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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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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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Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

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

2005

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Relationship between the colour and the chemical structure of carotenoid pigments

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

2007

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

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

2004

Volltextzugriff (PDF)

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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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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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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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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

Food research international, 2008, Vol.41 (5), p.505-512

2008

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Geometrical isomers of violaxanthin in orange juice

Food chemistry, 2007, Vol.104 (1), p.169-175

2007

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Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain

Food chemistry, 2007, Vol.101 (1), p.177-184

2007

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

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

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

Review: Analysis of carotenoids in orange juice

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

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

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

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

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 (I): CIEXYZ non-uniform colour space

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

Geometrical isomers of violaxanthin in orange juice

Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain

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

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