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

Selective-Targeted Effect of High-Pressure Processing on Proteins Related to Quality: a Proteomics Evidence in Atlantic Mackerel (Scomber scombrus)

(2014) Manuel Pazos et al.   Food and Bioprocess Technology

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

(2014) Liliana G. Fidalgo et al.   Innovative Food Science & Emerging Technologies

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

(2013) J. Antonio Torres et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus)

(2012) Tugce Senturk et al.   Food and Bioprocess Technology

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

(2012) Manuel Vázquez et al.   Innovative Food Science & Emerging Technologies

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

(2011) Hugo Mújica-Paz et al.   Food and Bioprocess Technology

Fish Proteins as Targets of Ferrous-Catalyzed Oxidation: Identification of Protein Carbonyls by Fluorescent Labeling on Two-Dimensional Gels and MALDI-TOF/TOF Mass Spectrometry

(2011) Manuel Pazos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle

(2010) Ignacio Ortea et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

(2010) Valeria Tironi et al.   Innovative Food Science & Emerging Technologies

High Pressure Processing of Meat, Meat Products and Seafood

(2010) Marco Campus   Food Engineering Reviews

Bovine cathepsin D activity under high pressure

(2009) Roman Buckow et al.   FOOD CHEMISTRY

Inactivation of Anisakis simplex larvae in raw fish using high hydrostatic pressure treatments

(2009) Andrea Brutti et al.   FOOD CONTROL

Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet

(2008) Jaime Ortiz et al.   FOOD CHEMISTRY

Proteomics: present and future in food science and technology

(2007) J HAN et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY