| Effect of separation and thawing mode on block freeze-concentration of coffee brews FL Moreno, CM Robles, Z Sarmiento, Y Ruiz, JM Pardo Food and Bioproducts Processing 91 (4), 396-402, 2013 | 63 | 2013 |
| An investigation into the relationship between freezing rate and mean ice crystal size for coffee extracts JM Pardo, F Suess, K Niranjan Food and bioproducts processing 80 (3), 176-182, 2002 | 60 | 2002 |
| Effects of different pre-treatments on energy consumption during freeze drying of pineapple pieces JM Pardo, DA Leiva Interciencia 35 (12), 934-938, 2010 | 16 | 2010 |
| Block freeze concentration intensification by means of vacuum and microwave pulses JM Pardo, R Sánchez Ingeniería y competitividad 17 (1), 143-151, 2015 | 13 | 2015 |
| Freezing. JM Pardo, K Niranjan | 11 | 2006 |
| Patentabilidad de los extractos vegetales J Pardo Universidad de Barcelona, España. Recuperado de http://www. ub. edu …, 2002 | 10 | 2002 |
| Freezing front velocity estimation using image processing techniques JM Pardo, E Moya-Albor, G Ortega-Ibarra, J Brieva Measurement 151, 107085, 2020 | 8 | 2020 |
| A split-unit response surface design for improving aroma retention in freeze dried coffee SG Gilmour, JM Pardo, LA Trinca, K Niranjan, DS Mottram Proc. 6th Eur. Conf. Food-industry Statist, 18.0-18.9, 2000 | 8 | 2000 |
| Combination of technologies for the dehydration of pineapple M Pardo, A Leiva Ingeniería y Competitividad 11 (1), 57-65, 2009 | 6 | 2009 |
| Modelling Studies on Freeze-drying of Coffee Extracts. A PhD B Pardo, J Mauricio Thesis. The University of Reading. Faculty of Life Sciences. School of Food …, 2002 | 5 | 2002 |
| Modelación de la relación entre la cinética de congelación y la cinética de sublimación en extractos de café JM Pardo, K Niranjan Ingeniería y competitividad: revista científica y tecnológica 8 (2), 3, 2006 | 4 | 2006 |
| Image analysis applied to a freeze-concentration water purification system J Pardo, E Moya-Albor, G Ibarra, J Brieva 7th IMEKO TC19 Symposium on Environmental Instrumentation and Measurements …, 2017 | 3 | 2017 |
| The relation between sublimation rate and volatile retention during the freeze-drying of coffee K Niranjan, JM Pardo, DS Mottram Engineering and Food for the 21st Century, 283-298, 2002 | 3 | 2002 |
| Estudio de los parámetros de color en Papaya (Carica Papaya) liofilizada sometida a pretratamientos de deshidratación osmótica D Gómez, G Cáez, M Pardo Producción Agroindustrial 1, 1-6, 2009 | 2 | 2009 |
| The relation between volatile retention and movement of ice front during freeze drying of coffee JM Pardo COLLOQUE SCIENTIFIQUE INTERNATIONAL SUR LE CAFE 18, 150-158, 1999 | 2 | 1999 |
| Hybrid methods to quantify ice front movement during freeze-concentration process E Moya-Albor, JM Pardo, A Gregori, J Brieva 2018 Nanotechnology for Instrumentation and Measurement (NANOfIM), 1-6, 2018 | 1 | 2018 |
| Intensificación de la crioconcentración en bloque por medio de pulsos de microondas y vacío JM Pardo, R Sánchez Ingeniería Y Competitividad 17 (1), 143-151, 2015 | | 2015 |
| Efectos de diferentes pretratamientos sobre el consumo de energía durante la liofilización de trozos de piña JM Pardo, DA Leiva Interciencia: Revista de ciencia y tecnología de América 35 (12), 934-938, 2010 | | 2010 |
| Modeling of freeze-dried pineapple fracturability AF Doblado-Maldonado, R Parra-Cruz, JM Pardo CIBIA, 2009 | | 2009 |
| Combinación de tecnologías para la deshidratación de piña A Leiva, JM Pardo Ingeniería y competitividad: revista científica y tecnológica 11 (1), 4, 2009 | | 2009 |
