Zobrazeno 1 - 10
of 92
pro vyhledávání: '"Arturo Pardo-Giménez"'
Autor:
Diego Cunha Zied, Bianca Domingues Silva, Cinthia Elen Cardoso Caitano, Wagner Gonçalves Vieira Junior, Marcos Antônio da Silva Freitas, Pedro Afonso Gomes Teixeira, Arturo Pardo-Giménez
Publikováno v:
Agronomy, Vol 14, Iss 4, p 811 (2024)
The shiitake mushroom (Lentinula edodes) is globally valued for its nutrition and medicinal properties. New technologies aim to increase production with less environmental impact, considering materials such as charcoal for substrate enrichment. This
Externí odkaz:
https://doaj.org/article/f4438b0922104afaad08d492d26af836
Autor:
Wagner Gonçalves Vieira Junior, María Melisa Alberti, Arturo Pardo-Giménez, Matheus Rodrigo Iossi, Eustáquio Souza Dias, Diego Cunha Zied
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2023)
Abstract The present work evaluated the agronomic behavior of species and varieties of Pleurotus submitted or not to the scratching technique. The cultivated species/varieties were Pleurotus ostreatus and Pleurotus ostreatus var. Florida, and Pleurot
Externí odkaz:
https://doaj.org/article/7461d9ac38c74285a60194a9e52b523a
Autor:
Cinthia Elen Cardoso Caitano, Wagner Gonçalves Vieira Júnior, Douglas M. M. Soares, Lucas da Silva Alves, Bianca de Barros Nóbrega, Arturo Pardo-Giménez, Cassius V. Stevani, Diego Cunha Zied
Publikováno v:
Agronomy, Vol 13, Iss 10, p 2626 (2023)
The objective of this work was to evaluate the water supply method in the cultivation of button mushroom. The strains used were ABI 18/02, ABI 18/04, ABI 19/03, and ABI 11/19. An analysis of the ITS 1 + 2 regions, widely used as a fungal barcode, was
Externí odkaz:
https://doaj.org/article/6dd3207b593b422ba939f6b5b7adda08
Publikováno v:
Foods, Vol 12, Iss 16, p 3118 (2023)
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 meat industry is exploring alternati
Externí odkaz:
https://doaj.org/article/c76514281453461ca48db278cc3be747
Autor:
Diego Cunha Zied, Marcos Antônio da Silva Freitas, Bruno Rafael de Almeida Moreira, Lucas da Silva Alves, Arturo Pardo-Giménez
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 897 (2023)
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. The objective of this ex
Externí odkaz:
https://doaj.org/article/61ddb85317e74f23a4663a865049bde4
Autor:
Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Publikováno v:
Foods, Vol 12, Iss 4, p 828 (2023)
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 to reformulate ‘chorizos’ by replacing the pork fat with emulsifie
Externí odkaz:
https://doaj.org/article/eac5f2a2164d441090714f892c319641
Autor:
Lucas da Silva Alves, Cinthia Elen Cardoso Caitano, Samuel Ferrari, Wagner Gonçalves Vieira Júnior, Reges Heinrichs, Bruno Rafael de Almeida Moreira, Arturo Pardo-Giménez, Diego Cunha Zied
Publikováno v:
Agronomy, Vol 12, Iss 11, p 2884 (2022)
Synthetic fertilization can increase maize yields, but also cause environmental impacts, as well as increasing production costs and food security risks. Sun mushroom (Agaricus subrufescens) is an important Brazilian fungus used to generate large amou
Externí odkaz:
https://doaj.org/article/801484ea7bae42d09cc061528f67955b
Autor:
Laura Tarjuelo, José Emilio Pardo, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Cristina Millán, Adrián Rabadán
Publikováno v:
Nutrients, Vol 14, Iss 15, p 3106 (2022)
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, the aim of this study is to reformulate “fuet”, a tr
Externí odkaz:
https://doaj.org/article/444a9f6e0cae4e2e8b6feb47a490d5ce
Publikováno v:
Spanish Journal of Agricultural Research, Vol 18, Iss 2, Pp e0902-e0902 (2020)
Aim of the study: To evaluate agronomical features demanded by the sun mushroom (Agaricus subrufescens) in order to optimise the commercial cultivation of this worldwide demanded medicinal mushroom. Area of study: The study was carried out in Castil
Externí odkaz:
https://doaj.org/article/ee3275251803451cb5702014cccbfae3
Publikováno v:
AMB Express, Vol 8, Iss 1, Pp 1-9 (2018)
Abstract Mushroom supplementation is an agronomic process which consists of the application of nutritional amendments to the substrates employed for mushroom cultivation. Different nitrogen and carbohydrate rich supplements have been evaluated in cro
Externí odkaz:
https://doaj.org/article/9eba42a7a5c34f03bc20f0fbb3610d77