Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacónJosé M. Lorenzo, Rubén Domínguez, Aurora Cittadini et al.|Food Control|2015Cited by 122
Metallic-based salt substitutes to reduce sodium content in meat productsMirian Pateiro, José M. Lorenzo, Paulo ES Munekata et al.|Current Opinion in Food Science|2020Cited by 106
Physicochemical properties of foal meat as affected by cooking methodsJosé M. Lorenzo, Rubén Domínguez, Aurora Cittadini et al.|Meat Science|2015Cited by 77
Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”Aurora Cittadini, José M. Lorenzo, Rubén Domínguez et al.|Journal of Food Science and Technology|2019Cited by 65
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork BurgersDanila Foggiaro, José M. Lorenzo, Pasquale De Palo et al.|Foods|2022Cited by 34