Browsing by author "Lorenzo Rodríguez, José Manuel"

24-Epibrasinolide modulates the vase life of Lisianthus cut flowers by modulating ACC oxidase enzyme activity and physiological responses

Darvish, Mohammad; Shirzad, Habib; Asghari, Mohammadreza; Noruzi, Parviz; Alirezalu, Abolfazl; Pateiro Moure, Mirian

; Takshe, Aseel; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Aegle marmelos (L.) Correa: an underutilized fruit with high nutraceutical values: a review

Sharma, Niharika; Radha; Kumar, Manoj; Zhang, Baohong; Kumari, Neeraj; Singh, Daljeet; Chandran, Deepak; Sarkar, Tanmay; Dhumal, Sangram; Sheri, Vijay; Dey, Abhijit; Rajalingam, Sureshkumar; Viswanathan, Sabareeshwari; Mohankumar, Pran; Vishvanathan, Marthandan; Sathyaseelan, Sangeetha Kizhakkumkara; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Alimentación del "porco Celta" con castaña: efecto sobre la vida útil, capacidad antioxidante y comportamiento culinario de la carne

Echegaray Suárez, Noemí

doctoralThesis
Enxeñaría química
Programa de Doutoramento en Ciencia e Tecnoloxía Agroalimentaria (RD 99/2011)

Antimicrobial resistance pattern, clustering mechanisms and correlation matrix of drug-resistant Escherichia coli in black Bengal goats in West Bengal, India

Banerjee, Jaydeep; Bhattacharyya, Debaraj; Habib, Md; Chaudhary, Siddharth; Biswas, Suman; Maji, Chinmoy; Nanda, Pramod Kumar; Das, Arun K.; Dandapat, Premanshu; Samanta, Indranil; Lorenzo Rodríguez, José Manuel

; Dutt, Triveni; Bandyopadhyay, Samiran
article
Enxeñaría química

Antioxidant and antimicrobial activity of porcine liver hydrolysates using Flavourzyme

Borrajo Bastero, Paula; López Pedrouso, María; Franco, Daniel; Pateiro Moure, Mirian

; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Application of electrolyzed water in the food industry: a review

Rebezov, Maksim; Saeed, Kanza; Khaliq, Adnan; Rahman, Syed Junaid Ur; Sameed, Nimra; Semenova, Anastasia; Khayrullin, Mars; Dydykin, Andrey; Abramov, Yury; Thiruvengadam, Muthu; Shariati, Mohammad Ali; Bangar, Sneh Punia; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Application of proteomic technologies to assess the quality of raw pork and pork products: an overview from farm-to-fork

López Pedrouso, María; Lorenzo Rodríguez, José Manuel

; Gagaoua, Mohammed; Franco, Daniel
article
Enxeñaría química

The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: a review

Zhou, Jianjun; Gullon Estevez, Beatriz

; Wang, Min; Gullon Estevez, Patricia

; Lorenzo Rodríguez, José Manuel

; Barba, Francisco J.
article
Enxeñaría química

Assessment of dietary selenium and vitamin E on laying performance and quality parameters of fresh and stored eggs in Japanese quails

Nemati, Zabihollah; Ahmadian, Hosain; Besharati, Maghsoud; Lesson, Steven; Alirezalu, Kazem; Domínguez Valencia, Rubén; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Autochthonous probiotics in meat products: selection, identification, and their use as starter culture

Munekata, Paulo E.S.; Pateiro Moure, Mirian

; Zhang, Wangang; Domínguez Valencia, Rubén

; Xing, Lujuan; Movilla Fierro, Elena; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Bioactive peptide fractions from collagen hydrolysate of common carp fish byproduct: antioxidant and functional properties

González Serrano, Diego J.; Hadidi, Milad; Varcheh, Matin; Jelyani, Aniseh Zarei; Moreno, Andrés; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Cultured meat: processing, packaging, shelf life, and consumer acceptance

Siddiqui, Shahida Anusha; Bahmid, Nur Alim; Karim, Ikawati; Mehany, Taha; Gvozdenko, Alexey Alekseevich; Blinov, Andrey Vladimirovich; Nagdalian, Andrey Ashotovich; Arsyad, Muhammad; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Current trends in proteomic advances for food allergen analysis

López Pedrouso, María; Lorenzo Rodríguez, José Manuel

; Gagaoua, Mohammed; Franco, Daniel
article
Enxeñaría química

Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

Hamad, Gamal; Ombarak, Rabee Alhossiny; Eskander, Michael; Mehany, Taha; Anees, Fify R.; Elfayoumy, Reham A.; Omar, Sabrien A.; Lorenzo Rodríguez, José Manuel

; Abou-Alella, Sarah Abd-Elmohsen
article
Enxeñaría química

Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): a review

López Fernández, Olalla

; Domínguez Valencia, Rubén

; Pateiro Moure, Mirian

; Munekata, Paulo E. S; Rocchetti, Gabriele; Lorenzo Rodríguez, José Manuel

article

Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach

Das, Arun K.; Nanda, Pramod K.; Dandapat, Premanshu; Bandyopadhyay, Samiran; Gullon Estevez, Patricia

; Sivaraman, Gopalan Krishnan; McClements, David Julian; Gullon Estevez, Beatriz

; Lorenzo Rodríguez, José Manuel

article
Dpto. Externo

Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel

Vargas Ramella, Márcio

; Lorenzo Rodríguez, José Manuel

; Rois, Diego; Arias, Anisia; Justo, José R.; Pateiro Moure, Mirian

; López Pedrouso, María; Franco, Daniel
article
Enxeñaría química

Effect of the use of tomato pomace on feeding and performance of lactating goats

Mizael, Waldeana C. F; Costa, Roberto Germano; Cruz, George Rodrigo Beltrão; Carvalho, Francisco Fernando Ramos de; Ribeiro, Neila Lidiany; Lima, Aécio; Domínguez Valencia, Rubén; Lorenzo Rodríguez, José Manuel

article
Enxeñaría química

Effect of the various fats on the structural characteristics of the hard dough biscuit

Kouhsari, Fatemeh; Saberi, Farzad; Kowalczewski, Przemysław Łukasz; Lorenzo Rodríguez, José Manuel

; Kieliszek, Marek
article
Enxeñaría química

Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese

Centeno Dominguez, Juan Antonio

; Lorenzo Rodríguez, José Manuel

; Carballo García, Francisco Javier

article
Enxeñaría química

Browsing by author "Lorenzo Rodríguez, José Manuel"

24-Epibrasinolide modulates the vase life of Lisianthus cut flowers by modulating ACC oxidase enzyme activity and physiological responses ﻿

Aegle marmelos (L.) Correa: an underutilized fruit with high nutraceutical values: a review ﻿

Alimentación del "porco Celta" con castaña: efecto sobre la vida útil, capacidad antioxidante y comportamiento culinario de la carne ﻿

Antimicrobial resistance pattern, clustering mechanisms and correlation matrix of drug-resistant Escherichia coli in black Bengal goats in West Bengal, India ﻿

Antioxidant and antimicrobial activity of porcine liver hydrolysates using Flavourzyme ﻿

Application of electrolyzed water in the food industry: a review ﻿

Application of proteomic technologies to assess the quality of raw pork and pork products: an overview from farm-to-fork ﻿

The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: a review ﻿

Assessment of dietary selenium and vitamin E on laying performance and quality parameters of fresh and stored eggs in Japanese quails ﻿

Autochthonous probiotics in meat products: selection, identification, and their use as starter culture ﻿

Bioactive peptide fractions from collagen hydrolysate of common carp fish byproduct: antioxidant and functional properties ﻿

Cultured meat: processing, packaging, shelf life, and consumer acceptance ﻿

Current trends in proteomic advances for food allergen analysis ﻿

Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents ﻿

Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): a review ﻿

Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach ﻿

Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel ﻿

Effect of the use of tomato pomace on feeding and performance of lactating goats ﻿

Effect of the various fats on the structural characteristics of the hard dough biscuit ﻿

Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese ﻿

El Repositorio Institucional de la Universidade de Vigo Investigo se difunden en:

24-Epibrasinolide modulates the vase life of Lisianthus cut flowers by modulating ACC oxidase enzyme activity and physiological responses

Aegle marmelos (L.) Correa: an underutilized fruit with high nutraceutical values: a review

Alimentación del "porco Celta" con castaña: efecto sobre la vida útil, capacidad antioxidante y comportamiento culinario de la carne

Antimicrobial resistance pattern, clustering mechanisms and correlation matrix of drug-resistant Escherichia coli in black Bengal goats in West Bengal, India

Antioxidant and antimicrobial activity of porcine liver hydrolysates using Flavourzyme

Application of electrolyzed water in the food industry: a review

Application of proteomic technologies to assess the quality of raw pork and pork products: an overview from farm-to-fork

The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: a review

Assessment of dietary selenium and vitamin E on laying performance and quality parameters of fresh and stored eggs in Japanese quails

Autochthonous probiotics in meat products: selection, identification, and their use as starter culture

Bioactive peptide fractions from collagen hydrolysate of common carp fish byproduct: antioxidant and functional properties

Cultured meat: processing, packaging, shelf life, and consumer acceptance

Current trends in proteomic advances for food allergen analysis

Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents

Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): a review

Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach

Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel

Effect of the use of tomato pomace on feeding and performance of lactating goats

Effect of the various fats on the structural characteristics of the hard dough biscuit

Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese