Centro de Investigación, Experimentación y Servicios del Champiñón

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. Biocontrol of Diseases Caused by Phytophthora capsici and P. parasitica in Pepper Plants

   Journal of Fungi, Vol. 9, Núm. 3

6. Chemical and Biological Control of Wet Bubble Disease (Hypomyces perniciosus) in Mushroom Crops

   Agronomy, Vol. 13, Núm. 7

7. Elaboración y caracterización de fuet funcional

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

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

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

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

   Agronomy, Vol. 13, Núm. 10

10. 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

11. 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