| 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 | 854 | 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, 93-118, 2020 | 384 | 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 | 364 | 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 | 347 | 2018 |
| 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 | 344 | 2020 |
| 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 | 327 | 2018 |
| 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 | 274 | 2014 |
| 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 | 270 | 2017 |
| 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 | 255 | 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 | 253 | 2020 |
| 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 | 253 | 2018 |
| 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 | 245 | 2020 |
| Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties JM Lorenzo, J Sineiro, IR Amado, D Franco Meat Science 96 (1), 526-534, 2014 | 234 | 2014 |
| 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 | 217 | 2016 |
| Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties JM Lorenzo, D Franco Meat science 92 (4), 704-714, 2012 | 211 | 2012 |
| Carcass characteristics, meat quality and nutritional value of horsemeat: A review JM Lorenzo, MV Sarriés, A Tateo, P Polidori, D Franco, M Lanza Meat Science 96 (4), 1478-1488, 2014 | 208 | 2014 |
| 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 | 201 | 2020 |
| An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, K Mallikarjunan, ... Food chemistry 276, 680-691, 2019 | 200 | 2019 |
| Extension of the shelf-life of foal meat with two antioxidant active packaging systems JM Lorenzo, R Batlle, M Gómez LWT-Food Science and Technology 59 (1), 181-188, 2014 | 200 | 2014 |
| Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant … RPP Fernandes, MA Trindade, FG Tonin, CG Lima, SMP Pugine, ... Journal of food science and technology 53, 451-460, 2016 | 181 | 2016 |
Ruben DomínguezCentro Tecnolóxico da Carne在 ceteca.net 的电子邮件经过验证
