Santiago P. Aubourg
AuthID: R-006-V7Z
1
TÃTULO: High Pressure Effects on the Activities of Cathepsins B and D of Mackerel and Horse Mackerel Muscle
AUTORES: Liliana G Fidalgo; Jorge A Saraiva; Santiago P Alibourg; Manuel Vazquez; Antonio A Torres;
PUBLICAÇÃO: 2014, FONTE: CZECH JOURNAL OF FOOD SCIENCES, VOLUME: 32, NÚMERO: 2
AUTORES: Liliana G Fidalgo; Jorge A Saraiva; Santiago P Alibourg; Manuel Vazquez; Antonio A Torres;
PUBLICAÇÃO: 2014, FONTE: CZECH JOURNAL OF FOOD SCIENCES, VOLUME: 32, NÚMERO: 2
INDEXADO EM: 
Scopus 
WOS
Scopus WOS2
TÃTULO: Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus) Full Text
AUTORES: Antonio A Torres; Jorge A Saraiva; Esther Guerra Rodriguez; Santiago P Aubourg; Manuel Vazquez;
PUBLICAÇÃO: 2014, FONTE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 21
AUTORES: Antonio A Torres; Jorge A Saraiva; Esther Guerra Rodriguez; Santiago P Aubourg; Manuel Vazquez;
PUBLICAÇÃO: 2014, FONTE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 21
3
TÃTULO: Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage Full Text
AUTORES: Liliana G Fidalgo; Jorge A Saraiva; Santiago P Aubourg; Manuel Vazquez; Antonio A Torres;
PUBLICAÇÃO: 2014, FONTE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 23
AUTORES: Liliana G Fidalgo; Jorge A Saraiva; Santiago P Aubourg; Manuel Vazquez; Antonio A Torres;
PUBLICAÇÃO: 2014, FONTE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 23
4
TÃTULO: Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus) Full Text
AUTORES: Santiago P Aubourg; Antonio A Torres; Jorge A Saraiva ; Esther Guerra Rodriguez; Manuel Vazquez;
PUBLICAÇÃO: 2013, FONTE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 53, NÚMERO: 1
AUTORES: Santiago P Aubourg; Antonio A Torres; Jorge A Saraiva ; Esther Guerra Rodriguez; Manuel Vazquez;
PUBLICAÇÃO: 2013, FONTE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 53, NÚMERO: 1
5
TÃTULO: Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment Full Text
AUTORES: Manuel Vazquez; Antonio A Torres; Jose M Gallardo; Jorge Saraiva ; Santiago P Aubourg;
PUBLICAÇÃO: 2013, FONTE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 18
AUTORES: Manuel Vazquez; Antonio A Torres; Jose M Gallardo; Jorge Saraiva ; Santiago P Aubourg;
PUBLICAÇÃO: 2013, FONTE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 18
INDEXADO EM: Scopus WOS
Scopus WOS6
TÃTULO: Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel. Frozen storage of high pressure-treated horse mackerel Full Text
AUTORES: Antonio A Torres; Manuel Vazquez; Jorge A Saraiva ; Jose M Gallardo; Santiago P Aubourg;
PUBLICAÇÃO: 2013, FONTE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 115, NÚMERO: 12
AUTORES: Antonio A Torres; Manuel Vazquez; Jorge A Saraiva ; Jose M Gallardo; Santiago P Aubourg;
PUBLICAÇÃO: 2013, FONTE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 115, NÚMERO: 12
