Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

por Ainsa, Andrea, Honrado, Adrián, Marquina, Pedro, Beltrán, José A., Calanche, Juan
Publicado 2022

Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life

por Ardila, Paula, Honrado, Adrián, Marquina, Pedro, Beltrán, José Antonio, Calanche, Juan B.
Publicado 2023

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

por Ainsa, Andrea, Marquina, Pedro L., Roncalés, Pedro, Beltrán, José Antonio, Calanche M., Juan B.
Publicado 2021

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

por Ainsa, Andrea, Honrado, Adrián, Marquina, Pedro L., Roncalés, Pedro, Beltrán, José Antonio, Calanche M., Juan B.
Publicado 2021

Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

por Aínsa, Andrea, Vega, Alba, Honrado, Adrian, Marquina, Pedro, Roncales, Pedro, Gracia, José A. Beltrán, Morales, Juan B. Calanche
Publicado 2021

Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO(2) (50% CO(2)/50% N(2)) and Stored at Different Temperatures

por Antunes-Rohling, Adriana, Calero, Silvia, Halaihel, Nabil, Marquina, Pedro, Raso, Javier, Calanche, Juan, Beltrán, José Antonio, Álvarez, Ignacio, Cebrián, Guillermo
Publicado 2019

An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass

por Calanche Morales, Juan Benito, Tomás-Vidal, Ana, Cusiyunca Phoco, Edilson Ronny, Martínez-Llorens, Silvia, Marquina, Pedro L., Jover-Cerdá, Miguel, Roncalés, Pedro, Beltrán, José Antonio
Publicado 2021