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Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration

Food chemistry, 2010-01, Vol.118 (2), p.377-383

2010

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Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region

Analytica chimica acta, 2012-06, Vol.732, p.162-171

2012

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Physicochemical characterization of unique unifloral honey: Euphorbia resinifera

CYTA: journal of food, 2018-01, Vol.16 (1), p.27-35

2018

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Implications of blending wines on the relationships between the colour and the anthocyanic composition

Food research international, 2010-04, Vol.43 (3), p.745-752

2010

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A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

Food chemistry, 2011-06, Vol.126 (4), p.1862-1869

2011

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Differences in Colour Gamut Obtained with Three Synthetic Red Food Colourants Compared with Three Natural Ones: pH and Heat Stability

International journal of food properties, 2013-05, Vol.16 (4), p.766-777

2013

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Improvement of postural adjustment steps in hemiparkinsonian rats chronically treated with caffeine is mediated by concurrent blockade of A1 and A2A adenosine receptors

Neuroscience, 2010-03, Vol.166 (2), p.590-603

2010

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Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba ( Myricia Jaboticaba Berg.)

Food research international, 2005-01, Vol.38 (8), p.983-988

2005

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Chromatic characterization of anthocyanins from red grapes—I. pH effect

Food chemistry, 1998-12, Vol.63 (4), p.491-498

1998

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Unit commitment by augmented Lagrangian relaxation: Testing two decomposition approaches

Journal of optimization theory and applications, 2002-02, Vol.112 (2), p.295-314

2002

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Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents

Food chemistry, 2004-12, Vol.88 (4), p.537-542

2004

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Virgin-Olive-Oil Color in Relation to Sample Thickness and the Measurement Method

Journal of the American Oil Chemists' Society, 2008-11, Vol.85 (11), p.1063-1071

2008

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An effective line search for the subgradient method

Journal of optimization theory and applications, 2005-04, Vol.125 (1), p.1-18

2005

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Multivariate study of the decontamination process as function of time, pressure and quantity of water used in washing stage after evisceration in poultry meat production

Journal of food engineering, 2005-07, Vol.69 (2), p.245-251

2005

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Colorimetric Analysis of Hibiscus Beverages and their Potential Antioxidant Properties

Plant foods for human nutrition (Dordrecht), 2018-09, Vol.73 (3), p.247-252

2018

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Determination of phenolic substances of seeds, skins and stems from white grape marc by near‐infrared hyperspectral imaging

Australian journal of grape and wine research, 2016-02, Vol.22 (1), p.11-15

2016

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Color Measurements in Blue-Tinted Cups for Virgin-Olive-Oil Tasting

Journal of the American Oil Chemists' Society, 2009-07, Vol.86 (7), p.627-636

2009

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Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

Food research international, 2005-01, Vol.38 (8), p.931-936

2005

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Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective colour analysis

Grasas y aceites (Sevilla), 2009-07, Vol.60 (4), p.396-404

2009

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Application of multivariate statistical analysis to quality control systems. Relevance of the stages in poultry meat production

Food control, 2014-06, Vol.40, p.243-249

2014

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Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data

Journal of food composition and analysis, 2011-09, Vol.24 (6), p.837-844

2011

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Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin

Journal of agricultural and food chemistry, 2001-03, Vol.49 (3), p.1213-1217

2001

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Optimum short-term hydrothermal scheduling with spinning reserve through network flows

IEEE transactions on power systems, 1995-08, Vol.10 (3), p.1642-1651

1995

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Reliability of the bromthymol blue method for color in virgin olive oils

Journal of the American Oil Chemists' Society, 1999-06, Vol.76 (6), p.687-692

1999

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Mineral content and electrical conductivity of the honeys produced in Northwest Morocco and their contribution to the characterisation of unifloral honeys

Journal of the science of food and agriculture, 2003-05, Vol.83 (7), p.637-643

2003

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Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration

Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region

Physicochemical characterization of unique unifloral honey: Euphorbia resinifera

Implications of blending wines on the relationships between the colour and the anthocyanic composition

A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

Differences in Colour Gamut Obtained with Three Synthetic Red Food Colourants Compared with Three Natural Ones: pH and Heat Stability

Improvement of postural adjustment steps in hemiparkinsonian rats chronically treated with caffeine is mediated by concurrent blockade of A1 and A2A adenosine receptors

Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba ( Myricia Jaboticaba Berg.)

Chromatic characterization of anthocyanins from red grapes—I. pH effect

Unit commitment by augmented Lagrangian relaxation: Testing two decomposition approaches

Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents

Virgin-Olive-Oil Color in Relation to Sample Thickness and the Measurement Method

An effective line search for the subgradient method

Multivariate study of the decontamination process as function of time, pressure and quantity of water used in washing stage after evisceration in poultry meat production

Colorimetric Analysis of Hibiscus Beverages and their Potential Antioxidant Properties

Determination of phenolic substances of seeds, skins and stems from white grape marc by near‐infrared hyperspectral imaging

Color Measurements in Blue-Tinted Cups for Virgin-Olive-Oil Tasting

Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective colour analysis

Application of multivariate statistical analysis to quality control systems. Relevance of the stages in poultry meat production

Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data

Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin

Optimum short-term hydrothermal scheduling with spinning reserve through network flows

Reliability of the bromthymol blue method for color in virgin olive oils

Mineral content and electrical conductivity of the honeys produced in Northwest Morocco and their contribution to the characterisation of unifloral honeys

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