1. A Comparative Study of Lipid Composition of an Undervalued Crustacean (Munida spp.) Captured in Winter and Summer. Issue 9 (21st October 2017) Authors: García-Soto, Bibiana; Trigo, Marcos; Barros-Velázquez, Jorge; Aubourg, Santiago P. Journal: Journal of aquatic food product technology Issue: Volume 26:Issue 9(2017) Page Start: 1004 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel. (January 2022) Authors: Trigo, Marcos; Nozal, Pedro; Miranda, José M.; Aubourg, Santiago P.; Barros-Velázquez, Jorge Journal: Food control Issue: Volume 131(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis). (January 2016) Authors: Miranda, José M.; Trigo, Marcos; Barros-Velázquez, Jorge; Aubourg, Santiago P. Journal: Food control Issue: Volume 59(2016:Jan.) Page Start: 290 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhancement of the rancidity stability in a marine‐oil model by addition of a saponin‐free quinoa (Chenopodium quinoa Willd.) ethanol extract. Issue 9 (5th April 2017) Authors: Miranda, Margarita; Barbosa, Roberta G.; Trigo, Marcos; Uribe, Elsa; Vega‐Gálvez, Antonio; Aubourg, Santiago P. Journal: European journal of lipid science and technology Issue: Volume 119:Issue 9(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evolution of lipid damage and volatile amine content in Patagonian squid (Doryteuthis gahi) by‐products during frozen storage. (6th June 2022) Authors: Aubourg, Santiago P.; Trigo, Marcos; González, Mª Jesús; Lois, Salomé; Medina, Isabel Journal: International journal of food science & technology Issue: Volume 57:Number 8(2022) Page Start: 5409 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality. (20th February 2018) Authors: Barbosa, Roberta G; Trigo, Marcos; Fett, Roseane; Aubourg, Santiago P Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 9(2018) Page Start: 3462 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Partial characterization of jumbo squid skin pigment extract and its antioxidant potential in a marine oil system. Issue 9 (18th January 2016) Authors: Aubourg, Santiago P.; Torres‐Arreola, Wilfrido; Trigo, Marcos; Ezquerra‐Brauer, Josafat Marina Journal: European journal of lipid science and technology Issue: Volume 118:Issue 9(2016) Page Start: 1293 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis). (18th September 2017) Authors: Barbosa, Roberta G.; Trigo, Marcos; Prego, Ricardo; Fett, Roseane; Aubourg, Santiago P. Journal: International journal of food science & technology Issue: Volume 53:Number 2(2018) Page Start: 271 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish. (December 2018) Authors: Trigo, Marcos; Rodríguez, Alicia; Dovale, Gretel; Pastén, Alexis; Vega-Gálvez, Antonio; Aubourg, Santiago P. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 98(2018) Page Start: 231 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗