Pedro Roncales

Zaragoza, AR 50013, Spain

Last Updated: 09/26/2026

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Found 21 publications

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

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

Journal: Foods (Basel, Switzerland)

Published: November 06, 2021

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

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

Journal: Foods (Basel, Switzerland)

Published: September 24, 2021

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

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

Journal: Foods (Basel, Switzerland)

Published: July 20, 2021

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

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

Journal: Foods (Basel, Switzerland)

Published: December 15, 2020

Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (Sparus aurata) Stored in Ice.

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

Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display.

Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display.

Journal: Foods (Basel, Switzerland)

Published: November 16, 2018

Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata).

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

Sulfite-free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol.

Sulfite-free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol.

Journal: Journal of the science of food and agriculture

Published: March 26, 2018

Supranutritional doses of vitamin E to improve lamb meat quality.

Supranutritional doses of vitamin E to improve lamb meat quality.

Journal: Meat science

Published: March 09, 2018

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits.

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits.

Journal: Foods (Basel, Switzerland)

Published: November 23, 2017

Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract.

Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract.

Journal: Journal of the science of food and agriculture

Published: January 25, 2017

Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb.

Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb.

Journal: Food chemistry

Published: January 19, 2017

Showing 1-12 of 21

Last Updated: 09/26/2026