Evaluation of potential and real quality of virgin olive oil from the designation of origin “Aceite Campo de Montiel” (Ciudad Real, Spain) von Pardo, J.E., Cuesta, M.A., Alvarruiz, A.

Volltext

Evaluation of potential and real qualities of virgin olive oil from the designation of origin (DO) “Aceite Montes de Alcaraz” (Albacete, Spain) von Pardo, J.E., Cuesta, M.A., Alvarruiz, A., Granell, J.D., Álvarez-Ortí, M.

Volltext

The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils von Álvarez-Ortí, M., Quintanilla, C., Sena, E., Alvarruiz, A., Pardo, J. E.

Volltext

DRYING KINETICS OF SAFFRON FLORAL BIO-RESIDUES von Alvarruiz, A, Lorenzo, C, Alonso, G.L, Serrano-Diaz, J

Volltext

Influence of Different Drying and Aging Conditions on Saffron Constituents von Carmona, Manuel, Zalacain, Amaya, Pardo, José Emilio, López, Eulogio, Alvarruiz, Andrés, Alonso, Gonzalo Luis

Volltext

Physicochemical and colorimetric evaluation of local varieties of tomato grown in SE Spain von Gómez, Ricardo, Costa, Joaquín, Amo, María, Alvarruiz, Andrés, Picazo, Marta, Pardo, José E

Volltext

Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil von Pardo, J. E., Pérez, J. I., Andrés, M., Alvarruiz, A.

Volltext

Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil von Pardo, J. E., Pérez, J. I., Sánchez, J. E., Andrés, M., Alvarruiz, A.

Volltext

PHYSICAL-CHEMICAL AND SENSORY QUALITY EVALUATION OF POTATO VARIETIES (SOLANUM TUBEROSUM L.) von PARDO, J.E., ALVARRUIZ, A., PÉREZ, J.I., GÓMEZ, R., VARÓN, R.

Volltext

Inactivation and regeneration kinetics of horseradish peroxidase heated at high temperatures von Rodrigo, C. (Universitat de Valencia, Valencia, Spain.), Rodrigo, M, Alvarruiz, A, Frigola, A

Volltext

High-temperature short-time inactivation of peroxidase by direct heating with a five-channel computer-controlled thermoresistometer von Rodrigo, C. (Universitat de Valencia, Valencia, Spain.), Alvarruiz, A, Martinez, A, Frigola, A, Rodrigo, M

Volltext

Composition of capers (Capparis spinosa): influence of cultivar, size and harvest date von Rodrigo, M. (Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Valencia, Spain), Lazaro, M.J, Alvarruiz, A, Giner, V

Volltext

QUALITY EVALUATION OF MELON CULTIVARS. CORRELATION AMONG PHYSICAL-CHEMICAL AND SENSORY PARAMETERS von PARDO, J.E., ALVARRUIZ, A., VARÓN, R., GÓMEZ, R.

Volltext

Influence of Brining and Packing Conditions on Product Quality of Capers von ALVARRUIZ, A., RODRIGO, M., MIQUEL, J., GINER, V., FERIA, A., VILA, R.

Volltext

APL program for evaluation of heat processes for spherical foods von Alvarruiz, A, Gutierrez, A, Rodrigo, M

Volltext

The influence of fermentation and pasteurization on the texture of cucumber pickles von Rodrigo, M., Alvarruiz, A.

Volltext

Aplicación del sistema de análisis de peligros y puntos de control crítico (APPCC) en la línea de elaboración de aceite de oliva virgen von PARDO, J. E, PEREZ, J. I, ANDRES, M, ALVARRUIZ, A

Volltext

Thermal inactivation at high temperatures and regeneration of green asparagus peroxidase von Rodrigo, C. (Universita de Valencia, Burjassot, Valencia.), Rodrigo, M, Alvarruiz, A, Frigola, A

Volltext

Kinetic parameters for thermal degradation of green asparagus texture by unsteady-state method von Rodrigo, C. (CSIC, Valencia, Spain.), Mateu, A, Alvarruiz, A, Chinesta, F, Rodrigo, M

Volltext

DRYING KINETICS OF SAFFRON FLORAL BIO-RESIDUES von Alvarruiz, A, Lorenzo, C, Alonso, G L, Serrano-Díaz, J

Volltext