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The potential of <i>Phaeodactylum</i> as a natural source of antioxidants for fish oil stabilization. <i>Foods 11(10)</i>: 1461. <a href=\"https://dx.doi.org/10.3390/foods11101461\" target=\"_blank\">https://dx.doi.org/10.3390/foods11101461</a>","PeerRev":1},{"BRefID":256649,"RR":"<b>Calliauw, F.; De Mulder, T.; Broekaert, K.; Vlaemynck, G.; Michiels, C.; Heyndrickx, M.</b> (2016). Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (<i>Crangon crangon</i>) stored for 7 days under modified atmosphere packaging at 4°C without preservatives. <i>Food Microbiol. 54</i>: 60-71. <a href=\"https://dx.doi.org/10.1016/j.fm.2015.10.016\" target=\"_blank\">https://dx.doi.org/10.1016/j.fm.2015.10.016</a>","PeerRev":1},{"BRefID":256899,"RR":"<b>Busschaert, P.; Frans, I.; Crauwels, S.; Zhu, B.; Willems, K.; Bossier, P.; Michiels, C.; Verstrepen, K.; Lievens, B.; Rediers, H.</b> (2015). Comparative genome sequencing to assess the genetic diversity and virulence attributes of 15 <i>Vibrio anguillarum</i> isolates. <i>J. Fish Dis. 38(9)</i>: 795-807. <a href=\"https://dx.doi.org/10.1111/jfd.12290\" target=\"_blank\">https://dx.doi.org/10.1111/jfd.12290</a>","PeerRev":1},{"BRefID":238213,"RR":"<b>Frans, I.; Dierckens, K.; Crauwels, S.; Van Assche, A.; Leisner, J.; Larsen, M.H.; Michiels, C.W.; Willems, K.A.; Lievens, B.; Bossier, P.; Rediers, H.</b> (2013). Does virulence assessment of <i>Vibrio anguillarum</i> using Sea Bass (<i>Dicentrarchus labrax</i>) larvae correspond with genotypic and phenotypic characterization? <i>PLoS One 8(8)</i>: 1-9. <a href=\"https://dx.doi.org/10.1371/journal.pone.0070477\" target=\"_blank\">https://dx.doi.org/10.1371/journal.pone.0070477</a>","PeerRev":1},{"BRefID":257311,"RR":"<b>Van Durme, J.; Goiris, K.; De Winne, A.; De Cooman, L.; Muylaert, K.</b> (2013). 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