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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
openAccessMaxim_docosahexaenoic_2018.pdf.jpg2018Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processingPando, Mª Elsa; Rodríguez, Alicia; Galdames, Andrea; Berríos, Mª Macarena; Rivera, Matías; Romero, Nalda; Valenzuela, Mª Antonieta; Ortiz, Jaime; Aubourg, Santiago P. CSIC ORCIDartículo
closedAccessaccesoRestringido.pdf.jpg2014Obtaining bioactive components of Hass avocado pear (Persea americana Mill) by CO2-supercitric extraction: effect in Atlantic salmon (Salmo salar) quality during refrigerated storageOrtiz, Jaime; Vivanco, Juan P.; Mella, Camila; Velázquez, Donaji; Aubourg, Santiago P. CSIC ORCIDpóster de congreso
openAccessProtective_effect_red_OA_2021.pdf.jpg2021Protective effect of red algae (Rhodophyta) extracts on essential dietary components of heat-treated salmonOrtiz, Jaime; Aguilera, J. M.; Flores, M.; Lemus-Mondaca, Roberto; Larrazábal, M. J.; Miranda, José M.; Aubourg, Santiago P. CSIC ORCIDartículo
openAccessQuality_enhancement_canned_sardine.pdf.jpg2006Quality enhancement of canned sardine (Sardina pilchardus) by a preliminary slurry ice chilling treatmentLosada, Vanesa CSIC; Rodríguez, Alicia; Ortiz, Jaime; Aubourg, Santiago P. CSIC ORCIDpreprint
openAccessQuality_enhancement_chilled_fish.pdf.jpg2016Quality enhancement of chilled fish by including alga Bifurcaria bifurcata extract in the icing mediumMiranda, José M.; Ortiz, Jaime; Barros-Velázquez, Jorge CSIC ORCID; Aubourg, Santiago P. CSIC ORCIDartículo
closedAccess1-jul-2009Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the dietOrtiz, Jaime; Larraín, Mª Angélica; Vivanco, Juan P.; Aubourg, Santiago P. CSIC ORCIDartículo
openAccessRole_of_melanocortin_Leal_ComCong2021.pdf.jpg2021Role of melanocortin system in the zebrafish skin physiologyLeal, Esther CSIC ORCID; Ortiz, Jaime; Rotllant, Josep CSIC ORCID; Cerdá-Reverter, José Miguel CSIC ORCID CVN comunicación de congreso
openAccesspatatas.pdf.jpg30-jun-2002Stability 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, Rodrigoartículo
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