Publicaciones (34) Publicaciones de Juan Carlos Arboleya Payo

2024

  1. Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile

    Foods, Vol. 13, Núm. 13

2023

  1. Bioluminescence experience in the holistic cuisine: Making contact through living light and sound

    International Journal of Gastronomy and Food Science, Vol. 31

  2. Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

    LWT, Vol. 188

  3. Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

    Foods, Vol. 12, Núm. 23

2022

  1. Building Bridges: A transdisciplinary view on gastronomy

    UOU Scientific Journal, Núm. 4, pp. 32-39

  2. Disciplinary interactions in gastronomy R&D teams

    International Journal of Gastronomy and Food Science, Vol. 30

  3. Editorial: Sustainable Food Waste Management

    Frontiers in Sustainable Food Systems

  4. Structure Design for Gastronomy Applications

    Food Engineering Series (Springer), pp. 177-193

  5. Structure design for gastronomy applications

    Food Structure Engineering and Design for Improved Nutrition, Health and Well-being (Elsevier), pp. 139-155

2021

  1. Microbiological and sensory characterization of kombucha SCOBY for culinary applications

    International Journal of Gastronomy and Food Science, Vol. 23

  2. Olive Leaf Waste Management

    Frontiers in Sustainable Food Systems, Vol. 5

2020

  1. Applying food enzymes in the kitchen

    International Journal of Gastronomy and Food Science, Vol. 21

2019

  1. Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences

    International Journal of Gastronomy and Food Science, Vol. 15, pp. 6-14

2018

  1. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

    Innovative Food Science and Emerging Technologies, Vol. 48, pp. 195-203

2017

  1. 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

    LWT, Vol. 77, pp. 110-118

  2. Propiedades Sensoriales

    Análisis sensorial de los alimentos (AMV EDICIONES), pp. 99-151

2016

  1. Letter from the Editors and Publisher

    International Journal of Gastronomy and Food Science

2015

  1. Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

    Food Hydrocolloids, Vol. 44, pp. 333-344

2014

  1. Effect of highly aerated food on expected satiety

    International Journal of Gastronomy and Food Science, Vol. 2, Núm. 1, pp. 14-21

  2. Improved digestibility of β-lactoglobulin by pulsed light processing: A dilatational and shear study

    Soft Matter, Vol. 10, Núm. 48, pp. 9702-9714