Determination of Polyphenols Using Liquid Chromatography–Tandem Mass Spectrometry Technique (LC–MS/MS): A ReviewOlalla López‐Fernández, José M. Lorenzo, Gabriele Rocchetti et al.|Antioxidants|2020Cited by 221
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat productsRubén Domínguez, José M. Lorenzo, Paulo ES Munekata et al.|Current Opinion in Food Science|2020Cited by 132
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
Improving oxidative stability of foods with apple‐derived polyphenolsOlalla López‐Fernández, José M. Lorenzo, B. M. Bohrer et al.|Comprehensive Reviews in Food Science and Food Safety|2021Cited by 38
Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in MeatOlalla López‐Fernández, José M. Lorenzo, Paulo E. S. Munekata et al.|Food Analytical Methods|2022Cited by 22