Publicaciones en las que colabora con JOSE MANUEL MIRANDA LOPEZ (31)

2024

  1. Evaluation of Lipid Damage, Microbial Spoilage and Sensory Acceptance of Chilled Pouting (Trisopterus luscus), an Underutilized Lean Fish Species

    Applied Sciences (Switzerland), Vol. 14, Núm. 16

2023

  1. Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish

    Antioxidants, Vol. 12, Núm. 3

  2. Sequential Biorefining of Bioactive Compounds of High Functional Value from Calafate Pomace (Berberis microphylla) Using Supercritical CO2 and Pressurized Liquids

    Antioxidants, Vol. 12, Núm. 2

2022

  1. Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage

    Foods, Vol. 11, Núm. 7

  2. Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel

    Food Control, Vol. 131

2021

  1. Preservative effect of aqueous and ethanolic extracts of the macroalga bifurcaria bifurcata on the quality of chilled hake (Merluccius merluccius)

    Molecules, Vol. 26, Núm. 12

2020

  1. Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis

    Food and Bioprocess Technology, Vol. 13, Núm. 7, pp. 1110-1118

  2. The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life

    Molecules, Vol. 25, Núm. 14

2019

  1. Effect of alga Undaria pinnatifida (“wakame”) extract on the quality evolution of chilled megrim (Lepidorhombus whiffiagonis)

    Bulgarian Chemical Communications, Vol. 51, pp. 137-143

2018

  1. 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, Vol. 244, Núm. 2, pp. 291-299

  2. Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish

    Food Control, Vol. 90, pp. 407-414

  3. Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in Bifurcaria bifurcata Alga Extract

    Food and Bioprocess Technology, Vol. 11, Núm. 9, pp. 1662-1673

  4. The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias) Under Chilling Storage

    European Journal of Lipid Science and Technology, Vol. 120, Núm. 12

2017

  1. 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, Vol. 97, Núm. 10, pp. 3412-3419

  2. Utilización de un extracto lipófilo de piel de calamar gigante (Dosidicus Gigas) como fuente de componentes conservantes durante la comercialización de especies marinas

    Investigación: cultura, ciencia y tecnología, Núm. 18, pp. 59-64

2016

  1. Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis)

    Food Control, Vol. 59, pp. 290-297

  2. Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus)

    LWT - Food Science and Technology, Vol. 72, pp. 134-140

  3. 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, Vol. 51, Núm. 9, pp. 2081-2089

  4. Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium

    Food and Bioprocess Technology, Vol. 9, Núm. 3, pp. 387-395

2015

  1. 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, Vol. 50, Núm. 8, pp. 1891-1900