Publicaciones
- 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 DOI:10.1016/j.foodcont.2016.03.044
- Tabilo-Munizaga G; Aubourg S; Pérez-Won M (2016) Pressure effects on seafoods " High pressure processing of food: Principles, technology and application" Springer ISBN:978-1-4939-3233-7
- Carrera M; Barros L; Cañas B; Lopez-Ferrer D; Piñeiro C; Vázquez J; Gallardo JM (2016) Fast monitoring of species-specific peptide biomarkers using high-intensity-ultrasound-assisted tryptic digestion and selected MS/MS ion monitoring " Proceedings Book. Sample Treatment" Associação Científica Proteomass ISBN:978-989-99639-2-4
- Aubourg S. (2016) Fish: Processing " Encyclopedia of Food and Health" Academic Press / Elsevier ISBN:978-0-12-384953-3
- Böhme K; Caamaño-Antelo S; Carrera M; Gallardo JM; Barros-Velázquez J; Cañas B; Calo-Mata P. (2016) Biomarker discovery for foodborne pathogen detection by LC-MS/MS " Microbes in the spotlight: recent progress in the understanding of beneficial and harmful microorganisms" Universal Publishers ISBN:978-1-62734-612-2
- Carrera, M.; Eguiraun, H.; Cañas, B.; Martínez I.; Piñeiro C. (2016) Contribution of proteomics techniques to understanding the interrelationship between food and health. " Encyclopedia of Food and Health" Academic Press / Elsevier
- Calo-Mata P; Böhme K; Carrera M; Caamaño-Antelo S; Gallardo JM; Barros-Velázquez J; Cañas B. (2016) Bacterial identification by LC-ESI-IT-MS/MS " Microbes in the spotlight: recent progress in the understanding of beneficial and harmful microorganisms" Universal Publishers ISBN:978-1-62734-612-2
- TFG - Elisabeth Susna Contreras Cerón (06/08/2015) Optimización del proceso de concentración de ácidos grasos poliinsaturados omega-3 por inclusión de cristales de urea a partir de aceite refinado comercial de salmónidos para su aplicación en materias grasas de confitería UNIVERSIDAD DE CHILE