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Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

Food chemistry, 2011-03, Vol.125 (1), p.49-54

2011

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Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins

Ultrasonics sonochemistry, 2017-09, Vol.38, p.829-834

2017

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Postmortem changes in cazon fish muscle stored on ice

Food chemistry, 2009-10, Vol.116 (4), p.933-938

2009

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Effects of high-energy ultrasound on the functional properties of proteins

Ultrasonics sonochemistry, 2016-07, Vol.31, p.558-562

2016

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Edible protein films: Sources and behavior

Packaging technology & science, 2018-03, Vol.31 (3), p.113-122

2018

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Effect of pH and temperature on the release kinetics of urea from wheat-gluten membranes obtained by electrospinning

Polymer bulletin (Berlin, Germany), 2018-11, Vol.75 (11), p.5305-5319

2018

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Evaluation of the gelling ability of actomyosin-paramyosin from giant squid mantle (Dosidicus gigas)

International food research journal, 2020-08, Vol.27 (4), p.712-719

2020

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Postmortem Biochemical Behavior of Giant Squid (Dosidicus gigas) Mantle Muscle Stored in Ice and its Relation with Quality Parameters

Journal of food science, 2007-09, Vol.72 (7), p.C356-C362

2007

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Protective Effect of an Edible Tomato Plant Extract/Chitosan Coating on the Quality and Shelf Life of Sierra Fish Fillets

Journal of chemistry, 2018-01, Vol.2018 (2018), p.1-6

2018

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Caracterización de hidrolizados de desechos de calamar gigante (Dosidicus gigas) obtenidos por autohidrólisis y un proceso químico-enzimático

CYTA: journal of food, 2014-01, Vol.12 (1), p.85-96

2014

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Producción y evaluación funcional de un concentrado proteico de calamar gigante (Dosidicus gigas) obtenido mediante disolución alcalina Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) obtained by alkaline dissolution

CYTA: journal of food, 2011-09, Vol.9 (3), p.171-179

2011

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A Jumbo Squid (Dosidicus gigas) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation

Food Science and Technology Research, 2013, Vol.19(4), pp.601-608

2013

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Aislamiento y caracterización parcial de miosina del manto de calamar gigante (Dosidicus gigas)

CYTA: journal of food, 2015-08, Vol.13 (3), p.392-399

2015

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Thermal gelation of myofibrillar proteins from aquatic organisms

CYTA: Journal of Food, 2016-08, Vol.14 (3), p.502-508

2016

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Efecto de la emersión a corto plazo a dos temperaturas de exposición aérea sobre parámetros de calidad en cola de langosta espinosa (Panulirus interruptus)

Ciencias marinas, 2007, Vol.33 (1), p.73-82

2007

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Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)

International journal of food properties, 2016-02, Vol.19 (2), p.314-325

2016

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Efecto de la concentración y fuentes de nitrógeno en la producción de proteínas de cultivos masivos de la microalga Chaetoceros muelleri

Phyton (Buenos Aires), 2015-12, Vol.84 (2), p.331-337

2015

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Methods to obtain protein concentrates from jumbo squid (Dosidicus gigas) and evaluation of their functionality

Food science and technology international, 2014-03, Vol.20 (2), p.109-117

2014

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Production and Functional Evaluation of a Protein Concentrate from Giant Squid (Dosidicus gigas) Fins Obtained by Alkaline Dissolution

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2215-2224

2015

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Citric acid as pretreatment in drying of Pacific Lion’s Paw Scallop ( Nodipecten subnodosus) meats

Food chemistry, 2009-02, Vol.112 (3), p.599-603

2009

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Quality parameters of spiny lobster (Panulirus interruptus) tails as affected by short-term emersion at two different air temperatures

Ciencias marinas, 2007-03, Vol.33 (1), p.73-82

2007

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Isolation and properties of AMP deaminase from jumbo squid (Dosidicus gigas) mantle muscle from the Gulf of California, Mexico

Food chemistry, 2008-09, Vol.110 (1), p.69-75

2008

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Isolation and properties of 5′-nucleotidase isolated from jumbo squid ( Dosidicus gigas) mantle muscle from the Gulf of California, Mexico

Food chemistry, 2009-02, Vol.112 (4), p.880-884

2009

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Partial characterization of 5′-nucleotidase from giant squid (Dosidicus gigas) mantle Caracterización parcial de la enzima 5′-nucleotidasa del manto de calamar gigante (Dosidicus gigas)

CYTA: journal of food, 2010-05, Vol.8 (1), p.65-71

2010

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Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

Food science & technology, 2020-03, Vol.121, p.108954, Article 108954

2020

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Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins

Postmortem changes in cazon fish muscle stored on ice

Effects of high-energy ultrasound on the functional properties of proteins

Edible protein films: Sources and behavior

Effect of pH and temperature on the release kinetics of urea from wheat-gluten membranes obtained by electrospinning

Evaluation of the gelling ability of actomyosin-paramyosin from giant squid mantle (Dosidicus gigas)

Postmortem Biochemical Behavior of Giant Squid (Dosidicus gigas) Mantle Muscle Stored in Ice and its Relation with Quality Parameters

Protective Effect of an Edible Tomato Plant Extract/Chitosan Coating on the Quality and Shelf Life of Sierra Fish Fillets

Caracterización de hidrolizados de desechos de calamar gigante (Dosidicus gigas) obtenidos por autohidrólisis y un proceso químico-enzimático

Producción y evaluación funcional de un concentrado proteico de calamar gigante (Dosidicus gigas) obtenido mediante disolución alcalina Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) obtained by alkaline dissolution

A Jumbo Squid (Dosidicus gigas) Protein Concentrate Obtained by Alkaline Dissolution and Its Conformational Changes Evaluation

Aislamiento y caracterización parcial de miosina del manto de calamar gigante (Dosidicus gigas)

Thermal gelation of myofibrillar proteins from aquatic organisms

Efecto de la emersión a corto plazo a dos temperaturas de exposición aérea sobre parámetros de calidad en cola de langosta espinosa (Panulirus interruptus)

Effects of pH and Sodium Chloride on the Gelling Properties of a Protein Concentrate Obtained from Jumbo Squid Mantle (Dosidicus Gigas)

Efecto de la concentración y fuentes de nitrógeno en la producción de proteínas de cultivos masivos de la microalga Chaetoceros muelleri

Methods to obtain protein concentrates from jumbo squid (Dosidicus gigas) and evaluation of their functionality

Production and Functional Evaluation of a Protein Concentrate from Giant Squid (Dosidicus gigas) Fins Obtained by Alkaline Dissolution

Citric acid as pretreatment in drying of Pacific Lion’s Paw Scallop ( Nodipecten subnodosus) meats

Quality parameters of spiny lobster (Panulirus interruptus) tails as affected by short-term emersion at two different air temperatures

Isolation and properties of AMP deaminase from jumbo squid (Dosidicus gigas) mantle muscle from the Gulf of California, Mexico

Isolation and properties of 5′-nucleotidase isolated from jumbo squid ( Dosidicus gigas) mantle muscle from the Gulf of California, Mexico

Partial characterization of 5′-nucleotidase from giant squid (Dosidicus gigas) mantle Caracterización parcial de la enzima 5′-nucleotidasa del manto de calamar gigante (Dosidicus gigas)

Effect of ultrasound on physicochemical and foaming properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

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