Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium—A Review by Santiago P. Aubourg

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Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood—A Review by Santiago P. Aubourg

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The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines by Zuzana Reblová, Santiago P. Aubourg, Jan Pokorný

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Biochemical Composition and Energy Strategy Along the Reproductive Cycle of Female Octopus vulgaris in Galician Waters (NW Spain) by Pilar Sieiro, Jaime Otero, Santiago P. Aubourg

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Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing by Lucía Méndez, Bin Zhang, Santiago P. Aubourg

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Preservative Effect of Alga Flour Extract on Frozen Horse Mackerel (<i>Trachurus trachurus</i>) Lipids by Miriam Martínez, Marcos Trigo, Santiago P. Aubourg, Alicia Rodríguez

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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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Rancidity inhibition study in frozen whole mackerel (scomber scombrus) by a previous plant extract treatment. by Ludmila Stodolnik, Aneta Stawicka, Grzegorz Szczepanik, Santiago P. Aubourg

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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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Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (<i>Sparus aurata</i>) Quality by Beatriz Martínez, Marcos Trigo, Alicia Rodríguez, Santiago P. Aubourg

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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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Low-Toxicity Solvents for the Extraction of Valuable Lipid Compounds from Octopus (<i>Octopus vulgaris</i>) Waste by Lucía Méndez, Alicia Rodríguez, Santiago P. Aubourg, Isabel Medina

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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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Characterization of the Jumbo Squid (<i>Dosidicus gigas</i>) Skin By-Product by Shotgun Proteomics and Protein-Based Bioinformatics by Mónica Carrera, Josafat Marina Ezquerra-Brauer, Santiago P. Aubourg

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Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process by Afsaneh Asgharzadeh, Bahareh Shabanpour, Santiago P. Aubourg, Hedayat Hosseini

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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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