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Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption

Meat science, 2022-12, Vol.194, p.108973-108973, Article 108973

2022

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Aquaculture and sensometrics: the need to evaluate sensory attributes and the consumers’ preferences

Reviews in aquaculture, 2020-05, Vol.12 (2), p.805-821

2020

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Transforming 'Bonito del Norte' Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods

Foods, 2023-12, Vol.12 (24), p.4437

2023

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

Foods, 2023-09, Vol.12 (18), p.3460

2023

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

Foods, 2021-08, Vol.10 (8), p.1889

2021

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

Foods, 2021-01, Vol.10 (2), p.255

2021

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

Foods, 2021-12, Vol.10 (12), p.3049

2021

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Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

Foods, 2022-11, Vol.11 (22), p.3656

2022

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The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

Meat science, 2015-09, Vol.107, p.49-56

2015

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

Foods, 2022-08, Vol.11 (16), p.2525

2022

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Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants, 2021-05, Vol.10 (5), p.795

2021

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

Foods, 2020-01, Vol.9 (1), p.69

2020

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

Foods, 2021-11, Vol.10 (11), p.2694

2021

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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

Foods, 2019-10, Vol.8 (10), p.489

2019

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Effect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax)

Aquaculture reports, 2021-11, Vol.21, p.100787, Article 100787

2021

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

Food research international, 2019-05, Vol.119, p.126-134

2019

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Nutritional enrichment of cereal foods: feasibility study and characterisation of biscuits fortified with seabass by‐products

International journal of food science & technology, 2024-08, Vol.59 (8), p.5376-5388

2024

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Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage

European food research & technology, 2016-12, Vol.242 (12), p.2119-2127

2016

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Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product

Cereal chemistry, 2022-03, Vol.99 (2), p.286-294

2022

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Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass (Dicentrarchus labrax)

Cereal chemistry, 2019-09, Vol.96 (5), p.856-865

2019

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Dry cured low-fat rabbit sausage: A much healthier disruptive food that enhances rabbit meat consumption

International journal of gastronomy and food science, 2023-09, Vol.33, p.100765, Article 100765

2023

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Innovative Plant-Based Burger Enriched with ITenebrio molitor/I Meal: Characterization and Shelf-Life

Foods, 2023-09, Vol.12 (18)

2023

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Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food

Journal of food processing and preservation, 2022-02, Vol.46 (2), p.n/a

2022

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Seguridad alimentaria en Venezuela: vulnerabilidad y riesgo durante los años 1998-2013

Anales venezolanos de nutrición, 2015-12, Vol.28 (2), p.110-124

2015

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Influencias culturales en el régimen alimentario del venezolano

Anales venezolanos de nutrición, 2009-06, Vol.22 (1), p.32-40

Calanche Morales, Juan B

2009

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Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption

Aquaculture and sensometrics: the need to evaluate sensory attributes and the consumers’ preferences

Transforming 'Bonito del Norte' Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods

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

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

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

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

Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life

The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

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

Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

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

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

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

Effect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax)

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

Nutritional enrichment of cereal foods: feasibility study and characterisation of biscuits fortified with seabass by‐products

Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage

Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by‐product

Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass (Dicentrarchus labrax)

Dry cured low-fat rabbit sausage: A much healthier disruptive food that enhances rabbit meat consumption

Innovative Plant-Based Burger Enriched with ITenebrio molitor/I Meal: Characterization and Shelf-Life

Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food

Seguridad alimentaria en Venezuela: vulnerabilidad y riesgo durante los años 1998-2013

Influencias culturales en el régimen alimentario del venezolano

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