Arturo Pardo-Gimenez
Overview
Explore the profile of Arturo Pardo-Gimenez including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
23
Citations
118
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Tarjuelo L, Rabadan A, Alvarez-Orti M, Pardo-Gimenez A, Pardo J
Foods
. 2023 Aug;
12(16).
PMID: 37628117
The consumption of processed meat products beyond recommended limits has been associated with serious health conditions, including heart disease, diabetes, and cancer. In an effort to create healthier options, the...
2.
Zied D, Freitas M, Rafael de Almeida Moreira B, Alves L, Pardo-Gimenez A
Microorganisms
. 2023 Apr;
11(4).
PMID: 37110320
Mushrooms are capable of bioconverting organic residues into food. Understanding the relationship between high-quality yields and substrate biomass from these residues is critical for mushroom farms when choosing new strains....
3.
Martinez E, Pardo J, Alvarez-Orti M, Rabadan A, Pardo-Gimenez A, Alvarruiz A
Foods
. 2023 Feb;
12(4).
PMID: 36832903
Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is...
4.
Tarjuelo L, Pardo J, Alvarez-Orti M, Pardo-Gimenez A, Millan C, Rabadan A
Nutrients
. 2022 Aug;
14(15).
PMID: 35956283
A growing number of consumers now consider the consumption of processed meat products to be an essentially unhealthy habit. Hence, the reformulation of meat products is crucial. In this regard,...
5.
Alves L, Rafael de Almeida Moreira B, Viana R, Dias E, Rinker D, Pardo-Gimenez A, et al.
Environ Res
. 2021 Sep;
204(Pt A):111945.
PMID: 34474036
No in-depth investigation exists on the feasibility of integrating hydrothermal carbonization (HTC) and pelletization into the process of making spent mushroom substrate (SMS), an agro-food residue from the commercial mushroom...
6.
Vieira Junior W, Centeio Cardoso R, Fernandes A, Ferreira I, Barros L, Pardo-Gimenez A, et al.
J Sci Food Agric
. 2021 Aug;
102(4):1699-1706.
PMID: 34455581
Background: The fungus Agaricus subrufescens is grown commercially in China, the USA, Brazil, Taiwan and Japan, among others. However, each country adopts a cultivation system that significantly influences the agronomical...
7.
Martinez E, Garcia-Martinez R, Alvarez-Orti M, Rabadan A, Pardo-Gimenez A, Pardo J
Foods
. 2021 Jun;
10(6).
PMID: 34072109
Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional...
8.
Roncero J, Alvarez-Orti M, Pardo-Gimenez A, Rabadan A, Pardo J
Foods
. 2021 Jun;
10(5).
PMID: 34064705
Almond is the most cultivated nut throughout the world. The oil content of almonds in most varieties exceeds 50%, which encourages the oil extraction to be used in gastronomy or...
9.
Zied D, de Abreu C, da S Alves L, Prado E, Pardo-Gimenez A, de Melo P, et al.
J Environ Manage
. 2021 Jan;
281:111799.
PMID: 33421935
After mushroom production, the substrate plus the cultivated mycelium represents a byproduct, the so-called "spent mushroom substrate" (SMS). We evaluated different SMS types in fresh form, recently taken from the...
10.
Roncero J, Alvarez-Orti M, Pardo-Gimenez A, Rabadan A, Pardo J
Foods
. 2020 Nov;
9(11).
PMID: 33187330
This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are...