Publicaciones en colaboración con investigadoras/es de Instituto de Investigacións Mariñas (15)

2020

  1. Protein signatures to trace seafood contamination and processing

    Foods, Vol. 9, Núm. 12

  2. Proteomic strategies to evaluate the impact of farming conditions on food quality and safety in aquaculture products

    Foods, Vol. 9, Núm. 8

2018

  1. Tracing platinum accumulation kinetics in oyster Crassostrea gigas, a sentinel species in coastal marine environments

    Science of the Total Environment, Vol. 615, pp. 652-663

2015

  1. Proteomics: Contribution of Proteomics Techniques to Understanding the Interrelationship between Food and Health

    Encyclopedia of Food and Health (Elsevier Inc.), pp. 554-560

2013

  1. Development of a Real-Time PCR method for the identification of Atlantic mackerel (Scomber scombrus)

    Food Chemistry, Vol. 141, Núm. 3, pp. 2006-2010

  2. Evaluation of fish quality and safety by proteomics techniques

    Proteomics in Foods: Principles and Applications (Springer US), pp. 161-180

2012

  1. Evaluation of a fast method based on the presence of two restriction sites in the mitochondrial ND5 (mt ND5) gene for the identification of scomber species

    Journal of Aquatic Food Product Technology

2011

  1. Post-mortem degradation of myosin heavy chain in intact fish muscle: Effects of pH and enzyme inhibitors

    Food Chemistry, Vol. 124, Núm. 3, pp. 1090-1095

  2. Protein expression and enzymatic activities in normal and soft textured Atlantic salmon (Salmo salar) muscle

    Food Chemistry, Vol. 126, Núm. 1, pp. 140-148

2010

  1. Seafood safety, authenticity and analytical methodologies to detect fraud

    Global Food Security: Ethical and Legal Challenges: EurSafe 2010 Bilbao, Spain 16-18 September 2010 (Wageningen Academic Publishers), pp. 239-244

2009

  1. Analytical methods to differentiate farmed from wild seafood

    Handbook of Seafood and Seafood Products Analysis (CRC Press), pp. 215-232

2000

  1. Identification of fish species after cooking by SDS-PAGE and urea IEF: A collaborative study

    Journal of Agricultural and Food Chemistry, Vol. 48, Núm. 7, pp. 2653-2658

  2. Species identification of smoked and gravad fish products by sodium dodecylsulphate polyacrylamide gel electrophoresis, urea isoelectric focusing and native isoelectric focusing: A collaborative study

    Food Chemistry, Vol. 71, Núm. 1, pp. 1-7

1999

  1. Development of a sodium dodecyl sulfate-polyacrylamide gel electrophoresis reference method for the analysis and identification of fish species in raw and heat-processed samples: A collaborative study

    Electrophoresis, Vol. 20, Núm. 7, pp. 1425-1432

  2. Species identification of cooked fish by urea isoelectric focusing and sodium dodecylsulfate polyacrylamide gel electrophoresis: A collaborative study

    Food Chemistry, Vol. 67, Núm. 4, pp. 333-339