José Manuel Lorenzo

Pectooligosaccharides as Emerging Functional Ingredients: Sources, Extraction Technologies, and Biological Activities

Patricia Gullón, Beatriz Gullón, Pablo G. del Río, 2021, Sustainable Production Technology in Food.

Ultrasound: A new approach to reduce phosphate content of meat emulsions.

Alexandre José Cichoski, Marise Aparecida Rodrigues Pollonio, José Manuel Lorenzo, 2019, Meat science.

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage.

José Manuel Lorenzo, J. Lorenzo, S. Bañón, 2013, Meat science.