MOUNTAIN
RESEARCH
CENTER
Polytechnic Institute
of Bragança
FROM NATURE TO PRODUCTS, TOWARDS SUSTAINABILITY.
Noemí Echegaray Suárez
Group: Sustainable Processes and Products
Supervisor: Lillian Bouçada de Barros
E-mail: noemiechegaray@ceteca.net
ORCID: 0000-0002-7393-2955
Scopus Author ID: 56239603800
Qualifications
- 2022 - “PhD” in Agri-Food Science and Technology
Total results: 38
1
Goksen G.,Demir D.,Echegaray N.,Bangar S.P.,Gomes da Cruz A.,Shao P.,Lin Y.,Lorenzo J.M.
New insights of active and smart natural-based electrospun mats for food safety in meat and meat products
Food Bioscience, 59, , 2024
New insights of active and smart natural-based electrospun mats for food safety in meat and meat products
Food Bioscience, 59, , 2024
2
Agregán R.,Echegaray N.,Munekata P.E.S.,Kumar M.,Dominguez R.,Pateiro M.,Lorenzo J.M.
Freeze-Drying of Meat and Seafood Products
Freeze Drying of Food Products: Fundamentals, Processes and Applications, 105-126, 2024
Freeze-Drying of Meat and Seafood Products
Freeze Drying of Food Products: Fundamentals, Processes and Applications, 105-126, 2024
3
Tomasevic I.,Hambardzumyan G.,Marmaryan G.,Nikolic A.,Mujcinovic A.,Sun W.,Liu X.C.,Bursać Kovačević D.,Markovinović A.B.,Terjung N.,Heinz V.,Papageorgiou M.,Skendi A.,Goel G.,Raghav M.,Dalle Zotte A.,Nakov D.,Velkoska V.,Sołowiej B.G.,Semenova A.A.,Kuznetsova O.A.,Krocko M.,Duckova V.,Lorenzo J.M.,Echegaray N.,Oz E.,Oz F.,Djekic I.
Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries
Journal of the Science of Food and Agriculture, 103, 7362-7373, 2023
Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries
Journal of the Science of Food and Agriculture, 103, 7362-7373, 2023
4
Majeed T.,Dar A.H.,Pandey V.K.,Dash K.K.,Srivastava S.,Shams R.,Jeevarathinam G.,Singh P.,Echegaray N.,Pandiselvam R.
Role of additives in starch-based edible films and coating: A review with current knowledge
Progress in Organic Coatings, 181, , 2023
Role of additives in starch-based edible films and coating: A review with current knowledge
Progress in Organic Coatings, 181, , 2023
5
Echegaray N.,Guzel N.,Kumar M.,Guzel M.,Hassoun A.,Lorenzo J.M.
Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging
Food Chemistry, 404, , 2023
Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging
Food Chemistry, 404, , 2023
6
Goksen G.,Demir D.,Dhama K.,Kumar M.,Shao P.,Xie F.,Echegaray N.,Lorenzo J.M.
Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications
International Journal of Biological Macromolecules, 230, , 2023
Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications
International Journal of Biological Macromolecules, 230, , 2023
7
Echegaray N.,Yilmaz B.,Sharma H.,Kumar M.,Pateiro M.,Ozogul F.,Lorenzo J.M.
A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights
Microbiological Research, 268, , 2023
A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights
Microbiological Research, 268, , 2023
8
Echegaray N.,Viuda-Martos M.,Campagnol P.C.B.,Agregán R.,Santos E.M.,Munekata P.E.S.,Domínguez R.
New technologies for obtaining healthy foods
Strategies to Improve the Quality of Foods, 33-63, 2023
New technologies for obtaining healthy foods
Strategies to Improve the Quality of Foods, 33-63, 2023
9
Agregán R.,Bastianello Campagnol P.C.,Domínguez R.,Echegaray N.,Gómez Salazar J.A.,Perez-Alvarez J.A.
Sustainability and functional foods: challenges and opportunities
Strategies to Improve the Quality of Foods, 1-31, 2023
Sustainability and functional foods: challenges and opportunities
Strategies to Improve the Quality of Foods, 1-31, 2023
10
Smaoui S.,Echegaray N.,Kumar M.,Chaari M.,D’Amore T.,Shariati M.A.,Rebezov M.,Lorenzo J.M.
Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products
Applied Biochemistry and Biotechnology, , 2023
Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products
Applied Biochemistry and Biotechnology, , 2023
11
Echegaray N.,Goksen G.,Kumar M.,Sharma R.,Hassoun A.,Lorenzo J.M.,Dar B.N.
A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications
Critical Reviews in Food Science and Nutrition, , 2023
A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications
Critical Reviews in Food Science and Nutrition, , 2023
12
Echegaray N.,Gullón B.,Pateiro M.,Amarowicz R.,Misihairabgwi J.M.,Lorenzo J.M.
Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review
Food Reviews International, 39, 1411-1432, 2023
Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review
Food Reviews International, 39, 1411-1432, 2023
13
Agregán R.,Pateiro M.,Munekata P.E.S.,Varzakas T.,Domínguez R.,Echegaray N.,Lorenzo J.M.
Authenticity and chemometrics of legumes
Chemometrics and Authenticity of Foods of Plant Origin, 224-241, 2022
Authenticity and chemometrics of legumes
Chemometrics and Authenticity of Foods of Plant Origin, 224-241, 2022
14
Echegaray N.,Hassoun A.,Jagtap S.,Tetteh-Caesar M.,Kumar M.,Tomasevic I.,Goksen G.,Lorenzo J.M.
Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry
Applied Sciences (Switzerland), 12, , 2022
Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry
Applied Sciences (Switzerland), 12, , 2022
15
Yilmaz B.,Bangar S.P.,Echegaray N.,Suri S.,Tomasevic I.,Lorenzo J.M.,Melekoglu E.,Rocha J.M.,Ozogul F.
The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
Microorganisms, 10, , 2022
The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
Microorganisms, 10, , 2022
16
Celaya R.,Ferreira L.M.M.,Lorenzo J.M.,Echegaray N.,Crecente S.,Serrano E.,Busqué J.
Livestock Management for the Delivery of Ecosystem Services in Fire-Prone Shrublands of Atlantic Iberia
Sustainability (Switzerland), 14, , 2022
Livestock Management for the Delivery of Ecosystem Services in Fire-Prone Shrublands of Atlantic Iberia
Sustainability (Switzerland), 14, , 2022
17
Echegaray N.,Yegin S.,Kumar M.,Hassoun A.,Bastianello Campagnol P.C.,Lorenzo J.M.
Application of oligosaccharides in meat processing and preservation
Critical Reviews in Food Science and Nutrition, 63, 10947-10958, 2022
Application of oligosaccharides in meat processing and preservation
Critical Reviews in Food Science and Nutrition, 63, 10947-10958, 2022
18
Zamuz S.,Franco Ruiz D.,Pateiro M.,Dominguez R.,Munekata P.E.S.,Echegaray N.,Lorenzo J.M.,López Pedrouso M.
Peptidomic approach for analysis of bioactive peptides
Food Proteomics: Technological Advances, Current Applications and Future Perspectives, 363-392, 2022
Peptidomic approach for analysis of bioactive peptides
Food Proteomics: Technological Advances, Current Applications and Future Perspectives, 363-392, 2022
19
Agregán R.,Echegaray N.,Pateiro M.,Franco Ruiz D.,Lorenzo J.M.,López Pedrouso M.
Proteomic advances in crop improvement
Food Proteomics: Technological Advances, Current Applications and Future Perspectives, 79-112, 2022
Proteomic advances in crop improvement
Food Proteomics: Technological Advances, Current Applications and Future Perspectives, 79-112, 2022
20
Domínguez R.,Pateiro M.,Purriños L.,Munekata P.E.S.,Echegaray N.,Lorenzo J.M.
Introduction and classification of lipids
Food Lipids: Sources, Health Implications, and Future Trends, 1-16, 2022
Introduction and classification of lipids
Food Lipids: Sources, Health Implications, and Future Trends, 1-16, 2022
21
Agregán R.,Echegaray N.,Pateiro M.,Teixeira A.,Pérez-Álvarez J.Á.,Domínguez R.,Aleu G.,Lorenzo J.M.
Lipid oxidation of marine oils
Food Lipids: Sources, Health Implications, and Future Trends, 105-125, 2022
Lipid oxidation of marine oils
Food Lipids: Sources, Health Implications, and Future Trends, 105-125, 2022
22
Pateiro M.,Domínguez R.,Munekata P.E.S.,Echegaray N.,Agregán R.,Lorenzo J.M.
Marine sources: Fish, shellfish, and algae
Food Lipids: Sources, Health Implications, and Future Trends, 51-68, 2022
Marine sources: Fish, shellfish, and algae
Food Lipids: Sources, Health Implications, and Future Trends, 51-68, 2022
23
Munekata P.E.S.,Domínguez R.,Pateiro M.,Echegaray N.,Lorenzo J.M.
Animal source: Meat, subcutaneous fat, milk, and dairy products
Food Lipids: Sources, Health Implications, and Future Trends, 19-50, 2022
Animal source: Meat, subcutaneous fat, milk, and dairy products
Food Lipids: Sources, Health Implications, and Future Trends, 19-50, 2022
24
Echegaray N.,Pateiro M.,Nieto G.,Rosmini M.R.,Munekata P.E.S.,Sosa-Morales M.E.,Lorenzo J.M.
Lipid oxidation of vegetable oils
Food Lipids: Sources, Health Implications, and Future Trends, 127-152, 2022
Lipid oxidation of vegetable oils
Food Lipids: Sources, Health Implications, and Future Trends, 127-152, 2022
25
Echegaray N.,Munekata P.E.S.,Gullón P.,Dzuvor C.K.O.,Gullón B.,Kubi F.,Lorenzo J.M.
Recent advances in food products fortification with anthocyanins
Critical Reviews in Food Science and Nutrition, 62, 1553-1567, 2022
Recent advances in food products fortification with anthocyanins
Critical Reviews in Food Science and Nutrition, 62, 1553-1567, 2022
26
Agregán R.,Echegaray N.,Nawaz A.,Hano C.,Gohari G.,Pateiro M.,Lorenzo J.M.
Foodomic-based approach for the control and quality improvement of dairy products
Metabolites, 11, , 2021
Foodomic-based approach for the control and quality improvement of dairy products
Metabolites, 11, , 2021
27
Agregán R.,Echegaray N.,López-Pedrouso M.,Aadil R.M.,Hano C.,Franco D.,Lorenzo J.M.
Proteomic advances in cereal and vegetable crops
Molecules, 26, , 2021
Proteomic advances in cereal and vegetable crops
Molecules, 26, , 2021
28
Echegaray N.,Domínguez R.,Cadavez V.A.P.,Bermúdez R.,Pateiro M.,Gonzales-Barron U.,Lorenzo J.M.
Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed
Small Ruminant Research, 201, , 2021
Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed
Small Ruminant Research, 201, , 2021
29
Echegaray N.,Pateiro M.,Munekata P.E.S.,Lorenzo J.M.,Chabani Z.,Farag M.A.,Domínguez R.
Measurement of antioxidant capacity of meat and meat products: Methods and applications
Molecules, 26, , 2021
Measurement of antioxidant capacity of meat and meat products: Methods and applications
Molecules, 26, , 2021
30
Agregán R.,Echegaray N.,López-Pedrouso M.,Kharabsheh R.,Franco D.,Lorenzo J.M.
Proteomic advances in milk and dairy products
Molecules, 26, , 2021
Proteomic advances in milk and dairy products
Molecules, 26, , 2021
31
Echegaray N.,Domínguez R.,Cadavez V.A.P.,Bermúdez R.,Purriños L.,Gonzales-Barron U.,Hoffman E.,Lorenzo J.M.
Influence of the production system (Intensive vs. extensive) at farm level on proximate composition and volatile compounds of portuguese lamb meat
Foods, 10, , 2021
Influence of the production system (Intensive vs. extensive) at farm level on proximate composition and volatile compounds of portuguese lamb meat
Foods, 10, , 2021
32
Echegaray N.,Domínguez R.,Bodas R.,Montañés M.,García J.J.,Benito A.,Bermúdez R.,Purriños L.,Lorenzo J.M.
Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions
Small Ruminant Research, 200, , 2021
Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions
Small Ruminant Research, 200, , 2021
33
Echegaray N.,Munekata P.E.S.,Centeno J.A.,Domínguez R.,Pateiro M.,Carba-Llo J.,Lorenzo J.M.
Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)
Antioxidants, 10, 1-20, 2021
Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)
Antioxidants, 10, 1-20, 2021
34
Echegaray N.,Pateiro M.,Gullón B.,Amarowicz R.,Misihairabgwi J.M.,Lorenzo J.M.
Phoenix dactylifera products in human health – A review
Trends in Food Science and Technology, 105, 238-250, 2020
Phoenix dactylifera products in human health – A review
Trends in Food Science and Technology, 105, 238-250, 2020
35
Echegaray N.,Paterio M.,Domínguez R.,Purriños L.,Bermúdez R.,Carballo J.,Lorenzo J.M.
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
Food Research International, 137, , 2020
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
Food Research International, 137, , 2020
36
Echegaray N.,Pateiro M.,Zhang W.,Domínguez R.,Campagnol P.C.B.,Carballo J.,Lorenzo J.M.
Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of Biceps femoris muscle
Foods, 9, , 2020
Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of Biceps femoris muscle
Foods, 9, , 2020
37
Echegaray N.,Gómez B.,Barba F.J.,Franco D.,Estévez M.,Carballo J.,Marszałek K.,Lorenzo J.M.
Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
Trends in Food Science and Technology, 82, 110-121, 2018
Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
Trends in Food Science and Technology, 82, 110-121, 2018
38
Echegaray N.,Domínguez R.,Franco D.,Lorenzo J.M.,Carballo J.
Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen
Food Research International, 114, 114-122, 2018
Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen
Food Research International, 114, 114-122, 2018