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  • Zhang, B.; Pérez-Won, M.; Tabilo-Munizaga, G.; Aubourg, S.P. (2021) Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO2 packaging and high-pressure processing International Journal of Food Science and Technology DOI:10.1111/ijfs.15179
  • Shui, S.s.; Qi, H.; Shaimaa, H.; Aubourg, S.P.; Zhang, B. (2021) Kappa-carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia-Hua) during frozen storage Journal of food science DOI:10.1111/1750-3841.15547
  • Dasilva, G.; Lois, S.; Méndez, L.; Miralles-Pérez, B.; Romeu, M.; Ramos-Romero, S.; Torres, J.L.; Medina, I. (2021) Fish Oil Improves Pathway-Oriented Profiling of Lipid Mediators for Maintaining Metabolic Homeostasis in Adipose Tissue of Prediabetic Rats Frontiers in Immunology DOI:10.3389/fimmu.2021.608875
  • Aubourg, S.P. (2021) Employment of flake ice systems including natural preservative compounds for the quality enhancement of chilled seafood—A review Antioxidants DOI:10.3390/antiox10091499
  • Prego, R.; Martínez, B.; Cobelo-García, A.; Aubourg, S.P. (2021) Effect of High-Pressure Processing and Frozen Storage Prior to Canning on the Content of Essential and Toxic Elements in Mackerel Food and Bioprocess Technology DOI:10.1007/s11947-021-02657-4
  • Miralles-Pérez, B.; Méndez, L.; Nogués, M.R.; Sánchez-Martos, V.; Fortuño-Mar, À.; Ramos-Romero, S.; Hereu, M.; Medina, I.; Romeu, M. (2021) Effects of a fish oil rich in docosahexaenoic acid on cardiometabolic risk factors and oxidative stress in healthy rats Marine Drugs DOI:10.3390/md19100555
  • Pérez-Won, M.; Cepero-Betancourt, Y.; Reyes-Parra, J.E.; Palma-Acevedo, A.; Tabilo-Munizaga, G.; Roco, T.; Aubourg, S.P.; Lemus-Mondaca, R. (2021) Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions Innovative Food Science and Emerging Technologies DOI:10.1016/j.ifset.2021.102832