Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS TechniqueRubén Domínguez, José M. Lorenzo, Paulo Cezar Bastianello Campagnol et al.|Food Analytical Methods|2019Cited by 210
Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chlorideJosé M. Lorenzo, Laura Purriños, Rubén Domínguez et al.|Food Control|2014Cited by 117
Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb MeatNoemí Echegaray, José M. Lorenzo, Ettiene Paul Hoffman et al.|Foods|2021Cited by 28
Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscleNoemí Echegaray, José M. Lorenzo, Mirian Paterio et al.|Food Research International|2020Cited by 26
Use of supercritical CO2 to improve the quality of lupin protein isolateRubén Domínguez, José M. Lorenzo, Roberto Bermúdez et al.|Food Chemistry|2024Cited by 22