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Juan Carlos Arboleya

Olive Leaf Waste Management
2021 · Julia Espeso, Alejandro Isaza, et al. · Frontiers in Sustainable Food Systems · 134
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Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel
2016 · Clara Talens, Juan Carlos Arboleya, et al. · LWT · 81
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Pulsed light technology for surface decontamination of eggs: Impact on Salmonella inactivation and egg quality
2011 · Amaia Lasagabaster, Juan Carlos Arboleya, et al. · Innovative Food Science & Emerging Technologies · 74
Recent Advances in the Recovery and Improvement of Functional Proteins from Fish Processing By‐Products: Use of Protein Glycation as an Alternative Method
2009 · Esther Sanmartín, Juan Carlos Arboleya, et al. · Comprehensive Reviews in Food Science and Food Safety · 57
Microbiological and sensory characterization of kombucha SCOBY for culinary applications
2021 · Paula Torán-Pereg, Blanca del Noval, et al. · International Journal of Gastronomy and Food Science · 55
Improved digestibility of β-lactoglobulin by pulsed light processing: a dilatational and shear study
2014 · Teresa del Castillo-Santaella, Esther Sanmartín, et al. · Soft Matter · 43
Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients
2023 · Nabila Rodriguez Valerón, Tiffany Mak, et al. · Foods · 30
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Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations
2023 · Nabila Rodríguez Valerón, Tiffany Mak, et al. · LWT · 24
Proteomic analysis of processing by-products from canned and fresh tuna: Identification of potentially functional food proteins
2012 · Esther Sanmartín, Juan Carlos Arboleya, et al. · Food Chemistry · 24
Disciplinary interactions in gastronomy R&D teams
2022 · Raquel Mestre, José de La Rosa, et al. · International Journal of Gastronomy and Food Science · 15
Density and Microviscosity Studies of Palm Oil/Water Emulsions
2005 · Juan Carlos Arboleya, Leslie H. Sutcliffe, et al. · Journal of Agricultural and Food Chemistry · 10
Bioluminescence experience in the holistic cuisine: Making contact through living light and sound
2022 · Giordano Espinosa Rodríguez, Juan Carlos Arboleya, et al. · International Journal of Gastronomy and Food Science · 4
Editorial: Sustainable Food Waste Management
2022 · Carlos Martin-Rios, Juan Carlos Arboleya, et al. · Frontiers in Sustainable Food Systems · 4
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Antimicrobial effect of chitosan on micro-organisms isolated from fishery products
2006 · Ziortza Cruz, Helene Lauzon, et al. · Wageningen Academic Publishers eBooks · 4
Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile
2024 · Alejandra Touceda-Suárez, María Touceda-Suárez, et al. · Foods · 2
Building Bridges: A transdisciplinary view on gastronomy
2022 · Juan Carlos Arboleya, Iñaki Martínez de Albéniz · UOU scientific journal · 2
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Nuevas tendencias en el Aprovechamiento de Subproductos Pesqueros
2007 · Juan Carlos Arboleya · Productos del mar
Works count: 17
Citation count: 563
H-index: 10
I10-index: 11
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