Personal Publicaciones Proyectos y contratos Tesis

In press

  • Vázquez M, Fidalgo L.G, Saraiva J.A, Aubourg S.P. 2017. Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius) .  Food and Bioprocess Technology. DOI: 10.1007/s11947-017-2010-4
  • Barbosa, R.G., Trigo, M., Prego, R., Fett, R., Aubourg, S.P. (Article in press).The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis). International Journal of Food Science and Technology. DOI: 10.1111/ijfs.13583.
  • Pita-Calvo, C., Guerra-Rodríguez, E., Saraiva, J.A., Aubourg, S.P., Vázquez, M. (Article in press) High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance European Food Research and Technology DOI: 10.1007/s00217-017-2969-0
  • Oucif, H., Miranda, J.M., Mehidi, S.A., Abi-Ayad, S.-M.E.-A., Barros-Velázquez, J., Aubourg, S.P. (Article in press) Wind-induced changes in the dynamics of fluorescent organic matter in the coastal NW Mediterranean Science of the Total Environment DOI: 10.1016/j.scitotenv.2017.07.170
  • Oucif, H., Miranda, J.M., Mehidi, S.A., Abi-Ayad, S.-M.E.-A., Barros-Velázquez, J., Aubourg, S.P. (Article in press) Effectiveness of a combined ethanol–aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species European Food Research and Technology DOI: 10.1007/s00217-017-2955-6

 

2017

  • García-Soto, B., Trigo, M., Barros-Velázquez, J., Aubourg, S.P. 2017. A Comparative Study of Lipid Composition of an Undervalued Crustacean (Munida spp.) Captured in Winter and Summer. Journal of Aquatic Food Product Technology, 26(9):1004-1013. DOI:10.1080/10498850.2017.1375058.
  • Miranda, M.; Barbosa, R. G.; Trigo, M.; Uribe, E.; Vega-Galvez, A.; Aubourg, S. P. 2017. Enhancement of the rancidity stability in a marine-oil model by addition of a saponin-free quinoa (Chenopodium quinoa Willd.) ethanol extract. European Journal of Lipid Science and Technology, 119 (9):1600291 DOI:10.1002/ejlt.201600291 2017 
  • Dasilva  G., Pazos  M., García-Egido  E., Gallardo  J.M., Ramos-Romero  S., Torres  J.L., Romeu  M., Nogués  M.R., Medina  I. 2017. A lipidomic study on the regulation of inflammation and oxidative stress targeted by marine ω-3 PUFA and polyphenols in high-fat high-sucrose diets. Journal of Nutritional Biochemistry 43:53-67 DOI: 10.1016/j.jnutbio.2017.02.007
  • Méndez  L., Ciordia  S., Fernández  M.S., Juárez  S., Ramos  A., Pazos  M., Gallardo  J.M., Torres  J.L., Nogués  M.R., Medina  I. 2017. Changes in liver proteins of rats fed standard and high-fat and sucrose diets induced by fish omega-3 PUFAs and their combination with grape polyphenols according to quantitative proteomics Journal of Nutritional Biochemistry 41:84-97 DOI: 10.1016/j.jnutbio.2016.12.005
  • Carrera  M., Gallardo  J.M. 2017. Determination of the Geographical Origin of All Commercial Hake Species by Stable Isotope Ratio (SIR) Analysis Journal of agricultural and food chemistry 65(5):1070-1077 DOI: 10.1021/acs.jafc.6b04972
  • Molinar-Toribio  E., Ramos-Romero  S., Fuguet  E., Taltavull  N., Méndez  L., Romeu  M., Medina  I., Torres  J.L., Pérez-Jiménez J. 2017. Influence of omega-3 PUFAs on the metabolism of proanthocyanidins in rats Food Research International 97:133-140 DOI: 10.1016/j.foodres.2017.03.046
  • Méndez  L., FidaLaboratorio de Geoquímica orgánica  L.G., Pazos  M., Lavilla  M., Torres  J.A., Saraiva  J.A., Vázquez  M., Aubourg  S.P. 2017 Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions Food and Bioprocess Technology 10(2):296-306 DOI: 10.1007/s11947-016-1815-x
  • Ezquerra-Brauer  J.M., Miranda  J.M., Chan-Higuera  J.E., Barros-Velázquez  J., Aubourg  S.P. 2017. New icing media for quality enhancement of chilled hake (Merluccius merluccius) using a jumbo squid (Dosidicus gigas) skin extract Journal of the Science of Food and Agriculture 97(10):3412-3419 DOI: 10.1002/jsfa.8192
  • Berríos  M.M., Rodriguez  A., Rivera  M., Pando  M.E., Valenzuela  M.A., Aubourg  S.P. 2017. Optimisation of rancidity stability in long-chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by-product International Journal of Food Science and Technology 52(6):1463-1472 DOI: 10.1111/ijfs.13406
  • Ramos-Romero, S., Hereu, M., Molinar-Toribio, E., Almajano, M.P., Méndez, L., Medina, I., Taltavull, N., Romeu, M., Nogués, M.R., Torres, J.L. 2017. Effects of the combination of ω-3 PUFAs and proanthocyanidins on the gut microbiota of healthy rats Food Research International 97:364-371 10.1016/j.foodres.2017.04.024

 

2016

  • CARRERA MONICA, GALLARDO JOSE M, PASCUAL SANTIAGO, GONZALEZ ANGEL F, MEDINA ISABEL. 2016. Protein biomarker discovery and fast monitoring for the identification and detection of Anisakids by parallel reaction monitoring (PRM) mass spectrometry. Journal of Proteomics, 142: 130-137. DOI: 10.1016/j.jprot.. 2016..05.012
  • AUBOURG SP, TORRES-ARREOLA W, TRIGO M, EZQUERRA-BRAUER JM . 2016. Partial characterization of jumbo squid skin pigment extract and its antioxidant potential in a marine oil system. European Journal of Lipid Science and Technology, 118(9): 1293-1304. DOI: 10.1002/ejlt.201500356.
  • BARROS-VELÁZQUEZ J, MIRANDA JM, EZQUERRA-BRAUER JM, AUBOURG SP. 2016. Impact of icing systems with aqueous, ethanolic and ethanolic-aqueous extracts of alga Fucus spiralis on microbial and biochemical quality of chilled hake (Merluccius merluccius). International Journal of Food Science and Technology, 51(9): 2081-2089. DOI: 10.1111/ijfs.13182.
  • MOLINAR-TORIBIO E, FUGUET E, RAMOS-ROMERO S, TALTAVULL N, MÉNDEZ L, NOGUÉS MR, MEDINA I, TORRES JL, PÉREZ-JIMÉNEZ J. 2016. A high-fat high-sucrose diet affects the long-term metabolic fate of grape proanthocyanidins in rats.  European Journal of Nutrition , 1-11 . DOI: 10.1007/s00394-016-1323-9
  • RAMOS-ROMERO S, MOLINAR-TORIBIO E, PÉREZ-JIMÉNEZ J, TALTAVULL N, DASILVA G, ROMEU M, MEDINA I, TORRES JL . 2016. The combined action of omega-3 polyunsaturated fatty acids and grape proanthocyanidins on a rat model of diet-induced metabolic alterations. Food and Function, 7(8): 3516-3523 . DOI: 10.1039/c6fo00679e
  • RODRÍGUEZ-MARTÍNEZ AV, SENDÓN R, ABAD MJ, GONZÁLEZ-RODRÍGUEZ MV, BARROS-VELÁZQUEZ J, AUBOURG SP, PASEIRO-LOSADA P, RODRÍGUEZ-BERNALDO DE QUIROS A . 2016. Migration kinetics of sorbic acid from polylactic acid and seaweed based films into food simulants.  LWT – Food Science and Tecnology, 65: 630-636   . DOI: 10.1016/j.lwt.2015.08.029
  • TALTAVULL N, RAS R, MARINÉ S, ROMEU M, GIRALT M, MÉNDEZ L, MEDINA I, RAMOS-ROMERO S, TORRES JL, NOGUÉS MR . 2016. Protective effects of fish oil on pre-diabetes: A lipidomic analysis of liver ceramides in rats. Food and Function,  7(9):  3981-3988 . DOI: 10.1039/c6fo00589f
  • MÉNDEZ L, FIDALGO LG, PAZOS M, LAVILLA M, TORRES JA, SARAIVA JA, VÁZQUEZ M, AUBOURG SP. 2016. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously.  Processed Under High-Pressure Conditions. Food and Bioprocess Technology, 1-11. DOI: 10.1007/s11947-016-1815-x
  • RODRÍGUEZ  A, MAIER L, PASEIRO P, AUBOURG S. 2016. Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch). Journal of Aquatic Food Product Technology, 25(5): 633-643.
  • SECCI G, PARISI G, DASILVA G, MEDINA I. 2016. Stress during slaughter increases lipid metabolites and decreases oxidative stability of farmed rainbow trout (Oncorhynchus mykiss) during frozen storage. Food Chemistry, 190:5-11.
  •  VAN HOUCKE J, MEDINA I, LINSSEN J, LUTEN J. 2016. Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands. Food Control, 68: 200-207.
  • EZQUERRA-BRAUER J M, MIRANDA J M, CEPEDA A, BARROS-VELÁZQUEZ J, AUBOURG S. 2016. Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus). LWT – Food Science and Technology 72: 134-140.
  • MIRANDA JM, TRIGO M, BARROS-VELÁZQUEZ J,  AUBOURG S. 2016. Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis).  Food Control, 59: 290-297.
  • MIRANDA JM, TRIGO M, BARROS-VELÁZQUEZ J,  AUBOURG S. 2016. Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium. Food and Bioprocess Technology, 9(3): 387-395.
  • DASILVA G, PAZOS M, GARCÍA-EGIDO E, PÉREZ-JIMÉNEZ J, TORRES JL, GIRALT M, NOGUÉS MR, Medina I. 2016. Lipidomics to analyze the influence of diets with different EPA:DHA ratios in the progression of Metabolic Syndrome using SHROB rats as a model. Food chemistry, 205: 196-203.

 

2015

  • Dasilva G, Pazos M, García-Egido E, Gallardo JM, Rodríguez I, Cela R, Medina I. 2015. Healthy effect of different proportions of marine w-3 PUFAs EPA and DHA supplementation in Wistar rats: Lipidomic biomarkers of oxidative stress and inflammation. Journal of Nutritional Biochemistry, 26: 1385-1392.
  • Franco D, Mato A, Salgado FJ, López-Pedrouso M, Carrera M, Bravo S, Parrado M, Gallardo JM, Zapata C. 2015. Quantification of proteome changes in bovine muscle from two-dimensional electrophoresis data. Data in Brief, 4: 100-104.
  • Franco D, Mato A, Salgado FJ, López-Pedrouso M, Carrera M, Parrado M, Gallardo JM. 2015. Tackling proteome changes in cattle longissimus thoracis muscle in response to pre-slaughter stress. Journal of Proteomics, 122: 73-85.
  • García-Soto B, Miranda J, Barros-Velázquez J, Aubourg SP. 2015. Quality enhancement of the abundant under-valued crustacean, lobster krill (Munida spp.), during its chilled storage. International Journal of Food Science and Technology, 50: 708-716.
  • García-Soto B, Miranda J, Barros-Velázquez J, Aubourg SP. 2015. Quality changes during the frozen storage of the crustacean lobster krill (Munida spp.). European Journal of lipid Science and Technology, 117: 431-439.
  • García-Soto B, Miranda J, Rodríguez-Bernaldo de Quirós A, Sendón R, Rodríguez-Martínez AV, Barros-Velázquez J, Aubourg SP. 2015. Effect of biodegradable film (lyophilised alga Fucus spiralis and sorbic acid) on quality properties of refrigerated megrim (Lepidorhombus whiffiagonis). International Journal of Food Science and Technology, 50: 1891-1900.
  • González MJ, Medina I, Maldonado OS, Lucas R, Morales JC. 2015. Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier. Food Chemistry, 183: 190-196.
  • Molinar-Toribio E, Pérez-Jiménez J, Ramos-Romero S, Romeu M, Giralt M, Taltavull N, Muñoz-Cortés M, Jáuregui O, Méndez L, Medina I, Torres JL. 2015. Effect of omega-3 PUFA supplementation at different EPA/DHA ratios on the shrob rat model of metabolic syndrome.  British Journal of Nutrition, 113: 878-887.
  • Ortea I, Gallardo JM. 2015. Investigation of production method, geographical origin and species authentication in commercially relevant shrimps using stable isotope ratio and/or multi-element analyses combined with chemometrics: an exploratory analysis. Food Chemistry, 170: 145-153.
  • Pazos M, Méndez L, Fidalgo L, Vázquez M, Torres A, Aubourg SP, Saraiva J. 2015. Effect of high-pressure processing of Atlantic mackerel (Scomber scombrus) on biochemical changes during commercial frozen storage. Food and Bioprocess Technology, 8: 2159-2170.
  • Pazos M, Méndez L, Vázquez M, Aubourg SP. 2015. Proteomics analysis in frozen horse mackerel previously high-pressure processed. Food Chemistry 185: 495-502.
  • Rodríguez A, Latorre M, Gajardo M, Bunger A, Munizaga A, López L, Aubourg SP. 2015. Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon (Oncorhynchus kisutch). Journal of the Science of Food and Agriculture, 95: 1199-1206.
  • Rodríguez-Martínez AV, Sendón R, Abad MJ, González-Rodríguez MV, Barros-Velázquez J, Aubourg SP, Paseiro-Losada P, Rodríguez-Bernaldo de Quirós A. 2015. Migration kinetics of sorbic acid from polylactic acid and seaweed based films into food simulants. LWT-Food Science and Technology, 65: 630-636.
  • Böhme K, Barros-Velázquez J, Calo-Mata P, Gallardo JM, Ortea I. 2015. Seafood authentication using Foodomics: Proteomics, Metabolomics, and Genomics. En: Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods. (D Bagchi, A Swaroop and M Bagchi,), pp 14-30. Wiley Blackwell, UK. ISBN: 978-1-118-93042-7.
  • Piñeiro C, Carrera M, Cañas B, Lekube X, Martínez I. 2015. Proteomics and food analysis: principles, techniques and applications. En: Handbook of Food Analysis. (L Nollet and F Toldrá) 3rd edition, pp 369-391. CRC Press and Wiley-Blackwell (Boca Raton, Florida, USA). ISBN 978-1-4665-5654-6.

 

2014

  • ATANASSOVA M, CHAPELA MJ, GARRIDO A, FAJAR- DO P, FERREIRA M, LAGO J, AUBOURG SP, VIEITES  JM, CABADO A. 2014. Microbiological quality of re – ady-to-eat pickled fish products.  Journal of Aquatic  Food Product Technology, 23: 498-510.
  • DASILVA G, PAZOS M, GALLARDO JM, RODRÍGUEZ  I, CELA R, MEDINA I. 2014. Lipidomic analysis of  polyunsaturated fatty acids and their oxygenated  metabolites in plasma by solid-phase extraction  followed by LC-MS.  Analytical and Bioanalytical  Chemistry, 406: 2827-2839.
  • FIDALGO L, AUBOURG SP, TORRES JA, SARAIVA J,  GUERRA-RODRIGUEZ E, VÁZQUEZ M, TORRES JA.  2014. High-pressure effects on the activities of ca- thepsins B and D of mackerel and horse mackerel  muscle.  Czech Journal of Food Science, 32: 188-193.
  • FIDALGO L, SARAIVA J, AUBOURG SP, VÁZQUEZ M,  TORRES JA. 2014. Effect of high pressure pre-treat – ments on enzymatic activities of Atlantic mackerel  ( Scomber scombrus)  during frozen storage.  Innovative  Food Science and Emerging Technologies, 23: 18-24.
  • GARCÍA-SOTO B, BÖHME K, BARROS-VELÁZQUEZ  J, AUBOURG SP. 2014. Inhibition of quality loss in  chilled megrim ( Lepidorhombus whiffiagonis ) by  employing citric and lactic acid icing.  International  Journal of Food Science and Technology, 49: 18-26.
  • GARCÍA-SOTO B, FERNÁNDEZ-NO I, BARROS-VE- LÁZQUEZ J, AUBOURG SP. 2014. Use of citric and  lactic acids in ice to enhance quality of two fish  species during on-board chilled storage.  Interna- tional Journal of Refrigeration, 40: 390-397.
  • LOURENÇO S, NARCISO L, GONZÁLEZ A, PEREIRA  J, AUBOURG SP, XAVIER J. 2014. Does the trophic  habitat influence the biochemical quality of the  gonad of  Octopus vulgaris ? Stable isotopes and  lipid class contents as bio-indicators of different  life-cycle strategies.  Hydrobiologia, 725: 33-46.
  • MÉNDEZ L, PAZOS M, GIRALT M, NOGUÉS MR, PÉ- REZ-JIMÉNEZ J, TORRES JL, GALLARDO JM, MEDINA  I. 2014. Targets of protein carbonylation in sponta- neously hypertensive obese Koletsky rats and heal- thy Wistar counterparts: A potential role on meta- bolic disorders.  Journal of Proteomics, 106: 246-259.
  • MOLINAR-TORIBIO E, PÉREZ-JIMÉNEZ J, RA – MOS-ROMERO S, LLUÍS L, SÁNCHEZ-MARTOS V,  TALTAVULL N, ROMEU M, PAZOS M, MÉNDEZ L,  MIRANDA A, CASCANTE M, MEDINA I, TORRES JL.  2014. Cardiovascular disease-related parameters  and oxidative stress in SHROB rats, a model for me – tabolic syndrome.  PLOS one, 9(8) e104637.
  • ORTIZ J, VIVANCO JP, AUBOURG SP. 2014. Lipid and  sensory quality of canned Atlantic salmon ( Salmo  salar ): Effect of the use of different seaweed ex – tracts as covering liquids.  European Journal of Lipid  Science and Technology, 116(5): 596-605.
  • PANDO ME, BRAVO B, BERRÍOS M, GALDAMES A,  ROJAS C, ROMERO N, CAMILO C, ENCINA C, RO – DRÍGUEZ A, AUBOURG SP. 2014. Concentrating n-3  fatty acids from crude and refined commercial sal- mon oil.  Czech Journal of Food Science, 32: 169-176. PAZOS M, MÉNDEZ L, GALLARDO JM, AUBOURG  SP. 2014. Selective-Targeted Effect of High-Pressure  Processing on Proteins Related to Quality: a Proteo – mics Evidence in Atlantic Mackerel ( Scomber scom- brus ).  Food and Bioprocess Technology, 7: 2342-2353   PAZOS M,
  • MOLINAR-TORIBIO E, SÁNCHEZ-MARTOS  V, GALLARDO JM, NOGUÉS MR, TORRES JL, MEDI- NA I. 2014. Protein carbonylation associated to hi- gh-fat high sucrose diet and its metabolic effects.  Journal of Nutritional Biochemistry, 25: 1243-1253.
  • POURASHOURI P, SHABANPOUR B, HADI RAZAVI S,  MAHDI JAFARI S, SHABANI A, AUBOURG SP. 2014.  Impact of wall materials on physicochemical pro – perties of microencapsulated fish oil by spray-dr – ying.  Food and Bioprocess Technology, 7: 2354-2365.
  • POURASHOURI P, SHABANPOUR B, HADI RAZAVI S,  MAHDI JAFARI S, SHABANI A, AUBOURG SP. 2014.  Oxidative stability of spray-dried microencapsula- ted fish oils with different wall materials.  Journal of  Aquatic Food Product Technology, 23: 567-578.
  • RODRÍGUEZ-AMADO I, VÁZQUEZ JA, GONZÁLEZ P,  ESTEBAN-FERNÁNDEZ D, CARRERA M, PIÑEIRO C.  2014. Identification of the major ACE-inhibitory  peptides produced by enzymatic hydrolysis of a  protein concentrate from cuttlefish wastewater.  Marine Drugs, 12: 1390-1405.
  • TALTAVULL N, MUÑOZ-CORTÉS M, LLUÍS L, JOVÉ M,  FORTUÑO A, MOLINAR-TORIBIO E, TORRES JL, PA – ZOS M, MEDINA I, NOGUÉS MR. 2014. Eicosapentae – noic acid/ docosahexaenoic acid 1:1 ratio improves  histological alterations in obese rats with metabolic  syndrome.  Lipids in Health and Disease, 13: 31.
  • TORRES JA, SARAIVA J, GUERRA-RODRIGUEZ E,  AUBOURG SP, VÁZQUEZ M. 2014. Effect of combi- ning high-pressure processing and frozen storage  on the functional and sensory properties of hor – se mackerel ( Trachurus trachurus ).  Innovative Food  Science and Emerging Technologies, 21: 2-11.

 

2013

  • AUBOURG S, RODRIGUEZ A, SIERRA Y, TABILO- MUNIZAGA G, PEREZ-WON M. 2013. Sensory and physical changes in chilled farmed Coho salmon (Oncorhynchus kisutch): Effect of previous optimised hydrostatic high-pressure conditions. Food and Bioprocess Technology, 6: 1539-1549.
  • AUBOURG S, TORRES JA, SARAIVA J, GUERRA-RODRIGUEZ E, VAZQUEZ M. 2013. Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus). Food Science and Technology (LWT), 53: 100-106.
  • BOHME K, FERNANDEZ-NO I C, PAZOS M, GALLARDO JM, BARROS-VELAZQUEZ J, CANAS B, CALO-MATA P. 2013. Identification and classification of seafood-borne pathogenic and spoilage bacteria: 16S rRNA sequencing vs. MALDITOF MS fingerprinting. Electrophoresis, 34: 877-887.
  • CARRERA M, CANAS B, GALLARDO JM. 2013. The sarcoplasmic fish proteome: Pathways, metabolic networks and potential bioactive peptides for nutritional inferences. Journal of Proteomics, 78: 211-220. CARRERA M, CANAS B, GALLARDO JM. 2013. Proteomics for the Assessment of Quality and Safety of Fishery Products. Food Research International, 54: 972-979.
  • FRATINI G, MEDINA I, LUPI P, MESSINI A, PAZOS M, PARISI G. 2013. Effect of a finishing period in sea on the shelf life of pacific oysters (C. gigas) farmed in lagoon. Food Research International, 51 (1), 217–227.
  • GALLARDO JM, ORTEA I, CARRERA M. 2013. Proteomics and its applications for food authentication and food-technology research. Trends in Analytical Chemistry, 52: 135-141.
  • GARCIA-SOTO B, AUBOURG S, CALO-MATA P, BARROS-VELAZQUEZ J. 2013. Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids. Food Control, 34: 356-363.
  • LLUIS L, TALTAVULL N, MUNOZ-CORTES M, SANCHEZ- MARTOS V, ROMEU M, GIRALT M, MOLINAR E, TORRES JL, PEREZ-JIMENEZ J, PAZOS M, MENDEZ L, GALLARDO JM, MEDINA I, NOGUES R. 2013. Protective effect of the omega-3 PUFA EPA/DHA 1:1 ratio on cardiovascular disease risk markers in rats. Lipids in Health and Disease, 12: 140-147.
  • MALUENDA D, ROCO T, TABILO-MUNIZAGA G, PEREZ-WON M, AUBOURG S. 2013. Efect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi). Grasas y Aceites, 64: 472-481.
  • MENDEZ L, PAZOS M, GALLARDO JM, TORRES JL, PEREZ-JIMENEZ J, NOGUES R, ROMEU M, MEDINA I. 2013. Reduced protein oxidation in wistar rats supplemented with marine omega-3 PUFA. Free Radicals Biology and Biomedicine, 55: 8-20.
  • MOLINAR-TORIBIO E, PEREZ-JIMENEZ J, LLUIS L, SANCHEZ-MARTOS V, GIRALT M, PAZOS M, MENDEZ L, MEDINA I, TORRES JL. 2013. Adequacy of SHROB rats as a model for the metabolic Syndrome in nutritional studies. Annals of nutrition and metabolism, 63 (1): 1330-1330.
  • ORTIZ J, LARRAIN M.A, PACHECO N, VIVANCO JP, AUBOURG S. 2013. Effect of the antioxidants profile in diet on the nutritional value retention of farmed coho salmon (Oncorhynchus kisutch) during frozen storage. Grasas y Aceites, 64: 311-319.
  • ORTIZ J, LEMUS-MONDACA R, VEGA-GALVEZ A, AH-HEN K, PUENTE-DIAZ L, AUBOURG S. 2013. Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets. Food Chemistry, 139: 162-169.
  • PAZOS M, MAESTRE R, GALLARDO JM, MEDINA I. 2013. Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin. Food Chemistry, 136: 64-72
  • POURASHOURI P, CHAPELA MJ, ATANASSOVA M, CABADO A, VIEITES JM, AUBOURG S. 2013. Quality loss assessment in fish-based ready-toeat foods during refrigerated storage. Grasas y Aceites, 64: 22-29.
  • RODRIGO MAESTRE, JOHN DOUGLASS, SARALA KODUKULA, ISABEL MEDINA, JUDITH STORCH. 2013. Alterations in the intestinal assimilation of oxidized compared to unoxidized polyunsaturated fatty acids are ameliorated by a polyphenol-rich grape seed extract. Journal of Nutrition, 143 (3): 295-301.
  • TORRES JA, VAZQUEZ M, SARAIVA J, GALLARDO JM, AUBOURG, S. 2013. Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel. Eur. J. Lipid Sci. Technol. 15: 1454-1461.
  • VAZQUEZ M, TORRES JA, GALLARDO JM, SARAIVA J, AUBOURG S. 2013. Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment. Innovative Food Science and Emerging Technologies, 18: 24-30.
  • GARCIA-SOTO B, TRIGO M, MIRANDA JM, NINE C, BARROS-VELAZQUEZ J, AUBOURG S. 2013. Mejora de la calidad en pescado capturado en el caladero de Gran Sol mediante aplicacion de hielo incluyendo acidos naturales. Ruta Pesquera. 100 (septiembre-octubre): 24-26.
  • CARRERA M, CANAS B, GALLARDO JM. 2013. Fish Authentication. En Proteomics in Foods: Principles and Applications. Chapter 12. Edit. Fidel Toldra, Leo M.L. Nollet (Eds)pp 205-222. Springer, N.Y. ISBN 978-1-4614-5625-4
  • GALLARDO JM, CARRERA M, ORTEA I.2013. Proteomics in food science. En Foodomics: Advanced Mass Spectrometry in Modern Food Science and Nutrition. Edit. A. Cifuentes Chapter 5. pp 125-165. John Wiley & Sons, Inc., Publication. ISBN 9781118169452
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