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

by Andrea Ainsa, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán, Juan B. Calanche M.
Published 2021-01-01

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

by Andrea Ainsa, Adrián Honrado, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán, Juan B. Calanche M.
Published 2021-08-01

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

by Mohamed D. Bouzaida, Virginia C. Resconi, David Gimeno, Jakeline V. Romero, Juan B. Calanche, Marta Barahona, José L. Olleta, Gustavo A. María
Published 2021-05-01