Lorenzo JM - Search Results

1

Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter.

Henck JMM, Bis-Souza CV, Pollonio MAR, Lorenzo JM, Barretto ACS. Henck JMM, et al. Among authors: lorenzo jm. Br Poult Sci. 2019 Dec;60(6):716-723. doi: 10.1080/00071668.2019.1664726. Epub 2019 Oct 4. Br Poult Sci. 2019. PMID: 31532242

2

Physicochemical and nutritional composition of dry-cured duck breast.

Lorenzo JM, Purriños L, Temperán S, Bermúdez R, Tallón S, Franco D. Lorenzo JM, et al. Poult Sci. 2011 Apr;90(4):931-40. doi: 10.3382/ps.2010-01001. Poult Sci. 2011. PMID: 21406382 Free article.

3

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.

Lorenzo JM, Temperán S, Bermúdez R, Purriños L, Franco D. Lorenzo JM, et al. Poult Sci. 2011 Jun;90(6):1334-9. doi: 10.3382/ps.2010-01140. Poult Sci. 2011. PMID: 21597076 Free article.

4

Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn.

Franco D, Rois D, Vázquez JA, Purriños L, González R, Lorenzo JM. Franco D, et al. Among authors: lorenzo jm. Poult Sci. 2012 Feb;91(2):487-98. doi: 10.3382/ps.2011-01546. Poult Sci. 2012. PMID: 22252364 Free article.

5

Comparison of growth performance, carcass components, and meat quality between Mos rooster (Galician indigenous breed) and Sasso T-44 line slaughtered at 10 months.

Franco D, Rois D, Vázquez JA, Lorenzo JM. Franco D, et al. Among authors: lorenzo jm. Poult Sci. 2012 May;91(5):1227-39. doi: 10.3382/ps.2011-01942. Poult Sci. 2012. PMID: 22499883 Free article.

6

Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system.

Franco D, Lorenzo JM. Franco D, et al. Among authors: lorenzo jm. Br Poult Sci. 2013;54(5):594-602. doi: 10.1080/00071668.2013.828195. Epub 2013 Oct 7. Br Poult Sci. 2013. PMID: 24098978

7

Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers.

Alves LAADS, Lorenzo JM, Gonçalves CAA, Santos BAD, Heck RT, Cichoski AJ, Campagnol PCB. Alves LAADS, et al. Among authors: lorenzo jm. Meat Sci. 2016 Nov;121:73-78. doi: 10.1016/j.meatsci.2016.06.001. Epub 2016 Jun 2. Meat Sci. 2016. PMID: 27288899

8

Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.

Dos Santos Alves LAA, Lorenzo JM, Gonçalves CAA, Dos Santos BA, Heck RT, Cichoski AJ, Campagnol PCB. Dos Santos Alves LAA, et al. Among authors: lorenzo jm. Meat Sci. 2017 Jan;123:50-56. doi: 10.1016/j.meatsci.2016.09.001. Epub 2016 Sep 5. Meat Sci. 2017. PMID: 27614180

9

A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.

Campagnol PCB, Dos Santos BA, Lorenzo JM, Cichoski AJ. Campagnol PCB, et al. Among authors: lorenzo jm. Food Sci Technol Int. 2017 Sep;23(6):471-479. doi: 10.1177/1082013217701859. Epub 2017 Mar 26. Food Sci Technol Int. 2017. PMID: 28345353

10

Is it possible to produce a low-fat burger with a healthy n-6/n-3 PUFA ratio without affecting the technological and sensory properties?

Heck RT, Vendruscolo RG, de Araújo Etchepare M, Cichoski AJ, de Menezes CR, Barin JS, Lorenzo JM, Wagner R, Campagnol PCB. Heck RT, et al. Among authors: lorenzo jm. Meat Sci. 2017 Aug;130:16-25. doi: 10.1016/j.meatsci.2017.03.010. Epub 2017 Mar 22. Meat Sci. 2017. PMID: 28347883

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