Santiago P. Aubourg

Overview

Best Publications

• Interaction of malondialdehyde with biological molecules — new trends about reactivity and significance

  Santiago P. Aubourg

  192
  Citations

• Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus).

  Carmen A. Campos;Óscar Rodríguez;Vanesa Losada;Santiago P. Aubourg

  168
  Citations

• Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice

  Vanesa Losada;Carmen Piñeiro;Jorge Barros-Velázquez;Santiago P. Aubourg

  155
  Citations

• Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima)

  Santiago P. Aubourg;Carmen Piñeiro;José Manuel Gallardo;J. Barros-Velázquez

  147
  Citations

• Quality assessment of sardines during storage by measurement of fluorescent compounds

  Santiago P. Aubourg;Carmen González Sotelo;José Manuel Gallardo

  137
  Citations

• Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

  Santiago P Aubourg;Isabel Medina

  135
  Citations

• Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima)

  Óscar Rodríguez;J. Barros-Velázquez;Carmen Piñeiro;José Manuel Gallardo

  134
  Citations

• Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

  Vilma Quitral;María Luisa Donoso;Jaime Ortiz;María Victoria Herrera

  134
  Citations

• Effect of brine pre-treatment on lipid stability of frozen horse mackerel ( Trachurus trachurus )

  Santiago P. Aubourg;Maurizio Ugliano

  127
  Citations

• Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

  Parastoo Pourashouri;Bahareh Shabanpour;Seid Hadi Razavi;Seid Mahdi Jafari

  122
  Citations

• Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods

  Carmen Piñeiro;Jorge Barros-Velázquez;Santiago P. Aubourg

  120
  Citations

• Fluorescence study of the pro-oxidant effect of free fatty acids on marine lipids

  Santiago P Aubourg

  118
  Citations

• Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets.

  Jaime Ortiz;Roberto Lemus-Mondaca;Antonio Vega-Gálvez;Kong Ah-Hen

  114
  Citations

• Proton nuclear magnetic resonance rapid and structure-specific determination ofω-3 polyunsaturated fatty acids in fish lipids

  Raffaele Sacchi;Isabel Medina;Santiago P. Aubourg;Francesco Addeo

  113
  Citations

• Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids

  Santiago P. Aubourg;Francisco Pérez-Alonso;José Manuel Gallardo

  108
  Citations

• Review: Loss of Quality during the Manufacture of Canned Fish Products

  Santiago P. Aubourg

  107
  Citations

• Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity

  Óscar Rodrı́guez;Vanesa Losada;Santiago P Aubourg;Jorge Barros-Velázquez

  106
  Citations

• Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection

  Santiago P. Aubourg;Carmen G. Sotelo;Ricardo Pérez-Martín

  100
  Citations

• Recent Advances in Assessment of Marine Lipid Oxidation by Using Fluorescence

  Santiago P. Aubourg

  99
  Citations

• Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus)

  Santiago P. Aubourg;Ines Lehmann;José Manuel Gallardo

  56
  Citations