Evaluation of regulated analytical quality parameters in virgin olive oil from Castilla-La Mancha (Spain) = Evaluation des paramètres analytiques légaux de qualité de l'huile d'olive vierge de Castilla-La Mancha (Espagne)PARDO, J. E; ALVARRUIZ, A; GRANELL, J. D et al.La Rivista di scienza dell'alimentazione. 2001, Vol 30, Num 1, pp 23-27, issn 1128-7969Article

Colour differences in paprika pepper varieties (Capsicum annuum L) cultivated in a greenhouse and in the open airGOMEZ, R; PARDO, J. E; NAVARRO, F et al.Journal of the science of food and agriculture. 1998, Vol 77, Num 2, pp 268-272, issn 0022-5142Article

Differences in the rate of coloration in tomato fruitGOMEZ, R; VARON, R; AMO, M et al.Journal of food quality. 1998, Vol 21, Num 4, pp 329-339, issn 0146-9428Article

Bacterial activity in different types of casing during mushroom cultivation (Agaricus bisporus (Lange) Imbach)PARDO, A; DE JUAN, J. A; PARDO, J. E et al.Acta alimentaria (Budapest). 2002, Vol 31, Num 4, pp 327-342, issn 0139-3006, 16 p.Article

A mathematical model for colour loss in paprikas containing differing proportions of seedVARON, R; DIAZ, F; PARDO, J. E et al.Journal of the science of food and agriculture. 2000, Vol 80, Num 6, pp 739-744, issn 0022-5142Article

Descripción de Steropleurus notarioi sp. n. de la Sierra de Alcaraz, Albacete (España) y algunos datos sobre su biología (Orthoptera: Tettigoniidae, Ephippigerinae) = Description of Steropleurus notarioi n. sp. from Sierra de Alcaraz, Albacete (Spain) and some data on its biology (Orthoptera: Tettigoniidae, ephippigerinae)GOMEZ, R; PARDO, J. E; LLORENTE, V et al.Zoológica baetica. 1998, Vol 9, pp 117-129, issn 1130-4251Article

Aplicacion del sistema de analisis de riesgos y control de puntos criticos (ARICPC) en frimancha industrias carnicas, S.A. iii. procesado de jamones curados = Application of Hazard Analysis Critical Control Points (HACCP) system to meat processing plant (Frimancha Industrias Carnicas, S.A.). III. Cured ham processingPARDO, J. E; PEREZ, J. I; PARRA, V et al.Alimentaria. 1997, Num 288, pp 81-85, issn 0300-5755Article

Influence of the paprika type on redness loss in red line meat productsGOMEZ, R; ALVAREZ-ORTI, M; PARDO, J. E et al.Meat science. 2008, Vol 80, Num 3, pp 823-828, issn 0309-1740, 6 p.Article

Aplicación del sistema de Análisis de Peligros y Puntos de Control Crítico (APPCC) en la línea de envasado de aceite de olive virgen = Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oilPARDO, J. E; PEREZ, J. I; SANCHEZ, J. E et al.Grasas y aceites (Sevilla). 2003, Vol 54, Num 1, pp 58-64, issn 0017-3495, 7 p.Article

Fisiologia post-cosecha, calidad y conservación del champiñón cultivado, Agaricus bisporus (Lange) imbach = Postharvest physioloogy, quality and preservation of cultivated mushroom, Agaricus bisporus (Lange) ImbachPARDO, A; DE JUAN, J. A; PARDO, J. E et al.Alimentaria. 2001, Num 322, pp 107-117, issn 0300-5755Article

Effect of different storage conditions on paprika from variety Larguillo peppers grown in the open air and greenhouseGOMEZ, R; PARDO, J. E; VARON, R et al.La Rivista di scienza dell'alimentazione. 1998, Vol 27, Num 1, pp 23-28, issn 1128-7969Article

Autenticidad del vino a través del análisis del oxigeno-18 y del deuterio = Authenticity of wine with oxygen 18 and deuteriumTARDAGUILA, J; PARDO, J. E; GOMEZ, R et al.Alimentaria. 1997, Num 284, pp 93-96, issn 0300-5755Article

Aplicacion del sistema de Analisis de Riesgos y Control de Puntos Criticos (ARICPC) en Frimancha Industrias Cárnicas, S.A. ii. fábrica de embutidos = Application of Hazard Analysis Critical Control Points (HACCP) system to meat processing plant (Frimancha Industrias Carnicas, S.A.). II. Sausages factoryPARDO, J. E; PEREZ, J. I; PARRA, V et al.Alimentaria. 1997, Num 288, pp 63-80, issn 0300-5755Article

Evaluation of potential and real qualities of virgin olive oil from the designation of origin (DO) Aceite Montes de Alcaraz (Albacete, Spain)PARDO, J. E; CUESTA, M. A; ALVARRUIZ, A et al.Food chemistry. 2011, Vol 124, Num 4, pp 1684-1690, issn 0308-8146, 7 p.Article

Evaluación de la calidad de variedades seleccionadas de ajo. I. Parámetros físico-químicosPARDO, J. E; GONZALEZ, M. E; ESCRIBANO, J et al.Alimentaria. 2003, Num 349, pp 121-125, issn 0300-5755, 5 p.Article

Aplicación del sistema de análisis de peligros y puntos de control crítico (APPCC) en la línea de elaboración de aceite de oliva virgen = Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oilPARDO, J. E; PEREZ, J. I; ANDRES, M et al.Grasas y aceites (Sevilla). 2002, Vol 53, Num 3, pp 309-318, issn 0017-3495, 10 p.Article

Evolución histórica y problemÁtica del sector del champinon en Castilla-la mancha = Historical evolution and problems of mushrooms sector in Castilla-La ManchaPARDO, A; DE JUAN, J. A; PARDO, J. E et al.Alimentaria. 2001, Num 322, pp 101-105, issn 0300-5755Article

Influencia del tipo de pimentôn en la pérdida de color del chorizo fresco = Influence of paprika type on color loss of fresh chorizoGOMEZ, R; PICAZO, M. I; ALVARRUIZ, A et al.Alimentaria. 2001, Num 323, pp 67-73, issn 0300-5755Article

Aplicación de la gestión ambiental a la industria aceitera. I. Poder contaminante del alpechín = applicationANDRES, M; CUENCA, J. M; PARDO, J. E et al.Alimentaria. 2001, Num 326, pp 85-88, issn 0300-5755Article

Quality evaluation of melon cultivars grown in greenhouseGOMEZ, R; VARON, R; ALVARRUIZ, A et al.La Rivista di scienza dell'alimentazione. 2000, Vol 29, Num 3, pp 313-317, issn 1128-7969Article

Importancia sanitaria del crecimiento de mohos en quesos y medidas de control = Contamination of cheeses by molds and prevention methodsSERRANO, C. E; PARDO, J. E; SERRANO, E et al.Alimentaria. 1997, Num 281, pp 75-79, issn 0300-5755Article

Methods for estimating color in paprika pepper varieties (Capsicum annuum L.)GOMEZ, R; PARDO, J. E; COSTA, J et al.La Rivista di scienza dell'alimentazione. 1997, Vol 26, Num 3-4, pp 91-96, issn 1128-7969Article

Quality evaluation of watermelon varieties (Citrullus vulgaris s.)PARDO, J. E; GOMEZ, R; TARDAGUILA, J et al.Journal of food quality. 1997, Vol 20, Num 6, pp 547-557, issn 0146-9428Article

Valutazione delta qualità fisico-chimica e organolettica del pomodoro = Assessment of the physical-chemical and sensory quality of tomato fruitsPARDO, J. E; TARDAGUILA, J; VARON, R et al.La Rivista di scienza dell'alimentazione. 1996, Vol 25, Num 4, pp 387-391, issn 1128-7969Article