Abril, A. G., Calo-Mata, P., Barros-Velázquez, J., Villa, T. G., Pazos, M., & Carrera, M. (2024). Metaproteomic Analysis of Microbial Communities Affecting Fishery Products. Metaproteomics, 89–98. https://doi.org/10.1007/978-1-0716-3910-8_9

Abril, A. G., Calo-Mata, P., Böhme, K., Villa, T. G., Barros-Velázquez, J., Sánchez-Pérez, Á., Pazos, M., & Carrera, M. (2024). Shotgun proteomic analyses of Pseudomonas species isolated from fish products. Food Chemistry, 450, 139342. https://doi.org/10.1016/j.foodchem.2024.139342

Abril, A. G., Calo-Mata, P., Villa, T. G., Böhme, K., Barros-Velázquez, J., Sánchez-Pérez, Á., Pazos, M., & Carrera, M. (2024). Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria. Food Chemistry, 448, 139045. https://doi.org/10.1016/j.foodchem.2024.139045

Abril, A. G., Calo-Mata, P., Villa, T. G., Böhme, K., Barros-Velázquez, J., Sánchez-Pérez, Á., Pazos, M., & Carrera, M. (2024). High-Resolution Comparative and Quantitative Proteomics of Biogenic-Amine-Producing Bacteria and Virulence Factors Present in Seafood. Journal of Agricultural and Food Chemistry, 72(8), 4448–4463. https://doi.org/10.1021/acs.jafc.3c06607

Carrera, M., Abril, A. G., Pazos, M., Calo-Mata, P., Villa, T. G., & Barros-Velázquez, J. (2024). Proteins and peptides: proteomics approaches for food authentication and allergen profiling. Current Opinion in Food Science, 57, 101172. https://doi.org/10.1016/j.cofs.2024.101172

Abril, A. G., Carrera, M., & Pazos, M. (2024). Marine Bioactive Compounds with Functional Role in Immunity and Food Allergy. Nutrients, 16(16), 2592. https://doi.org/10.3390/nu16162592

Pérez-Polo, S., Mena, A. R., Barros, L., Borrajo, P., Pazos, M., Carrera, M., & Gestal, C. (2024). Decoding Octopus Skin Mucus: Impact of Aquarium-Maintenance and Senescence on the Proteome Profile of the Common Octopus (Octopus vulgaris). International Journal of Molecular Sciences, 25(18), 9953. https://doi.org/10.3390/ijms25189953

Abril, A. G., Carrera, M., & Pazos, M. (2023). Immunomodulatory effect of marine lipids on food allergy. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1254681

Abril, A. G., Calo-Mata, P., Böhme, K., Villa, T. G., Barros-Velázquez, J., Pazos, M., & Carrera, M. (2023). Shotgun Proteomics Analysis, Functional Networks, and Peptide Biomarkers for Seafood-Originating Biogenic-Amine-Producing Bacteria. International Journal of Molecular Sciences, 24(9), 7704. https://doi.org/10.3390/ijms24097704

Abril, A. G., Pazos, M., Villa, T. G., Calo-Mata, P., Barros-Velázquez, J., & Carrera, M. (2022). Proteomics Characterization of Food-Derived Bioactive Peptides with Anti-Allergic and Anti-Inflammatory Properties. Nutrients, 14(20), 4400. https://doi.org/10.3390/nu14204400

Carrera, M., Pazos, M., Aubourg, S. P., & Gallardo, J. M. (2021). Shotgun Proteomics and Protein-Based Bioinformatics for the Characterization of Food-Derived Bioactive Peptides. Shotgun Proteomics, 215–223. https://doi.org/10.1007/978-1-0716-1178-4_14

Carrera, M., Pazos, M., & Gasset, M. (2020). Proteomics-Based Methodologies for the Detection and Quantification of Seafood Allergens. Foods, 9(8), 1134. https://doi.org/10.3390/foods9081134

Méndez, L., & Pazos, M. (2017). Proteomics to Assess Fish Quality and Bioactivity. Proteomics in Food Science, 297–316. https://doi.org/10.1016/b978-0-12-804007-2.00018-7

Méndez, L., Ciordia, S., Fernández, M. S., Juárez, S., Ramos, A., Pazos, M., Gallardo, J. M., Torres, J. L., Nogués, M. R., & Medina, I. (2017). Changes in liver proteins of rats fed standard and high-fat and sucrose diets induced by fish omega-3 PUFAs and their combination with grape polyphenols according to quantitative proteomics. The Journal of Nutritional Biochemistry, 41, 84–97. https://doi.org/10.1016/j.jnutbio.2016.12.005

Dasilva, G., Pazos, M., García-Egido, E., Gallardo, J. M., Ramos-Romero, S., Torres, J. L., Romeu, M., Nogués, M.-R., & Medina, I. (2017). A lipidomic study on the regulation of inflammation and oxidative stress targeted by marine ω-3 PUFA and polyphenols in high-fat high-sucrose diets. The Journal of Nutritional Biochemistry, 43, 53–67. https://doi.org/10.1016/j.jnutbio.2017.02.007

Dasilva, G., Pazos, M., García-Egido, E., Pérez-Jiménez, J., Torres, J. L., Giralt, M., Nogués, M.-R., & Medina, I. (2016). Lipidomics to analyze the influence of diets with different EPA:DHA ratios in the progression of Metabolic Syndrome using SHROB rats as a model. Food Chemistry, 205, 196–203. https://doi.org/10.1016/j.foodchem.2016.03.020

Méndez, L., Fidalgo, L. G., Pazos, M., Lavilla, M., Torres, J. A., Saraiva, J. A., Vázquez, M., & Aubourg, S. P. (2016). Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions. Food and Bioprocess Technology, 10(2), 296–306. https://doi.org/10.1007/s11947-016-1815-x

Pazos, M., Méndez, L., Vázquez, M., & Aubourg, S. P. (2015). Proteomics analysis in frozen horse mackerel previously high-pressure processed. Food Chemistry, 185, 495–502. https://doi.org/10.1016/j.foodchem.2015.03.144

Dasilva, G., Pazos, M., García-Egido, E., Gallardo, J. M., Rodríguez, I., Cela, R., & Medina, I. (2015). Healthy effect of different proportions of marine ω-3 PUFAs EPA and DHA supplementation in Wistar rats: Lipidomic biomarkers of oxidative stress and inflammation. The Journal of Nutritional Biochemistry, 26(11), 1385–1392. https://doi.org/10.1016/j.jnutbio.2015.07.007

Pazos, M., Méndez, L., Fidalgo, L., Vázquez, M., Antonio Torres, J., Aubourg, S. P., & Saraiva, J. A. (2015). Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage. Food and Bioprocess Technology, 8(10), 2159–2170. https://doi.org/10.1007/s11947-015-1567-z

Iglesias, J., Medina, I., & Pazos, M. (2014). Galloylation and Polymerization. Polyphenols in Human Health and Disease, 323–338. https://doi.org/10.1016/b978-0-12-398456-2.00025-6

Méndez, L., Pazos, M., Giralt, M., Nogués, M. R., Pérez-Jiménez, J., Torres, J. L., Gallardo, J. M., & Medina, I. (2014). Targets of protein carbonylation in spontaneously hypertensive obese Koletsky rats and healthy Wistar counterparts: A potential role on metabolic disorders. Journal of Proteomics, 106, 246–259. https://doi.org/10.1016/j.jprot.2014.04.036

Pazos, M., Méndez, L., Gallardo, J. M., & Aubourg, S. P. (2014). Selective-Targeted Effect of High-Pressure Processing on Proteins Related to Quality: a Proteomics Evidence in Atlantic Mackerel (Scomber scombrus). Food and Bioprocess Technology, 7(8), 2342–2353. https://doi.org/10.1007/s11947-013-1250-1

Méndez, L., Pazos, M., Molinar-Toribio, E., Sánchez-Martos, V., Gallardo, J. M., Rosa Nogués, M., Torres, J. L., & Medina, I. (2014). Protein carbonylation associated to high-fat, high-sucrose diet and its metabolic effects. The Journal of Nutritional Biochemistry, 25(12), 1243–1253. https://doi.org/10.1016/j.jnutbio.2014.06.014

Dasilva, G., Pazos, M., Gallardo, J. M., Rodríguez, I., Cela, R., & Medina, I. (2014). Lipidomic analysis of polyunsaturated fatty acids and their oxygenated metabolites in plasma by solid-phase extraction followed by LC-MS. Analytical and Bioanalytical Chemistry, 406(12), 2827–2839. https://doi.org/10.1007/s00216-014-7701-3

Taltavull, N., Muñoz-Cortés, M., Lluís, L., Jové, M., Fortuño, À., Molinar-Toribio, E., Torres, J. L., Pazos, M., Medina, I., & Nogués, M. R. (2014). Eicosapentaenoic acid/docosahexaenoic acid 1:1 ratio improves histological alterations in obese rats with metabolic syndrome. Lipids in Health and Disease, 13(1). https://doi.org/10.1186/1476-511x-13-31

Molinar-Toribio, E., Pérez-Jiménez, J., Ramos-Romero, S., Lluís, L., Sánchez-Martos, V., Taltavull, N., Romeu, M., Pazos, M., Méndez, L., Miranda, A., Cascante, M., Medina, I., & Torres, J. L. (2014). Cardiovascular Disease-Related Parameters and Oxidative Stress in SHROB Rats, a Model for Metabolic Syndrome. PLoS ONE, 9(8), e104637. https://doi.org/10.1371/journal.pone.0104637

Méndez, L., Pazos, M., Gallardo, J. M., Torres, J. L., Pérez-Jiménez, J., Nogués, R., Romeu, M., & Medina, I. (2013). Reduced protein oxidation in Wistar rats supplemented with marine ω3 PUFAs. Free Radical Biology and Medicine, 55, 8–20. https://doi.org/10.1016/j.freeradbiomed.2012.11.004

Pazos, M., Maestre, R., Gallardo, J. M., & Medina, I. (2013). Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin. Food Chemistry, 136(1), 64–72. https://doi.org/10.1016/j.foodchem.2012.07.109

Lluís, L., Taltavull, N., Muñoz-Cortés, M., Sánchez-Martos, V., Romeu, M., Giralt, M., Molinar-Toribio, E., Torres, J. L., Pérez-Jiménez, J., Pazos, M., Méndez, L., Gallardo, J. M., Medina, I., & Nogués, M. R. (2013). Protective effect of the omega-3 polyunsaturated fatty acids: Eicosapentaenoic acid/Docosahexaenoic acid 1:1 ratio on cardiovascular disease risk markers in rats. Lipids in Health and Disease, 12(1). https://doi.org/10.1186/1476-511x-12-140

Böhme, K., Fernández‐No, I. C., Pazos, M., Gallardo, J. M., Barros‐Velázquez, J., Cañas, B., & Calo‐Mata, P. (2013). Identification and classification of seafood‐borne pathogenic and spoilage bacteria: 16S rRNA sequencing versus MALDI‐TOF MS fingerprinting. ELECTROPHORESIS, 34(6), 877–887. Portico. https://doi.org/10.1002/elps.201200532

Fratini, G., Medina, I., Lupi, P., Messini, A., Pazos, M., & Parisi, G. (2013). Effect of a finishing period in sea on the shelf life of Pacific oysters (C. gigas) farmed in lagoon. Food Research International, 51(1), 217–227. https://doi.org/10.1016/j.foodres.2012.12.012

Fratini, G., Lois, S., Pazos, M., Parisi, G., & Medina, I. (2012). Volatile profile of Atlantic shellfish species by HS-SPME GC/MS. Food Research International, 48(2), 856–865. https://doi.org/10.1016/j.foodres.2012.06.033

Prego, R., Pazos, M., Medina, I., & Aubourg, S. P. (2012). Comparative chemical composition of different muscle zones in angler (Lophius piscatorius). Journal of Food Composition and Analysis, 28(2), 81–87. https://doi.org/10.1016/j.jfca.2012.10.002

Iglesias, J., Pazos, M., Torres, J. L., & Medina, I. (2012). Antioxidant mechanism of grape procyanidins in muscle tissues: Redox interactions with endogenous ascorbic acid and α-tocopherol. Food Chemistry, 134(4), 1767–1774. https://doi.org/10.1016/j.foodchem.2012.03.072

Maestre, R., Pazos, M., & Medina, I. (2011). Role of the Raw Composition of Pelagic Fish Muscle on the Development of Lipid Oxidation and Rancidity during Storage. Journal of Agricultural and Food Chemistry, 59(11), 6284–6291. https://doi.org/10.1021/jf200686z

Iglesias Neira, J., Pazos, M., Maestre, R., Torres, J. L., & Medina, I. (2011). Galloylated Polyphenols as Inhibitors of Hemoglobin-Catalyzed Lipid Oxidation in Fish Muscle. Journal of Agricultural and Food Chemistry, 59(10), 5684–5691. https://doi.org/10.1021/jf200295c

Pazos, M., da Rocha, A. P., Roepstorff, P., & Rogowska-Wrzesinska, A. (2011). Fish Proteins as Targets of Ferrous-Catalyzed Oxidation: Identification of Protein Carbonyls by Fluorescent Labeling on Two-Dimensional Gels and MALDI-TOF/TOF Mass Spectrometry. Journal of Agricultural and Food Chemistry, 59(14), 7962–7977. https://doi.org/10.1021/jf201080t

Pazos, M., Iglesias, J., Maestre, R., & Medina, I. (2010). Structure−Activity Relationships of Polyphenols To Prevent Lipid Oxidation in Pelagic Fish Muscle. Journal of Agricultural and Food Chemistry, 58(20), 11067–11074. https://doi.org/10.1021/jf1022302

Iglesias, J., Pazos, M., Lois, S., & Medina, I. (2010). Contribution of Galloylation and Polymerization to the Antioxidant Activity of Polyphenols in Fish Lipid Systems. Journal of Agricultural and Food Chemistry, 58(12), 7423–7431. https://doi.org/10.1021/jf100832z

Maestre, R., Pazos, M., & Medina, I. (2009). Involvement of Methemoglobin (MetHb) Formation and Hemin Loss in the Pro-oxidant Activity of Fish Hemoglobins. Journal of Agricultural and Food Chemistry, 57(15), 7013–7021. https://doi.org/10.1021/jf9006664

Pazos, M., Torres, J. L., Andersen, M. L., Skibsted, L. H., & Medina, I. (2009). Galloylated Polyphenols Efficiently Reduce α-Tocopherol Radicals in a Phospholipid Model System Composed of Sodium Dodecyl Sulfate (SDS) Micelles. Journal of Agricultural and Food Chemistry, 57(11), 5042–5048. https://doi.org/10.1021/jf900437m

Maestre, R., Pazos, M., Iglesias, J., & Medina, I. (2009). Capacity of Reductants and Chelators To Prevent Lipid Oxidation Catalyzed by Fish Hemoglobin. Journal of Agricultural and Food Chemistry, 57(19), 9190–9196. https://doi.org/10.1021/jf901727x

Medina, I., Cascante, M., Torres, J. L., & Pazos, M. (2008). Natural Bioactive Antioxidants for the Enrichment of Seafood. Functional Food and Health, 192–198. https://doi.org/10.1021/bk-2008-0993.ch017

Pazos, M., Alonso, A., Sánchez, I., & Medina, I. (2008). Hydroxytyrosol Prevents Oxidative Deterioration in Foodstuffs Rich in Fish Lipids. Journal of Agricultural and Food Chemistry, 56(9), 3334–3340. https://doi.org/10.1021/jf073403s

Pazos, M., Andersen, M. L., & Skibsted, L. H. (2008). Heme-Mediated Production of Free Radicals via Preformed Lipid Hydroperoxide Fragmentation. Journal of Agricultural and Food Chemistry, 56(23), 11478–11484. https://doi.org/10.1021/jf802359t

Pazos, M., Andersen, M. L., & Skibsted, L. H. (2007). Amino Acid and Protein Scavenging of Radicals Generated by Iron/Hydroperoxide System:  An Electron Spin Resonance Spin Trapping Study. Journal of Agricultural and Food Chemistry, 55(8), 3232–3232. https://doi.org/10.1021/jf078002r

Pazos, M., Andersen, M. L., Medina, I., & Skibsted, L. H. (2007). Efficiency of Natural Phenolic Compounds Regenerating α-Tocopherol from α-Tocopheroxyl Radical. Journal of Agricultural and Food Chemistry, 55(9), 3661–3666. https://doi.org/10.1021/jf063165l

Pazos, M., Andersen, M. L., & Skibsted, L. H. (2006). Amino Acid and Protein Scavenging of Radicals Generated by Iron/Hydroperoxide System:  An Electron Spin Resonance Spin Trapping Study. Journal of Agricultural and Food Chemistry, 54(26), 10215–10221. https://doi.org/10.1021/jf062134n

Pazos, M., Sánchez, L., & Medina, I. (2005). α-Tocopherol Oxidation in Fish Muscle during Chilling and Frozen Storage. Journal of Agricultural and Food Chemistry, 53(10), 4000–4005. https://doi.org/10.1021/jf047843k

Pazos, M., González, M. J., Gallardo, J. M., Torres, J. L., & Medina, I. (2005). Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage. European Food Research and Technology, 220(5–6), 514–519. https://doi.org/10.1007/s00217-004-1113-0

Pazos, M., Medina, I., & Hultin, H. O. (2005). Effect of pH on Hemoglobin-Catalyzed Lipid Oxidation in Cod Muscle Membranes in Vitro and in Situ. Journal of Agricultural and Food Chemistry, 53(9), 3605–3612. https://doi.org/10.1021/jf0403890

Pazos, M., Gallardo, J. M., Torres, J. L., & Medina, I. (2005). Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry, 92(3), 547–557. https://doi.org/10.1016/j.foodchem.2004.07.036

Pazos, M., Alonso, A., Fernández-Bolaños, J., Torres, J. L., & Medina, I. (2005). Physicochemical Properties of Natural Phenolics from Grapes and Olive Oil Byproducts and Their Antioxidant Activity in Frozen Horse Mackerel Fillets. Journal of Agricultural and Food Chemistry, 54(2), 366–373. https://doi.org/10.1021/jf0518296

Medina, I., González, M. J., Pazos, M., Della Medaglia, D., Sacchi, R., & Gallardo, J. M. (2003). Activity of plant extracts for preserving functional food containing n-3-PUFA. European Food Research and Technology, 217(6), 541–541. https://doi.org/10.1007/s00217-003-0838-5

Medina, I., González, M. J., Pazos, M., Della Medaglia, D., Sacchi, R., & Gallardo, J. M. (2003). Activity of plant extracts for preserving functional food containing n-3-PUFA. European Food Research and Technology, 217(4), 301–307. https://doi.org/10.1007/s00217-003-0745-9

Llompart, M., Pazos, M., Landín, P., & Cela, R. (2001). Determination of Polychlorinated Biphenyls in Milk Samples by Saponification−Solid-Phase Microextraction. Analytical Chemistry, 73(24), 5858–5865. https://doi.org/10.1021/ac0106546

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