Active packaging films with natural antioxidants to be used in meat industry: A reviewRubén Domínguez, José M. Lorenzo, Francisco J. Barba et al.|Food Research International|2018Cited by 436
Functional fermented meat products with probiotics—A reviewPaulo E. S. Munekata, José M. Lorenzo, Mirian Pateiro et al.|Journal of Applied Microbiology|2021Cited by 98
Edible Mushrooms as a Natural Source of Food Ingredient/Additive ReplacerEsmeralda Rangel‐Vargas, Eva M. Santos, José A. Rodrı́guez et al.|Foods|2021Cited by 87
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat ProductsNorma Angélica Santiesteban López, Rubén Domínguez, Julián Andrés Gómez‐Salazar et al.|Foods|2022Cited by 55
Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A ReviewRubén Domínguez, José M. Lorenzo, Mirian Pateiro et al.|Foods|2021Cited by 37