C. Piñeiro, J. Barros-Velázquez, and S. P. Aubourg, Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods,
C. Campos, O. Rodríguez, P. Calo-Mata, M. Prado and J. Barros-Velázquez, Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima),
S. Arlindo, P. Calo, C. Franco, M. Prado, A. Cepeda and J. Barros-Velázquez, Single nucleotide polymorphism analysis of the enterocin P structural gene in Enterococcus faecium strains isolated from nonfermented animal foods,
P. Calo, S. Arlindo, K. Boehme, T. de Miguel, A. Pascoal and J. Barros-Velázquez, Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products,
S.V. Hosseini, S. Arlindo, K. Böhme, I. Fernández-No, P. Calo-Mata and J. Barros-Velázquez, Genetic and probiotic profiling of bacteriocin-producing Enterococcus faecium strains isolated from non-fermented animal foods,
Minia Sanjuás-Rey, Bibiana García-Soto, Jorge Barros-Velázquez, José R. Fuertes-Gamundi & Santia, Effect of a two-step natural organic acid treatment on microbial activity and lipid damage during blue whiting (Micromesistius poutassou) chilling.,
Bibiana García-Soto, Minia Sanjuás, Jorge Barros-Velázquez, José R. Fuertes-Gamundi and Santiago P., Preservative effect of an organic acid-icing system on chilled fish lipids.,
Elaborador de conservas de productos de la pesca, Editorial Ideas Propias,
Jean Pierre Nicolle et Camille Knockaert, Les conserves del produits de la mer, IFREMER,
Dong Sun Lee, Kit L. Yam y Piergiovanni L, Food Packaging Science and Technology, CRC Press,
In-pack processed foods, Woodhead Publishing Ltd,
Smart Packaging Technologies, John Willey & Sons Ltd,
Quality Parameters in Canned Seafoods, Nova Science Publishers, Inc,
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