Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties von Solari-Godiño, A., Pérez-Jiménez, J., Saura-Calixto, F., Borderías, A.J., Moreno, H.M.

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Effect of deacetylation on the glucomannan gelation process for making restructured seafood products von Solo-de-Zaldívar, B., Tovar, C.A., Borderías, A.J., Herranz, B.

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Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies von Sanchez-Alonso, I, Jiménez-Escrig, A, Saura-Calixto, F, Borderias, A.J

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Antioxidant protection of white grape pomace on restructured fish products during frozen storage von Sánchez-Alonso, I., Jiménez-Escrig, A., Saura-Calixto, F., Borderías, A.J.

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Effect of selective breeding on collagen properties of Atlantic salmon (Salmo salar L.) von Moreno, H.M., Jacq, C., Montero, M.P., Gómez-Guillén, M.C., Borderías, A.J., Mørkøre, T.

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Valorization of recurrently discarded fish species in trawler fisheries in North-West Spain von Blanco, M., Domínguez-Timón, F., Pérez-Martín, R. I., Fraguas, J., Ramos-Ariza, P., Vázquez, J. A., Borderías, A. J., Moreno, H. M.

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Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation von Solo-de-Zaldívar, B., Tovar, C.A., Borderías, A.J., Herranz, B.

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Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing von Cando, D., Borderías, A.J., Moreno, H.M.

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Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat von Martínez, M.A., Velazquez, G., Cando, D., Núñez-Flores, R., Borderías, A.J., Moreno, H.M.

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Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient von Sánchez-Alonso, I, Solas, M.T, Borderías, A.J

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Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat von Martínez-Maldonado, M.A., Velazquez, G., Ramírez de León, José Alberto, Borderías, A.J., Moreno, H.M.

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Oyster preservation by high-pressure treatment von LOPEZ-CABALLERO, M. E, PEREZ-MATEOS, M, MONTERO, P, BORDERIAS, A. J

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Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels von Cando, D., Borderías, A.J., Moreno, H.M.

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Rheological and Biochemical Characteristics of High-Pressure- and Heat-Induced Gels from Blue Whiting (Micromesistius poutassou) Muscle Proteins von Pérez-Mateos, M, Lourenço, H, Montero, P, Borderías, A. J

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New applications of fibres in foods: Addition to fishery products von BORDERIAS, A. J, SANCHEZ-ALONSO, I, PEREZ-MATEOS, M

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Sodium replacement in the cod ( Gadus morhua) muscle salting process von MARTINEZ-ALVAREZ, O, BORDERIAS, A. J, GOMEZ-GUILLEN, M. C

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Thermally Induced Aggregation of Giant Squid (Dosidicus gigas) Mantle Proteins. Physicochemical Contribution of Added Ingredients von Gómez-Guillén, M. C, Montero, P, Solas, M. T, Borderías, A. J

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Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle von GÓMEZ-GUILLÉN, M.C., MONTERO, P., HURTADO, O., BORDERÍAS, A.J.

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Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment von LOPEZ-CABALLERO, M. E, PEREZ-MATEOS, M, BORDERIAS, J. A, MONTERO, P

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Effect of freezing and frozen storage on restructured FISH prototypes made with glucomannan and FISH mince von Solo-de-Zaldívar, B., Herranz, B., Borderías, A.J., Tovar, C.A.

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