Manuel Pazos

Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle

Manuel Pazos, José M. Gallardo, Josep Lluı́s Torres et al. · Food Chemistry · 2004 · 225 citations

Food Chemistry, Biochemistry, Frozen Fish Muscle +10

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

Glenda Fratini, Salomé Lois, Manuel Pazos et al. · Food Research International · 2012 · 128 citations

Biology, Engineering, Marine Ecology +2

Hydroxytyrosol Prevents Oxidative Deterioration in Foodstuffs Rich in Fish Lipids

Manuel Pazos, Ana Alonso, Isabel Sánchez‐Alonso et al. · Journal of Agricultural and Food Chemistry · 2008 · 84 citations

Healthy effect of different proportions of marine ω-3 PUFAs EPA and DHA supplementation in Wistar rats: Lipidomic biomarkers of oxidative stress and inflammation

Gabriel Dasilva, Manuel Pazos, Eduardo García-Egido et al. · The Journal of Nutritional Biochemistry · 2015 · 80 citations · Full text

Inflammation, Lipidomic Biomarkers, Healthy Effect +12

Identification and classification of seafood‐borne pathogenic and spoilage bacteria: 16<scp>S</scp> r<scp>RNA</scp> sequencing versus <scp>MALDI</scp>‐<scp>TOF MS</scp> fingerprinting

Karola Böhme, I.C. Fernández-No, Manuel Pazos et al. · Electrophoresis · 2013 · 73 citations

Rrna Sequencing, Spoilage Bacteria, Engineering +18