1. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. (27th February 2019) Authors: Marti‐Quijal, Francisco J; Zamuz, Sol; Tomašević, Igor; Rocchetti, Gabriele; Lucini, Luigi; Marszałek, Krystian; Barba, Francisco J; Lorenzo, José M Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 7(2019) Page Start: 3672 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential. (October 2018) Authors: Zamuz, Sol; López-Pedrouso, María; Barba, Francisco J.; Lorenzo, José M.; Domínguez, Herminia; Franco, Daniel Journal: Food research international Issue: Volume 112(2018) Page Start: 263 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Citrullus lanatus as source of bioactive components: An up-to-date review. (May 2021) Authors: Zamuz, Sol; Munekata, Paulo E.S.; Gullón, Beatriz; Rocchetti, Gabriele; Montesano, Domenico; Lorenzo, José M. Journal: Trends in food science & technology Issue: Volume 111(2021) Page Start: 208 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish "chorizo" sausages. Issue 11 (4th November 2018) Authors: Thirumdas, Rohit; Brnčić, Mladen; Brnčić, Suzana Rimac; Barba, Francisco J.; Gálvez, Fernando; Zamuz, Sol; Lacomba, Ramón; Lorenzo, José Manuel Journal: Journal of food processing and preservation Issue: Volume 42:Issue 11(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. (August 2019) Authors: Marti-Quijal, Francisco J.; Zamuz, Sol; Tomašević, Igor; Gómez, Belen; Rocchetti, Gabriele; Lucini, Luigi; Remize, Fabienne; Barba, Francisco J.; Lorenzo, José Manuel Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 110(2019) Page Start: 316 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés. (15th June 2022) Authors: Vargas-Ramella, Márcio; Lorenzo, José M.; Zamuz, Sol; Montes, Leticia; Santos López, Eva María; Moreira, Ramón; Franco, Daniel Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 163(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of the addition of different origin sources of protein on meat products sensory acceptance. Issue 5 (1st April 2019) Authors: Zamuz, Sol; Purriños, Laura; Galvez, Fernando; Zdolec, Nevijo; Muchenje, Voster; Barba, Francisco J.; Lorenzo, José M. Journal: Journal of food processing and preservation Issue: Volume 43:Issue 5(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties. Issue 12 (19th November 2018) Authors: Marti‐Quijal, Francisco J.; Zamuz, Sol; Galvez, Fernando; Roohinejad, Shahin; Tiwari, Brijesh K.; Gómez, Belen; Barba, Francisco J.; Lorenzo, José Manuel Journal: Journal of food processing and preservation Issue: Volume 42:Issue 12(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The role of phenolic compounds against Listeria monocytogenes in food. A review. (April 2021) Authors: Zamuz, Sol; Munekata, Paulo E.S.; Dzuvor, Christian K.O.; Zhang, Wangang; Sant'Ana, Anderson S.; Lorenzo, José M. Journal: Trends in food science & technology Issue: Volume 110(2021) Page Start: 385 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗