Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

MyNCBI Filters
Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2005 1
2012 1
2014 1
2015 2
2017 1
2018 3
2019 2
2020 1
Text availability
Article attribute
Article type
Publication date

Search Results

11 results
Results by year
Filters applied: . Clear all
Page 1
Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage.
Pita-Calvo C, Guerra-Rodríguez E, Saraiva JA, Aubourg SP, Vázquez M. Pita-Calvo C, et al. Among authors: Aubourg SP. Food Res Int. 2018 Oct;112:233-240. doi: 10.1016/j.foodres.2018.06.042. Epub 2018 Jun 21. Food Res Int. 2018. PMID: 30131133
Concentration of EPA and DHA from Refined Salmon Oil by Optimizing the Urea⁻Fatty Acid Adduction Reaction Conditions Using Response Surface Methodology.
Dovale-Rosabal G, Rodríguez A, Contreras E, Ortiz-Viedma J, Muñoz M, Trigo M, Aubourg SP, Espinosa A. Dovale-Rosabal G, et al. Among authors: Aubourg SP. Molecules. 2019 Apr 26;24(9):1642. doi: 10.3390/molecules24091642. Molecules. 2019. PMID: 31027319 Free PMC article.
Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life.
Perez-Won M, Lemus-Mondaca R, Herrera-Lavados C, Reyes JE, Roco T, Palma-Acevedo A, Tabilo-Munizaga G, Aubourg SP. Perez-Won M, et al. Among authors: Aubourg SP. Foods. 2020 Mar 3;9(3):E273. doi: 10.3390/foods9030273. Foods. 2020. PMID: 32138171 Free article.
11 results
Jump to page