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Molecular Weight Analysis of Blue Shark (Prionace glauca) Collagen Hydrolysates by GPC-LS; Effect of High Molecular Weight Hydrolysates on Fibroblast Cultures: mRNA Collagen Type I Expression and Synthesis. International Journal of Molecular Sciences, 23(1), Article 32
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Blanco, M. & Sanz, N. & Valcarcel, J. & Perez-Martin, R.I. & Sotelo, C.G. (2020)
Does Subunit Composition Influence the Intermolecular Crosslinking of Fish Collagen? A Study with Hake and Blue Shark Skin Collagens. Polymers, 12(8), Article 1734
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Blanco, M. & Vazquez, J.A. & Perez-Martin, R.I. & Sotelo, C.G. (2019)
Collagen Extraction Optimization from the Skin of the Small-Spotted Catshark (S-canicula) by Response Surface Methodology. Marine Drugs, 17(1), Article 40
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By-products of Scyliorhinus canicula, Prionace glauca and Raja clavata: A valuable source of predominantly 6S sulfated chondroitin sulfate. Carbohydrate Polymers, 157, 31–37
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Blanco, M. & Vazquez, J.A. & Perez-Martin, R.I. & Sotelo, C.G. (2017)
Hydrolysates of Fish Skin Collagen: An Opportunity for Valorizing Fish Industry Byproducts. Marine Drugs, 15(5), Article 131
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Vazquez, J.A. & Blanco, M. & Massa, A.E. & Amado, I.R. & Perez-Martin, R.I. (2017)
Production of Fish Protein Hydrolysates from Scyliorhinus canicula Discards with Antihypertensive and Antioxidant Activities by Enzymatic Hydrolysis and Mathematical Optimization Using Response Surface Methodology. Marine Drugs, 15(10), Article 306
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Optimisation of the extraction and purification of chondroitin sulphate from head by-products of Prionace glauca by environmental friendly processes. Food Chemistry, 198, 28–35
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Production of Chondroitin Sulphate from Head, Skeleton and Fins of Scyliorhinus canicula By-Products by Combination of Enzymatic, Chemical Precipitation and Ultrafiltration Methodologies. Marine Drugs, 13(6), 3287–3308
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Hydrolysis as a Valorization Strategy for Unused Marine Food Biomass: Boarfish and Small-Spotted Catshark Discards and By-Products. Journal of Food Biochemistry, 39(4), 368–376
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Identification of shark species in seafood products by forensically informative nucleotide sequencing (FINS). Journal of Agricultural and Food Chemistry, 56(21), 9868–9874
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