José Emilio Pardo González-rekin lankidetzan egindako argitalpenak (58)

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

2023

  1. A holistic approach to pressure almond oil production

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

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

    Food Bioscience, Vol. 56

  3. 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

  4. Elaboración y caracterización de fuet funcional

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

  5. 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

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

    Nutrients, Vol. 14, Núm. 15

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

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

2021

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

    Foods, Vol. 10, Núm. 6

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

    Foods, Vol. 10, Núm. 5

2020

  1. Influence of substrate density and cropping conditions on the cultivation of sun mushroom

    Spanish journal of agricultural research, Vol. 18, Núm. 2

  2. Optimization of cultivation techniques improves the agronomic behavior of Agaricus subrufescens

    Scientific Reports, Vol. 10, Núm. 1

  3. Review about non-lipid components and minor fat-soluble bioactive compounds of almond kernel

    Foods, Vol. 9, Núm. 11

2019

  1. Use of peanut waste for oyster mushroom substrate supplementation—oyster mushroom and peanut waste

    Brazilian Journal of Microbiology, Vol. 50, Núm. 4, pp. 1021-1029

2018

  1. Characterization of pistachio oils and defatted flours regarding cultivar and geographic origin

    Journal of Food Composition and Analysis, Vol. 71, pp. 56-64

  2. Desarrollo del cultivo de Agaricus bisporus en Brasil: Suplementación del compost y utilización de híbridos

    Revista Ciencia Agronomica, Vol. 49, Núm. 1, pp. 122-129

  3. Effect of genotype and crop year on the nutritional value of walnut virgin oil and defatted flour

    Science of the Total Environment, Vol. 634, pp. 1092-1099

  4. Recycling of the biomass waste defatted almond meal as a novel nutritional supplementation for cultivated edible mushrooms

    Acta Scientiarum - Agronomy, Vol. 40, Núm. 1

  5. Supplementation in mushroom crops and its impact on yield and quality

    AMB Express, Vol. 8, Núm. 1