S. Zamuz
发表
H. Meiselman,
P. E. Munekata,
J. Lorenzo,
2021,
Sustainable Production Technology in Food.
M. Vilanova,
F. Vilariño,
C. Sieiro,
2007
.
I. Tomasevic,
J. Lorenzo,
F. Barba,
2019,
Journal of the science of food and agriculture.
T. G. Villa,
A. Sestelo,
M. Poza,
2004
.
J. Lorenzo,
A. Sant’Ana,
Wangang Zhang,
2021
.
J. Lorenzo,
B. Gullón,
G. Rocchetti,
2021
.
J. Lorenzo,
F. Barba,
M. Brnčić,
2018,
Journal of Food Processing and Preservation.
J. Lorenzo,
D. Franco,
S. Zamuz,
2021,
Antioxidants.
J. Tardáguila,
M. Vilanova,
S. Zamuz,
2008
.
I. Tomasevic,
J. Lorenzo,
F. Barba,
2019,
LWT.
J. Lorenzo,
F. Barba,
H. Domínguez,
2018,
Food research international.
M. Vilanova,
S. Zamuz,
M. C. Martínez,
2007
.
J. Lorenzo,
F. Barba,
D. Granato,
2018,
Journal of Food Science and Technology.
S. Toepfl,
J. Lorenzo,
F. Barba,
2018,
Journal of Food Science and Technology.
Influence of the addition of different origin sources of protein on meat products sensory acceptance
N. Zdolec,
J. Lorenzo,
F. Barba,
2019,
Journal of Food Processing and Preservation.
J. Lorenzo,
F. Barba,
B. Tiwari,
2018,
Journal of Food Processing and Preservation.
J. Lorenzo,
D. Franco,
S. Zamuz,
2022,
LWT.