@ARTICLE{
author={Zamuz Sol,Purrinos Laura,Tomasevic Igor B,Dominguez Ruben,Brncic Mladen,Barba Francisco J,Lorenzo Jose Manuel},
year={2020},
title={Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)},
journal={FOODS},
volume={9},
number={4},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Marti-Quijal Francisco J,Zamuz Sol,Tomasevic Igor B,Gomez Belen,Rocchetti Gabriele,Lucini Luigi,Remize Fabienne,Barba Francisco J,Manuel Lorenzo Jose},
year={2019},
title={Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={110},
number={},
pages={316-323},
document_type={Article},
} 

@ARTICLE{
author={Marti-Quijal Francisco J,Zamuz Sol,Tomasevic Igor B,Rocchetti Gabriele,Lucini Luigi,Marszalek Krystian,Barba Francisco J,Lorenzo Jose Manuel},
year={2019},
title={A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={99},
number={7},
pages={3672-3680},
document_type={Article},
}