Argitalpenak (100) Arturo Pardo Giménez argitalpenak

2024

  1. Características nutricionales y actitud del consumidor frente a las hamburguesas tradicionales en las que se ha remplazado la grasa animal por aceites texturizados obtenidos de subproductos alimentarios

    Eurocarne: La revista internacional del sector cárnico, Núm. 324, pp. 77-94

  2. Efficiency of mushrooms for food production - fundamental strategic decision-making

    Journal of Food Composition and Analysis, Vol. 125

2023

  1. A Comparative Analysis of Biodegradation and Bioconversion of Lentinula edodes and Other Exotic Mushrooms

    Microorganisms, Vol. 11, Núm. 4

  2. A holistic approach to pressure almond oil production

    British Food Journal, Vol. 125, Núm. 3, pp. 1148-1163

  3. An intelligent mushroom strain selection model based on their quality characteristics

    Food Bioscience, Vol. 56

  4. Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils

    Foods, Vol. 12, Núm. 16

  5. Elaboración y caracterización de fuet funcional

    Eurocarne: La revista internacional del sector cárnico, Núm. 314, pp. 78-90

  6. Macromineral consumption by Pleurotus ostreatus var. Florida in different straws

    Archives of Biological Sciences, Vol. 75, Núm. 1, pp. 19-25

  7. Management of Water Supply in the Cultivation of Different Agaricus bisporus Strains

    Agronomy, Vol. 13, Núm. 10

  8. Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products

    Journal of Functional Foods, Vol. 104

  9. Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties

    Foods, Vol. 12, Núm. 4

2022

  1. Application of Spent Sun Mushroom Substrate in Substitution of Synthetic Fertilizers at Maize Topdressing

    Agronomy, Vol. 12, Núm. 11

  2. Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

    Nutrients, Vol. 14, Núm. 15

  3. Elaboración y caracterización de hamburguesas de carne de cordero manchego funcionales

    Eurocarne: La revista internacional del sector cárnico, Núm. 305, pp. 83-96

  4. Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D2 in the sun mushroom

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 4, pp. 1699-1706

  5. Spent mushroom substrate is capable of physisorption-chemisorption of CO2

    Environmental Research, Vol. 204

2021

  1. Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers

    LWT, Vol. 136

  2. Elaboration of gluten-free cookies with defatted seed flours: Effects on technological, nutritional, and consumer aspects

    Foods, Vol. 10, Núm. 6

  3. Influence of pressure extraction systems on the performance, quality and composition of virgin almond oil and defatted flours

    Foods, Vol. 10, Núm. 5

  4. Influence of the production environment on the cultivation of lettuce and arugula with spent mushroom substrate

    Journal of Environmental Management, Vol. 281