Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS TechniqueRubén Domínguez, José M. Lorenzo, Laura Purriños et al.|Food Analytical Methods|2019Cited by 210
Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrixJosé M. Lorenzo, Rubén Domínguez, Paulo E. S. Munekata et al.|Food Research International|2016Cited by 115
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausagesFrancisco Allan Leandro de Carvalho, José M. Lorenzo, Paulo E. S. Munekata et al.|LWT|2020Cited by 111
Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâtéMárcio Vargas‐Ramella, José M. Lorenzo, Mirian Pateiro et al.|LWT|2020Cited by 87
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier OilsMárcio Vargas‐Ramella, José M. Lorenzo, Paulo E. S. Munekata et al.|Foods|2020Cited by 86