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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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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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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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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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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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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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The establishment of critical control points at the washing and air chilling stages in poultry meat production using multivariate statistics

Food control, 2006-12, Vol.17 (12), p.935-941

2006

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Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo

Food science & technology, 2013-04, Vol.51 (1), p.65-72

2013

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Relationship between the colour and the chemical structure of carotenoid pigments

Food chemistry, 2007, Vol.101 (3), p.1145-1150

2007

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Application of a multivariate concentric method system for the location of Listeria monocytogenes in a poultry slaughterhouse

Food control, 2007, Vol.18 (1), p.69-75

2007

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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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Multivariate Correlation between Color and Mineral Composition of Honeys and by Their Botanical Origin

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2574-2580

2005

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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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Review: Analysis of carotenoids in orange juice

Journal of food composition and analysis, 2007-11, Vol.20 (7), p.638-649

2007

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pH-indicating properties and storage stability of a smart edible film based on nopal-mucilage/gellan gum and red cabbage anthocyanins

Revista Mexicana de Ingeniería Química, 2020-06, Vol.19 (s1), p.363-374

2020

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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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Influence of Different Phenolic Copigments on the Color of Malvidin 3-Glucoside

Journal of agricultural and food chemistry, 2006-07, Vol.54 (15), p.5422-5429

2006

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Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type

Journal of food engineering, 2007-04, Vol.79 (3), p.758-764

2007

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Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration

Journal of food engineering, 2007-03, Vol.79 (1), p.271-278

2007

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Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging: Hyperspectral marc analysis

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

2016

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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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Inductively Coupled Plasma Optical Emission Spectrometric Determination of Minerals in Thyme Honeys and Their Contribution to Geographical Discrimination

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3441-3445

2004

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Carotenoids, Color, and Ascorbic Acid Content of a Novel Frozen-Marketed Orange Juice

Journal of agricultural and food chemistry, 2007-02, Vol.55 (4), p.1347-1355

2007

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A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spaces

Food research international, 2008, Vol.41 (5), p.513-521

2008

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

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

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

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

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

Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

The establishment of critical control points at the washing and air chilling stages in poultry meat production using multivariate statistics

Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo

Relationship between the colour and the chemical structure of carotenoid pigments

Application of a multivariate concentric method system for the location of Listeria monocytogenes in a poultry slaughterhouse

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

Multivariate Correlation between Color and Mineral Composition of Honeys and by Their Botanical Origin

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

Review: Analysis of carotenoids in orange juice

pH-indicating properties and storage stability of a smart edible film based on nopal-mucilage/gellan gum and red cabbage anthocyanins

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

Influence of Different Phenolic Copigments on the Color of Malvidin 3-Glucoside

Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type

Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration

Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging: Hyperspectral marc analysis

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

Inductively Coupled Plasma Optical Emission Spectrometric Determination of Minerals in Thyme Honeys and Their Contribution to Geographical Discrimination

Carotenoids, Color, and Ascorbic Acid Content of a Novel Frozen-Marketed Orange Juice

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spaces

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