Publicaciones
- Mónica Carrera; Josafat Marina Ezquerra-Brauer; Santiago P. Aubourg (2020) Characterization of the Jumbo Squid (Dosidicus gigas) Skin By-Product by Shotgun Proteomics and Protein-Based Bioinformatics Marine Drugs DOI:10.3390/md18010031
- Perez-Won, M.; Lemus-Mondaca, R.; Herrera-Lavados, C.; Reyes, J.E.; Roco, T.; Palma-Acevedo, A.; Tabilo-Munizaga, G.; Aubourg, S.P. (2020) Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on enzyme inactivation, physicochemical properties, and microbial shelf life Foods DOI:10.3390/foods9030273
- Fidalgo, L.G.; Saraiva, J.A.; Aubourg, S.P.; Vázquez, M. (2020) Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen-stored hake (Merluccius merluccius) pre-treated by high pressure International Journal of Food Science and Technology DOI:10.1111/ijfs.14395
- Oucif, H.; Benaissa, M.; Ali Mehidi, S.; Prego, R.; Aubourg, S.P.; Abi-Ayad, S.M.E.A. (2020) Chemical Composition and Nutritional Value of Different Seaweeds from the West Algerian Coast Journal of Aquatic Food Product Technology DOI:10.1080/10498850.2019.1695305
- Hernández-Urcera, J.; Garci, M.E.; Cabanellas-Reboredo, M. (2020) Bipedal locomotion by Octopus vulgaris Marine Biodiversity DOI:10.1007/s12526-020-01112-5
- Velasco, A.; Ramilo-Fernández, G.; Sotelo, C.G. (2020) A Real-Time PCR Method for the Authentication of Common Cuttlefish (Sepia officinalis) in Food Products Foods DOI:10.3390/foods9030286
- Clements, J.C.; Poirier, L.A.; Pérez, F.F.; Comeau, L.A.; Babarro, J.M.F. (2020) Behavioural responses to predators in Mediterranean mussels (Mytilus galloprovincialis) are unaffected by elevated pCO2 Marine Environmental Research DOI:10.1016/j.marenvres.2020.105148
- Vázquez, J.A.; Durán, A.I.; Menduíña, A.; Nogueira, M.; Gomes, A.M.; Antunes, J.; Freitas, A.C.; Dagá, E.; Dagá, P.; Valcarcel, J. (2020) Bioconversion of fish discards through the production of lactic acid bacteria and metabolites: Sustainable application of fish peptones in nutritive fermentation media Foods DOI:10.3390/foods9091239