Publications in collaboration with researchers from Universidade de Vigo (7)

2022

  1. Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media

    Journal of Food Composition and Analysis, Vol. 107

  2. Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

    Foods, Vol. 11, Núm. 8

  3. Proximate composition and amino acid profile of European eel skin: influence of body weight

    European Food Research and Technology, Vol. 248, Núm. 5, pp. 1437-1446

2021

  1. Effects of processing step, filling medium and storage on amino acid profiles and protein quality in canned European eels

    Journal of Food Composition and Analysis, Vol. 96

  2. Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

    Foods, Vol. 10, Núm. 4

  3. Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights

    International Journal of Gastronomy and Food Science, Vol. 25

  4. Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media

    Journal of Food Science, Vol. 86, Núm. 5, pp. 1704-1713