Publicacións en colaboración con investigadores/as de Instituto de Investigacións Mariñas (36)

2023

  1. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

    Food Chemistry, Vol. 423

2021

  1. Eco-efficiency of a marine biorefinery for valorization of cartilaginous fish biomass

    Journal of Industrial Ecology, Vol. 25, Núm. 3, pp. 789-801

  2. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products

    Current Opinion in Food Science, Vol. 40, pp. 20-25

2020

  1. Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 127-185

  2. Environmental Implications of Discarding Fish in Northern Spanish Coastal Bottom Otter Trawl Fisheries

    Fisheries, Vol. 45, Núm. 7, pp. 359-368

2018

  1. Chitin production from crustacean biomass: Sustainability assessment of chemical and enzymatic processes

    Journal of Cleaner Production, Vol. 172, pp. 4140-4151

  2. Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage

    LWT - Food Science and Technology, Vol. 88, pp. 1-8

  3. What to do with unwanted catches: Valorisation options and selection strategies

    The European Landing Obligation: Reducing Discards in Complex, Multi-Species and Multi-Jurisdictional Fisheries (Springer International Publishing), pp. 333-359

2016

  1. Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation

    European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1891-1902

  2. Effects of caponization on growth performance, carcass and meat quality of Mos breed capons reared in free-range production system

    Annals of Animal Science, Vol. 16, Núm. 3, pp. 909-929

  3. Minhota breed cattle: Carcass characterisation and meat quality affected by sex and slaughter age

    Animal Production Science, Vol. 56, Núm. 12, pp. 2086-2092

  4. Pollutant levels in discarded fish species by Spanish trawlers operating in the Great Sole Bank and the Atlantic coast of the Iberian Peninsula

    Marine Pollution Bulletin, Vol. 108, Núm. 1-2, pp. 303-310

2015

  1. Optimisation of processing routes for a marine biorefinery

    Journal of Cleaner Production, Vol. 104, pp. 489-501

  2. Oxidation stability of pig liver Pâté with increasing levels of natural antioxidants (grape and tea)

    Antioxidants, Vol. 4, Núm. 1, pp. 102-123

  3. Valorisation of fish by-products against waste management treatments - Comparison of environmental impacts

    Waste Management, Vol. 46, pp. 103-112

2014

  1. Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

    Food Chemistry, Vol. 147, pp. 386-394

  2. Fish discards management in selected Spanish and Portuguese métiers: Identification and potential valorisation

    Trends in Food Science and Technology, Vol. 36, Núm. 1, pp. 29-43

  3. Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes

    Meat Science, Vol. 96, Núm. 1, pp. 195-202

  4. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

    Meat Science, Vol. 96, Núm. 1, pp. 526-534

  5. Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology

    Food Chemistry, Vol. 165, pp. 290-299