Arturo Pardo-Giménez

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 9

Top Venues

Foods (Basel, Switzerland)

Nutrients

Current microbiology

Universidad de Castilla-La Mancha - Campus de Albacete (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

Universidad de Castilla-La Mancha - Campus de Albacete

Spain

PHD

Publications

Elena Martínez, José Emilio Pardo, Maria Beatriz P P Oliveira, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods (Basel, Switzerland) 12 (4) (2023)
Elena Martínez, José Emilio Pardo, Maria Beatriz P P Oliveira, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods (Basel, Switzerland) 12 (4) (2023)
Laura Tarjuelo, Adrián Rabadán, Maria Beatriz P P Oliveira, Arturo Pardo-Giménez, José Emilio Pardo
Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages ( Salchichón ) Made with Textured Seed Oils. Foods (Basel, Switzerland) 12 (16) (2023)
Elena Martínez, José Emilio Pardo, Maria Beatriz P P Oliveira, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage ('Chorizo') and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods (Basel, Switzerland) 12 (4) (2023)
Laura Tarjuelo, José Emilio Pardo, Maria Beatriz P P Oliveira, Arturo Pardo-Giménez, Cristina Millán, Adrián Rabadán
Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia. Nutrients 14 (15) (2022)
José M Roncero, Maria Beatriz P P Oliveira, Arturo Pardo-Giménez, Adrián Rabadán, José E Pardo
Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours. Foods (Basel, Switzerland) 10 (5) (2021)
Elena Martínez, Rita García-Martínez, Maria Beatriz P P Oliveira, Adrián Rabadán, Arturo Pardo-Giménez, José E Pardo
Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects. Foods (Basel, Switzerland) 10 (6) (2021)
Cinthia E C Caitano, Matheus R Iossi, Arturo Pardo-Giménez, Wagner G Vieira Júnior, Eustáquio Souza Dias, Diego Cunha Zied
Design of a Useful Diagrammatic Scale for the Quantification of Lecanicillium fungicola Disease in Agaricus bisporus Cultivation. Current microbiology 77 (12) (2020)
José M Roncero, Maria Beatriz P P Oliveira, Arturo Pardo-Giménez, Adrián Rabadán, José E Pardo
Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel. Foods (Basel, Switzerland) 9 (11) (2020)

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Publication Activity (10 Years)

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Arturo Pardo-Giménez