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First in production, in a private company, and then in research and teaching at the University. Now, I use my experience to try to improve the image of aquaculture among consumers, in a new twist of my professional career. Meanwhile, my different positions in the government of the University have given me a much wider vision of the world, from which I take the opportunity to look further and imagine new possibilities. Now accepting the challenge to coordinate the Catalan Network for Blue Innnovation (BlueNetCat) grouping more than 590 researchers on Blue Growth.<br /><div class="js-profile-less-about u-linkUnstyled u-tcGrayDarker u-textDecorationUnderline u-displayNone">less</div></div></div><div class="suggested-academics-container"><div class="suggested-academics--header"><p class="ds2-5-body-md-bold">Related Authors</p></div><ul class="suggested-user-card-list"><div class="suggested-user-card"><div class="suggested-user-card__avatar social-profile-avatar-container"><a href="https://smu-ca.academia.edu/AlbertMills"><img class="profile-avatar u-positionAbsolute" alt="Albert Mills" border="0" onerror="if (this.src != '//a.academia-assets.com/images/s200_no_pic.png') this.src = '//a.academia-assets.com/images/s200_no_pic.png';" width="200" height="200" src="https://0.academia-photos.com/12306/4103/19908545/s200_albert.mills.jpg" /></a></div><div class="suggested-user-card__user-info"><a class="suggested-user-card__user-info__header ds2-5-body-sm-bold ds2-5-body-link" href="https://smu-ca.academia.edu/AlbertMills">Albert Mills</a><p class="suggested-user-card__user-info__subheader ds2-5-body-xs">Saint Mary's University (Canada)</p></div></div><div class="suggested-user-card"><div class="suggested-user-card__avatar social-profile-avatar-container"><a href="https://sheffield.academia.edu/ColinWilliams"><img class="profile-avatar u-positionAbsolute" alt="Colin Williams" border="0" onerror="if (this.src != '//a.academia-assets.com/images/s200_no_pic.png') this.src = '//a.academia-assets.com/images/s200_no_pic.png';" width="200" height="200" src="https://0.academia-photos.com/76827/21270/832753/s200_colin.williams.jpg" /></a></div><div class="suggested-user-card__user-info"><a class="suggested-user-card__user-info__header ds2-5-body-sm-bold ds2-5-body-link" href="https://sheffield.academia.edu/ColinWilliams">Colin Williams</a><p class="suggested-user-card__user-info__subheader ds2-5-body-xs">The University of Sheffield</p></div></div><div class="suggested-user-card"><div class="suggested-user-card__avatar social-profile-avatar-container"><a href="https://cria.academia.edu/ArmandoMarquesGuedes"><img class="profile-avatar u-positionAbsolute" alt="Armando Marques-Guedes" border="0" onerror="if (this.src != '//a.academia-assets.com/images/s200_no_pic.png') this.src = '//a.academia-assets.com/images/s200_no_pic.png';" width="200" height="200" src="https://0.academia-photos.com/134181/3401094/148494125/s200_armando.marques-guedes.png" /></a></div><div class="suggested-user-card__user-info"><a class="suggested-user-card__user-info__header ds2-5-body-sm-bold ds2-5-body-link" href="https://cria.academia.edu/ArmandoMarquesGuedes">Armando Marques-Guedes</a><p class="suggested-user-card__user-info__subheader ds2-5-body-xs">UNL - New University of Lisbon</p></div></div><div class="suggested-user-card"><div class="suggested-user-card__avatar social-profile-avatar-container"><a href="https://uttara.academia.edu/NKAgarwal"><img class="profile-avatar u-positionAbsolute" alt="N. 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id="Pill-react-component-b02b2a14-b6b4-4054-bb20-2a69a6455202"></div> </a></div></div></div></div><div class="right-panel-container"><div class="user-content-wrapper"><div class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Lourdes Reig</h3></div><div class="js-work-strip profile--work_container" data-work-id="92279757"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/92279757/Short_Communication_The_application_and_evaluation_of_an_individual_marking_technique_of_sole_fingerlings_Solea_sp_for_studies_of_growth"><img alt="Research paper thumbnail of Short Communication The application and evaluation of an individual marking technique of sole fingerlings (Solea sp.) for studies of growth" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/92279757/Short_Communication_The_application_and_evaluation_of_an_individual_marking_technique_of_sole_fingerlings_Solea_sp_for_studies_of_growth">Short Communication The application and evaluation of an individual marking technique of sole fingerlings (Solea sp.) for studies of growth</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279757"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279757"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279757; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92279757]").text(description); $(".js-view-count[data-work-id=92279757]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92279757; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92279757']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ 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dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92279756"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92279756/Linking_stocking_densities_and_feeding_strategies_with_social_and_individual_stress_responses_on_gilthead_seabream_Sparus_aurata_"><img alt="Research paper thumbnail of Linking stocking densities and feeding strategies with social and individual stress responses on gilthead seabream (Sparus aurata)" class="work-thumbnail" src="https://attachments.academia-assets.com/95329945/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92279756/Linking_stocking_densities_and_feeding_strategies_with_social_and_individual_stress_responses_on_gilthead_seabream_Sparus_aurata_">Linking stocking densities and feeding strategies with social and individual stress responses on gilthead seabream (Sparus aurata)</a></div><div class="wp-workCard_item"><span>Physiology &amp; Behavior</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">HIGHLIGHTS 1. Different stocking densities did not affect the increment in fish weight. 2. High d...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">HIGHLIGHTS 1. Different stocking densities did not affect the increment in fish weight. 2. High densities might reinforce schooling behavior on seabream juveniles 3. Hand-feeding improved fish growth compared to self-demanding systems 4. Self-demanding feeding is dependent on particular individuals and social hierarchies 5. Individual triggering actions are not correlated with proactive individuals 6. Glucose and cortisol levels are not related to behavioral traits ABSTRACT Intensive aquaculture and poor management practices can cause stress and compromise welfare of farmed fish. This study aimed to assess the potential links between stocking densities and feeding methods with social and individual stress responses on juvenile seabream (Sparus aurata) through risktaking and hypoxia tests. Seabream was first experimentally reared under two different densities: high (HD: 11-65 kg m-3) and low (LD: 3-15 kg m-3). After 120 days under these conditions, increment in fish weight was not affected by different stocking densities. HD seemed to induce a stronger schooling behavior on seabream juveniles seeking for the group safety during the risk test; while LD increased the mean number of movements per fish recorded and the time of first response. Additionally, HD conditions delayed the time of first response of proactive fish during hypoxia tests. Glucose levels were higher in reactive fish compared to proactive ones, being highly significant in fish reared at HD. In parallel, juvenile seabream was also experimentally reared for 106 days under two different feeding strategies: hand-feeding (HF) and self-demanding feeding (DF), which influenced fish growth and foraging behavior at group and individual level. HF method induced a positive effect on fish weight compared to DF systems. Time of first response during both hypoxia and risk-taking tests was shorter in HF fish than DF fish, and the mean number of movements per fish during risk-taking behavior tests was lower for DF fish compared to HF fish. No differences were found in glucose and cortisol concentrations between behavioral traits (proactive/reactive) and feeding strategies. Triggering actions of seabream in DF systems were also assessed, which seemed to be highly dependent on particular individuals and not related to proactive individuals. DF systems however reinforce the social hierarchy within the fish group, which might lead to a higher competitiveness for resources among fishes, increasing the social hierarchy, and therefore, the stress. The findings of this study provide valuable information to the industry for the management of fish stress and welfare under production conditions at social and individual level.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0d23a51affc032481d5d4af1ffb99f87" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95329945,"asset_id":92279756,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95329945/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279756"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279756"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279756; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92279755"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92279755/Influence_of_tank_bottom_surface_on_growth_and_welfare_of_Senegalese_sole_Solea_senegalensis_"><img alt="Research paper thumbnail of Influence of tank bottom surface on growth and welfare of Senegalese sole ( Solea senegalensis)" class="work-thumbnail" src="https://attachments.academia-assets.com/95329946/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92279755/Influence_of_tank_bottom_surface_on_growth_and_welfare_of_Senegalese_sole_Solea_senegalensis_">Influence of tank bottom surface on growth and welfare of Senegalese sole ( Solea senegalensis)</a></div><div class="wp-workCard_item"><span>Aquacultural Engineering</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Tank bottom surface is an important question to take into account in flatfish aquaculture conside...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Tank bottom surface is an important question to take into account in flatfish aquaculture considering the intimate contact that the fish have with it. The most usual materials in aquaculture tank surfaces are inert materials such as epoxy resins or plastics with null porosity, and cement that presents a high alkalinity, roughness and porosity. To improve the cement characteristics, silica fume admixture is usually added in construction industry. The aim of this study was to evaluate the effect of three types of tank bottom surfaces on growth and welfare over a Solea senegalensis population. Moreover, the degree of fin erosion, the appearance of skin lesions and malpigmentation patterns were also monitored. The bottom surfaces tested were plain cement (CE), the same plain cement blended with silica fume (10%) (SF) and epoxy coated surface (EP). Specific growth rate for each bottom surface were compared. The Image Processing Activity Index (IPAI) was used to evaluate the Senegalese sole welfare. Higher SGR and lower IPAI values were obtained in the surface of cement with silica fume, suggesting a higher welfare. The use of plain cement affected negatively the performance of fish, probably due to the high pH and alkalinity of the water in direct contact with fish skin. The null porosity of EP seems to be related to the main cause of higher activity level of fish kept on it outcoming in lower growth. Silica fume that is frequently use to improve the mechanical characteristics of plain cement, also provides benefits in terms of fish welfare.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7c4c5feca753a0b54c33f4e8fb94d927" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95329946,"asset_id":92279755,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95329946/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279755"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279755"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279755; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92279754"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/92279754/The_application_and_evaluation_of_an_individual_marking_technique_of_sole_fingerlings_Solea_sp_for_studies_of_growth"><img alt="Research paper thumbnail of The application and evaluation of an individual marking technique of sole fingerlings (Solea sp.) for studies of growth" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/92279754/The_application_and_evaluation_of_an_individual_marking_technique_of_sole_fingerlings_Solea_sp_for_studies_of_growth">The application and evaluation of an individual marking technique of sole fingerlings (Solea sp.) for studies of growth</a></div><div class="wp-workCard_item"><span>Journal of Applied Ichthyology</span><span>, 2003</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The sole (Solea sp.) is a suitable species for commercial cultivation, but information is still l...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The sole (Solea sp.) is a suitable species for commercial cultivation, but information is still lacking on its potential profitability (Flos et al. 1997; Howell 1997). Two main aspects need further research: the real growth potential and the heterogeneity in size observed in populations kept in captivity. An individualized follow-up of fish would allow study of the genetic or environmental origin of size variability as well as its growth modification and heterogeneity through culture conditions. With this aim in mind, individual marking of the fish would be necessary. In the particular case of sole, their special morphology and the friction caused by a strictly benthonic way of life make the application of marking techniques very difficult. The aim of the present work was to choose an inexpensive and practical method of marking sole fingerlings for individual growth studies. To select a method, certain factors are considered: (i) the smallest fish have a weight of 4 g and a width of 0.45 cm, (ii) the fish will be in a period of highly active growth, (iii) the retention time must cover an experimental period of 2–3 months. The method is assessed through the retention of marks and its visibility, its effect on growth and survival and its suitability for the experiment. Several methods used on flatfishes were considered to find the most suitable one. Chemical marks may be applied using a wide range of products already used on almost any size of fish by means of immersion, injection, tattooing or feeding (Wydoski and Emery 1983). The subcutaneous injection of one or more colours has been used since the 1930s. De La Herran et al. (1995) reported the subcutaneous injection of paints in adult sole. Riley (1966) described a technique of injecting liquid latex into plaice (Pleuronectes platessa) that were 5 cm in length, reporting good results in persistence and ease of application, but the influence on growth and survival was not assessed. Another promising method, which requires the availability of specific material, is the one using visible implant fluorescent elastomer markings (Bos 1999). Branding with liquid nitrogen, which has been successfully applied in adult flatfish (Platichthys flessus and P. platessa) (Dando and Ling 1980) cannot be used in periods of active growth because reading of the markings is not guaranteed. Implants or external tags are ruled out for this work on account of the benthonic habits of sole. The use of microchips Passive Integrated Transponder (PIT) inserted into the muscle or visceral cavity (Andrews 1994) has two principal limitations: size and cost. Materials and methods</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279754"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279754"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279754; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92279754]").text(description); $(".js-view-count[data-work-id=92279754]").attr('title', description).tooltip(); 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</script> <div class="js-work-strip profile--work_container" data-work-id="92279753"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92279753/Comparison_of_methods_for_anaesthetizing_Senegal_sole_Solea_senegalensis_before_slaughter_Stress_responses_and_final_product_quality"><img alt="Research paper thumbnail of Comparison of methods for anaesthetizing Senegal sole (Solea senegalensis) before slaughter: Stress responses and final product quality" class="work-thumbnail" src="https://attachments.academia-assets.com/95329947/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92279753/Comparison_of_methods_for_anaesthetizing_Senegal_sole_Solea_senegalensis_before_slaughter_Stress_responses_and_final_product_quality">Comparison of methods for anaesthetizing Senegal sole (Solea senegalensis) before slaughter: Stress responses and final product quality</a></div><div class="wp-workCard_item"><span>Aquaculture</span><span>, 2007</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this work was to evaluate several anaesthetization methods such as clove oil, hypother...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this work was to evaluate several anaesthetization methods such as clove oil, hypothermia and asphyxia in Senegal sole (Solea senegalensis), a highly resistant species to hypoxic conditions. The overall intent of the study was to determine a method that minimizes pre mortem stress and maximizes final product quality in sole for market sale. Several pre and post mortem indicators were considered for this study, namely rigor mortis, muscle pH, ATP/IMP ratios, eye refraction index and sensorial attributes. In addition, the stress experienced by the fish pre mortem was assessed by measuring cortisol, glucose and osmolality levels in blood plasma just after death (post mortem). Based on these physiological indicators, the results revealed that of the three methods considered, 1 ml•L − 1 clove oil was the best method for stunning sole because it not only ensures a good final quality product, but also is acceptable for a direct human consumption.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f5b1a7e9e46ce985c15e18cc9403aa72" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95329947,"asset_id":92279753,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95329947/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279753"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279753"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279753; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92279739"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/92279739/From_myths_to_reality_how_to_communicate_aquaculture"><img alt="Research paper thumbnail of From myths to reality: how to communicate aquaculture" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/92279739/From_myths_to_reality_how_to_communicate_aquaculture">From myths to reality: how to communicate aquaculture</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">L&rsquo;aq&uuml;icultura &eacute;s un sector complex i divers, que avui aporta el 53 % dels produ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">L&rsquo;aq&uuml;icultura &eacute;s un sector complex i divers, que avui aporta el 53 % dels productes pesquers d&rsquo;&uacute;s alimentari al m&oacute;n. El sector ha fet un esfor&ccedil; per desenvolupar una aq&uuml;icultura sostenible i responsable que no sempre s&rsquo;ha sabut explicar. Ind&uacute;stria, acad&egrave;mia i Administraci&oacute; sovint han partit d&rsquo;una visi&oacute; a la defensiva. Davant d&rsquo;una decisi&oacute; de compra, els consumidors tenen dificultats per comprendre el que el producte d&rsquo;aq&uuml;icultura aporta en termes de qualitat, impacte ambiental o benestar animal. La percepci&oacute; de manca d&rsquo;informaci&oacute; per part dels consumidors s&rsquo;ha considerat un coll d&rsquo;ampolla per al ple desenvolupament del sector. Les fonts d&rsquo;informaci&oacute; que utilitzen els consumidors (minoristes, certificacions, premsa) no han ajudat a millorar la seva percepci&oacute;. Es proposa partir d&rsquo;una visi&oacute; positiva que emfatit...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279739"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279739"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279739; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92279739]").text(description); $(".js-view-count[data-work-id=92279739]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92279739; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92279739']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92279739]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92279739,"title":"From myths to reality: how to communicate aquaculture","internal_url":"https://www.academia.edu/92279739/From_myths_to_reality_how_to_communicate_aquaculture","owner_id":10609437,"coauthors_can_edit":true,"owner":{"id":10609437,"first_name":"Lourdes","middle_initials":null,"last_name":"Reig","page_name":"LourdesReig","domain_name":"upc","created_at":"2014-03-29T03:17:13.094-07:00","display_name":"Lourdes Reig","url":"https://upc.academia.edu/LourdesReig"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="84995935"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/84995935/Classification_of_Unelaborated_Culinary_Products_Scientific_and_Culinary_Approaches_Meet_Face_to_Face"><img alt="Research paper thumbnail of Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face" class="work-thumbnail" src="https://attachments.academia-assets.com/89833337/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/84995935/Classification_of_Unelaborated_Culinary_Products_Scientific_and_Culinary_Approaches_Meet_Face_to_Face">Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face</a></div><div class="wp-workCard_item"><span>Food, Culture & Society</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted classification system for cooks that does not contradict scientific approaches. This work discusses the fundamentals used to classify unelaborated food products by chefs and scientists; proposes taxonomic gastronomy as a new interdisciplinary framework that studies the taxonomy surrounding gastronomy; and presents a categorization of unelaborated food products that follows commonly accepted culinary criteria yet avoids contradiction with scientific knowledge. As little literature focuses on these issues, and similar experiences are scarce, we conclude that further cross-disciplinary endeavors such as this will continue to be greatly fruitful.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="db38fdb7d7df363e23903163a889ab69" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":89833337,"asset_id":84995935,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/89833337/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="84995935"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="84995935"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 84995935; 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Attitudes of Secondary and University Students from Eight EU Countries","internal_url":"https://www.academia.edu/56644066/Should_Animal_Welfare_be_Included_in_Educational_Programs_Attitudes_of_Secondary_and_University_Students_from_Eight_EU_Countries","owner_id":10609437,"coauthors_can_edit":true,"owner":{"id":10609437,"first_name":"Lourdes","middle_initials":null,"last_name":"Reig","page_name":"LourdesReig","domain_name":"upc","created_at":"2014-03-29T03:17:13.094-07:00","display_name":"Lourdes Reig","url":"https://upc.academia.edu/LourdesReig"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="31807065"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/31807065/Classification_of_Unelaborated_Culinary_Products_Scientific_and_Culinary_Approaches_Meet_Face_to_Face"><img alt="Research paper thumbnail of Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/31807065/Classification_of_Unelaborated_Culinary_Products_Scientific_and_Culinary_Approaches_Meet_Face_to_Face">Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://barcelona.academia.edu/UgoDAmbrosio">Ugo D'Ambrosio</a>, <a class="" data-click-track="profile-work-strip-authors" href="https://upc.academia.edu/LourdesReig">Lourdes Reig</a>, <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/AbelMarine">Abel Mariné</a>, and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/LauraGarcia474">Laura Garcia</a></span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted classification system for cooks that does not contradict scientific approaches. This work discusses the fundamentals used by chefs and scientists to classify unelaborated food products; proposes taxonomic gastronomy as a new inter-disciplinary framework that studies the taxonomy surrounding gastronomy; and presents a categorization of unelaborated food products that follows commonly accepted culinary criteria yet avoids contradiction by scientific knowledge. As little literature focuses on these issues, and similar experiences are scarce, it is concluded that further cross-disciplinary endeavors such as this will continue to be greatly fruitful.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="31807065"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="31807065"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 31807065; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); 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</script> <div class="js-work-strip profile--work_container" data-work-id="22493192"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/22493192/Avaluaci%C3%B3_de_la_prefer%C3%A8ncia_del_llenguado_Solea_senegalensis_per_substrats_de_diferents_textures_i_colors"><img alt="Research paper thumbnail of Avaluació de la preferència del llenguado (Solea senegalensis) per substrats de diferents textures i colors" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/22493192/Avaluaci%C3%B3_de_la_prefer%C3%A8ncia_del_llenguado_Solea_senegalensis_per_substrats_de_diferents_textures_i_colors">Avaluació de la preferència del llenguado (Solea senegalensis) per substrats de diferents textures i colors</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT Peer reviewed</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22493192"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22493192"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22493192; 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</script> <div class="js-work-strip profile--work_container" data-work-id="22493191"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/22493191/Acoustic_doppler_velocimetry_allows_determining_daily_swimming_activity_of_sea_bass_dicentrarchus_labrax_I_"><img alt="Research paper thumbnail of Acoustic doppler velocimetry allows determining daily swimming activity of sea bass (dicentrarchus labrax, I)" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/22493191/Acoustic_doppler_velocimetry_allows_determining_daily_swimming_activity_of_sea_bass_dicentrarchus_labrax_I_">Acoustic doppler velocimetry allows determining daily swimming activity of sea bass (dicentrarchus labrax, I)</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT Peer reviewed</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22493191"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22493191"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22493191; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=22493191]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":22493191,"title":"Acoustic doppler velocimetry allows determining daily swimming activity of sea bass (dicentrarchus labrax, I)","internal_url":"https://www.academia.edu/22493191/Acoustic_doppler_velocimetry_allows_determining_daily_swimming_activity_of_sea_bass_dicentrarchus_labrax_I_","owner_id":10609437,"coauthors_can_edit":true,"owner":{"id":10609437,"first_name":"Lourdes","middle_initials":null,"last_name":"Reig","page_name":"LourdesReig","domain_name":"upc","created_at":"2014-03-29T03:17:13.094-07:00","display_name":"Lourdes Reig","url":"https://upc.academia.edu/LourdesReig"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="22493190"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/22493190/Application_of_image_analysis_for_the_quantification_of_behaviour_in_sole"><img alt="Research paper thumbnail of Application of image analysis for the quantification of behaviour in sole" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/22493190/Application_of_image_analysis_for_the_quantification_of_behaviour_in_sole">Application of image analysis for the quantification of behaviour in sole</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT Peer reviewed</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22493190"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22493190"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22493190; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=22493190]").text(description); $(".js-view-count[data-work-id=22493190]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 22493190; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='22493190']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=22493190]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":22493190,"title":"Application of image analysis for the quantification of behaviour in sole","internal_url":"https://www.academia.edu/22493190/Application_of_image_analysis_for_the_quantification_of_behaviour_in_sole","owner_id":10609437,"coauthors_can_edit":true,"owner":{"id":10609437,"first_name":"Lourdes","middle_initials":null,"last_name":"Reig","page_name":"LourdesReig","domain_name":"upc","created_at":"2014-03-29T03:17:13.094-07:00","display_name":"Lourdes Reig","url":"https://upc.academia.edu/LourdesReig"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="22493189"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/22493189/2007_Ribas_et_al_sacrifice_sole"><img alt="Research paper thumbnail of 2007 Ribas et al sacrifice sole" class="work-thumbnail" src="https://attachments.academia-assets.com/43112750/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/22493189/2007_Ribas_et_al_sacrifice_sole">2007 Ribas et al sacrifice sole</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this work was to evaluate several anaesthetization methods such as clove oil, hypother...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this work was to evaluate several anaesthetization methods such as clove oil, hypothermia and asphyxia in Senegal sole (Solea senegalensis), a highly resistant species to hypoxic conditions. The overall intent of the study was to determine a method that minimizes pre mortem stress and maximizes final product quality in sole for market sale. Several pre and post mortem indicators were considered for this study, namely rigor mortis, muscle pH, ATP/IMP ratios, eye refraction index and sensorial attributes. In addition, the stress experienced by the fish pre mortem was assessed by measuring cortisol, glucose and osmolality levels in blood plasma just after death (post mortem). Based on these physiological indicators, the results revealed that of the three methods considered, 1 ml·L − 1 clove oil was the best method for stunning sole because it not only ensures a good final quality product, but also is acceptable for a direct human consumption.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="019f271daa8d944b834e8b68a4e0dab2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43112750,"asset_id":22493189,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43112750/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22493189"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22493189"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22493189; 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Tort</a></span></div><div class="wp-workCard_item"><span>Aquaculture</span><span>, 1988</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Flos, R., Reig, L., Torres, P. and Tort, L., 1988. Primary and secondary stress responses to grad...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Flos, R., Reig, L., Torres, P. and Tort, L., 1988. Primary and secondary stress responses to grading and hauhng in rainbow trout, Salmo gairdneri. Aquaculture, 71: 99-106.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="afa50aba5e747283ac810eddef0eb187" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":42936519,"asset_id":22291007,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/42936519/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22291007"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22291007"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22291007; 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</script> <div class="js-work-strip profile--work_container" data-work-id="92279756"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92279756/Linking_stocking_densities_and_feeding_strategies_with_social_and_individual_stress_responses_on_gilthead_seabream_Sparus_aurata_"><img alt="Research paper thumbnail of Linking stocking densities and feeding strategies with social and individual stress responses on gilthead seabream (Sparus aurata)" class="work-thumbnail" src="https://attachments.academia-assets.com/95329945/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92279756/Linking_stocking_densities_and_feeding_strategies_with_social_and_individual_stress_responses_on_gilthead_seabream_Sparus_aurata_">Linking stocking densities and feeding strategies with social and individual stress responses on gilthead seabream (Sparus aurata)</a></div><div class="wp-workCard_item"><span>Physiology &amp; Behavior</span><span>, 2019</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">HIGHLIGHTS 1. Different stocking densities did not affect the increment in fish weight. 2. High d...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">HIGHLIGHTS 1. Different stocking densities did not affect the increment in fish weight. 2. High densities might reinforce schooling behavior on seabream juveniles 3. Hand-feeding improved fish growth compared to self-demanding systems 4. Self-demanding feeding is dependent on particular individuals and social hierarchies 5. Individual triggering actions are not correlated with proactive individuals 6. Glucose and cortisol levels are not related to behavioral traits ABSTRACT Intensive aquaculture and poor management practices can cause stress and compromise welfare of farmed fish. This study aimed to assess the potential links between stocking densities and feeding methods with social and individual stress responses on juvenile seabream (Sparus aurata) through risktaking and hypoxia tests. Seabream was first experimentally reared under two different densities: high (HD: 11-65 kg m-3) and low (LD: 3-15 kg m-3). After 120 days under these conditions, increment in fish weight was not affected by different stocking densities. HD seemed to induce a stronger schooling behavior on seabream juveniles seeking for the group safety during the risk test; while LD increased the mean number of movements per fish recorded and the time of first response. Additionally, HD conditions delayed the time of first response of proactive fish during hypoxia tests. Glucose levels were higher in reactive fish compared to proactive ones, being highly significant in fish reared at HD. In parallel, juvenile seabream was also experimentally reared for 106 days under two different feeding strategies: hand-feeding (HF) and self-demanding feeding (DF), which influenced fish growth and foraging behavior at group and individual level. HF method induced a positive effect on fish weight compared to DF systems. Time of first response during both hypoxia and risk-taking tests was shorter in HF fish than DF fish, and the mean number of movements per fish during risk-taking behavior tests was lower for DF fish compared to HF fish. No differences were found in glucose and cortisol concentrations between behavioral traits (proactive/reactive) and feeding strategies. Triggering actions of seabream in DF systems were also assessed, which seemed to be highly dependent on particular individuals and not related to proactive individuals. DF systems however reinforce the social hierarchy within the fish group, which might lead to a higher competitiveness for resources among fishes, increasing the social hierarchy, and therefore, the stress. The findings of this study provide valuable information to the industry for the management of fish stress and welfare under production conditions at social and individual level.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0d23a51affc032481d5d4af1ffb99f87" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95329945,"asset_id":92279756,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95329945/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279756"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279756"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279756; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92279755"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92279755/Influence_of_tank_bottom_surface_on_growth_and_welfare_of_Senegalese_sole_Solea_senegalensis_"><img alt="Research paper thumbnail of Influence of tank bottom surface on growth and welfare of Senegalese sole ( Solea senegalensis)" class="work-thumbnail" src="https://attachments.academia-assets.com/95329946/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92279755/Influence_of_tank_bottom_surface_on_growth_and_welfare_of_Senegalese_sole_Solea_senegalensis_">Influence of tank bottom surface on growth and welfare of Senegalese sole ( Solea senegalensis)</a></div><div class="wp-workCard_item"><span>Aquacultural Engineering</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Tank bottom surface is an important question to take into account in flatfish aquaculture conside...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Tank bottom surface is an important question to take into account in flatfish aquaculture considering the intimate contact that the fish have with it. The most usual materials in aquaculture tank surfaces are inert materials such as epoxy resins or plastics with null porosity, and cement that presents a high alkalinity, roughness and porosity. To improve the cement characteristics, silica fume admixture is usually added in construction industry. The aim of this study was to evaluate the effect of three types of tank bottom surfaces on growth and welfare over a Solea senegalensis population. Moreover, the degree of fin erosion, the appearance of skin lesions and malpigmentation patterns were also monitored. The bottom surfaces tested were plain cement (CE), the same plain cement blended with silica fume (10%) (SF) and epoxy coated surface (EP). Specific growth rate for each bottom surface were compared. The Image Processing Activity Index (IPAI) was used to evaluate the Senegalese sole welfare. Higher SGR and lower IPAI values were obtained in the surface of cement with silica fume, suggesting a higher welfare. The use of plain cement affected negatively the performance of fish, probably due to the high pH and alkalinity of the water in direct contact with fish skin. The null porosity of EP seems to be related to the main cause of higher activity level of fish kept on it outcoming in lower growth. Silica fume that is frequently use to improve the mechanical characteristics of plain cement, also provides benefits in terms of fish welfare.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7c4c5feca753a0b54c33f4e8fb94d927" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95329946,"asset_id":92279755,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95329946/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279755"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279755"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279755; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="92279754"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/92279754/The_application_and_evaluation_of_an_individual_marking_technique_of_sole_fingerlings_Solea_sp_for_studies_of_growth"><img alt="Research paper thumbnail of The application and evaluation of an individual marking technique of sole fingerlings (Solea sp.) for studies of growth" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/92279754/The_application_and_evaluation_of_an_individual_marking_technique_of_sole_fingerlings_Solea_sp_for_studies_of_growth">The application and evaluation of an individual marking technique of sole fingerlings (Solea sp.) for studies of growth</a></div><div class="wp-workCard_item"><span>Journal of Applied Ichthyology</span><span>, 2003</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The sole (Solea sp.) is a suitable species for commercial cultivation, but information is still l...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The sole (Solea sp.) is a suitable species for commercial cultivation, but information is still lacking on its potential profitability (Flos et al. 1997; Howell 1997). Two main aspects need further research: the real growth potential and the heterogeneity in size observed in populations kept in captivity. An individualized follow-up of fish would allow study of the genetic or environmental origin of size variability as well as its growth modification and heterogeneity through culture conditions. With this aim in mind, individual marking of the fish would be necessary. In the particular case of sole, their special morphology and the friction caused by a strictly benthonic way of life make the application of marking techniques very difficult. The aim of the present work was to choose an inexpensive and practical method of marking sole fingerlings for individual growth studies. To select a method, certain factors are considered: (i) the smallest fish have a weight of 4 g and a width of 0.45 cm, (ii) the fish will be in a period of highly active growth, (iii) the retention time must cover an experimental period of 2–3 months. The method is assessed through the retention of marks and its visibility, its effect on growth and survival and its suitability for the experiment. Several methods used on flatfishes were considered to find the most suitable one. Chemical marks may be applied using a wide range of products already used on almost any size of fish by means of immersion, injection, tattooing or feeding (Wydoski and Emery 1983). The subcutaneous injection of one or more colours has been used since the 1930s. De La Herran et al. (1995) reported the subcutaneous injection of paints in adult sole. Riley (1966) described a technique of injecting liquid latex into plaice (Pleuronectes platessa) that were 5 cm in length, reporting good results in persistence and ease of application, but the influence on growth and survival was not assessed. Another promising method, which requires the availability of specific material, is the one using visible implant fluorescent elastomer markings (Bos 1999). Branding with liquid nitrogen, which has been successfully applied in adult flatfish (Platichthys flessus and P. platessa) (Dando and Ling 1980) cannot be used in periods of active growth because reading of the markings is not guaranteed. Implants or external tags are ruled out for this work on account of the benthonic habits of sole. The use of microchips Passive Integrated Transponder (PIT) inserted into the muscle or visceral cavity (Andrews 1994) has two principal limitations: size and cost. Materials and methods</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279754"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279754"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279754; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92279754]").text(description); $(".js-view-count[data-work-id=92279754]").attr('title', description).tooltip(); 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</script> <div class="js-work-strip profile--work_container" data-work-id="92279753"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/92279753/Comparison_of_methods_for_anaesthetizing_Senegal_sole_Solea_senegalensis_before_slaughter_Stress_responses_and_final_product_quality"><img alt="Research paper thumbnail of Comparison of methods for anaesthetizing Senegal sole (Solea senegalensis) before slaughter: Stress responses and final product quality" class="work-thumbnail" src="https://attachments.academia-assets.com/95329947/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/92279753/Comparison_of_methods_for_anaesthetizing_Senegal_sole_Solea_senegalensis_before_slaughter_Stress_responses_and_final_product_quality">Comparison of methods for anaesthetizing Senegal sole (Solea senegalensis) before slaughter: Stress responses and final product quality</a></div><div class="wp-workCard_item"><span>Aquaculture</span><span>, 2007</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this work was to evaluate several anaesthetization methods such as clove oil, hypother...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this work was to evaluate several anaesthetization methods such as clove oil, hypothermia and asphyxia in Senegal sole (Solea senegalensis), a highly resistant species to hypoxic conditions. The overall intent of the study was to determine a method that minimizes pre mortem stress and maximizes final product quality in sole for market sale. Several pre and post mortem indicators were considered for this study, namely rigor mortis, muscle pH, ATP/IMP ratios, eye refraction index and sensorial attributes. In addition, the stress experienced by the fish pre mortem was assessed by measuring cortisol, glucose and osmolality levels in blood plasma just after death (post mortem). Based on these physiological indicators, the results revealed that of the three methods considered, 1 ml•L − 1 clove oil was the best method for stunning sole because it not only ensures a good final quality product, but also is acceptable for a direct human consumption.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f5b1a7e9e46ce985c15e18cc9403aa72" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95329947,"asset_id":92279753,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95329947/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279753"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279753"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279753; 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El sector ha fet un esfor&ccedil; per desenvolupar una aq&uuml;icultura sostenible i responsable que no sempre s&rsquo;ha sabut explicar. Ind&uacute;stria, acad&egrave;mia i Administraci&oacute; sovint han partit d&rsquo;una visi&oacute; a la defensiva. Davant d&rsquo;una decisi&oacute; de compra, els consumidors tenen dificultats per comprendre el que el producte d&rsquo;aq&uuml;icultura aporta en termes de qualitat, impacte ambiental o benestar animal. La percepci&oacute; de manca d&rsquo;informaci&oacute; per part dels consumidors s&rsquo;ha considerat un coll d&rsquo;ampolla per al ple desenvolupament del sector. Les fonts d&rsquo;informaci&oacute; que utilitzen els consumidors (minoristes, certificacions, premsa) no han ajudat a millorar la seva percepci&oacute;. Es proposa partir d&rsquo;una visi&oacute; positiva que emfatit...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="92279739"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="92279739"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 92279739; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=92279739]").text(description); $(".js-view-count[data-work-id=92279739]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 92279739; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='92279739']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=92279739]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":92279739,"title":"From myths to reality: how to communicate aquaculture","internal_url":"https://www.academia.edu/92279739/From_myths_to_reality_how_to_communicate_aquaculture","owner_id":10609437,"coauthors_can_edit":true,"owner":{"id":10609437,"first_name":"Lourdes","middle_initials":null,"last_name":"Reig","page_name":"LourdesReig","domain_name":"upc","created_at":"2014-03-29T03:17:13.094-07:00","display_name":"Lourdes Reig","url":"https://upc.academia.edu/LourdesReig"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="84995935"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/84995935/Classification_of_Unelaborated_Culinary_Products_Scientific_and_Culinary_Approaches_Meet_Face_to_Face"><img alt="Research paper thumbnail of Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face" class="work-thumbnail" src="https://attachments.academia-assets.com/89833337/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/84995935/Classification_of_Unelaborated_Culinary_Products_Scientific_and_Culinary_Approaches_Meet_Face_to_Face">Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face</a></div><div class="wp-workCard_item"><span>Food, Culture & Society</span><span>, 2017</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted classification system for cooks that does not contradict scientific approaches. This work discusses the fundamentals used to classify unelaborated food products by chefs and scientists; proposes taxonomic gastronomy as a new interdisciplinary framework that studies the taxonomy surrounding gastronomy; and presents a categorization of unelaborated food products that follows commonly accepted culinary criteria yet avoids contradiction with scientific knowledge. As little literature focuses on these issues, and similar experiences are scarce, we conclude that further cross-disciplinary endeavors such as this will continue to be greatly fruitful.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="db38fdb7d7df363e23903163a889ab69" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":89833337,"asset_id":84995935,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/89833337/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="84995935"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="84995935"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 84995935; 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Attitudes of Secondary and University Students from Eight EU Countries</a></div><div class="wp-workCard_item"><span>Journal of Applied Animal Welfare Science</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="56644066"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="56644066"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 56644066; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=56644066]").text(description); $(".js-view-count[data-work-id=56644066]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 56644066; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='56644066']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=56644066]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":56644066,"title":"Should Animal Welfare be Included in Educational Programs? Attitudes of Secondary and University Students from Eight EU Countries","internal_url":"https://www.academia.edu/56644066/Should_Animal_Welfare_be_Included_in_Educational_Programs_Attitudes_of_Secondary_and_University_Students_from_Eight_EU_Countries","owner_id":10609437,"coauthors_can_edit":true,"owner":{"id":10609437,"first_name":"Lourdes","middle_initials":null,"last_name":"Reig","page_name":"LourdesReig","domain_name":"upc","created_at":"2014-03-29T03:17:13.094-07:00","display_name":"Lourdes Reig","url":"https://upc.academia.edu/LourdesReig"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="31807065"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/31807065/Classification_of_Unelaborated_Culinary_Products_Scientific_and_Culinary_Approaches_Meet_Face_to_Face"><img alt="Research paper thumbnail of Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/31807065/Classification_of_Unelaborated_Culinary_Products_Scientific_and_Culinary_Approaches_Meet_Face_to_Face">Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://barcelona.academia.edu/UgoDAmbrosio">Ugo D'Ambrosio</a>, <a class="" data-click-track="profile-work-strip-authors" href="https://upc.academia.edu/LourdesReig">Lourdes Reig</a>, <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/AbelMarine">Abel Mariné</a>, and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/LauraGarcia474">Laura Garcia</a></span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted classification system for cooks that does not contradict scientific approaches. This work discusses the fundamentals used by chefs and scientists to classify unelaborated food products; proposes taxonomic gastronomy as a new inter-disciplinary framework that studies the taxonomy surrounding gastronomy; and presents a categorization of unelaborated food products that follows commonly accepted culinary criteria yet avoids contradiction by scientific knowledge. As little literature focuses on these issues, and similar experiences are scarce, it is concluded that further cross-disciplinary endeavors such as this will continue to be greatly fruitful.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="31807065"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="31807065"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 31807065; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); 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</script> <div class="js-work-strip profile--work_container" data-work-id="22493192"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/22493192/Avaluaci%C3%B3_de_la_prefer%C3%A8ncia_del_llenguado_Solea_senegalensis_per_substrats_de_diferents_textures_i_colors"><img alt="Research paper thumbnail of Avaluació de la preferència del llenguado (Solea senegalensis) per substrats de diferents textures i colors" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/22493192/Avaluaci%C3%B3_de_la_prefer%C3%A8ncia_del_llenguado_Solea_senegalensis_per_substrats_de_diferents_textures_i_colors">Avaluació de la preferència del llenguado (Solea senegalensis) per substrats de diferents textures i colors</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT Peer reviewed</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22493192"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22493192"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22493192; 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</script> <div class="js-work-strip profile--work_container" data-work-id="22493191"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/22493191/Acoustic_doppler_velocimetry_allows_determining_daily_swimming_activity_of_sea_bass_dicentrarchus_labrax_I_"><img alt="Research paper thumbnail of Acoustic doppler velocimetry allows determining daily swimming activity of sea bass (dicentrarchus labrax, I)" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/22493191/Acoustic_doppler_velocimetry_allows_determining_daily_swimming_activity_of_sea_bass_dicentrarchus_labrax_I_">Acoustic doppler velocimetry allows determining daily swimming activity of sea bass (dicentrarchus labrax, I)</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT Peer reviewed</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22493191"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22493191"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22493191; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=22493190]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":22493190,"title":"Application of image analysis for the quantification of behaviour in sole","internal_url":"https://www.academia.edu/22493190/Application_of_image_analysis_for_the_quantification_of_behaviour_in_sole","owner_id":10609437,"coauthors_can_edit":true,"owner":{"id":10609437,"first_name":"Lourdes","middle_initials":null,"last_name":"Reig","page_name":"LourdesReig","domain_name":"upc","created_at":"2014-03-29T03:17:13.094-07:00","display_name":"Lourdes Reig","url":"https://upc.academia.edu/LourdesReig"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="22493189"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/22493189/2007_Ribas_et_al_sacrifice_sole"><img alt="Research paper thumbnail of 2007 Ribas et al sacrifice sole" class="work-thumbnail" src="https://attachments.academia-assets.com/43112750/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/22493189/2007_Ribas_et_al_sacrifice_sole">2007 Ribas et al sacrifice sole</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this work was to evaluate several anaesthetization methods such as clove oil, hypother...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this work was to evaluate several anaesthetization methods such as clove oil, hypothermia and asphyxia in Senegal sole (Solea senegalensis), a highly resistant species to hypoxic conditions. The overall intent of the study was to determine a method that minimizes pre mortem stress and maximizes final product quality in sole for market sale. Several pre and post mortem indicators were considered for this study, namely rigor mortis, muscle pH, ATP/IMP ratios, eye refraction index and sensorial attributes. In addition, the stress experienced by the fish pre mortem was assessed by measuring cortisol, glucose and osmolality levels in blood plasma just after death (post mortem). Based on these physiological indicators, the results revealed that of the three methods considered, 1 ml·L − 1 clove oil was the best method for stunning sole because it not only ensures a good final quality product, but also is acceptable for a direct human consumption.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="019f271daa8d944b834e8b68a4e0dab2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43112750,"asset_id":22493189,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43112750/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22493189"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22493189"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22493189; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "019f271daa8d944b834e8b68a4e0dab2" } } $('.js-work-strip[data-work-id=22493189]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":22493189,"title":"2007 Ribas et al sacrifice sole","internal_url":"https://www.academia.edu/22493189/2007_Ribas_et_al_sacrifice_sole","owner_id":10609437,"coauthors_can_edit":true,"owner":{"id":10609437,"first_name":"Lourdes","middle_initials":null,"last_name":"Reig","page_name":"LourdesReig","domain_name":"upc","created_at":"2014-03-29T03:17:13.094-07:00","display_name":"Lourdes Reig","url":"https://upc.academia.edu/LourdesReig"},"attachments":[{"id":43112750,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/43112750/thumbnails/1.jpg","file_name":"Ribas_et_al_sacrifice_sole20160226-22125-a90nas.pdf","download_url":"https://www.academia.edu/attachments/43112750/download_file","bulk_download_file_name":"2007_Ribas_et_al_sacrifice_sole.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/43112750/Ribas_et_al_sacrifice_sole20160226-22125-a90nas-libre.pdf?1456526387=\u0026response-content-disposition=attachment%3B+filename%3D2007_Ribas_et_al_sacrifice_sole.pdf\u0026Expires=1739735950\u0026Signature=Nfi3btC1YkiNDBF~XuHXOFgq52AgTWn3LZICN1ZQsQnhuXp8Ynu5shMNIhotQGVFlaGqYlNReou~pXVvKAsTmm0OEe~XUkMUgwWwh5kOwee2xo0Z04J9HyRfmOHqCwLTUVUYUoTy83UyozonbxP5VtdhvDDsPjE7M01kOLPqLxYCTRIKitun9fIO0Mk5lQSvVE7UWDy~IQQ9PDmKyDDPHkLX-msQvJ5kWCe56L8MhcmFx0A1f77yaerumNHeJX1o9m~SLHc9OLD83UB7oRx6eRDge4FLOgXNx4LXnRCtbN1w7ncIm0Yqmoskhs0kRhdgDqueryY33-qW8kojkoIM6g__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=22493188]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":22493188,"title":"Evaluation of sole (Solea senegalensis) preferences for different substrate textures and colours","internal_url":"https://www.academia.edu/22493188/Evaluation_of_sole_Solea_senegalensis_preferences_for_different_substrate_textures_and_colours","owner_id":10609437,"coauthors_can_edit":true,"owner":{"id":10609437,"first_name":"Lourdes","middle_initials":null,"last_name":"Reig","page_name":"LourdesReig","domain_name":"upc","created_at":"2014-03-29T03:17:13.094-07:00","display_name":"Lourdes Reig","url":"https://upc.academia.edu/LourdesReig"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="22493187"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/22493187/Swimming_behaviour_patterns_of_Carassius_auratus_and_Solea_senegalensis_at_different_velocities"><img alt="Research paper thumbnail of Swimming behaviour patterns of Carassius auratus and Solea senegalensis at different velocities" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/22493187/Swimming_behaviour_patterns_of_Carassius_auratus_and_Solea_senegalensis_at_different_velocities">Swimming behaviour patterns of Carassius auratus and Solea senegalensis at different velocities</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT Peer reviewed</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22493187"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22493187"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22493187; 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Tort</a></span></div><div class="wp-workCard_item"><span>Aquaculture</span><span>, 1988</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Flos, R., Reig, L., Torres, P. and Tort, L., 1988. Primary and secondary stress responses to grad...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Flos, R., Reig, L., Torres, P. and Tort, L., 1988. Primary and secondary stress responses to grading and hauhng in rainbow trout, Salmo gairdneri. 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