JORGE
BARROS VELAZQUEZ
Catedrático de universidade
![Foto de JORGE](/img/nophoto.png)
![Foto de Universidad de Buenos Aires](/img/noimage_org.png)
Universidad de Buenos Aires
Buenos Aires, ArgentinaPublicacións en colaboración con investigadores/as de Universidad de Buenos Aires (7)
2019
-
Effect of alga Undaria pinnatifida (“wakame”) extract on the quality evolution of chilled megrim (Lepidorhombus whiffiagonis)
Bulgarian Chemical Communications, Vol. 51, pp. 137-143
2016
-
Antimicrobial Packaging for Seafood
Antimicrobial Food Packaging (Elsevier Inc.), pp. 269-280
2012
-
Novel technologies for the preservation of chilled aquatic food products
Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment (Springer New York), pp. 299-323
-
Use of natural preservatives in seafood
Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment (Springer New York), pp. 325-360
2006
-
Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
Food Chemistry, Vol. 97, Núm. 2, pp. 223-230
-
Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
Food Research International, Vol. 39, Núm. 3, pp. 356-364
2005
-
Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)
International Journal of Food Microbiology, Vol. 103, Núm. 2, pp. 121-130