antioxidant characteristics, and shelf life of strawberry fruit during storage ﻿

Effect of breed and finishing diet on growth parameters and carcass quality characteristics of Navarre autochthonous foals ﻿

Effect of chitosan coating incorporated with artemisia fragrans essential oil on fresh chicken meat during refrigerated storage ﻿

Effect of chitosan nanoemulsion on enhancing the phytochemical contents, health-promoting components, and shelf life of raspberry (Rubus sanctus Schreber) ﻿

Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel ﻿

El Repositorio Institucional de la Universidade de Vigo Investigo se difunde en:

Can the introduction of different olive cakes affect the carcass, meat and fat quality of Bísaro pork?

Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry

Chemical, physicochemical and sensorial characterization of nitrite-free dry-cured bísaro shoulders

Chitosan nanoparticles as a promising nanomaterial for encapsulation of pomegranate (Punica granatum L.) peel extract as a natural source of antioxidants

Cinnamon: An antimicrobial ingredient for active packaging

Comparative studies on the fatty acid profile and volatile compounds of fallow deer and beef fermented sausages without nitrite produced with the addition of acid whey

Cultured meat: processing, packaging, shelf life, and consumer acceptance

Current trends in proteomic advances for food allergen analysis

Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): a review

Development of new deer (Cervus elaphus) meat products: Evaluation of the physicochemical parameters, chemical composition, volatile compounds, sensorial attributes, and shelf-life

Did the addition of olive cakes obtained by different methods of oil extraction in the finishing diet of Bísaro pigs affect the volatile compounds and sensory characteristics of dry-cured loin and "cachaço"?

Dietary supplementation with sugar beet fructooligosaccharides and garlic residues promotes growth of beneficial bacteria and increases weight gain in neonatal lambs

Dry-aged beef steaks: effect of dietary supplementation with Pinus taeda hydrolyzed lignin on sensory profile, colorimetric and oxidative stability

Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach

Effect of Aloysia citrodora essential oil on biochemicals, antioxidant characteristics, and shelf life of strawberry fruit during storage

Effect of breed and finishing diet on growth parameters and carcass quality characteristics of Navarre autochthonous foals

Effect of chitosan coating incorporated with artemisia fragrans essential oil on fresh chicken meat during refrigerated storage

Effect of chitosan nanoemulsion on enhancing the phytochemical contents, health-promoting components, and shelf life of raspberry (Rubus sanctus Schreber)

Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel