| Natural antioxidants from residual sources A Moure, JM Cruz, D Franco, JM Domı́nguez, J Sineiro, H Domı́nguez, ... Food chemistry 72 (2), 145-171, 2001 | 2632 | 2001 |
| Evaluation of extracts from Gevuina avellana hulls as antioxidants A Moure, D Franco, J Sineiro, H Domínguez, MJ Núñez, JM Lema Journal of Agricultural and Food Chemistry 48 (9), 3890-3897, 2000 | 295 | 2000 |
| 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 | 274 | 2014 |
| 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 | 243 | 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 | 239 | 2014 |
| Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology IR Amado, D Franco, M Sánchez, C Zapata, JA Vázquez Food chemistry 165, 290-299, 2014 | 219 | 2014 |
| Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory … JM Lorenzo, RM González-Rodríguez, M Sánchez, IR Amado, D Franco Food research international 54 (1), 611-620, 2013 | 205 | 2013 |
| Polyphenols from plant materials: extraction and antioxidant power D Franco, J Sineiro, M Rubilar, M Sánchez, M Jerez, M Pinelo, N Costoya, ... Electron. J. Environ. Agric. Food Chem 7 (8), 3210-3216, 2008 | 176 | 2008 |
| Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes D Franco, JA Vazquez, JM Lorenzo Meat science 96 (1), 195-202, 2014 | 154 | 2014 |
| Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds A Moure, D Franco, J Sineiro, H Domı́nguez, MJ Núñez, JM Lema Food Research International 34 (2-3), 103-109, 2001 | 147 | 2001 |
| Meat quality of “Galician Mountain” foals breed. Effect of sex, slaughter age and livestock production system D Franco, E Rodríguez, L Purriños, S Crecente, R Bermúdez, JM Lorenzo Meat Science 88 (2), 292-298, 2011 | 143 | 2011 |
| Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for … JM Lorenzo, R Bermúdez, R Domínguez, A Guiotto, D Franco, L Purriños Food Control 50, 763-769, 2015 | 139 | 2015 |
| Processing of Rosa rubiginosa: Extraction of oil and antioxidant substances D Franco, M Pinelo, J Sineiro, MJ Núñez Bioresource technology 98 (18), 3506-3512, 2007 | 132 | 2007 |
| Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein–Fresian cull cows D Franco, E Bispo, L González, JA Vázquez, T Moreno Meat science 83 (3), 484-491, 2009 | 129 | 2009 |
| Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham R Bermúdez, D Franco, J Carballo, MÁ Sentandreu, JM Lorenzo Food Research International 56, 226-235, 2014 | 128 | 2014 |
| Development of volatile compounds during the manufacture of dry‐cured “Lacón,” a Spanish traditional meat product L Purrinos, R Bermúdez, D Franco, J Carballo, JM Lorenzo Journal of Food Science 76 (1), C89-C97, 2011 | 125 | 2011 |
| Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté M Pateiro, JM Lorenzo, IR Amado, D Franco Food Chemistry 147, 386-394, 2014 | 114 | 2014 |
| Strategy towards replacing pork backfat with a linseed oleogel in frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics D Franco, AJ Martins, M López-Pedrouso, L Purriños, MA Cerqueira, ... Foods 8 (9), 366, 2019 | 105 | 2019 |
| Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón” L Purriños, D Franco, J Carballo, JM Lorenzo Meat Science 92 (4), 627-634, 2012 | 105 | 2012 |
| Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties:“Androlla” and “Botillo” JM Lorenzo, L Purriños, MCG Fontán, D Franco Meat science 86 (3), 660-664, 2010 | 104 | 2010 |
Jose Manuel Lorenzo RodriguezCentro Tecnologico de la CarneVerified email at ceteca.net
