Juan Calanche

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

Verónica Alonso, E. Muela, Javier Tenas et al. · European Food Research and Technology · 2016 · 71 citations

Animal Physiology, Nutrition, Food Chemistry +9

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

Juan Calanche, Ana Tomás‐Vidal, Silvia Martínez‐Llorens et al. · Food Research International · 2019 · 58 citations · Full text

Biology, Sparus Aurata, Physiology +6

Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua)

Selene Pedrós‐Garrido, I. Clemente, Juan Calanche et al. · Food Control · 2019 · 55 citations · Full text

Microbial Contamination, Foodborne Pathogens, Listeria Spp +11

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

Juan Calanche, José Antonio Beltrán, Adrián J. Hernández · Reviews in Aquaculture · 2019 · 43 citations

Nutrition, Nutritive Value, Aquaculture System +20

Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (Sardina pilchardus) in a food processing plant

Juan Calanche, S. Samayoa, V. Alonso et al. · Food Control · 2013 · 39 citations

Aquatic Food System, Aquaculture, Fresh Fish Salmon +7