Juan B. Calanche
Zaragoza, AR 50013, Spain
Last Updated: 09/26/2026
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Found 13 publications
Effects of Slaughter Methods on the Quality and Refrigerated Shelf Life of Biofloc-Cultured White Shrimp (Penaeus vannamei).
Journal: Foods (Basel, Switzerland)
Published: April 17, 2026
Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta.
Journal: International journal of food science
Published: February 26, 2025
From Waste to Value: Fish Protein Hydrolysates as a Technological and Functional Ingredient in Human Nutrition.
Journal: Foods (Basel, Switzerland)
Published: September 02, 2024
Transforming 'Bonito del Norte' Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods.
Journal: Foods (Basel, Switzerland)
Published: November 14, 2023
Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life.
Journal: Foods (Basel, Switzerland)
Published: July 28, 2023
Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life.
Journal: Foods (Basel, Switzerland)
Published: October 18, 2022
Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food.
Journal: Foods (Basel, Switzerland)
Published: July 28, 2022
Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption.
Journal: Meat science
Published: April 01, 2022
Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat.
Journal: Antioxidants (Basel, Switzerland)
Published: April 20, 2021
Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (Sparus aurata) Stored in Ice.
Journal: Foods (Basel, Switzerland)
Published: November 27, 2019
Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures.
Journal: Foods (Basel, Switzerland)
Published: August 28, 2019
Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata).
Journal: Food research international (Ottawa, Ont.)
Published: July 16, 2018
Last Updated: 09/26/2026