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Rodríguez, José Manuel Lorenzo
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1

Production of Collagens and Protein Hydrolysates with Antim..:

Vidal, Alessandra Roseline ; Cansian, Rogério Luis ; Mello, Renius de Oliveira...
Antioxidants.  11 (2022)  6 - p. 1173 , 2022
Link: https://doi.org/10.3390/..
 
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2

Natural colorants improved the physicochemical and sensoria..:

Bellucci, Elisa Rafaela Bonadio ; Barretto, Tiago Luís ; Rodriguez, José Manuel Lorenzo...
Scientia Agricola.  78 (2021)  3 - p. , 2021
Link: https://doi.org/10.1590/..
 
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3

Strategies for obtaining healthier foods 

Food science and technology
Rodríguez, José Manuel Lorenzo ; Carballo García, Francisco Javier , 2017
Link: https://search.ebscohost..
 
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4

Grape seeds: nutrient content, antioxidant properties and h.. 

Nutrition and diet research progress
Rodríguez, José Manuel Lorenzo ; Ruiz, Daniel Franco , 2016
Link: https://search.ebscohost..
 
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5

Anthocyanins: antioxidant properties, sources and health be.. 

Nutrition and diet research progress
Lorenzo Rodríguez, José Manuel ; Barba, Francisco ; Munekata, Paulo , 2020
Link: https://search.ebscohost..
 
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6

Evaluation of poultry meat colour using computer vision sys..:

Tomasevic, Igor ; Tomovic, Vladimir ; Ikonic, Predrag...
British Food Journal.  121 (2019)  5 - p. 1078-1087 , 2019
Link: https://doi.org/10.1108/..
 
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7

Production of Collagens and Protein Hydrolysates with Antim..:

Vidal, Alessandra Roseline ; Cansian, Rogério Luis ; Mello, Renius de Oliveira...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9219988/.  , 2022
Link: http://www.ncbi.nlm.nih...
 
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8

Natural colorants improved the physicochemical and sensoria..:

Bellucci, Elisa Rafaela Bonadio ; Barretto, Tiago Luís ; Rodriguez, José Manuel Lorenzo...
https://www.revistas.usp.br/sa/article/view/183479/170041.  , 2021
Link: https://www.revistas.usp..
 
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9

Preparation, characterization, and antioxidant activity of ..:

Hadian, Zahra ; Kamalabadi, Mahdie ; Phimolsiripol, Yuthana...
Food Chemistry.  403 (2023)  - p. 134410 , 2023
Link: https://doi.org/10.1016/..
 
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10

Efecto de la concentración de proteína y nitrógeno ureico s..:

Govea-Luciano, Alejandra ; Gómez-Vázquez, Armando ; Pinos-Rodrígez, Juan Manuel...
Ecosistemas y Recursos Agropecuarios.  8 (2022)  II - p. , 2022
Link: https://doi.org/10.19136..
 
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11

Contributors:

, In: Sustainable Production Technology in Food,
Agregán, Rubén ; Barba, Francisco J. ; Berrada, Houda... - p. ix-xi , 2021
Link: https://doi.org/10.1016/..
 
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12

Edible Mushrooms as a Natural Source of Food Ingredient/Add..:

Rangel-Vargas, Esmeralda ; Rodriguez, Jose Antonio ; Domínguez, Rubén...
Foods.  10 (2021)  11 - p. 2687 , 2021
Link: https://doi.org/10.3390/..
 
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13

Sensory and Physicochemical Analysis of Meat from Bovine Br..:

López-Pedrouso, María ; Rodríguez-Vázquez, Raquel ; Purriños, Laura...
Foods.  9 (2020)  2 - p. 176 , 2020
Link: https://doi.org/10.3390/..
 
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14

Effect of the addition of edible mushroom flours (Agaricus ..:

Cerón‐Guevara, Magdalena I. ; Rangel‐Vargas, Esmeralda ; Lorenzo, José Manuel...
Journal of Food Processing and Preservation.  44 (2019)  3 - p. , 2019
Link: https://doi.org/10.1111/..
 
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15

Influence of Potato Crisps Processing Parameters on Acrylam..:

Martinez, Emmanuel ; Rodriguez, Jose A. ; Mondragon, Alicia C...
Molecules.  24 (2019)  21 - p. 3827 , 2019
Link: https://doi.org/10.3390/..
 
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