Citations (27)
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Seyed Roholla Javadian, Seyed Rasoul Shahosseini & Peiman Ariaii. (2017) The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage. Journal of Aquatic Food Product Technology 26:1, pages 115-123.
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Elena Villamarín, Beatriz Martínez, Marcos Trigo & Santiago P. Aubourg. (2023) Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality. Foods 12:22, pages 4117.
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Marcos Trigo, David Paz, Antía Bote & Santiago P. Aubourg. (2023) Antioxidant Activity of an Aqueous Extract of Cuttlefish Ink during Fish Muscle Heating. Antioxidants 12:11, pages 1996.
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Fernanda de Jorge Gouvêa, Vanessa Sales de Oliveira, Barbara Jardim Mariano, Nayara Ayumi Rocha Takenaka, Ormindo Domingues Gamallo, Micheli da Silva Ferreira & Tatiana Saldanha. (2023) Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives. Food Research International 173, pages 113314.
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Ricardo Prego, Antonio Cobelo-García, Beatriz Martínez & Santiago P. Aubourg. (2023) Effect of Previous Frozen Storage and Coating Medium on the Essential Macroelement and Trace Element Content of Canned Mackerel. Foods 12:12, pages 2289.
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Carla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Rosane Nora Castro, Pedro Côrrea Damasceno Júnior, Alexandra Christine Helena Frankland Sawaya, Micheli da Silva Ferreira, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres & Tatiana Saldanha. (2023) The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry 403, pages 134347.
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Santiago P. Aubourg. (2023) Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium—A Review. Antioxidants 12:2, pages 245.
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Parisa Mozaffari, Safoora Pashangeh, Enayat Berizi, Majid Majlesi, Saeid Hosseinzadeh, Seyed Omid Salehi, Zahra Derakhshan & Stefanos Giannakis. (2022) Potential of nanochitosan coating combined with walnut green husk to improve the preservation of rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Environmental Research 214, pages 114019.
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Ricardo Prego, Marcos Trigo, Beatriz Martínez & Santiago P. Aubourg. (2022) Effect of Previous Frozen Storage, Canning Process and Packing Medium on the Fatty Acid Composition of Canned Mackerel. Marine Drugs 20:11, pages 666.
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Lucía Méndez, Marcos Trigo, Bin Zhang & Santiago P. Aubourg. (2022) Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times. Antioxidants 11:11, pages 2091.
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Diogo M. Silva, C. Marisa R. Almeida, Francisco Guardiola, Sabrina M. Rodrigues & Sandra Ramos. (2022) Optimization of an Analytical Protocol for the Extraction of Microplastics from Seafood Samples with Different Levels of Fat. Molecules 27:16, pages 5172.
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Zuzana Reblová, Santiago P. Aubourg & Jan Pokorný. (2022) The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines. Foods 11:13, pages 1987.
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José M. Malga, Marcos Trigo, Beatriz Martínez & Santiago P. Aubourg. (2022) Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium. Molecules 27:3, pages 739.
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Natalie Marinho Dantas, Vanessa Sales de Oliveira, Geni Rodrigues Sampaio, Yane Sane Koppe Chrysostomo, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Alexandra Christine Helena Frankland Sawaya, Elizabeth Aparecida Ferraz da Silva Torres & Tatiana Saldanha. (2021) Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chemistry 352, pages 129334.
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Zdzisław Domiszewski & Sylwia Mierzejewska. (2021) Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus). International Journal of Food Science 2021, pages 1-11.
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Zdzislaw Domiszewski. (2021)
Effect of sterilization on true retention rate of eicosapentaenoic and docosahexaenoic acid content in mackerel (
Scomber scombrus
), herring (
Clupea harengus
), and sprat (
Sprattus sprattus
) canned products
. Journal of Food Processing and Preservation 45:5.
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Ricardo Prego, Liliana G. Fidalgo, Jorge A. Saraiva, Manuel Vázquez & Santiago P. Aubourg. (2021) Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning. LWT 135, pages 109957.
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Ricardo Prego, Manuel Vázquez, Antonio Cobelo-García & Santiago P. Aubourg. (2020) Macroelements and Trace Elements Content in Brine-Canned Mackerel (Scomber colias) Subjected to High-Pressure Processing and Frozen Storage. Foods 9:12, pages 1868.
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Shahriyar Valizadeh, Mahmood Naseri, Sedigheh Babaei & Seyed Mohammad Hashem Hosseini. (2020) Shelf life extension of fish patty using biopolymer-coated active paper sheets. Food Packaging and Shelf Life 26, pages 100603.
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L. Gómez-Limia, N. Cobas, I. Franco & S. Martínez-Suárez. (2020) Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage. Food Research International 136, pages 109601.
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Santiago P. Aubourg, Marcos Trigo, Beatriz Martínez & Alicia Rodríguez. (2020) Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species. Foods 9:9, pages 1333.
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Maryam Vafaei, Mahmood Naseri, Elahe Abedi, Seyedeh Sedigheh Babaei, Ahmad Imani & Luisa Torri. (2019) Principal Component Analysis of Time-Related Changes of Some Essential Mineral Contents of Canned Silver Carp (Hypophthalmichthys molitrix) in Different Filling Media. Biological Trace Element Research 193:1, pages 261-270.
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Roberta G. Barbosa, Marcos Trigo, Carmen A. Campos & Santiago P. Aubourg. (2019)
Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (
Scomber colias
)
. European Journal of Lipid Science and Technology 121:8, pages 1900129.
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Roberta G Barbosa, Marcos Trigo, Roseane Fett & Santiago P Aubourg. (2018)
Impact of a packing medium with alga
Bifurcaria bifurcata
extract on canned Atlantic mackerel (
Scomber scombrus
) quality
. Journal of the Science of Food and Agriculture 98:9, pages 3462-3467.
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Samad Tavakoli, Mahmood Naseri, Elahe Abedi & Ahmad Imani. (2018)
Shelf-life enhancement of whole rainbow trout (
Oncorhynchus mykiss
) treated with Reshgak ice coverage
. Food Science & Nutrition 6:4, pages 953-961.
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Maryam Vafaei, Mahmood Naseri & Ahmad Imani. (2018) Long-term storage effect on some mineral elements of canned silver carp ( Hypophthalmichthys molitrix ) with reference to daily intake changes. Journal of Food Composition and Analysis 66, pages 116-120.
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Ervika Rahayu Novita Herawati, Angwar, Agus Susanto & Kurniadi. (2016) Effect of Brine Concentration on the Nutrient Content and Fatty Acid Profile of Canned Catfish [Pangasius Sutchi (Fowler, 1937)]. Aquatic Procedia 7, pages 85-91.
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