2020

1. Fermentation in fish and by-products processing: an overview of current research and future prospects

   Current Opinion in Food Science, Vol. 31, pp. 9-16

2. Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts

   Antioxidants, Vol. 9, Núm. 3

3. Isolation, identification and investigation of fermentative bacteria from sea bass (Dicentrarchus labrax): Evaluation of antifungal activity of fermented fish meat and by-products broths

   Foods, Vol. 9, Núm. 5