| Artículo | 2025 |
New approaches for screening grape seed peptides as colourimetric modulators by malvidin-3-O-glucoside stabilisation
|
FOOD CHEMISTRY |
| Artículo | 2024 |
Assessment of adenosine triphosphate content in sausages stuffed in different modified casing treatments added with orange extracts, utilising hyperspectral imaging combined with multivariate analysis
|
Frontiers in Nutrition |
| Artículo | 2024 |
Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications
|
FOOD RESEARCH INTERNATIONAL |
| Capítulo | 2024 |
Color Analysis
|
Food Science Text Series |
| Artículo | 2024 |
Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2024 |
Effect of the addition of protein hydrolysates from grape seed meal residue to red wines in warm regions in the stabilization stage
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2024 |
Effectiveness of Cyclic Voltammetry in Evaluation of the Synergistic Effect of Phenolic and Amino Acids Compounds on Antioxidant Activity: Optimization of Electrochemical Parameters
|
FOODS |
| Artículo | 2024 |
Enzymatic protein hydrolysates of a residue from grape by-products industry for winemaking application: influence of the starting material and hydrolysis time
|
COGENT FOOD & AGRICULTURE |
| Artículo | 2024 |
Evaluating moisture content in immersion vacuum-cooled sausages with citrus peel extracts using hyperspectral imaging.
|
Life |
| Artículo | 2024 |
Instrumental color measurements of automotive samples with convex cylindrical curvatures under diffuse lighting
|
Optica Pura y Aplicada |
| Artículo | 2024 |
Ketocarotenoids adonirubin and adonixanthin: Properties, health benefits, current technologies, and emerging challenges
|
FOOD CHEMISTRY |
| Artículo | 2024 |
Phytoene and Phytoene-Rich Microalgae Extracts Extend Lifespan in C. elegans and Protect against Amyloid-β Toxicity in an Alzheimer’s Disease Model
|
ANTIOXIDANTS |
| Artículo | 2024 |
Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity
|
MOLECULES |
| Artículo | 2024 |
Sustainable Green Extraction of Carotenoid Pigments: Innovative Technologies and Bio-Based Solvents.
|
ANTIOXIDANTS |
| Revisión | 2024 |
The green seaweed Ulva: tomorrow’s “wheat of the sea” in foods, feeds, nutrition, and biomaterials
|
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION |
| Artículo | 2024 |
Towards more sustainable cooking practices to increase the bioaccessibility of colourless and provitamin A carotenoids in cooked carrots
|
FOOD & FUNCTION |
| Artículo | 2024 |
Ultrasound-assisted extraction of carotenoids from phytoene-accumulating Chlorella sorokiniana microalgae: Effect of milling and performance of the green biosolvents 2-methyltetrahydrofuran and ethyl lactate
|
FOOD CHEMISTRY |
| Artículo | 2024 |
Use of hyperspectral imaging devices for the measurement of small granular samples: Evaluation of grape seed protein concentrates
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2023 |
Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms
|
FOOD BIOSCIENCE |
| Revisión | 2023 |
Comprehensive review on carotenoid composition: transformations during processing and storage of foods
|
FOOD RESEARCH INTERNATIONAL |
| Revisión | 2023 |
Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry
|
FOODS |
| Artículo | 2023 |
Effects of Pressurized Liquid Extraction with dimethyl sulfoxide on the recovery of carotenoids and other dietary valuable compounds from the microalgae Spirulina, Chlorella and Phaeodactylum tricornutum
|
FOOD CHEMISTRY |
| Revisión | 2023 |
Encapsulation of microalgal-based carotenoids: recent advances in stability and food applications
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY |
| Revisión | 2023 |
Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses
|
FOODS |
| Artículo | 2023 |
First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling
|
FOOD CHEMISTRY |
| Artículo | 2023 |
Hyperspectral imaging combined with chemometrics analysis for monitoring the textural properties of modified casing sausages with differentiated additions of orange extracts.
|
FOODS |
| Artículo | 2023 |
Microalgae, seaweeds and aquatic bacteria, archaea, and yeasts: sources of carotenoids with potential antioxidant and anti-inflammatory health-promoting actions in the sustainability era.
|
MARINE DRUGS |
| Artículo | 2023 |
Microbial carotenoid synthesis optimization in goat cheese whey using the robust Taguchi method: a sustainable approach to help tackle vitamin a deficiency
|
FOODS |
| Artículo | 2023 |
Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red ( ['Aristeus antennatus', 'Melicertus kerathurus'] ) and Camarote (
|
ANTIOXIDANTS |
| Artículo | 2023 |
Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography
|
FOOD RESEARCH INTERNATIONAL |
| Revisión | 2023 |
Rhodoxanthin: the new hit of the natural carotenoids market?
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY |
| Artículo | 2023 |
Stability and shelf life modeling of natural colorant from bee pollen
|
Food Packaging and Shelf Life |
| Revisión | 2023 |
The potential modulation of gut microbiota and oxidative stress by dietary carotenoid pigments
|
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION |
| Artículo | 2023 |
The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Revisión | 2022 |
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs
|
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION |
| Artículo | 2022 |
A computer simulation insight into the formation of apocarotenoids: study of the carotenoid oxygenases BCO1 and BCO2 and their interaction with putative substrates
|
MOLECULES |
| Artículo | 2022 |
A new functional kefir fermented beverage obtained from fruit and vegetable juice: development and characterization
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2022 |
An electrochemical alternative for evaluating the antioxidant capacity in walnut kernel extracts
|
FOOD CHEMISTRY |
| Capítulo | 2022 |
Analysis of geometrical isomers of dietary carotenoids
|
Carotenoids: carotenoid and apocarotenoid analysis |
| Capítulo | 2022 |
Aplicación del aprendizaje basado en problemas en la asignatura Fotometría y Color
|
Ciclos de mejora en el aula. Año 2021: experiencias de innovación docente de la Universidad de Sevilla |
| Artículo | 2022 |
Assessment of in vitro bioaccessibility of carotenoids and phenolic compounds in a model milk-mandarine beverage
|
FOOD & FUNCTION |
| Artículo | 2022 |
Characterization of carotenoid profile and α-tocopherol content in Andean bee pollen influenced by harvest time and particle size
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Editorial | 2022 |
Editorial: Recent Advances of Near Infrared Applications in Fruits and Byproducts
|
FRONTIERS IN PLANT SCIENCE |
| Artículo | 2022 |
Effect of regulated deficit irrigation on commercial quality parameters, carotenoids, phenolics and sugars of the black cherry tomato (Solanum lycopersicum L.) ʽSunchocolaʼ
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2022 |
Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology
|
FOODS |
| Artículo | 2022 |
Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides
|
CARBOHYDRATE POLYMERS |
| Artículo | 2022 |
First accurate profiling of antioxidant anthocyanins and flavonols of Tibouchina urvilleana and Tibouchina mollis edible flowers aided by fractionation with Amberlite XAD-7
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2022 |
Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products
|
FOODS |
| Artículo | 2022 |
Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.)
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Capítulo | 2022 |
Internationalization and EMI Programs: How concerned should we be about language proficiency?
|
Educación y transferencia del conocimiento: propuestas de innovación para la mejora docente. Libro de resúmenes del I Congreso Internacional Docente, Educación y Transferencia del Conocimiento |
| Capítulo | 2022 |
Mejora en el aprendizaje en Seminarios de Nutrición a través de ejercicios de autoevaluación
|
Ciclos de mejora en el aula. Año 2021: experiencias de innovación docente de la Universidad de Sevilla |
| Nota | 2022 |
Nutricosmetics: Vanity Can Help Increase the Consumption of Health-Promoting Foods in the Sustainability Era
|
ACS Food Science and Technology |
| Artículo | 2022 |
Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residue
|
FOOD CHEMISTRY |
| Revisión | 2022 |
Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy
|
FOOD REVIEWS INTERNATIONAL |
| Artículo | 2022 |
Phenolic compounds and color of labeled resin spurge honey and their correlations with pollen content
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2022 |
Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
|
FOOD CHEMISTRY |
| Artículo | 2022 |
Research progress in imaging technology for assessing quality in wine grapes and seeds
|
FOODS |
| Artículo | 2022 |
Revalorization of residues from the industrial exhaustion of grape by-products
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Capítulo | 2022 |
Uso del aula invertida adaptativa en la asignatura Nutrición y Bromatología. Segunda parte
|
Ciclos de mejora en el aula. Año 2021: experiencias de innovación docente de la Universidad de Sevilla |
| Artículo | 2021 |
A study of overripe seed byproducts from sun-dried grapes by dispersive raman spectroscopy
|
FOODS |
| Artículo | 2021 |
Assessment of food sources and the intake of the colourless carotenoids phytoene and phytofluene in Spain
|
NUTRIENTS |
| Artículo | 2021 |
Assessment of sensory and texture profiles of grape seeds at real maturity stages using image analysis
|
FOODS |
| Artículo | 2021 |
Assessment of total fat and fatty acids in walnuts using near-infrared hyperspectral imaging
|
FRONTIERS IN PLANT SCIENCE |
| Revisión | 2021 |
Carotenoids: considerations for their use in functional foods, nutraceuticals, nutricosmetics, supplements, botanicals, and novel foods in the context of sustainability, circular economy, and climate change
|
Annual Review of Food Science and Technology |
| Artículo | 2021 |
Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologies
|
FOOD CHEMISTRY |
| Capítulo | 2021 |
Ciclo de Mejora en el Aula mediante Aprendizaje Basado en Problemas en la asignatura práctica Nutrición y Bromatología
|
Ciclos de mejora en el aula. Año 2020 Experiencias de innovación docente de la Universidad de Sevilla |
| Artículo | 2021 |
CIELAB – Spectral image MATCHING: an app for merging colorimetric and spectral images for grapes and derivatives
|
FOOD CONTROL |
| Revisión | 2021 |
Current challenges and future perspectives in oral absorption research: An opinion of the UNGAP network
|
ADVANCED DRUG DELIVERY REVIEWS |
| Artículo | 2021 |
Distribution of polyphenolic and isoprenoid compounds and biological activity differences between in the fruit skin + pulp, seeds, and leaves of new biotypes of elaeagnus multiflora thunb
|
ANTIOXIDANTS |
| Artículo | 2021 |
Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
|
FOOD CONTROL |
| Ponencia | 2021 |
El autoaprendizaje como clave para incentivar la motivación y mejorar el rendimiento académico
|
In-Red 2021. VII Congreso nacional de innovación educativa y docencia en red: Lecciones aprendidas, ideas compartidas |
| Artículo | 2021 |
Elucidation of the 3D structure of grape seed 7S globulin and its interaction with malvidin 3-glucoside: a molecular modeling approach
|
FOOD CHEMISTRY |
| Artículo | 2021 |
European database of carotenoid levels in foods. Factors affecting carotenoid content.
|
FOODS |
| Artículo | 2021 |
Evaluation of near infrared spectroscopy (Nirs) for estimating soil organic matter and phosphorus in mediterranean montado ecosystem
|
SUSTAINABILITY |
| Artículo | 2021 |
Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate
|
FOOD CHEMISTRY |
| Artículo | 2021 |
Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate
|
FOOD CHEMISTRY |
| Ponencia | 2021 |
Incorporation of the mindfulness practice to improve university students’ academic performance
|
EduLearn 21 Proceedings: 13th International Conference on Education and New Learning Technologies Online Conference. 5-6 July, 2021. |
| Artículo | 2021 |
Optimization of protein extraction of oenological interest from grape seed meal using design of experiments and response surface methodology
|
FOODS |
| Artículo | 2021 |
Real-time quantification of crude protein and neutral detergent fibre in pastures under montado ecosystem using the portable nir spectrometer
|
APPLIED SCIENCES-BASEL |
| Artículo | 2021 |
Reduction of the number of samples for cost-effective hyperspectral grape quality predictive models
|
FOODS |
| Artículo | 2021 |
Screening for Innovative Sources of Carotenoids and Phenolic Antioxidants among Flowers.
|
FOODS |
| Artículo | 2021 |
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: influence of milk from different ruminant species
|
FOOD ANALYTICAL METHODS |
| Revisión | 2021 |
The colourless carotenoids phytoene and phytofluene: sources, consumption, bioavailability and health effects
|
Current Opinion in Food Science |
| Revisión | 2021 |
The undercover colorless carotenoids phytoene and phytofluene: importance in agro-food and health in the Green Deal era and possibilities for innovation
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY |
| Capítulo | 2021 |
Uso del aula invertida adaptativa en la asignatura Nutrición y Bromatología
|
Ciclos de mejora en el aula. Año 2020 Experiencias de innovación docente de la Universidad de Sevilla |
| Corrección | 2020 |
An Overview of Carotenoids, Apocarotenoids, and Vitamin A in Agro‐Food, Nutrition, Health, and Disease
|
MOLECULAR NUTRITION & FOOD RESEARCH |
| Artículo | 2020 |
Antioxidant activity, carotenoids, chlorophylls and mineral composition from leaves of Pallenis spinosa: An Algerian medicinal plant
|
Journal of Complementary and Integrative Medicine |
| Capítulo | 2020 |
Applications of Visible Spectroscopy and Color Measurements in the Assessments of Carotenoid Levels in Foods
|
Plant and Food Carotenoids: Methods and Protocols |
| Artículo | 2020 |
Carotenoid profile determination of bee pollen by advanced digital image analysis
|
Computers and Electronics in Agriculture |
| Artículo | 2020 |
Characterization of andean blueberry in bioactive compounds, evaluation of biological properties, and in vitro bioaccessibility
|
FOODS |
| Artículo | 2020 |
Chemical composition, antioxidant, antimicrobial and anti-inflammatory activity of Prunus spinosa L. fruit ethanol extract
|
JOURNAL OF FUNCTIONAL FOODS |
| Artículo | 2020 |
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
|
OENO ONE |
| Artículo | 2020 |
Comparative study on the use of three different near infrared spectroscopy recording methodologies for varietal discrimination of walnuts
|
TALANTA |
| Artículo | 2020 |
Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2020 |
Copigmentation potential of overripe seeds from sun-dried white grapes on anthocyanins colour and stability by differential colorimetry
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2020 |
Evaluation of Near Infrared Spectroscopy (NIRS) and Remote Sensing (RS) for Estimating Pasture Quality in Mediterranean Montado Ecosystem
|
APPLIED SCIENCES-BASEL |
| Artículo | 2020 |
Extraction of antioxidants from winemaking byproducts: effect of the solvent on phenolic composition, antioxidant and anti-cholinesterase activities, and electrochemical behaviour
|
ANTIOXIDANTS |
| Artículo | 2020 |
Foam Mat Drying of Tommy Atkins Mango: Effects of Air Temperature and Concentrations of Soy Lecithin and Carboxymethylcellulose on Carotenoid Compounds and Colorimetric Parameters
|
Journal of Food Chemistry & Nanotechnology |
| Artículo | 2020 |
Gonadal Maturation in Pseudoplatystoma metaense x Leiarius marmoratus Hybrids, (Siluriformes: Pimelodidae)
|
International Journal of morphology |
| Artículo | 2020 |
High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids
|
JOURNAL OF CLEANER PRODUCTION |
| Artículo | 2020 |
Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS
|
PLANT FOODS FOR HUMAN NUTRITION |
| Artículo | 2020 |
In Vitro Biological Activities of Fruits and Leaves of Elaeagnus multiflora Thunb. and Their Isoprenoids and Polyphenolics Profile
|
ANTIOXIDANTS |
| Artículo | 2020 |
Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice
|
FOOD CHEMISTRY |
| Artículo | 2020 |
Optical, structural, mechanical and thermal characterization of antioxidant ethylene vinyl alcohol copolymer films containing betalain-rich beetroot
|
Food Packaging and Shelf Life |
| Artículo | 2020 |
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 |
| Artículo | 2020 |
Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content
|
JOURNAL OF FOOD SCIENCE |
| Artículo | 2020 |
Response of Mycorrhizal 'Touriga Nacional' Variety Grapevines to High Temperatures Measured by Calorespirometry and Near-Infrared Spectroscopy
|
Plants |
| Revisión | 2020 |
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY |
| Artículo | 2020 |
Utilization of strawberry and raspberry waste for the extraction of bioactive compounds by deep eutectic solvents
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2020 |
Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines
|
MOLECULES |
| Artículo | 2019 |
Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Revisión | 2019 |
An Overview of Carotenoids, Apocarotenoids, and Vitamin A in Agro-Food, Nutrition, Health, and Disease
|
MOLECULAR NUTRITION & FOOD RESEARCH |
| Artículo | 2019 |
Bioaccessibility of carotenoids, vitamin A and alpha-tocopherol, from commercial milk-fruit juice beverages: Contribution to the recommended daily intake
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Capítulo | 2019 |
CHAPTER 1: Structures, Nomenclature and General Chemistry of Carotenoids and Their Esters
|
Food Chemistry, Function and Analysis |
| Artículo | 2019 |
Characterisation of Moroccan Spurge (Euphorbia) honeys by their physicochemical characteristics, mineral contents and colour
|
Arabian Journal of Chemistry |
| Artículo | 2019 |
Color evolution during a coating process of pharmaceutical tablet cores by random spraying
|
COLOR RESEARCH AND APPLICATION |
| Artículo | 2019 |
Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2019 |
Comparison of the bioavailability and intestinal absorption sites of phytoene, phytofluene, lycopene and β-carotene
|
FOOD CHEMISTRY |
| Artículo | 2019 |
Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice
|
FOOD CHEMISTRY |
| Ponencia | 2019 |
Estabilidad del contenido de betalaínas del fruto Stenocereus griseus bajo diferentes condiciones tecnológicas
|
Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 2019 |
Feasibility study on the use of a portable micro near infrared spectroscopy device for the "in vineyard" screening of extractable polyphenols in red grape skins
|
TALANTA |
| Artículo | 2019 |
Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varieties
|
FOOD CHEMISTRY |
| Revisión | 2019 |
From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY |
| Revisión | 2019 |
Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY |
| Artículo | 2019 |
Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines
|
FOOD CHEMISTRY |
| Artículo | 2019 |
Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2019 |
Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2019 |
On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2019 |
Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeys
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2019 |
Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins
|
FOODS |
| Artículo | 2019 |
Quality, stability, carotenoids and chromatic parameters of commercial Sacha inchi oil originating from Peruvian cultivars
|
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
| Artículo | 2019 |
Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2019 |
Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology
|
FOOD AND BIOPROCESS TECHNOLOGY |
| Artículo | 2019 |
Simultaneous determination of dietary isoprenoids (carotenoids, chlorophylls and tocopherols) in human faeces by Rapid Resolution Liquid Chromatography
|
JOURNAL OF CHROMATOGRAPHY A |
| Revisión | 2019 |
Skin Carotenoids in Public Health and Nutricosmetics: The Emerging Roles and Applications of the UV Radiation-Absorbing Colourless Carotenoids Phytoene and Phytofluene
|
NUTRIENTS |
| Artículo | 2019 |
Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2019 |
Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties
|
FOOD CHEMISTRY |
| Artículo | 2019 |
Yield response to regulated deficit irrigation of greenhouse cherry tomatoes
|
AGRICULTURAL WATER MANAGEMENT |
| Revisión | 2018 |
A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health
|
PROGRESS IN LIPID RESEARCH |
| Artículo | 2018 |
Analysis of Multifloral Bee Pollen Pellets by Advanced Digital Imaging Applied to Functional Food Ingredients
|
PLANT FOODS FOR HUMAN NUTRITION |
| Artículo | 2018 |
Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster
|
FOOD CHEMISTRY |
| Artículo | 2018 |
Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification
|
FOOD RESEARCH INTERNATIONAL |
| Ponencia | 2018 |
Bioaccessibility of Phytoene and Phytofluene from Tomato Powders and Effect of the Addition of Sunflower Oil
|
JOURNAL OF ALZHEIMERS DISEASE |
| Artículo | 2018 |
Biological Active Ecuadorian Mango "Tommy Atkins' IngredientsAn Opportunity to Reduce Agrowaste
|
NUTRIENTS |
| Ponencia | 2018 |
Cambio del modelo metodológico en la asignatura Laboratorio de Farmacia
|
Jornadas de Formación e Innovación Docente del Profesorado |
| Artículo | 2018 |
Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2018 |
Colorimetric Analysis of Hibiscus Beverages and their Potential Antioxidant Properties
|
PLANT FOODS FOR HUMAN NUTRITION |
| Artículo | 2018 |
Comparative study of the bioaccessibility of the colorless carotenoids phytoene and phytofluene in powders and pulps of tomato: microstructural analysis and effect of addition of sunflower oil
|
FOOD & FUNCTION |
| Revisión | 2018 |
Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2018 |
COST Action EUROCAROTEN: European network to advance carotenoid research and applications in agro-food and health
|
JOURNAL OF ALZHEIMERS DISEASE |
| Artículo | 2018 |
Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2018 |
Electrochemical characterization of a mixed lipid monolayer supported on Au(111) electrodes with implications for doxorubicin delivery
|
JOURNAL OF ELECTROANALYTICAL CHEMISTRY |
| Artículo | 2018 |
Estimation of adenosine triphosphate content in ready-to-eat sausages with different storage days, using hyperspectral imaging coupled with R statistics
|
FOOD CHEMISTRY |
| Artículo | 2018 |
Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools
|
SENSORS |
| Artículo | 2018 |
Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging
|
FOOD CHEMISTRY |
| Ponencia | 2018 |
Evaluation of synergies in the antioxidant effect of phytoene, phytofluene and lycopene in Caenorhabditis elegans
|
JOURNAL OF ALZHEIMERS DISEASE |
| Artículo | 2018 |
Extraction of carotenoids from cantaloupe waste and determination of its mineral composition
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2018 |
Gamificación y otras estrategias docentes en seminarios y prácticas de laboratorio de la asignatura Nutrición y Bromatología
|
Jornadas de Formación e Innovación Docente del Profesorado |
| Artículo | 2018 |
Impact of thermal treatments on the bioaccessibility of phytoene and phytofluene in relation to changes in the microstructure and size of orange juice particles
|
JOURNAL OF FUNCTIONAL FOODS |
| Artículo | 2018 |
Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships
|
PLANT FOODS FOR HUMAN NUTRITION |
| Artículo | 2018 |
Influence of oak wood chips-grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2018 |
Internal preference mapping of milk-fruit beverages: Influence of color and appearance on its acceptability
|
FOOD SCIENCE & NUTRITION |
| Artículo | 2018 |
Isoprenoids composition and colour to differentiate virgin olive oils from a specific mill
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2018 |
Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2018 |
Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2018 |
Physicochemical characterization of unique unifloral honey: Euphorbia resinifera
|
CYTA-JOURNAL OF FOOD |
| Artículo | 2018 |
Phytoene and Phytofluene Isolated from a Tomato Extract are Readily Incorporated in Mixed Micelles and Absorbed by Caco-2 Cells, as Compared to Lycopene, and SR-BI is Involved in their Cellular Uptake
|
MOLECULAR NUTRITION & FOOD RESEARCH |
| Artículo | 2018 |
Preliminary Data on the Safety of Phytoene- and Phytofluene-Rich Products for Human Use including Topical Application
|
JOURNAL OF TOXICOLOGY |
| Artículo | 2018 |
Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Capítulo | 2018 |
Recent advances for rapid detection of quality and safety of fish by hyperspectral imaging analysis
|
Hyperspectral imaging analysis and applications for food quality |
| Artículo | 2018 |
The colourless carotenoids phytoene and phytofluene: From dietary sources to their usefulness for the functional foods and nutricosmetics industries
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Corrección | 2017 |
A comprehensive review on the colourless carotenoids phytoene and phytofluene (vol 572, pg 188, 2015)
|
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS |
| Capítulo | 2017 |
Análisis de carotenoides por cromatografía líquida de alta resolución
|
Carotenoides en agroalimentación y salud |
| Capítulo | 2017 |
Aplicación de las medidas de espectroscopía visible y de color al análisis de carotenoides
|
Carotenoides en agroalimentación y salud |
| Artículo | 2017 |
Application of imaging techniques for the evaluation of phenolic maturity of grape seeds
|
Optica Pura y Aplicada |
| Capítulo | 2017 |
Applications of voltammetric analysis to wine products
|
Applications of the Voltammetry |
| Artículo | 2017 |
Banana Passion Fruit (Passiflora mollissima (Kunth) LH Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity
|
MOLECULES |
| Artículo | 2017 |
Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juices
|
FOOD CHEMISTRY |
| Artículo | 2017 |
Bioactive metabolites involved in the antioxidant, anticancer and anticalpain activities of Ficus carica L., Ceratonia siliqua L. and Quercus ilex L. extracts
|
INDUSTRIAL CROPS AND PRODUCTS |
| Capítulo | 2017 |
Biodisponibilidad de carotenoides, factores que la determinan y métodos de estimación
|
Carotenoides en agroalimentación y salud |
| Libro | 2017 |
Carotenoides en agroalimentación y salud
|
Carotenoides en agroalimentación y salud |
| Capítulo | 2017 |
Carotenoides: estructura, propiedades y funciones
|
Carotenoides en agroalimentación y salud |
| Capítulo | 2017 |
Colorantes alimentarios
|
Aditivos alimentarios |
| Capítulo | 2017 |
Consideraciones generales para el análisis de carotenoides
|
Carotenoides en agroalimentación y salud |
| Capítulo | 2017 |
Consideraciones generales para el análisis de los carotenoides
|
Carotenoides en agroalimentación y salud |
| Artículo | 2017 |
Cyclic voltammetry to evaluate the antioxidant potential in winemaking by-products
|
TALANTA |
| Artículo | 2017 |
Discrimination between cheeses made from cow's, ewe's and goat's milk from unsaturated fatty acids and use of the canonical biplot method
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2017 |
Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic composition
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2017 |
Effect of regulated deficit irrigation on quality parameters, carotenoids and phenolics of diverse tomato varieties (Solanum lycopersicum L.)
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2017 |
Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes (Solarium lycopersicurn L.)
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2017 |
Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools
|
FOOD CHEMISTRY |
| Artículo | 2017 |
Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity
|
FOOD CHEMISTRY |
| Artículo | 2017 |
Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2017 |
Improving the color and aging aptitude of Syrah wines in warm climate by wood-grape mix maceration
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2017 |
Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2017 |
Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
|
TALANTA |
| Artículo | 2017 |
Measurement of ripening of raspberries (Rubus idaeus L) by near infrared and colorimetric imaging techniques
|
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
| Artículo | 2017 |
Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar ("panela") beverage
|
FOOD CHEMISTRY |
| Artículo | 2017 |
Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit
|
FOOD RESEARCH INTERNATIONAL |
| Editorial | 2017 |
Polyphenols and Food Quality
|
JOURNAL OF FOOD QUALITY |
| Capítulo | 2017 |
Propiedades Sensoriales
|
Análisis sensorial de los alimentos |
| Artículo | 2017 |
Role of epigenetic regulation on the induction of apoptosis in Jurkat leukemia cells by white grape pomace rich in phenolic compounds
|
FOOD & FUNCTION |
| Artículo | 2017 |
Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy
|
FOOD CHEMISTRY |
| Capítulo | 2017 |
Tabla de contenido en carotenoides de alimentos iberoamericanos
|
Carotenoides en agroalimentación y salud |
| Artículo | 2017 |
Valorization of the whole grains of Triticum aestivum L. and Triticum vulgare L. through the investigation of their biochemical composition and in vitro antioxidant, anti-inflammatory, anticancer and anticalpain activities
|
JOURNAL OF CEREAL SCIENCE |
| Artículo | 2016 |
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
|
Journal of Dairy Science |
| Artículo | 2016 |
Chemical composition and "in vitro" anti-inflammatory activity of Vitis vinifera L. (var. Sangiovese) tendrils extract
|
JOURNAL OF FUNCTIONAL FOODS |
| Artículo | 2016 |
Comparative physiology during ripening in tomato rich-anthocyanins fruits
|
PLANT GROWTH REGULATION |
| Artículo | 2016 |
Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation
|
PLANT FOODS FOR HUMAN NUTRITION |
| Artículo | 2016 |
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 |
| Artículo | 2016 |
Effect of early leaf removal on Vitis Vinifera L. cv. Tempranillo seeds during ripening based on chemical and image analysis
|
SCIENTIA HORTICULTURAE |
| Artículo | 2016 |
Effect of rice parboiling on the functional properties of an enzymatic extract from rice bran
|
JOURNAL OF CEREAL SCIENCE |
| Artículo | 2016 |
Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain-rich raw materials
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2016 |
Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus)
|
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
| Artículo | 2016 |
In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Ponencia | 2016 |
Investigación en color y calidad de alimentos
|
III Jornada de investigación y postgrado: Libro de Actas |
| Artículo | 2016 |
Lycopene, oxidative cleavage derivatives and antiradical activity
|
COMPUTATIONAL AND THEORETICAL CHEMISTRY |
| Artículo | 2016 |
Menús ofertados en centros de educación infantil de Sevilla: Adecuación a criterios nutricionales y a las recomendaciones dietéticas
|
NUTRICION HOSPITALARIA |
| Artículo | 2016 |
Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2016 |
Near infrared hyperspectral imaging: recent applications in the oenological and viticultural sectors
|
NIR News |
| Artículo | 2016 |
Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time
|
FOOD CHEMISTRY |
| Artículo | 2016 |
Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles
|
FOOD CHEMISTRY |
| Artículo | 2016 |
Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2016 |
The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition
|
GRASAS Y ACEITES |
| Artículo | 2016 |
The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
|
MOLECULES |
| Artículo | 2016 |
Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
|
TALANTA |
| Revisión | 2015 |
A comprehensive review on the colorless carotenoids phytoene and phytofluene
|
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS |
| Artículo | 2015 |
Application of Differential Colorimetry To Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2015 |
Assessment of the differences in the phenolic composition and color characteristics of new strawberry (Fragaria x ananassa Duch.) cultivars by HPLC-MS and Imaging Tristimulus Colorimetry
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2015 |
Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity
|
FOOD CHEMISTRY |
| Revisión | 2015 |
Carotenoid and Vitamin A Contents in Biological Fluids and Tissues of Animals as an Effect of the Diet: A Review
|
FOOD REVIEWS INTERNATIONAL |
| Ponencia | 2015 |
CAROTENOID-CONTAINING FOODS TO IMPROVE HEALTH
|
EUROPEAN JOURNAL OF OPHTHALMOLOGY |
| Artículo | 2015 |
Carotenoids and fat-soluble vitamins in horse tissues: a comparison with cattle
|
ANIMAL |
| Ponencia | 2015 |
Chemical characterization of pigments in three guava (Psidium guajava)Colombian varieties
|
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY |
| Artículo | 2015 |
Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from La Rioja (Spain)
|
TALANTA |
| Artículo | 2015 |
Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2015 |
Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Capítulo | 2015 |
Hyperspectral Imaging -A Novel Green Chemistry Technology for the Oenological and Viticultural Sectors
|
Agricultural Research Updates. Volume 12 |
| Artículo | 2015 |
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis
|
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
| Artículo | 2015 |
Obtaining from Grape Pomace an Enzymatic Extract with Anti-inflammatory Properties
|
PLANT FOODS FOR HUMAN NUTRITION |
| Artículo | 2015 |
Phenolic characterization of minor red grape varieties grown in Castilla-La Mancha region in different vinification stages
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2015 |
Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions
|
FOOD RESEARCH INTERNATIONAL |
| Ponencia | 2015 |
Raman Spectroscopy for Analyzing Anthocyanins of Lyophilized Blueberries
|
2015 IEEE SENSORS |
| Artículo | 2015 |
Simplified Method for the Screening of Technological Maturity of Red Grape and Total Phenolic Compounds of Red Grape Skin: Application of the Characteristic Vector Method to Near-Infrared Spectra
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2015 |
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
|
FOOD CHEMISTRY |
| Artículo | 2014 |
A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging
|
TALANTA |
| Artículo | 2014 |
Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques
|
JOURNAL OF CEREAL SCIENCE |
| Capítulo | 2014 |
Analysis of Carotenoids and Tocopherols in Plant Matrices and Assessment of Their In Vitro Antioxidant Capacity
|
PLANT ISOPRENOIDS: METHODS AND PROTOCOLS |
| Artículo | 2014 |
Antioxidant potential of white grape pomaces: Phenolic composition and antioxidant capacity measured by spectrophotometric and cyclic voltammetry methods
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2014 |
Application of multivariate statistical analysis to quality control systems. Relevance of the stages in poultry meat production
|
FOOD CONTROL |
| Artículo | 2014 |
Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of Opuntia ficus-indica
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2014 |
Callus culture development of two varieties of Tagetes erecta and carotenoid production
|
ELECTRONIC JOURNAL OF BIOTECHNOLOGY |
| Artículo | 2014 |
Changes in antioxidant capacity and colour associated with the formation of beta-carotene epoxides and oxidative cleavage derivatives
|
FOOD CHEMISTRY |
| Artículo | 2014 |
Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics
|
FOOD CHEMISTRY |
| Artículo | 2014 |
Colour influences sensory perception and liking of orange juice
|
Flavour Journal |
| Artículo | 2014 |
Comparative Study of the Enological Potential of Different Winemaking Byproducts: Implications in the Antioxidant Activity and Color Expression of Red Wine Anthocyanins in a Model Solution
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2014 |
Detailed phenolic composition of white grape by-products by RRLC/MS and measurement of the antioxidant activity
|
TALANTA |
| Artículo | 2014 |
Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approach
|
FOOD CHEMISTRY |
| Artículo | 2014 |
Development and validation of a rapid resolution liquid chromatography method for the screening of dietary plant isoprenoids: Carotenoids, tocopherols and chlorophylls
|
JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 2014 |
Digital Image Analysis and Visual Evaluation of Orange Juice: Influence of Different Measurements' Conditions
|
FOOD ANALYTICAL METHODS |
| Artículo | 2014 |
Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceability
|
Meat Science |
| Artículo | 2014 |
Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2014 |
Effect of Salt Stress in the Regulation of Anthocyanins and Color of Hibiscus Flowers by Digital Image Analysis
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2014 |
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2014 |
Free Radical Scavenging Properties of Phytofluene and Phytoene Isomers as Compared to Lycopene: A Combined Experimental and Theoretical Study
|
JOURNAL OF PHYSICAL CHEMISTRY B |
| Artículo | 2014 |
Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2014 |
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces
|
ADVANCED ENVIRONMENTAL, CHEMICAL, AND BIOLOGICAL SENSING TECHNOLOGIES XI |
| Artículo | 2014 |
Potential of near infrared spectroscopy for the analysis of volatile components in cheeses
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2014 |
Potential use of new Colombian sources of betalains. Color stability of ulluco (Ullucus tuberosus) extracts under different pH and thermal conditions
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2014 |
Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2014 |
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
|
FOOD CHEMISTRY |
| Artículo | 2014 |
Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2014 |
Spectroradiometry vs. image analysis in colour measurement in juices from different orange and mandarin varieties
|
Optica Pura y Aplicada |
| Artículo | 2014 |
Study of the Time-Course of cis/trans (Z/E) Isomerization of Lycopene, Phytoene, and Phytofluene from Tomato
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2014 |
Variations in the Contents of Vitamins A and E during the Ripening of Cheeses with Different Compositions
|
Czech Journal of Food Sciences |
| Artículo | 2013 |
A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2013 |
A simple HPLC method for the comprehensive analysis of cis/trans (Z/E) geometrical isomers of carotenoids for nutritional studies
|
FOOD CHEMISTRY |
| Artículo | 2013 |
Accelerated Aging against Conventional Storage: Effects on the Volatile Composition of Chardonnay White Wines
|
JOURNAL OF FOOD SCIENCE |
| Artículo | 2013 |
Analysis of food appearance properties by computer vision applying ellipsoids to colour data
|
Computers and Electronics in Agriculture |
| Artículo | 2013 |
Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation
|
FOOD CHEMISTRY |
| Artículo | 2013 |
Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2013 |
Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2013 |
Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2013 |
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2013 |
Colour training and colour differences thresholds in orange juice
|
FOOD QUALITY AND PREFERENCE |
| Artículo | 2013 |
Control of quality and silo storage of sunflower seeds using near infrared technology
|
GRASAS Y ACEITES |
| Artículo | 2013 |
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2013 |
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 |
| Artículo | 2013 |
Effect of tomato extract supplementation against high-fat diet-induced hepatic lesions
|
Hepatobiliary Surgery and Nutrition |
| Artículo | 2013 |
Evaluation of sensory parameters of grapes using near infrared spectroscopy
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2013 |
Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during Ripening
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2013 |
GRADING OF FOODS ACCORDING TO THEIR LUTEIN AND ZEAXANTHIN LEVELS
|
EUROPEAN JOURNAL OF OPHTHALMOLOGY |
| Artículo | 2013 |
Grape seed characterization by NIR hyperspectral imaging
|
Postharvest Biology and Technology |
| Artículo | 2013 |
Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2013 |
Industrial orange juice debittering: effect on volatile compounds and overall quality attributes
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2013 |
Industrial orange juice debittering: Impact on bioactive compounds and nutritional value
|
JOURNAL OF FOOD ENGINEERING |
| Capítulo | 2013 |
Instrumental assessment of the sensory quality of juices
|
INSTRUMENTAL ASSESSMENT OF FOOD SENSORY QUALITY: A PRACTICAL GUIDE |
| Artículo | 2013 |
Lycopene isomers in fresh and processed tomato products: Correlations with instrumental color measurements by digital image analysis and spectroradiometry
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2013 |
Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting wines
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2013 |
Native carotenoids composition of some tropical fruits
|
FOOD CHEMISTRY |
| Revisión | 2013 |
Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy
|
TALANTA |
| Capítulo | 2013 |
Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time
|
Handbook of cheese in health: production, nutrition and medical sciences |
| Artículo | 2013 |
Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2013 |
Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis elegans
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2013 |
Xanthophyll cycle-related photoprotective mechanism in the Mediterranean seagrasses Posidonia oceanica and Cymodocea nodosa under normal and stressful hypersaline conditions
|
AQUATIC BOTANY |
| Artículo | 2012 |
Aplicación de la colorimetría triestímulo para evaluar la estabilidad de extractos ricos en antocianinas de frutas tropicales colombianas
|
Vitae |
| Capítulo | 2012 |
Application of Image Analysis to the Color-Phenolic Composition Relationships of Grape Seeds
|
COLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS |
| Artículo | 2012 |
Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva DO (Spain), a typical warm climate region
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2012 |
Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2012 |
Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits
|
FOOD CHEMISTRY |
| Capítulo | 2012 |
Color of Honeys from the Southwestern Pampas Region Relationship between the Pfund Color Scale and CIELAB Coordinates
|
COLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS |
| Capítulo | 2012 |
Color-Composition Relationships of Seeds from Red Grape Varieties
|
COLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS |
| Artículo | 2012 |
Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2012 |
Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2012 |
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
|
Czech Journal of Food Sciences |
| Artículo | 2012 |
Effect of Orange Juice's Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2012 |
Effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn
|
Vitae |
| Revisión | 2012 |
Effects of farming practices on the quality of ultra-frozen mandarin juice
|
JOURNAL OF FOOD PROCESS ENGINEERING |
| Artículo | 2012 |
Effects of hyper-oxygenation and storage of Macabeo and Airen white wines on their phenolic and volatile composition
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2012 |
Feasibility Study on the Use of Visible Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in Broccoli
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2012 |
Identifying the production region of single-malt Scotch whiskies using optical spectroscopy and pattern recognition techniques
|
SENSORS AND ACTUATORS B-CHEMICAL |
| Capítulo | 2012 |
Importance of Anthocyanic Copigmentation on the Color Expression of Red Wine in Warm Climate
|
COLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS |
| Artículo | 2012 |
Improvement of Cencibel Red Wines by Oxygen Addition after Malolactic Fermentation: Study on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2012 |
Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano
|
ANALYTICA CHIMICA ACTA |
| Capítulo | 2012 |
Influence of Different Backgrounds on the Instrumental Color Specification of Orange Juices
|
COLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS |
| Artículo | 2012 |
Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2012 |
Measuring the colour of virgin olive oils in a new colour scale using a low-cost portable electronic device
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2012 |
NIR spectroscopy to identify and quantify imazapyr in soil
|
Analytical Methods |
| Artículo | 2012 |
NIR Spectroscopy: An Alternative for Soil Analysis
|
COMMUNICATIONS IN SOIL SCIENCE AND PLANT ANALYSIS |
| Capítulo | 2012 |
Orange Juice Color Visual Evaluation and Consumer Preference
|
COLOR IN FOOD: TECHNOLOGICAL AND PSYCHOPHYSICAL ASPECTS |
| Artículo | 2012 |
Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2012 |
Ripeness estimation of grape berries and seeds by image analysis
|
Computers and Electronics in Agriculture |
| Artículo | 2012 |
Trying to understand the grounds for the high trihalomethanes formation potential of four surface water bodies employed as source waters
|
Journal Europeen d'Hydrologie |
| Artículo | 2011 |
A HPLC method for the simultaneous determination of geometrical isomers of major carotenoids in human plasma
|
ACTA BIOLOGICA CRACOVIENSIA SERIES BOTANICA |
| Artículo | 2011 |
A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements
|
FOOD CHEMISTRY |
| Capítulo | 2011 |
Applicability of the measurement of visible spectroscopic data and colour in the analysis of food carotenoids
|
Carotenoids: Properties, Effects and Diseases |
| Artículo | 2011 |
Application of multivariate statistical analyses to the study of factors affecting white wine volatile composition
|
JOURNAL OF FOOD QUALITY |
| Artículo | 2011 |
Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2011 |
Characterization and Differentiation of Sherry Brandies Using Their Aromatic Profile
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2011 |
Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2011 |
Combined Effects of Prefermentative Skin Maceration and Oxygen Addition of Must on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics of Airen White Wine
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2011 |
Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2011 |
Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study
|
TALANTA |
| Artículo | 2011 |
Discrimination of seasonality in cheeses by near-infrared technology
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2011 |
Effect of time and storage conditions on major volatile compounds of Zalema white wine
|
JOURNAL OF FOOD QUALITY |
| Artículo | 2011 |
Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2011 |
Effects of beta-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2011 |
Effects of hypersaline stress in the xanthophyll cycle and antioxidant metabolism of the Mediterranean seagrass Posidonia oceanica
|
ACTA BIOLOGICA CRACOVIENSIA SERIES BOTANICA |
| Artículo | 2011 |
Effects of Salinity Stress on Carotenoids, Anthocyanins, and Color of Diverse Tomato Genotypes
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2011 |
Evaluación de la capacidad antioxidante de los compuestos presentes en la fracción hidrofilíca del zumo de naranja de distintas variedades por métodos in vitro y métodos in vivo (organismos modelos)
|
Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 2011 |
Hyperoxygenation and Bottle Storage of Chardonnay White Wines: Effects on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2011 |
Influence of Turbidity Grade on Color and Appearance of Virgin Olive Oil
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2011 |
Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines
|
FOOD CHEMISTRY |
| Artículo | 2011 |
Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines
|
FOOD CHEMISTRY |
| Artículo | 2011 |
Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
|
CYTA-JOURNAL OF FOOD |
| Artículo | 2011 |
Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines
|
TALANTA |
| Capítulo | 2011 |
Nutrición y proceso quirúrgico
|
Principios clínicos de los cuidados perioperatorios |
| Ponencia | 2011 |
Optical Spectroscopy and Pattern Recogition Techniques for Discriminating and Classifying Scotch Whiskies
|
2011 IEEE SENSORS |
| Artículo | 2011 |
Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2011 |
Plastid analysis of pigmented undifferentiated cells of marigold Tagetes erecta L. by transmission electron microscopy
|
IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-PLANT |
| Artículo | 2011 |
Prediction of sensory attributes of cheese by near-infrared spectroscopy
|
FOOD CHEMISTRY |
| Otros | 2011 |
The 9th Spanish color conference, Alicante, 2010
|
COLOR RESEARCH AND APPLICATION |
| Artículo | 2011 |
The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow's, ewe's and goat's) with different ripening times using near infrared spectroscopy with a fibre-optic probe
|
FOOD CHEMISTRY |
| Artículo | 2011 |
Visual and instrumental evaluation of orange juice color: a consumers' preference study
|
JOURNAL OF SENSORY STUDIES |
| Artículo | 2011 |
Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha DO stored in oak wood barrels
|
JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 2010 |
A multi-year survey of organic disinfection by-products in drinking waters of Castilla y Leon, Spain. The need and difficulty to comply with the legal limit of 2009
|
JOURNAL OF ENVIRONMENTAL MONITORING |
| Artículo | 2010 |
Accumulation of health promoting phytochemicals in wild relatives of tomato and their contribution to in vitro antioxidant activity
|
PHYTOCHEMISTRY |
| Ponencia | 2010 |
Aplicación de la colorimetría triestímulo al estudio del fenómeno de copigmentación en vinos tintos: Influencia del factor varietal
|
IX Congreso Nacional del Color: Alicante 2010 |
| Ponencia | 2010 |
Aplicación de la nefelometría espectral a la medida simultánea del color y la turbidez en aceites de oliva obtenidos por distinto grado de clarificación
|
IX Congreso Nacional del Color: Alicante 2010 |
| Artículo | 2010 |
Chemical Analysis and Screening as Anticancer Agent of Anthocyanin-Rich Extract from Uva Caimarona (Pourouma cecropiifolia Mart.) Fruit
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2010 |
Color y apariencia de frutos de guayaba a lo largo de la maduración
|
IX Congreso Nacional del Color: Alicante 2010 |
| Artículo | 2010 |
Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties
|
ANALYTICA CHIMICA ACTA |
| Ponencia | 2010 |
Correlaciones entre los parámetros colorimétricos y la composición fenólica durante la maceración prefermentativa de vinos blancos
|
IX Congreso Nacional del Color: Alicante 2010 |
| Ponencia | 2010 |
Efecto de las condiciones de almacenamiento en el color de patés de aceituna
|
IX Congreso Nacional del Color: Alicante 2010 |
| Artículo | 2010 |
Effect of increased acidity on the carotenoid pattern and colour of orange juice
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Ponencia | 2010 |
Ejercicio interlaboratorio para estudiantes universitarios. Una herramienta útil en el proceso de adaptación al espacio europeo de Educación superior. Experiencia en la Universidad de Salamanca
|
VII Foro sobre Evaluación de la Calidad de la Investigación y de la Educación Superior : Libro de capítulos |
| Artículo | 2010 |
Estudio preliminar sobre la utilidad del color para clasificar los zumos de naranja según su elaboración
|
Optica Pura y Aplicada |
| Artículo | 2010 |
Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seeds
|
TALANTA |
| Artículo | 2010 |
Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2010 |
Identification of New Derivatives of 2-S-Glutathionylcaftaric Acid in Aged White Wines by HPLC-DAD-ESI-MSn
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2010 |
Implicaciones cromáticas del nivel de oxidación en vinos embotellados: Efecto del tipo de corcho y la posición de la botella
|
IX Congreso Nacional del Color: Alicante 2010 |
| Artículo | 2010 |
Implications of blending wines on the relationships between the colour and the anthocyanic composition
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2010 |
Influence of Prefermentative Cold Maceration on the Color and Anthocyanic Copigmentation of Organic Tempranillo Wines Elaborated in a Warm Climate
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2010 |
Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration
|
FOOD CHEMISTRY |
| Ponencia | 2010 |
Influencia del tipo de cultivo en el color y el contenido en pigmentos de diferentes variedades de tomate (Solanum lycopersicum L.)
|
IX Congreso Nacional del Color: Alicante 2010 |
| Ponencia | 2010 |
Interlaboratory exercises: an approach with students from the Universidad de Salamanca adapted to the European Higher Education Area (EHEA)
|
1st International Conference on European Transnational Education [Recurso electrónico]: (ICEUTE 2010) |
| Artículo | 2010 |
Occurrence of bromate, chlorite and chlorate in drinking waters disinfected with hypochlorite reagents. Tracing their origins
|
SCIENCE OF THE TOTAL ENVIRONMENT |
| Artículo | 2010 |
Organic carbon and stable C-13 isotope in conservation agriculture and conventional systems
|
SOIL BIOLOGY & BIOCHEMISTRY |
| Artículo | 2010 |
Screening of vegetables and fruits from Panama for rich sources of lutein and zeaxanthin
|
FOOD CHEMISTRY |
| Ponencia | 2010 |
Seguimiento de la maduración de variedades de uva mediante colorimetría y análisis de imagen de semillas
|
IX Congreso Nacional del Color: Alicante 2010 |
| Artículo | 2010 |
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2010 |
Study of the influence of carotenoid structure and individual carotenoids in the qualitative and quantitative attributes of orange juice colour
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2010 |
Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with Fruits
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Revisión | 2010 |
The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis
|
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY |
| Ponencia | 2010 |
Tomato extract supplementation results in a preferential accumulation of hepatic phytoene and phytofluene and decreased plasma total cholesterol levels in high fat diet fed rats
|
FASEB JOURNAL |
| Ponencia | 2010 |
Utilidad del color para clasificar los zumos de naranja según su elaboración
|
IX Congreso Nacional del Color: Alicante 2010 |
| Artículo | 2010 |
Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet
|
TALANTA |
| Ponencia | 2009 |
A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts
|
Czech Journal of Food Sciences |
| Ponencia | 2009 |
Aflatoxins and ochratoxin A in red paprika for retail sale in Spain: Occurrence and evaluation of a simultaneous analytical method
|
Czech Journal of Food Sciences |
| Artículo | 2009 |
Changes in the Mineral Content in Cheeses of Different Compositions During 6 Months of Ripening
|
Czech Journal of Food Sciences |
| Artículo | 2009 |
Color Measurements in Blue-Tinted Cups for Virgin-Olive-Oil Tasting
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2009 |
Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)
|
FOOD CHEMISTRY |
| Artículo | 2009 |
Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre-optic probe
|
FOOD CONTROL |
| Ponencia | 2009 |
Determination of the mineral composition (Ca, P, Mg, K, Na) in cheeses (Cow's Ewe's and Goat's) with different ripening times using near infrared spectroscopy (NIRs) with a fibre-optic probe
|
Czech Journal of Food Sciences |
| Artículo | 2009 |
Different fattening systems of Iberian pig according to 1-alkene hydrocarbon content in the subcutaneous fat
|
GRASAS Y ACEITES |
| Ponencia | 2009 |
Efectos de la microoxigenación y de la adición de virutas de roble americano sin tostar en vinos tintos Merlot
|
Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica, Ourense, del 3 al 5 de junio de 2009 |
| Artículo | 2009 |
Effect of ascorbic acid on deterioration of carotenoids and colour in ultrafrozen orange juice
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2009 |
Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard
|
FOOD CHEMISTRY |
| Artículo | 2009 |
Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: "Montanera". effect of anatomical location and length of feeding
|
GRASAS Y ACEITES |
| Artículo | 2009 |
Lipid profile and dietary habits in an elderly rural population in the southern Spain: the Sierra de Huelva study
|
GRASAS Y ACEITES |
| Artículo | 2009 |
Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis
|
GRASAS Y ACEITES |
| Artículo | 2009 |
Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2009 |
Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk
|
Czech Journal of Food Sciences |
| Artículo | 2009 |
Separation of structural, geometrical and optical isomers of epoxycarotenoids using triacontyl-bonded stationary phases
|
JOURNAL OF SEPARATION SCIENCE |
| Capítulo | 2009 |
Tecnología NIR con sonda de fibra óptica: nuevas aportaciones al control de calidad de la alfalfa
|
La Multifuncionalidad de los pastos: producción ganadera sostenible y gestión de los ecosistemas |
| Artículo | 2009 |
Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2009 |
The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow's, ewe's and goat's) with different ripening times
|
FOOD CHEMISTRY |
| Artículo | 2009 |
The natural abundance of C-13 with different agricultural management by NIRS with fibre optic probe technology
|
TALANTA |
| Artículo | 2009 |
Tyrosinase activity under different medium conditions: possible applications to prevent browning of white wines
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 2008 |
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (1): CIEXYZ non-uniform colour space
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2008 |
A multivariate study of the triacylglycerols composition of the subcutaneous adipose tissue of Iberian pig in relation to the fattening diet and genotype
|
GRASAS Y ACEITES |
| Artículo | 2008 |
Aflatoxins and ochratoxin a in red paprika for retail sale in Spain: Occurrence and evaluation of a simultaneous analytical method
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2008 |
AGFD 44-Analysis of odor-active volatiles, color and antioxidant activity in Andes berry (Rubus glaucus Benth) fruit
|
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY |
| Artículo | 2008 |
Changes in the fatty acid and triacylglycerol profiles in the subcutaneous fat of Iberian ham during the dry-curing process
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2008 |
Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid-liquid extractions to determine the volatile compounds of wine
|
TALANTA |
| Artículo | 2008 |
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 |
| Artículo | 2008 |
Detection and quantification of additives (urea, biuret and poultry litter) in alfalfas by nir spectroscopy with fibre-optic probe
|
TALANTA |
| Artículo | 2008 |
Does the carotenoid neoxanthin occur in orange juice?
|
FOOD CHEMISTRY |
| Artículo | 2008 |
EXPRESSION OF CAROTENOGENIC GENES AND COLOUR DEVELOPMENT IN WILD RELATIVES OF TOMATO
|
CAROTENOID SCIENCE |
| Artículo | 2008 |
Multivariate statistical analysis of the color-anthocyanin relationships in different soilless-grown strawberry genotypes
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2008 |
Potential of near infrared spectroscopy for the analysis of mycotoxins applied to naturally contaminated red paprika found in the Spanish market
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2008 |
The complex carotenoid pattern of orange juices from concentrate
|
FOOD CHEMISTRY |
| Artículo | 2008 |
Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese
|
TALANTA |
| Artículo | 2008 |
Virgin-Olive-Oil Color in Relation to Sample Thickness and the Measurement Method
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Ponencia | 2007 |
AGFD 188-Anthocyanin extraction with supercritical CO2 from two Colombian tropical fruits
|
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY |
| Artículo | 2007 |
Application of a multivariate concentric method system for the location of Listeria monocytogenes in a poultry slaughterhouse
|
FOOD CONTROL |
| Artículo | 2007 |
Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2007 |
Assessment of the differences in the phenolic composition of five strawberry cultivars (Fragaria x ananassa Duch.) grown in two different soilless systems
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2007 |
Authentication of fattening diet of Iberian pig according to their triacylglycerols profile from subcutaneous fat
|
ANALYTICA CHIMICA ACTA |
| Artículo | 2007 |
Carotenoids, color, and ascorbic acid content of a novel frozen-marketed orange juice
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2007 |
Changes in the concentrations of free fatty acid, monoacylglycerol, and diacylglycerol in the subcutaneous fat of Iberian ham during the dry-curing process
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2007 |
Colour and flavour changes during osmotic dehydration of fruits
|
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES |
| Artículo | 2007 |
Colour of Amontillado wines aged in two oak barrel types
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2007 |
Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe
|
ANALYTICA CHIMICA ACTA |
| Capítulo | 2007 |
Efecto de la microoxigenación después de la fermentación maloláctica en el aroma y composición fenólica de un vino cencibel
|
Avances en ciencias y técnicas enológicas: Transferencia de tecnología de la red GIENOL al sector vitivinícola |
| Artículo | 2007 |
Effects of prefermentative skin contact conditions on colour and phenolic content of white wines
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2007 |
Enzymatic vegetable extract with bio-active components: Influence of fertiliser on the colour and anthocyanins of red grapes
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2007 |
Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2007 |
Geometrical isomers of violaxanthin in orange juice
|
FOOD CHEMISTRY |
| Capítulo | 2007 |
Influencia de un fitonutriente con fitohormonas en la expresión de antocianos y el color enuvas syrah y cabernet sauvignon
|
Avances en ciencias y técnicas enológicas: Transferencia de tecnología de la red GIENOL al sector vitivinícola |
| Artículo | 2007 |
Measuring colour appearance of red wines
|
FOOD QUALITY AND PREFERENCE |
| Artículo | 2007 |
Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale
|
JOURNAL OF FOOD ENGINEERING |
| Revisión | 2007 |
Pigmentos carotenoides: consideraciones estructurales y fisioquímicas
|
Archivos Latinoamericanos de Nutrición |
| Artículo | 2007 |
Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain
|
FOOD CHEMISTRY |
| Artículo | 2007 |
Rapid assessment of vitamin A activity through objective color measurements for the quality control of orange juices with diverse carotenoid profiles
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2007 |
Relationship between the colour and the chemical structure of carotenoid pigments
|
FOOD CHEMISTRY |
| Revisión | 2007 |
Review: Analysis of carotenoids in orange juice
|
JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
| Artículo | 2007 |
Revisión de los niveles de ácidos grasos trans encontrados en distintos tipos de alimentos
|
GRASAS Y ACEITES |
| Artículo | 2007 |
Simplified method for calculating colour of honey by application of the characteristic vector method
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2007 |
Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in bee pollen
|
TALANTA |
| Artículo | 2007 |
Use of NIRS technology with a remote reflectance fibre-optic probe for predicting mineral composition (Ca, K, P, Fe, Mn, Na, Zn), protein and moisture in alfalfa
|
ANALYTICAL AND BIOANALYTICAL CHEMISTRY |
| Artículo | 2007 |
Volatile components of Zalema white wines
|
FOOD CHEMISTRY |
| Artículo | 2006 |
Characterization and quantification of the hydrocarbons fraction of the subcutaneous fresh fat of Iberian pig by off-line combination of high performance liquid chromatography and gas chromatography
|
JOURNAL OF CHROMATOGRAPHY A |
| Artículo | 2006 |
HPLC analysis of geometrical isomers of lutein epoxide isolated from dandelion (Taraxacum officinale F. Weber ex Wiggers)
|
PHYTOCHEMISTRY |
| Artículo | 2006 |
Influence of different phenolic copigments on the color of malvidin 3-glucoside
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2006 |
Influence of white reference measurement and background on the color specification of orange juices by means of diffuse reflectance spectrophotometry
|
Journal of AOAC International |
| Artículo | 2006 |
Near-infrared spectroscopy (NIRS) reflectance technology for the determination of tocopherols in alfalfa
|
ANALYTICAL AND BIOANALYTICAL CHEMISTRY |
| Artículo | 2006 |
The effect of time and storage conditions on the phenolic composition and colour of white wine
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2006 |
The establishment of critical control points at the washing and air chilling stages in poultry meat production using multivariate statistics
|
FOOD CONTROL |
| Artículo | 2005 |
Application of tristimulus colorimetry to optimize the extraction of anthocyanins from Jaboticaba (Myricia Jaboticaba Berg.)
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2005 |
Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 2005 |
Contenido en acidos grasos trans de las margarinas: evolución en las últimas décadas y tendencias actuales
|
Archivos Latinoamericanos de Nutrición |
| Artículo | 2005 |
Contribution to the study of avocado honeys by their mineral contents using inductively coupled plasma optical emission spectrometry
|
FOOD CHEMISTRY |
| Artículo | 2005 |
Correlation between visual and instrumental colour measurements of orange juice dilutions: effect of the background
|
FOOD QUALITY AND PREFERENCE |
| Artículo | 2005 |
Identification of isolutein (lutein epoxide) as cis-antheraxanthin in orange juice
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2005 |
Identification of zeinoxanthin in orange juices
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Revisión | 2005 |
Instrumental measurement of orange juice colour: a review
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2005 |
Introducción al zumo de naranja: tipos de zumo y composición química
|
Anuario Alimentación, Equipos y Tecnología |
| Artículo | 2005 |
Multivariate correlation between color and mineral composition of honeys and by their botanical origin
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2005 |
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 |
| Artículo | 2005 |
Performance of two color scales for virgin olive oils: Influence of ripeness, variety, and harvest season
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2004 |
A preliminary palynological characterization of Spanish thyme honeys
|
BOTANICAL JOURNAL OF THE LINNEAN SOCIETY |
| Artículo | 2004 |
Acorn (Quercus spp.) fruit lipids: Saponifiable and unsaponifiable fractions: A detailed study
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2004 |
Characterisation of avocado (Pleirsea americana Mill) honeys by their physicochemical characteristics
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2004 |
Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents
|
FOOD CHEMISTRY |
| Artículo | 2004 |
Colour characterisation of thyme and avocado honeys by diffuse reflectance spectrophotometry and spectroradiometry
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2004 |
Colour characteristics of honeys as influenced by pollen grain content: a multivariate study
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2004 |
Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2004 |
El color del zumo de naranja (II): aspectos físicos
|
Alimentación, Equipos y Tecnología |
| Artículo | 2004 |
Estabilidad de los pigmentos carotenoides en los alimentos
|
Archivos Latinoamericanos de Nutrición |
| Artículo | 2004 |
Importancia nutricional de los pigmentos carotenoides
|
Archivos Latinoamericanos de Nutrición |
| Artículo | 2004 |
Inductively coupled plasma optical emission spectrometric determination of minerals in thyme honeys and their contribution to geographical discrimination
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2004 |
Instrumental factors influencing absorption measurements for fluid food color determination
|
Journal of AOAC International |
| Artículo | 2004 |
Nutritional importance of carotenoid pigments.
|
Archivos Latinoamericanos de Nutrición |
| Artículo | 2004 |
Palynological and geographical characterization of avocado honeys in Spain
|
Grana |
| Artículo | 2004 |
Proposal of a uniform color scale for virgin olive oils
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Revisión | 2004 |
Stability of carotenoid pigments in foods
|
Archivos Latinoamericanos de Nutrición |
| Artículo | 2004 |
Vitamin C in orange juices determined by HPLC: Influence of the wavelength of detection
|
ITALIAN JOURNAL OF FOOD SCIENCE |
| Artículo | 2003 |
A routine high-performance liquid chromatography method for carotenoid determination in ultrafrozen orange juices
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2003 |
Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2003 |
Caracterización polínica y físico-química de mieles de Apiaceae producidas en Marruecos
|
Boletín de la Real Sociedad Española de Historia Natural. Sección Biológica |
| Artículo | 2003 |
Caracterization polínica y físio-química de mieles de Lythrum producidas en Marruecos
|
Polen |
| Artículo | 2003 |
Characterisation of Moroccan unifloral honeys using multivariate analysis
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2003 |
Chromatic evolution of virgin olive oils submitted to an accelerated oxidation test
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2003 |
Contenido en isómeros geométricos de los ácidos grasos en helados comerciales españoles
|
GRASAS Y ACEITES |
| Ponencia | 2003 |
Efecto de la técnica de vinificación sobre la composición antociánica y el color de vinos tintos syrah elaborados en climas cálidos
|
VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL : Logroño, 21, 22 y 23 de mayo de 2003 |
| Artículo | 2003 |
El color del zumo de naranja (I): aspectos químicos
|
Alimentación, Equipos y Tecnología |
| Corrección | 2003 |
Erratum: Chromatic evolution of virgin olive oils submitted to an accelerated oxidation test (JAOCS, Journal of the American Oil Chemists' Society (2003) 80 (257-262))
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Ponencia | 2003 |
Evolución del color en relación con la extracción de aromas durante la criomaceración en mostos blancos: efecto de la temperatura
|
VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL : Logroño, 21, 22 y 23 de mayo de 2003 |
| Artículo | 2003 |
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 |
| Artículo | 2003 |
Multivariate characterization of the fatty acid profile of spanish cookies and bakery products
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2003 |
Palynological, physico-chemical and colour characterization of Moroccan honeys: I. River red gum (Eucalyptus camaldulensis Dehnh) honey
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2003 |
Palynological, physico-chemical and colour characterization of Moroccan honeys: III. Other unifloral honey types
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2003 |
Palynological, physico-chemical and colour characterization of Moroccan honeys. II. Orange (Citrus sp.) honey
|
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Ponencia | 2003 |
Relaciones color-composición en vinos tintos jóvenes variedad tempranillo
|
VII Jornadas Científicas de los Grupos de Investigación Enológica GIENOL : Logroño, 21, 22 y 23 de mayo de 2003 |
| Artículo | 2002 |
Characterisation of Moroccan unifloral honeys by their physicochemical characteristics
|
FOOD CHEMISTRY |
| Artículo | 2002 |
Characterisation of northwest Moroccan honeys by gas chromatographic-mass spectrometric analysis of their sugar components
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2002 |
Chromatic characterisation of Moroccan honeys by diffuse reflectance and tristimulus colorimetry - Non-uniform and uniform colour spaces
|
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL |
| Artículo | 2002 |
Sistemas continuos de control en la producción de alimentos (IV): Influencia del momento de despiece en el control de calidad de carnes de ave
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Ponencia | 2002 |
Tristimulus weight functions to calculate musts color coordinates from 10-nm bandwidth spectral data
|
AIC: 9TH CONGRESS OF THE INTERNATIONAL COLOUR ASSOCIATION |
| Ponencia | 2001 |
Caracterización cromática de vinos tintos jóvenes: influencia del ácido ascórbico
|
XXII Jornadas de viticultura y enología de la Tierra de Barros [celebradas en] Almendralejo del 8 al 12 de mayo de 2000 |
| Artículo | 2001 |
Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Ponencia | 2001 |
Efecto de la clarificación sobre el color de vinos tintos: aplicación de la colorimetría triestímulo
|
Entre la tradición y la innovación |
| Artículo | 2001 |
Estabilidad cromática de zumos de naranja ultracongelados
|
CITRUS |
| Artículo | 2001 |
Implantación de sistemas de autocontrol en una industria de elaboración de zumo de naranja ultracongelado
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 2001 |
Influencia del tratamiento de la muestra en la determinación de vitamina C en zumos de naranja
|
Todo Citrus |
| Artículo | 2001 |
Reproducibility of the bromthymol blue standards used for color specification of virgin olive oil
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2001 |
Simplified measurement of virgin olive oil color by application of the characteristic vector method
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2001 |
Sistemas continuos de control en la producción de alimentos. (III) Efecto de la manipulación en el control de calidad de carne de ave
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 2001 |
Validation of parameters in HACCP verification using univariate and multivariate statistics. Application to the final phases of poultry meat production
|
FOOD CONTROL |
| Ponencia | 2000 |
Autoevaluación de los hábitos alimentarios y la motivación positiva en el aprendizaje de las asignaturas de "Bromatología" y "Nutrición y Dietética"
|
Materiales para la calidad: actas de las II Jornadas Andaluzas de Calidad en la Enseñanza Universitaria : desarrollo de planes de calidad para la universidad |
| Artículo | 2000 |
Internet aplicado a la docencia universitaria en el desarrollo de la capacidad de resolución de problemas y pensamiento crítico
|
Revista de Enseñanza Universitaria |
| Artículo | 2000 |
Precision and accuracy in the color specification of virgin olive oils from the bromthymol blue method
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 2000 |
Sistemas continuos de control en la producción de alimentos(II). Efecto del refrigerado en el control de calidad de carne de ave
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 1999 |
Assessing acceptability of eel (Anguilla anguilla) fed three different diets
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Ponencia | 1999 |
Clasificación de vinagres de vino según su composición fenólica mediante redes neuronales
|
Grupos de Investigación Enológica : [III] Jornadas Científicas'97 : actas de los Encuentros de Primavera de la Universiad de Cádiz en El Puerto de Santa María, 1997 |
| Artículo | 1999 |
Método rápido de obtención de aceite de oliva virgen para determinación de acidez
|
GRASAS Y ACEITES |
| Artículo | 1999 |
Optimization of an extraction method of aroma compounds in white wine using ultrasound
|
TALANTA |
| Artículo | 1999 |
Reliability of the bromthymol blue method for color in virgin olive oils
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 1999 |
Sherry wine vinegars: phenolic composition changes during aging
|
FOOD RESEARCH INTERNATIONAL |
| Artículo | 1998 |
2-thiobarbituric acid test for lipid oxidation in food: Synthesis and spectroscopic study of 2-thiobarbituric acid-malonaldehyde adduct
|
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Artículo | 1998 |
Chromatic characterization of anthocyanins from red grapes - I. pH effect
|
FOOD CHEMISTRY |
| Ponencia | 1998 |
Evolución del color en mostos de uvas tintas en relación con los índices químicos de maduración
|
La vitiviniculture mondiale de l'avenir : 1998. XXIII congrès mondial de la vigne et du vin |
| Artículo | 1998 |
Measurement of wine vinegars' color: Application of the characteristic vector method
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1998 |
Olive oil supplementation in healthy adults: Effects in cell membrane fatty acid composition and platelet function
|
ANNALS OF NUTRITION AND METABOLISM |
| Artículo | 1998 |
Sistemas continuos de control en la producción de alimentos: El "nivel de cloro" en el control de calidad de carne de ave
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 1998 |
The influence of the acetification process on the phenolic composition of wine vinegars
|
SCIENCES DES ALIMENTS |
| Ponencia | 1997 |
Aplicación de la colorimetría triestímulo a la caracterización cromática de los Brandys de Jerez
|
XVIII Jornadas de Viticultura y Enología Tierra de Barros : Almendralejo, 6-10 de Mayo de 1996 |
| Artículo | 1997 |
Desarrollo de un programa informático para la elaboración y evaluación de dietas
|
Revista de Enseñanza Universitaria |
| Ponencia | 1997 |
Diferencias en la composición fenólica de vinagres tradicionales de distintos orígenes
|
XVIII Jornadas de Viticultura y Enología Tierra de Barros : Almendralejo, 6-10 de Mayo de 1996 |
| Artículo | 1997 |
Differentiation of wine vinegars based on phenolic composition
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 1997 |
Fibra dietética: Problemas en la definición y métodos de análisis
|
Alimentación, Equipos y Tecnología |
| Artículo | 1997 |
Further studies and observations on 2-thiobarbituric acid assay (fat autoxidation) and 2-thiobarbituric acid-aldehyde reactions
|
NAHRUNG-FOOD |
| Artículo | 1997 |
Metaanálisis de innovaciones curriculares de la Universidad de Sevilla
|
Revista de Enseñanza Universitaria |
| Artículo | 1997 |
Multivariate characterization of aging status in red wines based on chromatic parameters
|
FOOD CHEMISTRY |
| Artículo | 1997 |
Peroxidacion lipidica, antioxidantes de la dieta y enfermedad cardiovascular
|
Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 1997 |
Phenolic composition of wine vinegars produced by traditional static methods
|
NAHRUNG-FOOD |
| Artículo | 1997 |
Spectrophotometric determination of total procyanidins in wine vinegars
|
TALANTA |
| Artículo | 1997 |
Spectrophotometric profiles of off-flavor aldehydes by using their reactions with 2-thiobarbituric acid
|
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Revisión | 1997 |
Utilización del ensayo del ácido 2-tiobarbitúrico (ATB) para evaluar el proceso autooxidativo en alimentos
|
GRASAS Y ACEITES |
| Artículo | 1996 |
Contenido en fibra en muestras de pan tostado: valores de fibra bruta y fibra dietética frente a valores del etiquetado
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 1996 |
Mineral elements in wine vinegars made by traditional methods
|
SCIENCES DES ALIMENTS |
| Artículo | 1996 |
Phenols HPLC analysis by direct injection of sherry wine vinegar
|
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES |
| Artículo | 1996 |
Vinos jóvenes monovarietales de Zalema de la D.O. Condado de Huelva: Estudio analítico
|
Alimentación, Equipos y Tecnología |
| Artículo | 1995 |
Relationships between physico-chemical characteristics and some relevant chromatic parameters in Spanish red wines
|
SCIENCES DES ALIMENTS |
| Artículo | 1994 |
A comparative-study of physicochemical indexes (phenolic substances) which can affect the color of spanish red wines
|
ACTA ALIMENTARIA |
| Artículo | 1994 |
Characterization and differentiation of wine vinegars by multivariate-analysis
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 1994 |
Depósitos para fermentación, conservación y envejecimiento de vinos
|
Alimentación, Equipos y Tecnología |
| Artículo | 1994 |
Developement and Computational Tests of an Undecouped Optimum Short-Term Hydro-Thermal Schedulling Code using Network Flows
|
TOP |
| Artículo | 1994 |
Estándares dietéticos. II. Usos y aplicaciones
|
Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 1994 |
Separation and identification of phenolic acids in wine vinegars by HPLC
|
FOOD CHEMISTRY |
| Artículo | 1993 |
COMPARISON OF VARIOUS PROCEDURES EMPLOYED IN THE TBA TEST OF SPANISH EDIBLE VEGETABLE-OILS
|
FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY |
| Artículo | 1993 |
Compuestos fenólicos en vinos tintos (I): Características y propiedades
|
Alimentación, Equipos y Tecnología |
| Artículo | 1993 |
Compuestos fenólicos en vinos tintos: (II) Determinación
|
Alimentación, Equipos y Tecnología |
| Artículo | 1993 |
The color of wine: a historical perspective. II. Trichromatic methods
|
JOURNAL OF FOOD QUALITY |
| Artículo | 1993 |
The color of wine: a historical-perspective. I. Spectral evaluations
|
JOURNAL OF FOOD QUALITY |
| Artículo | 1992 |
Estándares dietéticos
|
Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 1992 |
Proposal of a novel formula to calculate dominant wavelength for colour of red wines
|
FOOD CHEMISTRY |
| Artículo | 1991 |
Chromatic parameters and oxidation indexes for edible vegetable-oils submitted to thermal-oxidation
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 1991 |
Reliability of the spanish official method for color of red wines in comparison with the CIE 1931-(X, Y) method
|
FOOD CHEMISTRY |
| Artículo | 1990 |
Factores relacionados con los reactivos que pueden influenciar la determinación de la rancidez oxidativa por el ensayo de atb
|
Anales de Bromatología |
| Artículo | 1990 |
Parámetros cromáticos en vinos tintos españoles
|
Anales de Bromatología |
| Artículo | 1990 |
Reacción con ácido 2-tiobarbitúrico (ATB) de los aldehídos responsables del aroma oxidado en los alimentos lipídicos
|
Nutrición Clínica y Dietética Hospitalaria |
| Artículo | 1989 |
Contribución a la caracterización cromática de vinos de la variedad Cencíbel de la zona castellano-manchega
|
Anales de Bromatología |
| Artículo | 1988 |
Application of chromatic parameters to follow time-dependent spoilage of wines
|
ACTA ALIMENTARIA |
| Artículo | 1988 |
Ensayo de ATB en muestras de aceites vegetales
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 1988 |
OPTIMIZATION DU DOSAGE DU TBA DE L'HUILE D'OLIVE AVEC EXTRACTION UNIQUE
|
REVUE FRANCAISE DES CORPS GRAS |
| Artículo | 1988 |
Parámetros cromáticos de vinos de la Denominación de Origen La Mancha y relación con su composición y características
|
Alimentaria: Revista de tecnología e higiene de los alimentos |
| Artículo | 1986 |
Evolución del análisis cromático en vinos
|
La Semana Vitivinícola |
| Artículo | 1986 |
Utilidad de los parámetros cromáticos en la evaluación de la calidad de los vinos tintos
|
Revista de agroquímica y tecnología de alimentos |
