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Juan Benito Calanche Morales

PROFESOR PERMANENTE LABORAL

Universidad de Zaragoza

Research Interests

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Articles (16)

Collaborators (3)

Miguel Rodilla

Associate Professor

Universitat Politècnica de València

SILVIA MARTÍNEZ LLORENS

Full professor

Universitat Politècnica de València

David Sanchez Peñaranda

Titular de Universidad

Universitat Politècnica de València

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Juan Benito Calanche Morales

Research Interests

Make your next move.

Explore related searches

Articles (16)

Collaborators (3)

Miguel Rodilla

SILVIA MARTÍNEZ LLORENS

David Sanchez Peñaranda

Make your next move.

Juan Benito Calanche Morales

Research Interests

Make your next move.

Explore related searches

Articles (16)

Growth Performance, Product Quality and Cost-Effectiveness of Alternative Protein Sources Replacing Fishmeal in Penaeus vannamei Reared in Biofloc Systems: Medium- and Large-Scale Studies

Effects of Slaughter Methods on the Quality and Refrigerated Shelf Life of Biofloc-Cultured White Shrimp (Penaeus vannamei)

Production and Use of Fish By-Product Protein Hydrolysates in Breadmaking: Effects on Bread's Nutritional, Sensory and Physicochemical Characteristics

Effect of Organic Plant Ingredients on the Growth Performance of European Sea Bass (Dicentrarchus labrax): Nutritional Efficiency, Fillet Nutritional Indexes, Purchase Intention, and Economic Analysis

Impact of Fish By‐Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta

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

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

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

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

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

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

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

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

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

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

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

Collaborators (3)

Miguel Rodilla

SILVIA MARTÍNEZ LLORENS

David Sanchez Peñaranda

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