Facultade de Ciencias
Centro
Instituto de Investigacións Mariñas
Vigo, EspañaPublicacións en colaboración con investigadores/as de Instituto de Investigacións Mariñas (65)
2024
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The Presence of Bioactive Compounds in European Eel (Anguilla anguilla) Skin: A Comparative Study with Edible Tissue
Marine Drugs, Vol. 22, Núm. 3
2023
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Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides
Food Chemistry, Vol. 423
2021
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Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Current Opinion in Food Science, Vol. 40, pp. 20-25
2020
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Aquaculture and by-products: Challenges and opportunities in the use of alternative protein sources and bioactive compounds
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 127-185
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Identification of Emerging Hazards in Mussels by the Galician Emerging Food Safety Risks Network (RISEGAL). A First Approach
Foods, Vol. 9, Núm. 11
2018
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Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage
LWT - Food Science and Technology, Vol. 88, pp. 1-8
2016
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Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation
European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1891-1902
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Bacterioplankton responses to riverine and atmospheric inputs in a coastal upwelling system (Ría de Vigo, NW Spain)
Marine Ecology Progress Series, Vol. 542, pp. 39-50
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Effects of caponization on growth performance, carcass and meat quality of Mos breed capons reared in free-range production system
Annals of Animal Science, Vol. 16, Núm. 3, pp. 909-929
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Minhota breed cattle: Carcass characterisation and meat quality affected by sex and slaughter age
Animal Production Science, Vol. 56, Núm. 12, pp. 2086-2092
2015
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Impact of atmospheric deposition on the metabolism of coastal microbial communities
Estuarine, Coastal and Shelf Science, Vol. 153, pp. 18-28
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Local differences in phytoplankton-bacterioplankton coupling in the coastal upwelling off Galicia (NW Spain)
Marine Ecology Progress Series, Vol. 528, pp. 53-69
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Oxidation stability of pig liver Pâté with increasing levels of natural antioxidants (grape and tea)
Antioxidants, Vol. 4, Núm. 1, pp. 102-123
2014
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Cloning, expression, purification and characterization of an oligomeric His-tagged thermophilic esterase from Thermus thermophilus HB27
Process Biochemistry, Vol. 49, Núm. 6, pp. 927-935
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Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté
Food Chemistry, Vol. 147, pp. 386-394
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Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes
Meat Science, Vol. 96, Núm. 1, pp. 195-202
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Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
Meat Science, Vol. 96, Núm. 1, pp. 526-534
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Outside the paradigm of upwelling rias in NW Iberian Peninsula: Biogeochemical and phytoplankton patterns of a non-upwelling ria
Estuarine, Coastal and Shelf Science, Vol. 138, pp. 1-13
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Temperature- and pH-sensitive nanohydrogels of poly(N-isopropylacrylamide) for food packaging applications: Modelling the swelling-collapse behaviour
PLoS ONE, Vol. 9, Núm. 2
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Thermal resistance of Salmonella enterica, Escherichia coli and Staphylococcus aureus isolated from vegetable feed ingredients
Journal of the Science of Food and Agriculture, Vol. 94, Núm. 11, pp. 2274-2281