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Yolanda Ruiz Pardo
Yolanda Ruiz Pardo
Chemistry
Food science
Pera
Newtonia
Chromatography
4
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4
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Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics
2021
Lwt - Food Science and Technology
Nancy Cordoba
F.L. Moreno
Coralia Osorio
Sebastián Velásquez
Mario Fernandez-Alduenda
Yolanda Ruiz Pardo
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Viscosidad de zumos comerciales de melocotón, manzana y pera a temperaturas cercanas a la congelación
2010
Afinidad
Yolanda Ruiz Pardo
José Sánchez Machado
Eduard Hernandez Yanez
Josep Maria Auleda Amorós
Mercè Raventós Santamaria
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Review. Freeze concentration in the fruit juices industry
2009
Food Science and Technology International
José Sánchez Machado
Yolanda Ruiz Pardo
Josep Maria Auleda Amorós
Eduard Hernandez Yanez
Mercè Raventós Santamaria
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Viscosidad de zumos de manzana, melocotón y soluciones modelos en el intervalo 4ºC a -6ºC
2009
Yolanda Ruiz Pardo
José Sánchez Machado
Eduard Hernandez Yanez
Josep Maria Auleda Amorós
Mercè Raventós Santamaria
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