Red Beetroot. A Potential Source of Natural Additives for the Meat IndustryRubén Domínguez, José M. Lorenzo, Paulo E. S. Munekata et al.|Applied Sciences|2020Cited by 71
Effect of age on nutritional properties of Iberian wild red deer meatJosé M. Lorenzo, Pasquale De Palo, Aristide Maggiolino et al.|Journal of the Science of Food and Agriculture|2018Cited by 56
Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and OrganicFernando Gálvez, José M. Lorenzo, Rubén Domínguez et al.|Annals of Animal Science|2019Cited by 52
Carcass and meat quality characteristics from Iberian wild red deer (<i>Cervus elaphus</i>) hunted at different agesAristide Maggiolino, José M. Lorenzo, Mirian Pateiro et al.|Journal of the Science of Food and Agriculture|2018Cited by 34
Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal MeatAlessandra Tateo, Pasquale De Palo, Aristide Maggiolino et al.|Animals|2020Cited by 33