Collagen characteristics of farmed Atlantic salmon with firm and soft fillet texture von Moreno, H.M., Montero, M.P., Gómez-Guillén, M.C., Fernández-Martín, F., Mørkøre, T., Borderías, J.

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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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First Processing Steps and the Quality of Wild and Farmed Fish von BORDERIAS, Antonio J, SANCHEZ-ALONSO, Isabel

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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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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 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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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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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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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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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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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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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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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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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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GELATION OF FISH MUSCLE USING MICROBIAL TRANSGLUTAMINASE AND THE EFFECT OF SODIUM CHLORIDE AND PH LEVELS von MORENO, H.M, CARBALLO, J, BORDERÍAS, J

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Chilled Storage of Pressurized Octopus (Octopus vulgaris) Muscle von Hurtado, J.L., Montero, P., Borderías, J.

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Properties of Proteolytic Enzymes from Muscle of Octopus (Octopus vulgaris) and Effects of High Hydrostatic Pressure von Hurtado, J.L, Montero, P, Borderías, J, An, H

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