Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits by Djamel Djenane, Pedro Roncalés

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Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream (<i>Sparus aurata</i>) Stored in Ice by Juan Calanche, Selene Pedrós, Pedro Roncalés, José Antonio Beltrán

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Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display by Djamel Djenane, Diego Gómez, Javier Yangüela, Pedro Roncalés, Agustín Ariño

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

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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.

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Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties by Andrea Aínsa, Alba Vega, Adrian Honrado, Pedro Marquina, Pedro Roncales, José A. Beltrán Gracia, Juan B. Calanche Morales

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An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass by Juan Benito Calanche Morales, Ana Tomás-Vidal, Edilson Ronny Cusiyunca Phoco, Silvia Martínez-Llorens, Pedro L. Marquina, Miguel Jover-Cerdá, Pedro Roncalés, José Antonio Beltrán

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