Optimisation of Low-Toxicity Solvent Employment for Total Lipid and Tocopherol Compound Extraction from Patagonian Squid By-Products by Alicia Rodríguez, Marcos Trigo, Santiago P. Aubourg, Isabel Medina

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Effect of Prior Chilling Period and Alga-Extract Packaging on the Quality of a Canned Underutilised Fish Species by Santiago P. Aubourg, Marcos Trigo, Beatriz Martínez, Alicia Rodríguez

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Yield Enhancement of Valuable Lipid Compounds from Squid (<i>Doryteuthis gahi</i>) Waste by Ethanol/Acetone Extraction by Santiago P. Aubourg, Alicia Rodríguez, Marcos Trigo, Isabel Medina

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Antioxidant Activity of an Aqueous Extract of Cuttlefish Ink during Fish Muscle Heating by Marcos Trigo, David Paz, Antía Bote, Santiago P. Aubourg

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Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing by Alicia Rodríguez, Marcos Trigo, Santiago P. Aubourg, Isabel Medina

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Influence of Different Previous Frozen Holding Periods on the Canned Fish Quality by Elena Villamarín, Beatriz Martínez, Marcos Trigo, Santiago P. Aubourg

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The Presence of Bioactive Compounds in European Eel (<i>Anguilla anguilla</i>) Skin: A Comparative Study with Edible Tissue by Antía Bote, Marcos Trigo, Sidonia Martínez, Santiago P. Aubourg

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Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (<i>Trachurus trachurus</i>) Previously Subjected to Different Frozen Storage Times by Lucía Méndez, Marcos Trigo, Bin Zhang, Santiago P. Aubourg

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Effect of Previous Frozen Storage, Canning Process and Packing Medium on the Fatty Acid Composition of Canned Mackerel by Ricardo Prego, Marcos Trigo, Beatriz Martínez, Santiago P. Aubourg

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Effect of Alga <i>Gelidium</i> sp. Flour Extract on Lipid Damage Evolution in Heated Fish Muscle System by Roberta G. Barbosa, Marcos Trigo, Bin Zhang, Santiago P. Aubourg

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Preservative Effect on Canned Mackerel (<i>Scomber colias</i>) Lipids by Addition of Octopus (<i>Octopus vulgaris</i>) Cooking Liquor in the Packaging Medium by José M. Malga, Marcos Trigo, Beatriz Martínez, Santiago P. Aubourg

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Antimicrobial Activity of Red Alga Flour (<i>Gelidium</i> sp.) and Its Effect on Quality Retention of <i>Scomber scombrus</i> during Refrigerated Storage by José M. Miranda, Marcos Trigo, Jorge Barros-Velázquez, Santiago P. Aubourg

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Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (<i>Doryteuthis gahi</i>) By-Products Captured at Different Seasons by Santiago P. Aubourg, Marcos Trigo, Ricardo Prego, Antonio Cobelo-García, Isabel Medina

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Comparative Study of Bioactive Lipid Extraction from Squid (<i>Doryteuthis gahi</i>) by-Products by Green Solvents by Santiago P. Aubourg, Marcos Trigo, María Jesús González, Salomé Lois, Isabel Medina

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Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (<i>Stenocereus thurberi</i>) Extracts during the Refrigerated Storage of Fish by Daniela Castro-Enríquez, José M. Miranda, Marcos Trigo, Francisco Rodríguez-Félix, Santiago P. Aubourg, Jorge Barros-Velázquez

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Concentration of EPA and DHA from Refined Salmon Oil by Optimizing the Urea–Fatty Acid Adduction Reaction Conditions Using Response Surface Methodology by Gretel Dovale-Rosabal, Alicia Rodríguez, Elyzabeth Contreras, Jaime Ortiz-Viedma, Marlys Muñoz, Marcos Trigo, Santiago P. Aubourg, Alejandra Espinosa

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