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Items: 10

1.

Characterization of the Jumbo Squid (Dosidicus gigas) Skin By-Product by Shotgun Proteomics and Protein-Based Bioinformatics.

Carrera M, Ezquerra-Brauer JM, Aubourg SP.

Mar Drugs. 2019 Dec 29;18(1). pii: E31. doi: 10.3390/md18010031.

2.

Concentration of EPA and DHA from Refined Salmon Oil by Optimizing the Urea⁻Fatty Acid Adduction Reaction Conditions Using Response Surface Methodology.

Dovale-Rosabal G, Rodríguez A, Contreras E, Ortiz-Viedma J, Muñoz M, Trigo M, Aubourg SP, Espinosa A.

Molecules. 2019 Apr 26;24(9). pii: E1642. doi: 10.3390/molecules24091642.

3.

Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage.

Pita-Calvo C, Guerra-Rodríguez E, Saraiva JA, Aubourg SP, Vázquez M.

Food Res Int. 2018 Oct;112:233-240. doi: 10.1016/j.foodres.2018.06.042. Epub 2018 Jun 21.

PMID:
30131133
4.

Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics.

Carrera M, Fidalgo LG, Saraiva JA, Aubourg SP.

J Agric Food Chem. 2018 May 2;66(17):4559-4570. doi: 10.1021/acs.jafc.8b00635. Epub 2018 Apr 24.

PMID:
29660290
5.

Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality.

Barbosa RG, Trigo M, Fett R, Aubourg SP.

J Sci Food Agric. 2018 Jul;98(9):3462-3467. doi: 10.1002/jsfa.8861. Epub 2018 Feb 20.

PMID:
29297587
6.

New icing media for quality enhancement of chilled hake (Merluccius merluccius) using a jumbo squid (Dosidicus gigas) skin extract.

Ezquerra-Brauer JM, Miranda JM, Chan-Higuera JE, Barros-Velázquez J, Aubourg SP.

J Sci Food Agric. 2017 Aug;97(10):3412-3419. doi: 10.1002/jsfa.8192. Epub 2017 Jan 13.

PMID:
28009054
7.

Proteomics analysis in frozen horse mackerel previously high-pressure processed.

Pazos M, Méndez L, Vázquez M, Aubourg SP.

Food Chem. 2015 Oct 15;185:495-502. doi: 10.1016/j.foodchem.2015.03.144. Epub 2015 Apr 4.

PMID:
25952898
8.

Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (Oncorhynchus kisutch).

Rodríguez A, Latorre M, Gajardo M, Bunger A, Munizaga A, López L, Aubourg SP.

J Sci Food Agric. 2015 Apr;95(6):1199-206. doi: 10.1002/jsfa.6808. Epub 2014 Aug 4.

PMID:
25043293
9.

Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system.

Sanjuás-Rey M, Gallardo JM, Barros-Velázquez J, Aubourg SP.

J Food Sci. 2012 May;77(5):M264-9. doi: 10.1111/j.1750-3841.2012.02672.x. Epub 2012 Apr 17.

PMID:
22510040
10.

Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus).

Campos CA, Rodríguez O, Losada V, Aubourg SP, Barros-Velázquez J.

Int J Food Microbiol. 2005 Aug 25;103(2):121-30.

PMID:
16083815

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