Berries extracts as natural antioxidants in meat products: A reviewJosé M. Lorenzo, Daniel Franco, Mirian Pateiro et al.|Food Research International|2017Cited by 395
Main Groups of Microorganisms of Relevance for Food Safety and StabilityJosé M. Lorenzo, Daniel Franco, Paulo E. S. Munekata et al.|Elsevier eBooks|2017Cited by 230
Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditionsRubén Agregán, José M. Lorenzo, Paulo E. S. Munekata et al.|Food Research International|2016Cited by 134
Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MSRubén Agregán, José M. Lorenzo, Paulo E. S. Munekata et al.|Food Research International|2017Cited by 129
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, Roberto Bermúdez et al.|Food Control|2014Cited by 117