Publicaciones

Adrián Rabadán, Lourdes Gallardo-Guerrero, Beatriz Gandul-Rojas, Manuel Álvarez-Ortí, José E. Pardo. Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil. Food Chemistry, 264: 49-57 (2018)

Adrián Rabadán, Manuel Álvarez-Ortí, José E. Pardo, Andrés Alvarruiz. Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions. Food Chemistry, 259: 31-35 (2018)

Adrián Rabadán, José E. Pardo, Arturo Pardo-Giménez, Manuel Álvarez-Ortí. Effect of genotype and crop year on the nutritional value of walnut virgin oil and defatted flour. Science of the Total Environment, 634: 1092-1099 (2018)

Adrián Rabadán, Manuel Álvarez-Ortí, Ricardo Gómez, Arturo Pardo-Giménez, José E. Pardo. Characterization of pistachio oils and defatted flours regarding cultivar and geographic origin. Journal of Food Composition and Analysis, 71: 56-64 (2018)

Adrián Rabadán, José E. Pardo, Ricardo Gómez, Manuel Álvarez-Ortí. Influence of temperature in the extraction of nut oils by means of screw pressing. LWT, 93: 354-361 (2018)

Adrián Rabadán, José E. Pardo, Ricardo Gómez, Manuel Álvarez-Ortí. Evaluation of physical parameters of walnut and walnut products obtained by cold pressing. LWT – Food Science and Technology, 91: 308-314 (2018)

Adrián Rabadán, Manuel Álvarez-Ortí, Ricardo Gómez, Concepción de Miguel, José E. Pardo. Influence of genotype and crop year in the chemometrics of almond and pistachio oils. Journal of the Science of Food and Agriculture, 98: 2402-2410 (2018)

Joana Santos, Manuel Álvarez-Ortí, Estela Sena-Moreno, Adrián Rabadán, José E. Pardo, Maria Beatriz PP Oliveira. Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour. Journal of the Science of Food and Agriculture, 98: 1813-1820 (2018)

Estela Sena-Moreno, Manuel Álvarez-Ortí, Jessica Serrano-Díaz, José E. Pardo, Manuel Carmona, Gonzalo L. Alonso. Olive oil aromatization with saffron by liquid–liquid extraction. Journal of Food Science and Technology, 55: 1093-1103 (2018)

Adrián Rabadán, José E. Pardo, Ricardo Gómez, Manuel Álvarez-Ortí. Effect of almond roasting, light exposure and addition of different garlic cultivars on almond oil stability. European Food Research and Technology, 244: 219-224 (2018)

Diego C. Zied, José E. Pardo, M. Álvarez-Ortí, Arturo Pardo-Giménez. Desarrollo del cultivo de Agaricus bisporus en Brasil: Suplementación del compost y utilización de híbridos. Revista Ciencia Agronomica, 49, 122-129 (2018)

Adrián Rabadán, Manuel Álvarez-Ortí, Ricardo Gómez, Arturo Pardo-Giménez, José E. Pardo. Suitability of Spanish almond cultivars for the industrial production of almond oil and defatted flour. Scientia Horticulturae, 225: 539-546 (2017)

José E. Pardo, Diego C. Zied, Manuel Álvarez-Ortí, Jesús A. Peñaranda, Carmen Gómez-Cantó, Arturo Pardo-Giménez. Application of hazard analysis and critical control points (HACCP) to the processing of compost used in the cultivation of button mushroom. International Journal of Recycling of Organic Waste in Agriculture, 6: 179-188 (2017)

Luis Catalán, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Ricardo Gómez, Adrián Rabadán, José E. Pardo. Pistachio oil: A review on its chemical composition, extraction systems, and uses. European Journal of Lipid Science and Technology, 119, 1600126 (2017)

Adrián Rabadán, Manuel Álvarez-Ortí, Ricardo Gómez, Andrés Alvarruiz, José E. Pardo. Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses. LWT – Food Science and Technology, 83: 79-85 (2017)


Adrián Rabadán, José E Pardo, Ricardo Gómez, Andrés Alvarruiz, Manuel Álvarez-Ortí. Usefulness of physical parameters for pistachio cultivar differentiation. Scientia Horticulturae, 222: 7-11 (2017)


Antonio Cuesta, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Ricardo Gómez, Adrián Rabadán, José E Pardo. Walnut virgin oil: a different but high quality vegetable oil. La Rivista Italiana delle Sostanze Grasse, 94: 9-17 (2017).

Adrián Rabadán, Manuel Álvarez-Ortí, José E Pardo, Ricardo Gómez, Arturo Pardo-Giménez, Miguel Olmeda. A comprehensive approach to pistachio oil production. British Food Journal, 119(4): 921-933 (2017).

José María Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Ricardo Gómez, Adrián Rabadán, José E Pardo. Almond Virgin oil: parameters of regulated physicochemical quality and stability. La Rivista Italiana delle Sostanze Grasse, 93: 237-243 (2016).

José María Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Ricardo Gómez, Adrián Rabadán, José E Pardo. Virgin almond oil: Extraction methods and composition. Grasas y Aceites, 67(3): e143 (2016).

Isabel M Martínez Monsalve, José E Pardo González, Manuel Álvarez-Ortí. El Sistema APPCC en Establecimientos del Sector de la Restauración. Ed. AMV Ediciones, Madrid. 2016

Estela Sena-Moreno, José E Pardo, Arturo Pardo-Giménez, Ricardo Gómez, Manuel Álvarez-Ortí. Differences in oils from nuts extracted by means of two pressure systems. International Journal of Food Properties, 19(12): 2750-2760 (2016).

Arturo Pardo-Giménez, Luis Catalán, Jaime Carrasco, Manuel Álvarez-Ortí, Diego C Zied, José E Pardo. Effect of supplementing crop substrate with defatted pistachio meal on Agaricus bisporus and Pleurotus ostreatus production. Journal of the Science of Food and Agriculture, 96: 3838-3845 (2016).


Estela Sena-Moreno, Manuel Álvarez-Ortí, Diego C. Zied, Arturo Pardo-Giménez, José E. Pardo. Olive oils from Campos de Hellín (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability. European Journal of Lipid Science and Technology, 117(7): 967-975 (2015)

Andrés Alvarruiz, Manuel Alvarez-Ortí, Braulia Mateos, Estela Sena-Moreno, José E. Pardo. Quality and composition of virgin olive oil from varieties grown in Castilla-La Mancha (Spain). Journal of Oleo Science, 64(10): 1075-1082(2015)


Estela Sena-Moreno, José Emilio Pardo, Luis Catalán, Ricardo Gómez, Arturo Pardo-Giménez, Manuel Álvarez-Ortí. Drying temperature and extraction method influence physicochemical and sensory characteristics of pistachio oils. European Journal of Lipid Science and Technology, 117(5): 684-691 (2015)

José E. Pardo, Vinicius R. de Figueirêdo, Manuel Álvarez-Ortí, Diego C. Zied, Jesús A. Peñaranda, Eustaquio S. Dias, Arturo Pardo-Giménez. Application of Hazard Analysis and Critical Control Points (HACCP) to the Cultivation Line of Mushroom and Other Cultivated Edible Fungi. Indian Journal of Microbiology, 53(3): 359-369 (2013)

ETSIAM Albacete, UCLM