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2005 1
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2017 1
2018 3
2019 2
2020 1
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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.
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