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Oscar Martínez-Alvarez
Oscar Martínez-Alvarez
Científico Titular (CSIC)
Bestätigte E-Mail-Adresse bei ictan.csic.es
Titel
Zitiert von
Zitiert von
Jahr
Protein hydrolysates from animal processing by-products as a source of bioactive molecules with interest in animal feeding: A review
O Martínez-Alvarez, S Chamorro, A Brenes
Food Research International 73, 204-212, 2015
2772015
Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones
R Šližytė, R Mozuraitytė, O Martínez-Alvarez, E Falch, ...
Process Biochemistry 44 (6), 668-677, 2009
2322009
BSA: A complete coverage algorithm
E Gonzalez, O Alvarez, Y Diaz, C Parra, C Bustacara
proceedings of the 2005 IEEE international conference on robotics and …, 2005
1972005
Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties
L Picot, R Ravallec, M Fouchereau‐Péron, L Vandanjon, P Jaouen, ...
Journal of the Science of Food and Agriculture 90 (11), 1819-1826, 2010
1822010
Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis‐inhibiting formulations during chilled storage
ME López‐Caballero, O Martínez‐Alvarez, MC Gómez‐Guillén, ...
International journal of food science & technology 42 (9), 1029-1038, 2007
1592007
Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis
A Sila, N Sayari, R Balti, O Martinez-Alvarez, N Nedjar-Arroume, ...
Food chemistry 148, 445-452, 2014
1162014
Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp (Parapenaeus longirostris)
JP Zamorano, O Martínez-Álvarez, P Montero, ...
Food Chemistry 112 (1), 104-111, 2009
1152009
Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: Bioactivity and stability
S Ketnawa, S Benjakul, O Martínez-Alvarez, S Rawdkuen
Food chemistry 215, 383-390, 2017
1012017
Effectiveness of Onboard Application of 4‐Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris)
P Montero, O Martínez‐Álvarez, MC Gómez‐Guillén
Journal of Food Science 69 (8), C643-C647, 2004
962004
The effect of brine composition and pH on the yield and nature of water-soluble proteins extractable from brined muscle of cod (Gadus morhua)
O Martínez-Alvarez, MC Gómez-Guillén
Food chemistry 92 (1), 71-77, 2005
882005
Recovery, viscoelastic and functional properties of Barbel skin gelatine: Investigation of anti-DPP-IV and anti-prolyl endopeptidase activities of generated gelatine polypeptides
A Sila, O Martinez-Alvarez, A Haddar, MC Gómez-Guillén, M Nasri, ...
Food Chemistry 168, 478-486, 2015
842015
Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion
S Ketnawa, O Martínez-Alvarez, S Benjakul, S Rawdkuen
Food Chemistry 192, 34-42, 2016
812016
Effect of brine salting at different pHs on the functional properties of cod muscle proteins after subsequent dry salting
O Martínez-Alvarez, MC Gómez-Guillén
Food Chemistry 94 (1), 123-129, 2006
782006
Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin
BE Abdelmalek, J Gómez-Estaca, A Sila, O Martinez-Alvarez, ...
LWT-Food Science and Technology 65, 924-931, 2016
752016
Functional and thermal gelation properties of squid mantle proteins affected by chilled and frozen storage
MC Gómez‐Guillén, O Martínez‐Alvarez, P Montero
Journal of food science 68 (6), 1962-1967, 2003
722003
Recent advances in astaxanthin micro/nanoencapsulation to improve its stability and functionality as a food ingredient
Ó Martínez-Álvarez, MM Calvo, J Gómez-Estaca
Marine drugs 18 (8), 406, 2020
702020
Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract
A Haddar, S Sellimi, R Ghannouchi, OM Alvarez, M Nasri, A Bougatef
International journal of biological macromolecules 51 (4), 477-483, 2012
682012
Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments
P Montero, O Martínez-Álvarez, JP Zamorano, R Alique, ...
European Food Research and Technology 223, 16-21, 2006
582006
Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments
P Montero, O Martínez-Álvarez, JP Zamorano, R Alique, ...
European Food Research and Technology 223, 16-21, 2006
582006
Sodium replacement in the cod (Gadus morhua) muscle salting process
O Martínez-Alvarez, AJ Borderías, MC Gómez-Guillén
Food chemistry 93 (1), 125-133, 2005
582005
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