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Page 1
Recent advances in food products fortification with anthocyanins.
Echegaray N, Munekata PES, Gullón P, Dzuvor CKO, Gullón B, Kubi F, Lorenzo JM. Echegaray N, et al. Crit Rev Food Sci Nutr. 2020 Nov 16:1-15. doi: 10.1080/10408398.2020.1844141. Online ahead of print. Crit Rev Food Sci Nutr. 2020. PMID: 33198501
Proteomic Advances in Cereal and Vegetable Crops.
Agregán R, Echegaray N, López-Pedrouso M, Aadil RM, Hano C, Franco D, Lorenzo JM. Agregán R, et al. Among authors: echegaray n. Molecules. 2021 Aug 14;26(16):4924. doi: 10.3390/molecules26164924. Molecules. 2021. PMID: 34443513 Free PMC article. Review.
Proteomic Advances in Milk and Dairy Products.
Agregán R, Echegaray N, López-Pedrouso M, Kharabsheh R, Franco D, Lorenzo JM. Agregán R, et al. Among authors: echegaray n. Molecules. 2021 Jun 23;26(13):3832. doi: 10.3390/molecules26133832. Molecules. 2021. PMID: 34201770 Free PMC article. Review.
Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle.
Echegaray N, Paterio M, Domínguez R, Purriños L, Bermúdez R, Carballo J, Lorenzo JM. Echegaray N, et al. Food Res Int. 2020 Nov;137:109407. doi: 10.1016/j.foodres.2020.109407. Epub 2020 Jun 8. Food Res Int. 2020. PMID: 33233094