Mostrando resultados 10 a 23 de 23
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Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
openAccess | | 30-dic-2001 | Fritura industrial de patatas crisps. Influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento | Robert, Paz; Masson, Lilia; Romero, Nalda; Dobarganes, M. Carmen CSIC ; Izaurieta, Macarena; Ortiz, Jaime; Wittig, Emma | artículo |
closedAccess | | 2013 | Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets | Ortiz, Jaime; Lemus-Mondaca, Roberto; Vega-Gálvez, Antonio; Ah-Hen, Kong; Puente-Díaz, Luis; Zura-Bravo, Liliana; Aubourg, Santiago P. CSIC ORCID | artículo |
openAccess | | 2015 | Inhibición de la alteración lipídica durante la conservación de salmónidos comerciales mediante la aplicación de diferentes sistemas preservales | Ortiz, Jaime | tesis doctoral |
openAccess | | 2017 | Inhibition of lipid oxidation development in refrigerated salmon (Salmo salar) paste by addition to different stevia (Stevia rebaudiana Bert.) extracts | Ortiz, Jaime; Toro, María; Vega, Camila; Ramírez, Leslie; Barbosa, Roberta G.; Barros-Velázquez, Jorge CSIC ORCID; Aubourg, Santiago P. CSIC ORCID | póster de congreso |
openAccess | | 2014 | Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids | Ortiz, Jaime; Vivanco, Juan P.; Aubourg, Santiago P. CSIC ORCID | artículo |
openAccess | | 2008 | Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilling storage | Ortiz, Jaime; Palma, Óscar; González, Natalia; Aubourg, Santiago P. CSIC ORCID | artículo |
openAccess | | 2018 | Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing | Pando, Mª Elsa; Rodríguez, Alicia; Galdames, Andrea; Berríos, Mª Macarena; Rivera, Matías; Romero, Nalda; Valenzuela, Mª Antonieta; Ortiz, Jaime; Aubourg, Santiago P. CSIC ORCID | artículo |
closedAccess | | 2014 | Obtaining bioactive components of Hass avocado pear (Persea americana Mill) by CO2-supercitric extraction: effect in Atlantic salmon (Salmo salar) quality during refrigerated storage | Ortiz, Jaime; Vivanco, Juan P.; Mella, Camila; Velázquez, Donaji; Aubourg, Santiago P. CSIC ORCID | póster de congreso |
openAccess | | 2021 | Protective effect of red algae (Rhodophyta) extracts on essential dietary components of heat-treated salmon | Ortiz, Jaime; Aguilera, J. M.; Flores, M.; Lemus-Mondaca, Roberto; Larrazábal, M. J.; Miranda, José M.; Aubourg, Santiago P. CSIC ORCID | artículo |
openAccess | | 2006 | Quality enhancement of canned sardine (Sardina pilchardus) by a preliminary slurry ice chilling treatment | Losada, Vanesa CSIC; Rodríguez, Alicia; Ortiz, Jaime; Aubourg, Santiago P. CSIC ORCID | preprint |
openAccess | | 2016 | Quality enhancement of chilled fish by including alga Bifurcaria bifurcata extract in the icing medium | Miranda, José M.; Ortiz, Jaime; Barros-Velázquez, Jorge CSIC ORCID; Aubourg, Santiago P. CSIC ORCID | artículo |
closedAccess | | 1-jul-2009 | Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet | Ortiz, Jaime; Larraín, Mª Angélica; Vivanco, Juan P.; Aubourg, Santiago P. CSIC ORCID | artículo |
openAccess | | 2021 | Role of melanocortin system in the zebrafish skin physiology | Leal, Esther CSIC ORCID; Ortiz, Jaime; Rotllant, Josep CSIC ORCID; Cerdá-Reverter, José Miguel CSIC ORCID CVN | comunicación de congreso |
openAccess | | 30-jun-2002 | Stability of potato chips fried in vegetable oils with different degree of unsaturation. | Masson, Lilia; Robert, Paz; Dobarganes, M. Carmen CSIC ; Urra, Carlos; Romero, Nalda; Ortiz, Jaime; Goicoechea, E.; Pérez, P.; Salamé, E.; Torres, Rodrigo | artículo |