Optimisation of rancidity stability in long-chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss ) by-product

Effect of ionic strength on soluble protein removal from giant squid mantle (Dosidicus gigas) and functional evaluation of protein recovery

(2014) Jose de Jesus Encinas-Arzate et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Optimization of bleaching conditions for sardine oil

(2013) Pedro J. García-Moreno et al.   JOURNAL OF FOOD ENGINEERING

Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

(2012) H. Keskin et al.   GRASAS Y ACEITES

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

(2011) Tomáš Komprda   Journal of Functional Foods

Effect of chill storage under different icing conditions on sensory and physical properties of canned farmed salmon (Oncorhynchus kisutch)

(2010) Alicia Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Production of omega-3 polyunsaturated fatty acid concentrates: A review

(2009) Nuria Rubio-Rodríguez et al.   Innovative Food Science & Emerging Technologies

A consumer preference study of raw Norwegian rainbow trout (Oncorhynchus mykiss) assashimiwith focus on young adults in Japan

(2009) Izumi Sone et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonised flow ice refrigeration system

(2009) Santiago P. Aubourg et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

(2008) Helgi Nolsøe et al.   Food and Bioprocess Technology