JOSE MANUEL
MIRANDA LOPEZ
Profesor titular de universidade
Instituto de Investigacións Mariñas
Vigo, EspañaPublicacións en colaboración con investigadores/as de Instituto de Investigacións Mariñas (25)
2023
2022
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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
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Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel
Food Control, Vol. 131
2021
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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
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Protective effect of red algae (Rhodophyta) extracts on essential dietary components of heat-treated salmon
Antioxidants, Vol. 10, Núm. 7
2020
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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
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The effect of gelatine packaging film containing a Spirulina platensis protein concentrate on atlantic mackerel shelf life
Molecules, Vol. 25, Núm. 14
2019
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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
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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
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Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish
Food Control, Vol. 90, pp. 407-414
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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
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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
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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
2016
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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
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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
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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
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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
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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
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Quality changes during the frozen storage of the crustacean lobster krill (Munida spp.)
European Journal of Lipid Science and Technology, Vol. 117, Núm. 4, pp. 431-439
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Quality enhancement of the abundant under-valued crustacean, lobster krill (Munida spp.), during its chilled storage
International Journal of Food Science and Technology, Vol. 50, Núm. 3, pp. 708-716