Hasil Pencarian - Manuel Álvarez-Ortí

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  1. 1
    Tradition vs. Eco-Innovation: The Constraining Effect of Protected Designations of Origin (PDO) on the Implementation of Sustainability Measures in the Olive Oil Sector

    Tradition vs. Eco-Innovation: The Constraining Effect of Protected Designations of Origin (PDO) on the Implementation of Sustainability Measures in the Olive Oil Sector oleh Adrián Rabadán, Manuel Álvarez-Ortí, Jacinto Tello, José E. Pardo

    Diterbitkan 2021-02-01
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  2. 2
    Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers

    Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers oleh Elena Martínez, José E. Pardo, Adrián Rabadán, Manuel Álvarez-Ortí

    Diterbitkan 2023-03-01
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  3. 3
    Microbial Community and Atrazine-Degrading Genetic Potential in Deep Zones of a Hypersaline Lake-Aquifer System

    Microbial Community and Atrazine-Degrading Genetic Potential in Deep Zones of a Hypersaline Lake-Aquifer System oleh Yolanda Espín, Giuliana Aranzulla, Manuel Álvarez-Ortí, Juan José Gómez-Alday

    Diterbitkan 2020-10-01
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  4. 4
    Desarrollo del cultivo de Agaricus bisporus en Brasil: suplementación del compost y utilización de híbridos

    Desarrollo del cultivo de Agaricus bisporus en Brasil: suplementación del compost y utilización de híbridos oleh Diego Cunha Zied, Jose Emilio Pardo, Manuel Álvarez-Ortí, Arturo Pardo-Giménez

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  5. 5
    Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects

    Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects oleh Elena Martínez, Manuel Álvarez-Ortí, Adrián Rabadán, Cristina Millán, José E. Pardo

    Diterbitkan 2022-07-01
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  6. 6
    Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (<i>Salchichón</i>) Made with Textured Seed Oils

    Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (<i>Salchichón</i>) Made with Textured Seed Oils oleh Laura Tarjuelo, Adrián Rabadán, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, José E. Pardo

    Diterbitkan 2023-08-01
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  7. 7
    Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours

    Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours oleh José M. Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, José E. Pardo

    Diterbitkan 2021-05-01
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  8. 8
    Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel

    Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel oleh José M. Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, José E. Pardo

    Diterbitkan 2020-11-01
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  9. 9
    Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’)

    Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’) oleh Elena Martínez, Wagner Goncalves Vieira Júnior, Manuel Álvarez-Ortí, Adrián Rabadán, José Emilio Pardo

    Diterbitkan 2024-07-01
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  10. 10
    Influence of substrate density and cropping conditions on the cultivation of sun mushroom

    Influence of substrate density and cropping conditions on the cultivation of sun mushroom oleh Arturo Pardo-Giménez, Jaime Carrasco, Jose E. Pardo, Manuel Álvarez-Ortí, Diego C. Zied

    Diterbitkan 2020-09-01
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  11. 11
    Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain)

    Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain) oleh José E. Pardo, Adrián Rabadán, Mariano Suárez, Jacinto Tello, Diego C. Zied, Manuel Álvarez-Ortí

    Diterbitkan 2021-07-01
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  12. 12
    Distribution of Endocrine Disruptor Chemicals and Bacteria in Saline Pétrola Lake (Albacete, SE Spain) Protected Area is Strongly Linked to Land Use

    Distribution of Endocrine Disruptor Chemicals and Bacteria in Saline Pétrola Lake (Albacete, SE Spain) Protected Area is Strongly Linked to Land Use oleh Alfonso Menchén, Yolanda Espín, Nicolás Valiente, Beatriz Toledo, Manuel Álvarez-Ortí, Juan José Gómez-Alday

    Diterbitkan 2020-06-01
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  13. 13
    Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

    Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia oleh Laura Tarjuelo, José Emilio Pardo, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Cristina Millán, Adrián Rabadán

    Diterbitkan 2022-07-01
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  14. 14
    Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)

    Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain) oleh José Emilio Pardo, Jacinto Tello, Mariano Suárez, Adrián Rabadán, Concepción De Miguel, Manuel Álvarez-Orti

    Diterbitkan 2019-12-01
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  15. 15
    Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties

    Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties oleh Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz

    Diterbitkan 2023-02-01
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  16. 16
    E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels

    E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels oleh Manuel Álvarez-Ortí, José Emilio Pardo, Gema Cascos, Ramiro Sánchez, Jesús Lozano, Daniel Martín-Vertedor

    Diterbitkan 2022-12-01
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  17. 17
    Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

    Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects oleh Elena Martínez, Rita García-Martínez, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, José E. Pardo

    Diterbitkan 2021-05-01
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  18. 18
    Non-destructive fluorescence spectroscopy for quality evaluation of almond oils extracted from roasted kernel

    Non-destructive fluorescence spectroscopy for quality evaluation of almond oils extracted from roasted kernel oleh Elísabet Martín-Tornero, David Simón-García, Manuel Álvarez-Ortí, José Emilio Pardo, Isabel Durán-Merás, Daniel Martín-Vertedor

    Diterbitkan 2024-08-01
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  19. 19
    Application of hazard analysis and critical control points (HACCP) to the processing of compost used in the cultivation of button mushroom

    Application of hazard analysis and critical control points (HACCP) to the processing of compost used in the cultivation of button mushroom oleh José Emilio Pardo, Diego Cunha Zied, Manuel Alvarez-Ortí, Jesús Ángel Peñaranda, Carmen Gómez-Cantó, Arturo Pardo-Giménez

    Diterbitkan 2017-04-01
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  20. 20
    <b>Recycling of the biomass waste defatted almond meal as a novel nutritional supplementation for cultivated edible mushrooms

    <b>Recycling of the biomass waste defatted almond meal as a novel nutritional supplementation for cultivated edible mushrooms oleh Arturo Pardo-Giménez, Jaime Carrasco, José María María Roncero, Manuel Álvarez-Ortí, Diego Cunha Zied, Jose Emilio Pardo-González

    Diterbitkan 2018-05-01
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