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Eating jellyfish: safety, chemical and sensory properties

Journal of the science of food and agriculture, 2018-08, Vol.98 (10), p.3973-3981

2018

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Salt reduction in seafood – A review

Food control, 2022-05, Vol.135, p.108809, Article 108809

2022

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Dehydration, Rehydration and Thermal Treatment: Effect on Bioactive Compounds of Red Seaweeds Porphyra umbilicalis and Porphyra linearis

Marine drugs, 2024-04, Vol.22 (4), p.166

2024

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Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: Contributions for freshness and overall taste

Food chemistry, 2023-03, Vol.404, p.134505-134505, Article 134505

2023

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Strategies to reduce sodium levels in European seabass sausages

Food and chemical toxicology, 2021-07, Vol.153, p.112262-112262, Article 112262

2021

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Valorisation of sea urchin (Paracentrotus lividus) gonads through canning

Food chemistry, 2024-08, Vol.449, p.139184-139184, Article 139184

2024

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New formulation for producing salmon pâté with reduced sodium content

Food and chemical toxicology, 2020-09, Vol.143, p.111546, Article 111546

2020

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Development and quality assessment of smoked rainbow trout with reduced sodium content

International journal of food science & technology, 2023-07, Vol.58 (7), p.3658-3668

2023

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Dietary macroalgae is a natural and effective tool to fortify gilthead seabream fillets with iodine: Effects on growth, sensory quality and nutritional value

Aquaculture, 2015-02, Vol.437, p.51-59

2015

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Dietary Creatine Supplementation in Gilthead Seabream ( Sparus aurata ): Comparative Proteomics Analysis on Fish Allergens, Muscle Quality, and Liver

Frontiers in physiology, 2018, Vol.9, p.1844-1844

2018

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Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties

Food science & technology, 2020-08, Vol.130, p.109629, Article 109629

2020

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Effect of Long-Term Day/Night Temperature Oscillations on the Overall Performance of Gilthead Seabream (Sparus aurata) Juveniles

Journal of marine science and engineering, 2023-08, Vol.11 (9), p.1687

2023

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Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

Food and chemical toxicology, 2020-09, Vol.143, p.111554, Article 111554

2020

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Effect of EDTA enriched diets on farmed fish allergenicity and muscle quality; a proteomics approach

Food chemistry, 2020-02, Vol.305, p.125508-125508, Article 125508

2020

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Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties

Foods, 2024-07, Vol.13 (15), p.2418

2024

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The Development of Smoked Mackerel with Reduced Sodium Content

Foods, 2022-01, Vol.11 (3), p.349

2022

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Phaeodactylum tricornutum in finishing diets for gilthead seabream: effects on skin pigmentation, sensory properties and nutritional value

Journal of applied phycology, 2017-08, Vol.29 (4), p.1945-1956

2017

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Effect of harvesting stress and slaughter conditions on selected flesh quality criteria of gilthead seabream ( Sparus aurata)

Aquaculture, 2010-07, Vol.305 (1), p.66-72

2010

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Effects of Industrial Boiling on the Nutritional Profile of Common Octopus ( Octopus vulgaris )

Foods, 2019-09, Vol.8 (9), p.411

2019

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Effect of creatine and EDTA supplemented diets on European seabass (Dicentrarchus labrax) allergenicity, fish muscle quality and omics fingerprint

Comparative biochemistry and physiology. Part D, Genomics & proteomics, 2022-03, Vol.41, p.100941-100941, Article 100941

2022

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Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

Food and bioprocess technology, 2014-05, Vol.7 (5), p.1333-1343

2014

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effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP

International journal of food science & technology, 2008-11, Vol.43 (11), p.2000-2009

2008

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Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process

Journal of the science of food and agriculture, 2016-10, Vol.96 (13), p.4457-4464

2016

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Quality changes during cod (Gadus morhua) desalting at different temperatures

Journal of the science of food and agriculture, 2015-10, Vol.95 (13), p.2632-2640

2015

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Reproductive success in the Lusitanian toadfish: Influence of calling activity, male quality and experimental design

Physiology & behavior, 2016-03, Vol.155, p.17-24

2016

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Eating jellyfish: safety, chemical and sensory properties

Salt reduction in seafood – A review

Dehydration, Rehydration and Thermal Treatment: Effect on Bioactive Compounds of Red Seaweeds Porphyra umbilicalis and Porphyra linearis

Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: Contributions for freshness and overall taste

Strategies to reduce sodium levels in European seabass sausages

Valorisation of sea urchin (Paracentrotus lividus) gonads through canning

New formulation for producing salmon pâté with reduced sodium content

Development and quality assessment of smoked rainbow trout with reduced sodium content

Dietary macroalgae is a natural and effective tool to fortify gilthead seabream fillets with iodine: Effects on growth, sensory quality and nutritional value

Dietary Creatine Supplementation in Gilthead Seabream ( Sparus aurata ): Comparative Proteomics Analysis on Fish Allergens, Muscle Quality, and Liver

Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties

Effect of Long-Term Day/Night Temperature Oscillations on the Overall Performance of Gilthead Seabream (Sparus aurata) Juveniles

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

Effect of EDTA enriched diets on farmed fish allergenicity and muscle quality; a proteomics approach

Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties

The Development of Smoked Mackerel with Reduced Sodium Content

Phaeodactylum tricornutum in finishing diets for gilthead seabream: effects on skin pigmentation, sensory properties and nutritional value

Effect of harvesting stress and slaughter conditions on selected flesh quality criteria of gilthead seabream ( Sparus aurata)

Effects of Industrial Boiling on the Nutritional Profile of Common Octopus ( Octopus vulgaris )

Effect of creatine and EDTA supplemented diets on European seabass (Dicentrarchus labrax) allergenicity, fish muscle quality and omics fingerprint

Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP

Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process

Quality changes during cod (Gadus morhua) desalting at different temperatures

Reproductive success in the Lusitanian toadfish: Influence of calling activity, male quality and experimental design

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