A5000614436- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
- Protein Hydrolysis and Bioactive Peptides
- Insect Utilization and Effects
- Fatty Acid Research and Health
- Biochemical Analysis and Sensing Techniques
- Animal Nutrition and Physiology
- Seaweed-derived Bioactive Compounds
- Cephalopods and Marine Biology
- Advanced Chemical Sensor Technologies
- Antioxidant Activity and Oxidative Stress
- Genomics and Phylogenetic Studies
- Bee Products Chemical Analysis
- Plant Reproductive Biology
- Plant Molecular Biology Research
- Microencapsulation and Drying Processes
- Edible Oils Quality and Analysis
- Aquaculture disease management and microbiota
- Chromosomal and Genetic Variations
- Muscle metabolism and nutrition
- Food Quality and Safety Studies
- Microbial Inactivation Methods
- Algal biology and biofuel production
- Plant biochemistry and biosynthesis
- Gene expression and cancer classification
Instituto de Investigacións Mariñas
2015-2024
Consejo Superior de Investigaciones Científicas
2012-2024
Universidade de Vigo
2017-2022
Universidade de Santiago de Compostela
2003-2021
Universidad de Sonora
2021
Institut de recherche en horticulture et semences
2018
Institut Agro Rennes-Angers
2018
Université d'Angers
2018
National Research Council
2009-2015
Institut des Sciences des Plantes de Paris Saclay
2015
Rose is the world's most important ornamental plant, with economic, cultural and symbolic value. Roses are cultivated worldwide sold as garden roses, cut flowers potted plants. outbred can have various ploidy levels. Our objectives were to develop a high-quality reference genome sequence for genus Rosa by sequencing doubled haploid, combining long short reads, anchoring high-density genetic map, study structure basis of major traits. We produced haploid rose line ('HapOB') from chinensis...
The numerous genomic sequences and ESTs released by the Arabidopsis thaliana Genome Initiative (AGI) have allowed a systematic functional study of DEAD box RNA helicase family. Sequencing in silico analysis led to characterization 28 novel A.thaliana helicases forming family 32 members, named AtRH. Fourteen AtRH genes with an unexpected heterogeneous mosaic structure are described compared bringing new information about genesis gene mapping shows their repartition on five chromosomes without...
CATdb is a free resource available at http://urgv.evry.inra.fr/CATdb that provides public access to large collection of transcriptome data for Arabidopsis thaliana produced by single Complete Transcriptome Micro Array (CATMA) platform. CATMA probes consist gene-specific sequence tags (GSTs) 150-500 bp. The v2 version contains 24 576 GST representing most the predicted A. genes, and 615 tiling chloroplastic mitochondrial genomes. Data in are entirely processed with same standardized protocol,...
Summary Malonyldialdehyde (malondialdehyde, MDA) is one of the most significant wide range metabolic or deteriorative products lipid damage. Its formation during food processing and storage widely used in quality control. ability to react with ‐ NH 2 group also great carcinogenic mutagenic interest because its possible interaction important constituents (e.g. free amino acids, proteins, nucleic phospholipids) foods after processing. Special attention has been given role played by MDA age...
Multilayer microencapsulation of fish oil was evaluated by using gelatin (treated with or without microbial transglutaminase [MTGase]), chitosan, and maltodextrin for its ability to control lipid oxidation. This study showed that a mixture containing obtained the highest percentage core release. The oxidative stability formulated mixtures bulk oils investigated during period 60 days. peroxide value (PV) assessed as parameter primary oxidation products, p-anisidine (p-AV) thiobarbituric acid...
Summary Fish products are known to provide high levels of constituents important for the human diet. At same time, wild and farmed fish species highly perishable products, quality freshness which rapidly declines post‐mortem. Accordingly, efficient storage processing technologies need be employed reduce postmortem losses until product reaches consumer. The present review covers recent efforts carried out on some new advanced strategies related chilled frozen storage. In first part, research...
Abstract As a popular hot‐pot ingredient, Chinese‐style shrimp mud (Xia‐Hua) is usually transported and stored frozen. However, frozen storage leads to decreased quality of Xia‐Hua products caused by the variations in physicochemical functional properties myofibrillar proteins (MPs). Κ‐carrageenan its oligosaccharides are reported as antioxidants antifreeze can stabilize whole shrimp, but their effects on MPs remain poorly understood. Compared control Na 4 P 2 O 7 treatments, κ‐carrageenan...
Lean fish deterioration during frozen storage (−30 and −10 °C) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) non-FA-forming one (haddock) carried out. Lipid damages were measured on basis free fatty acids (FFA), peroxide value (PV), thiobarbituric acid index (TBA-i) fluorescent compounds. In both at −30 °C, most damage indices showed significant correlations with time. However, only FFA fluorescence detections...
Based on proton nuclear magnetic resonance ( 1 H‐NMR) spectroscopy, a rapid and structure‐specific method for the determination of ω‐3 polyunsaturated fatty acids (PUFAs) in fish lipids is presented. The different chemical shift observed methyl PUFAs (δ=0.95 ppm) with respect to all other (δ=0.86 has provided possibility proposing new PUFA content. Twenty‐four lipid samples (raw, cooked canned albacore tuna) produced results that showed good agreement between H‐NMR analysis gas...
The free fatty acid (FFA) effect on the oxidative stability of marine lipids was studied by fluorescence assessment. Under different reaction conditions, including time, temperature and FFA content type (different chain lengths unsaturation degrees), FFAs were made to interact in model systems with a commercial oil (cod liver oil) two fish (hake pout) white muscles. Fluorescence assessment showed pro-oxidant all types FFA, which increased mixtures. At 30 °C higher degree oxidation obtained...
From the moment fish is caught till it arrives at consumer as a canned product, raw matter submitted to variety of industrial steps. Thus, storage process (namely, chilling or freezing) needed for holding material be canned; cooking step normally employed reducing moisture and inactivating endogenous enzyme activity; rigorous thermal treatment (sterilization) undertaken inactivate micro-organisms; proper necessary guarantee good palatability product. As result, labile essential nutrients...