Óscar Martínez‐Álvarez

Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones

Rasa Šližytė, Revilija Mozūraitytė, Óscar Martínez‐Álvarez et al. · Process Biochemistry · 2009 · 181 citations

Polyphenolics, Bioorganic Chemistry, Biochemistry +6

Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties

Laurent Picot, Rozenn Ravallec, Martine Fouchereau‐Péron et al. · Journal of the Science of Food and Agriculture · 2010 · 141 citations · Full text

Quality of thawed deepwater pink shrimp (<i>Parapenaeus longirostris</i>) treated with melanosis‐inhibiting formulations during chilled storage

M.E. López‐Caballero, Óscar Martínez‐Álvarez, M.C. Gómez‐Guillén et al. · International Journal of Food Science & Technology · 2007 · 128 citations

Microbial Inactivation, Shelf Life, Anaerobic Culturing +15

Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis

Assaâd Sila, Nadhem Sayari, Rafik Balti et al. · Food Chemistry · 2013 · 112 citations

Carotenoid, Engineering, Biochemistry +6

Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: Bioactivity and stability

Sunantha Ketnawa, Soottawat Benjakul, Óscar Martínez‐Álvarez et al. · Food Chemistry · 2016 · 109 citations

Food Chemistry, Bovine Trypsin, Biochemistry +5