Publications in collaboration with researchers from Oregon State University (13)

2017

  1. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

    Food and Bioprocess Technology, Vol. 10, Núm. 2, pp. 296-306

2015

  1. Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage

    Food and Bioprocess Technology, Vol. 8, Núm. 10, pp. 2159-2170

2014

  1. Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

    Innovative Food Science and Emerging Technologies, Vol. 21, pp. 2-11

  2. Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

    Innovative Food Science and Emerging Technologies, Vol. 23, pp. 18-24

  3. Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing

    Food and Bioprocess Technology, Vol. 8, Núm. 3, pp. 493-502

  4. High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle

    Czech Journal of Food Sciences, Vol. 32, Núm. 2, pp. 188-193

2013

  1. Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

    LWT - Food Science and Technology, Vol. 53, Núm. 1, pp. 100-106

  2. Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 12, pp. 1454-1461

  3. Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

    Innovative Food Science and Emerging Technologies, Vol. 18, pp. 24-30

2008

  1. Effect of pacific whiting wash water proteins on Alaska pollack surimi gels

    Journal of Texture Studies, Vol. 39, Núm. 3, pp. 296-308

2006

  1. Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder (Atheresthes stomias)

    Food Chemistry, Vol. 94, Núm. 2, pp. 202-209

2005

  1. Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins

    Food Hydrocolloids, Vol. 19, Núm. 6, pp. 964-973

2004

  1. Effect of high-pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias)

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 13, pp. 1741-1749