MOUNTAIN
RESEARCH
CENTER

Polytechnic Institute
of Bragança

image01

CIMO

CIMO - Mountain Research Center. See video HERE

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

2
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, 196, 3604-3635, 2024

3
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

4
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

5
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

6
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

7
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

8
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

9
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

10
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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

35
36
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

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