Author profile: Heredia Mira, Francisco José
Institutional data
| Name | Heredia Mira, Francisco José |
| Department | Nutrición y Bromatología, Toxicología y Medicina Legal |
| Knowledge area | Nutrición y Bromatología |
| Professional category | Catedrático de Universidad |
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Statistics
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No. publications
107
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No. visits
21040
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No. downloads
57653
| Publications |
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Article
 The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity
(Elsevier, 2023)
Due to the importance of the authentication of the botanical and geographical origin of honey, this document is focused ... |
Article
Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds
(Multidisciplinary Digital Publishing Institute (MDPI), 2022)
The chemical composition of wine grapes changes qualitatively and quantitatively during the ripening process. In addition ... |
Article
Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
(Elsevier, 2022)
Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to ... |
Article
Phenolic compounds and color of labeled resin spurge honey and their correlations with pollen content
(Elsevier, 2022)
Our aim in this study was to outline phenolic and color characteristic that characterize the labeled unifloral resin spurge ... |
Article
First accurate profiling of antioxidant anthocyanins and flavonols of Tibouchina urvilleana and Tibouchina mollis edible flowers aided by fractionation with Amberlite XAD-7
(Wiley, 2022)
A purification and fractionation process of the edible flowers of Tibouchina mollis and Tibouchina urvilleana followed by ... |
Article
Characterization of carotenoid profile and α-tocopherol content in Andean bee pollen influenced by harvest time and particle size
(Elsevier, 2022)
Bee pollen (BP) is a natural product with remarkable nutritional and bioactive composition. Some of the compounds of ... |
Article
Revalorization of residues from the industrial exhaustion of grape by-products
(Elsevier, 2022)
Wine industry produces annually a large amount of grape pomace by-products whose bioactive compounds are extracted and ... |
Article
Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products
(MDPI, 2022)
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage ... |
Article
A study of overripe seed byproducts from sun-dried grapes by dispersive raman spectroscopy
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Overripe seeds from sun-dried grapes submitted to postharvest dehydration constitute a scarcely investigated class of ... |
Article
Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level ... |
Article
Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residue
(Elsevier, 2021)
The grape pomace industry produces large quantities of protein-rich seeds, which can be a sustainable nonanimal protein ... |
Article
Reduction of the Number of Samples for Cost-Effective Hyperspectral Grape Quality Predictive Models
(MDPI, 2021)
Developing chemometric models from near-infrared (NIR) spectra requires the use of a representative calibration set of the ... |
Article
Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology
(MDPI, 2021)
After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could ... |
Article
Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging
(Frontiers Media, 2021)
“Persian” walnut (Juglans Regia L.) is one of the most consumed tree nuts in the world. It is rich in several bioactive ... |
Article
Optical, structural, mechanical and thermal characterization of antioxidant ethylene vinyl alcohol copolymer films containing betalain-rich beetroot
(Elsevier, 2020)
New antioxidant films based on ethylene vinyl alcohol (EVOH) copolymer containing betalain-rich red beet were successfully ... |
Article
Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines
(MDPI, 2020)
The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality ... |
Final Degree Project
Discriminación visual del color
(2020)
El color es una característica sensorial que es posible describir con parámetros físicos cuantificables, mediante la ... |
Article
Foam Mat Drying of Tommy Atkins Mango: Effects of Air Temperature and Concentrations of Soy Lecithin and Carboxymethylcellulose on Carotenoid Compounds and Colorimetric Parameters
(United Scientific Group, 2020)
Mango is an important tropical fruit and a source of bioactive compounds. In this work foam mat drying was used for Tommy ... |
Article
Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour
(Multidisciplinary Digital Publishing Institute (MDPI), 2020)
Extraction solvent is a very important factor in the recovery of antioxidants from natural matrices. In this study, the ... |
Article
pH-indicating properties and storage stability of a smart edible film based on nopal-mucilage/gellan gum and red cabbage anthocyanins
(Universidad Autónoma Metropolitana, 2020)
Nopal mucilage is a complex polysaccharide with great potential in the preparation of the films to food packaging. In this ... |
PhD Thesis
Aprovechamiento de semillas de uva sobremaduras para la mejora del color de vinos tintos elaborados en clima cálido
(2019)
Por su gran impacto medioambiental, la gestión y reutilización de residuos agrícolas es uno de los grandes retos de la ... |
Patent. Invention
Procedimiento para obtener un hidrolizado enzimático a partir de semillas sobremaduras de uva y uso del mismo
(Oficina Española de Patentes y Marcas (OEPM), 2019)
Procedimiento para obtener un hidrolizado enzimático a partir de semillas sobremaduras de uva y uso del mismo. La presente ... |
PhD Thesis
 Aplicación de técnicas espectroscópicas vibracionales al estudio de la extractabilidad de compuestos fenólicos procedentes de subproductos enológicos.
(2019)
Las características de la uva en el momento de la vendimia condicionan en gran medida la calidad del vino elaborado a ... |
Article
Estabilidad del contenido de betalaínas del fruto Stenocereus griseus bajo diferentes condiciones tecnológicas
(Fundación Alimentación Saludable, 2019)
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Article
Characterisation of Moroccan Spurge (Euphorbia) honeys by their physicochemical characteristics, mineral contents and colour
(King Saud University, 2019)
The quality of 27 Moroccan Spurge (Euphorbia) honey samples was assessed. Eight physicochemical parameters and mineral ... |
Article
Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins
(MDPI, 2019)
Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. ... |
Article
Feasibility Study on the Use of a Portable Micro Near Infrared Spectroscopy Device for the “in Vneyard” Screening of Extractable Polyphenols in Red Grape Skins
(Elsevier, 2019)
There is substantial variation in levels of extractable phenolic compounds of red grapes (Vitis vinifera L.). Therefore, ... |
Final Degree Project
Avances tecnológicos en la revalorización de productos de la vinificación
(2018)
La industria vitivinícola genera toneladasde subproductos como son el orujode uva,las semillas,las lías y el raspón, cuya ... |
Article
Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools
(MDPI, 2018)
Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection ... |
Article
Physicochemical characterization of unique unifloral honey: Euphorbia resinifera
(Taylor & Francis, 2018)
The physicochemical characteristics of Euphorbia resinifera honey were studied. Considering the low water content, the ... |
Article
Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability
(Wiley Open Access, 2018)
The individual preferences of 100 consumers between 20 and 30 years old for the color of 16 milk–fruit juice beverages ... |
Chapter of Book
Applications of Voltammetric Analysis to Wine Products
(IntechOpen, 2017)
Wine contains polyphenols that are responsible for its quality. Moreover, phenolic compounds have antioxidant properties ... |
PhD Thesis
Estudio del estado de madurez y la aptitud enológica en uva mediante análisis de imagen hiperespectral
(2017)
La calidad del vino depende en gran medida de las características de la uva en el momento de la vendimia.Tradicionalmente ... |
Article
Application of imaging techniques for the evaluation of phenolic maturity of grape seeds
(Sociedad Española de Óptica, 2017)
Quality of wine depends fundamentally on the condition of the components of grapes at the moment of harvest. In this ... |
| Chapter of Book |
Article
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
(Elsevier, 2017)
In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin ... |
Article
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
(Elsevier, 2017)
Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system ... |
Article
Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
(American Chemical Society, 2017)
The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, ... |
Article
Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
(Elsevier, 2017)
The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to ... |
Article
Study of Phenolic Extractability in Grape Seeds by Means of ATR-FTIR and Raman Spectroscopy
(Elsevier, 2017)
Near infrared hyperspectral imaging has been applied to grape seeds in order to select a representative subset of samples ... |
Patent. Invention
Dispositivo de medición discreta por reflectancia de NIR multibanda del índice glucoacídico en uva para vinificación
(Oficina Española de Patentes y Marcas (OEPM), 2016)
El dispositivo de medición discreta por reflectancia de NIR multibanda del índice glucoacídico en uva para vinificación ... |
Article
The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
(Multidisciplinary Digital Publishing Institute (MDPI), 2016)
The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds ... |
Presentation
Investigación en color y calidad de alimentos
(3ciencias, 2016)
En esta ponencia se pretende presentar a los alumnos de la Escuela Politécnica Superior, las líneas de investigación del ... |
Master's Final Project
Estabilización del color de vinos tintos de clima cálido (variedad Syrah) por adición de subproductos vitícolas. Semillas de uvas pasas de variedad Pedro Ximénez
(2016)
Los cambios que se producen en la uva durante la maduración en climas cálidos, como es el caso de Andalucía, provocan un ... |
Article
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
(Academic Press Inc., 2016)
Tomato products were analysed for their carotenoids and a-tocopherol contents to study the contribution of individual ... |
Article
Near infrared hyperspectral imaging: recent applications in the oenological and viticultural sectors
(SAGE Publications, 2016)
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Article
Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics
(John Wiley and Sons Ltd, 2016)
BACKGROUND:Anthocyanins are the main compounds responsible for the colour of red wines and therefore itmay be important to ... |
Article
Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging
(Wiley-Blackwell, 2016)
Background and Aims:Winemaking generates a large quantity of grape marc that causes environmental and economic problems, which ... |
Patent. Invention
Sistema automático de detección e identificación de fases de madurez del Chile Habanero y frutos similares
(Oficina Española de Patentes y Marcas (OEPM), 2015)
La presente invención tiene por objeto la detección e identificación de las fases de madurez del Chile Habanero de forma ... |
Patent. Invention
Dispositivo para la evaluación de la madurez de semillas de uva mediante digitalización de imágenes
(Oficina Española de Patentes y Marcas (OEPM), 2015)
La presente invención tiene por objeto un dispositivo que proporciona una evaluación rápida del estado de maduración de ... |
Article
 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
(Elsevier, 2015)
The phenolic composition (by HPLC-DAD-MS) and color characteristics (by Imaging Tristimulus Colorimetry) of four strawberry ... |
Article
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
(Elsevier, 2015)
Hyperspectral images of intact grapes were recorded at harvest time using a near infrared hyperspectral imaging system ... |
Article
Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity
(Elsevier, 2015)
The antiproliferative effects of a purified white grape pomace extract (PWGPE), as well as of some phenolic standards on ... |
Article
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)
(Elsevier, 2015)
Three independent methodologies were investigated to achieve the differentiation of red grapes from different grape varieties ... |
Article
Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
(Academic Press Inc., 2015)
Antioxidant capacity was evaluated by a cellular model (Saccharomyces cerevisiae) and chemical methods (FRAP, TEAC and ... |
Article
Potential use of new Colombian sources of betalains. Colorimetric study of red prickly pear (Opuntia dillenii) extracts under different technological conditions
(Elsevier, 2015)
A new source of betalains to be used as natural colorant (Opuntia dillenii) has been studied. The stability of O.dillenii ... |
Article
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
(American Chemical Society, 2015)
Characteristic vector analysis has been applied to near-infrared spectra to extract the main spectral information from ... |
Article
Application of differential colorimetry to evaluate anthocyanin-flavonol-flavanol ternary copigmentation interactions in model solutions
(American Chemical Society, 2015)
The combined effect of anthocyanin−flavanol−flavonol ternary interactions on the colorimetric and chemical stability of ... |
Article
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
(Wiley, 2014)
The effect of different cold maceration times on Syrah red wines from warm climate has been evaluated. Differential ... |
Article
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces
(SPIE, 2014)
This paper presents an experiment making use of the near-infrared spectrum for distinguishing the wines produced in two ... |
Article
Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli
(Elsevier, 2014)
The use of hyperspectral imaging to (a) quantify and (b) localise total glucosinolates in florets of a single broccoli ... |
| Article |
Article
Spectroradiometry vs. digital image analysis in colour measurement in juices from different orange and mandarin varieties
(Sociedad Española de Óptica, 2014)
In this work the colour of orange and mandarin juices from different varieties was evaluated by two instrumental methods: ... |
| Article |
PhD Thesis
Aplicación de técnicas de imagen para la evaluación de la madurez fenólica de semillas de uva
(2013)
La calidad del vino depende ampliamente del estado de todos los componentes de la uva, y en este aspecto, sus semillas ... |
Article
Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo
(Elsevier, 2013)
The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was ... |
PhD Thesis
El color de los zumos cítricos: implicaciones sensoriales y desarrollo metodológico
(2013)
El zumo de naranja es uno de los zumos de fruta más populares y de mayor consumo a nivel mundial, debido en gran parte, a ... |
Article
Differences in colour gamut obtained with three synthetic red food colourants compared with three natural ones: pH and heat stability
(Taylor & Francis, 2013)
The current trend in European markets towards natural ingredients has stimulated the interest in natural colourants. When ... |
Article
Feasibility study on the use of visible-near-infrared spectroscopy for the screening of individual and total glucosinolate contents in broccoli
(American Chemical Society, 2012)
The potential of visible-near-infrared spectroscopy to determine selected individual and total glucosinolates in broccoli ... |
| PhD Thesis |
Article
Aplicación de la colorimetría triestímulo para evaluar la estabilidad de extractos ricos en antocianinas de frutas tropicales colombianas
(Facultad de Química Farmacéutica. Universidad de Antioquía, 2012)
El uso de la colorimetría triestímulo permitió evaluar la estabilidad del color de los extractos enriquecidos en antocianinas ... |
Article
Effect of time and storage conditions on major volatile compounds of zalema white wine
(Hindawi, 2011)
Changes in quality attributes during bottled storage of white wine were studied. Different storage conditions, temperature, ... |
Article
Application of multivariate statistical analyses to the study of factors affecting white wine volatile composition
(Hindawi, 2011)
The influence of different storage conditions on the volatile composition of young white wine was evaluated during 1 year ... |
Presentation
Seguimiento de la maduración de variedades de uva mediante colorimetría y análisis de imagen de semillas
(Universidad de Alicante. Servicio de Publicaciones, 2010)
El seguimiento de la maduración de la uva se realiza mediante análisis fisicoquímico y organoléptico del mosto, siendo el ... |
Presentation
Utilidad del color para clasificar los zumos de naranja según su elaboración
(Universidad de Alicante. Servicio de Publicaciones, 2010)
En este trabajo se caracteriza el color de los zumos de naranja comerciales y se explora la utilidad de las coordenadas ... |
Article
The color of olive oils: The pigments and their likely health benefits and visual and instrumental methods of analysis
(Wiley-Blackwell, 2010)
The color of olive oils, and of foods in general, can influence consumer choices to a large extent and can be related to ... |
Presentation
Influencia del tipo de cultivo en el color y el contenido en pigmentos de diferentes variedades de tomate (Solanum lycopersicum L.)
(Universidad de Alicante. Servicio de Publicaciones, 2010)
En este trabajo se evalúa el color y la composición en pigmentos (carotenoides y antocianinas) de diferentes variedades ... |
Presentation
Efecto de las condiciones de almacenamiento en el color de patés de aceituna
(Universidad de Alicante. Servicio de Publicaciones, 2010)
Se ha estudiado la evolución del color de un paté pasteurizado de aceituna en diferentes condiciones de temperatura ... |
Article
Estudio preliminar sobre la utilidad del color para clasificar los zumos de naranja según su elaboración
(Sociedad Española de Óptica, 2010)
En este trabajo se caracteriza el color de los zumos de naranja comerciales y se explora la utilidad de las coordenadas ... |
Presentation
Correlaciones entre los parámetros colorimétricos y la composición fenólica durante la maceración prefermentativa de vinos blancos
(Universidad de Alicante. Servicio de Publicaciones, 2010)
La maceración del mosto con los hollejos antes de la fermentación, como proceso de mejora de las características aromáticas ... |
Presentation
Aplicación de la colorimetría triestímulo al estudio del fenómeno de copigmentación en vinos tintos: Influencia del factor varietal
(Universidad de Alicante. Servicio de Publicaciones, 2010)
Se ha demostrado la utilidad de la Colorimetría Triestímulo, específicamente el espacio de color CIELAB, en la evaluación ... |
Presentation
Implicaciones cromáticas del nivel de oxidación en vinos embotellados: efecto del tipo de corcho y la posición de la botella
(Universidad de Alicante. Servicio de Publicaciones, 2010)
Se estudió la evolución del color de un vino tinto joven durante su almacenamiento en botella, y la influencia de las ... |
Presentation
Aplicación de la nefelometría espectral a la medida simultánea del color y la turbidez en aceites de oliva obtenidos por distinto grado de clarificación
(Universidad de Alicante. Servicio de Publicaciones, 2010)
Se ha estudiado la utilidad de la nefelometría espectral en la medida simultánea del color y turbidez en aceites de oliva ... |
Presentation
Color y apariencia de frutos de guayaba a lo largo de la maduración
(Universidad de Alicante. Servicio de Publicaciones, 2010)
El consumo de guayaba está muy extendido en todo el territorio colombiano, pero su cultivo se realiza en diferentes climas ... |
Patent. Invention
Procedimiento de mejora para la extracción de compuestos volátiles y cromáticos de la uva
(Oficina Española de Patentes y Marcas (OEPM), 2009)
Procedimiento de mejora para la extracción de compuestos volátiles y cromáticos de la uva. La presente invención tiene por ... |
Article
Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis
(Centro Superior de Investigaciones Científicas (CSIC), 2009)
Este trabajo presenta la optimización de las condiciones de formulación de una pasta de aceitunas. La elaboración comprendió ... |
Article
Pigmentos carotenoides: consideraciones estructurales y fisioquímicas
(Sociedad Latinoamericana de Nutrición, 2007)
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| PhD Thesis |
PhD Thesis
Estudio del color de mostos de uvas tintas durante la maduración. Variedades tempranillo y cabernet-sauvignon
(2005)
Se enumeran a continuación los objetivos que se plantearon para planificar el trabajo de esta Tesis Doctoral: 1. Estudiar ... |
PhD Thesis
Estudio de los carotenoides y del color de zumos de naranja
(2005)
OBJETIVOS De acuerdo con lo expuesto en la introducción, los pigmentos carotenoides, aparte de ser responsables de la ... |
| PhD Thesis |
Article
Palynological and geographical characterization of avocado honeys in Spain
(Taylor & Francis, 2004)
The present work refers to the pollen analysis of 12 avocado honey samples from Spain. The samples were directly provided ... |
Article
Estabilidad de los pigmentos carotenoides en los alimentos
(Sociedad Latinoamericana de Nutrición, 2004)
Los pigmentos carotenoides son compuestos responsables de la coloración de gran número de alimentos vegetales y animales. ... |
Article
Importancia nutricional de los pigmentos carotenoides
(Sociedad Latinoamericana de Nutrición, 2004)
Los pigmentos carotenoides son compuestos responsables de la coloración de gran número de alimentos vegetales y animales, ... |
Article
A preliminary palynological characterization of Spanish thyme honeys
(Wiley-Blackwell, 2004)
Pollen was analysed in 25 thyme honey samples from Spain. The honey samples were provided by professional beekeepers, and ... |
Article
Caracterización polínica y físico-química de mieles Lythium producidas en Marruecos
(Universidad de Córdoba, Departamento de Biología Vegetal y Ecología, 2003)
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| PhD Thesis |
| PhD Thesis |
| PhD Thesis |
Article
Tristimulus weight functions to calculate musts color coordinates from 10-nm bandwidth spectral data
(SPIE, 2001)
Color measurement of red musts is affected by errors due to the instrument architecture. The influence of bandwidth in ... |
PhD Thesis
Melitopalinología y caracterización de mieles monoflorales en la zona occidental del norte de Marruecos
(2000)
En la presente memoria, se ha realizado un estudio melitopolinológico con un total de 152 muestras de la zona noroccidental ... |
| Article |
| Article |
Article
Desarrollo de un programa informático para la elaboración y evaluación de dietas
(Universidad de Sevilla, 1997)
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Article
The color of wine - a historical-perspective .I. Spectral evaluations
(Hindawi, 1993)
In the 1930s trade transactions required that the color of wine be more rigidly specified. The wine‐colorimeter was useful ... |
Article
The color of wine: a historical perspective. II. Trichromatic methods
(Hindawi, 1993)
The trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐ordinates, dominant wavelength, ... |
| PhD Thesis |