2013

1. Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel

   European Journal of Lipid Science and Technology, Vol. 115, Núm. 12, pp. 1454-1461

2. Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

   Innovative Food Science and Emerging Technologies, Vol. 18, pp. 24-30