Perfil del autor: Heredia Mira, Francisco José
Datos institucionales
Nombre | Heredia Mira, Francisco José |
Departamento | Nutrición y Bromatología, Toxicología y Medicina Legal |
Área de conocimiento | Nutrición y Bromatología |
Categoría profesional | Catedrático de Universidad |
Correo electrónico | Solicitar |
Estadísticas
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Nº publicaciones
202
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Nº visitas
28440
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Nº descargas
70666
Publicaciones |
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Artículo
Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity
(Multidisciplinary Digital Publishing Institute (MDPI), 2024)
The availability of pure individual betalains in sufficient quantities which permit deeper understanding is still a ... |
Tesis Doctoral
Globulinas de semilla de uva como moduladores del color de antocianos. Aproximación in silico molecular y colorimétrica a las interacciones proteína-pigmento
(2024)
La estabilización química de los pigmentos del vino, y por tanto del color, constituye una de las líneas de investigación ... |
Artículo
Effectiveness of Cyclic Voltammetry in Evaluation of the Synergistic Effect of Phenolic and Amino Acids Compounds on Antioxidant Activity: Optimization of Electrochemical Parameters
(MDPI, 2024)
Antioxidant activity can be evaluated using cyclic voltammetry (CV). The aim of this work is to verify the efficacy of CV ... |
Artículo
Enzymatic protein hydrolysates of a residue from grape by-products industry for winemaking application: influence of the starting material and hydrolysis time
(Wiley, 2024)
Large quantities of defatted grape seed meal (DGSM) are discarded annually in the grape pomace industry. This residue could ... |
Artículo
Use of Hyperspectral Imaging Devices for the Measurement of Small Granular Samples: Evaluation of Grape Seed Protein Concentrates
(Elsevier, 2024)
Hyperspectral imaging is a well-known technique for quality control of food and agricultural products. This technique is ... |
Artículo
Characterization and Bioaccessibility Assessment of Bioactive Compounds from Camu-camu (Myrciaria dubia) Powders and their Food Applications
(Elsevier, 2024)
Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds. This study aimed to evaluate ... |
Artículo
Comparison of Hyperspectral Imaging and Spectrometers for Prediction of Cheeses Composition
(Elsevier, 2024)
Artisanal cheeses are part of the heritage and identity of different countries or regions. In this work, we investigated ... |
Artículo
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
(Elsevier Ltd, 2023)
Recently, the search for alternative proteins endogenous to grapes to be used as wine colour protecting agents became an ... |
Artículo
Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography
(Elsevier, 2023)
Colombian purple corn Zea mays L. by-products have been chemically characterized. To achieve this, after Amberlite XAD-7 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate
(Elsevier Ltd, 2021)
Currently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins ... |
Artículo
Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologies
(Elsevier, 2021)
Non-centrifugal cane sugar (NCS) samples obtained by traditional moulding and granulation, and also via a novel spray-drying ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
Elucidation of the 3D Structure of Grape Seed 7S Globulin and its Interaction with Malvidin 3-glucoside: A Molecular Modeling Approach
(Elsevier, 2021)
Plant proteins are biopolymers with interesting technological applications for the food industry due to their ability to ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
Effect of Different Closure Types and Storage Temperatures on the Color and Sensory Characteristics Development of Argentinian Torrontes Riojano White Wines Aged in Bottles
(Elsevier, 2021)
During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage ... |
Artículo
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 ... |
Artículo
CIELAB – Spectral Image MATCHING: An App for Merging Colorimetric and Spectral Images for Grapes and Derivatives
(Elsevier, 2021)
Imaging techniques have revolutionised the way quality is assessed in food products. Using cameras, it is possible to ... |
Artículo
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
(Elsevier, 2021)
The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and ... |
Artículo
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 ... |
Artículo
Carotenoid Profile Determination of Bee Pollen by Advanced Digital Image Analysis
(Elsevier, 2020)
Bee pollen is a natural matrix widely studied in its nutritional and bioactive compounds, including carotenoids. That ... |
Artículo
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 ... |
Trabajo Fin de Grado
Discriminación visual del color
(2020)
El color es una característica sensorial que es posible describir con parámetros físicos cuantificables, mediante la ... |
Artículo
Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
(Elsevier, 2020)
Control of coffee quality has a great importance for being one of the most important raw materials within the international ... |
Artículo
Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS
(Springer, 2020)
An improved methodology of achieving an accurate separation of pure fractions of betacyanins and betaxanthins from Ullucus ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
Comparative Study on the Use of Three Different Near Infrared Spectroscopy Recording Methodologies for Varietal Discrimination of Walnuts
(Elsevier, 2020)
Walnut fruit (Juglans regia L.) is an internationally well-known product with an important tradition of consumption. Its ... |
Artículo
Copigmentation Potential of Overripe Seeds from Sun-dried White Grapes on Anthocyanins Colour and Stability by Differential Colorimetry
(Wiley-Blackwell, 2020)
Overripe seeds are wine by-products from grapes submitted to postharvest sun drying, which induce phenolic biosynthesis ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
Phenolic Compounds Extraction in Enzymatic Macerations of Grape Skins Identified as Low-level Extractable Total Anthocyanin Content
(Wiley-Blackwell, 2020)
Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins ... |
Tesis Doctoral
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 ... |
Patente. Invención
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 ... |
Artículo
Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines
(Elsevier Ltd, 2019)
With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was ... |
Tesis Doctoral
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 ... |
Artículo
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, ... |
Artículo
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 ... |
Artículo
Estabilidad del contenido de betalaínas del fruto Stenocereus griseus bajo diferentes condiciones tecnológicas
(Fundación Alimentación Saludable, 2019)
|
Artículo
Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process
(Elsevier, 2019)
This work analyzed the use of electrocoagulation as substitute for sugarcane clarification process using sulfitation. It ... |
Artículo
Impact of Closure Type and Storage Temperature on Chemical and Sensory Composition of Malbec Wines (Mendoza, Argentina) during Aging in Bottle
(Elsevier, 2019)
Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different ... |
Artículo
On the Use of Vibrational Spectroscopy and Scanning Electron Microscopy to Study Phenolic Extractability of Cooperage Byproducts in Wine
(Springer Nature, 2019)
Wood is an important source of phenolic compounds, which can be transferred to wine during aging process, improving its ... |
Artículo
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. ... |
Artículo
Comparative Study of Red Berry Pomaces (Blueberry, Red Raspberry, Red Currant and Blackberry) as Source of Antioxidants and Pigments
(Springer Nature, 2019)
Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. ... |
Artículo
Physicochemical Properties, Colour, Chemical Composition, and Antioxidant Activity of Spanish Quercus Honeydew Honeys
(Springer, 2019)
The emergent market for honeydew honeys in Europe prompt to increasing requirements of consumers and honey industry for ... |
Artículo
Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology
(Springer, 2019)
Determining phenolic compounds of wood and its extractability to the hydroalcoholic medium is important in the ... |
Trabajo Fin de Grado
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 ... |
Artículo
Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification
(Elsevier Ltd, 2018)
Grape skins or their by-products from wine production are rich sources of anthocyanins and various colorless phenolics, ... |
Artículo
Isoprenoids composition and colour to differentiate virgin olive oils from a specific mill
(Elservier, 2018)
The objective of this work was verify if, based on the concentration of some key isoprenoids and the colour, olive oils ... |
Artículo
Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts
(Elsevier, 2018)
The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white ... |
Artículo
Analysis of Multifloral Bee Pollen Pellets by Advanced Digital Imaging Applied to Functional Food Ingredients
(Springer Nature, 2018)
Bee pollen is a hive product, resulting from floral pollen agglutination by worker bees and it is characterized by its ... |
Artículo
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 ... |
Artículo
Effects of in Vitro Gastrointestinal Digestion on Phenolic Compounds and Antioxidant Activity of Different White Winemaking Byproducts Extracts
(Elsevier, 2018)
The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white ... |
Artículo
Phenolic Compounds and Antioxidant Activity of Twelve Grape Cultivars Measured by Chemical and Electrochemical Methods
(Springer Nature, 2018)
Five red (Rondo, Cabernet carol, Merlot, Pinot noir, Cabernet sauvignon), five white (Solaris, Riesling, Johanniter, Aurora, ... |
Artículo
Colorimetric Analysis of Hibiscus Beverages and their Potential Antioxidant Properties
(Springer Nature, 2018)
In food industry, roselle beverages and their subproducts could be functional ingredients since they are an excellent ... |
Artículo
Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships
(Springer Nature, 2018)
The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted ... |
Artículo
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 ... |
Artículo
Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging
(Elsevier, 2018)
Extractable total phenolic content of American non-toasted oak (Quercus alba L.) shavings has been determined using near ... |
Artículo
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 ... |
Artículo
Location Effects on the Polyphenolic and Polysaccharidic Profiles and Colour of Carignan Grape Variety Wines from the Chilean Maule Region
(Elsevier, 2018)
This paper reports on a study of chemical characterization and colour parameters of cv. Carignan red wines from six locations ... |
Artículo
Color Evolution During a Coating Process of Pharmaceutical Tabletcores by Random Spraying
(Wiley, 2018)
Placebo white tablet cores (lactose anhydrous [47.6%], corn starch [23.8%], microcrystalline cellulose [19.1%], ... |
Capítulo de Libro
Applications of Voltammetric Analysis to Wine Products
(IntechOpen, 2017)
Wine contains polyphenols that are responsible for its quality. Moreover, phenolic compounds have antioxidant properties ... |
Tesis Doctoral
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 ... |
Artículo
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 ... |
Artículo
Improving the Color and Aging Aptitude of Syrah Wines in Warm Climate by Wood–grape Mix Maceration
(Springer Nature, 2017)
The amelioration of aging aptitude of Syrah red wines from warm climate regions by adding oak wood chips to the grape ... |
Artículo
Measurement of Ripening of Raspberries (Rubus idaeus L) by Near Infrared and Colorimetric Imaging Techniques
(Springer Nature, 2017)
This work includes the evaluation of 168 samples of raspberries ‘Glen Lyon’, representing whole maturation period, by ... |
Artículo
Pigment Composition and Antioxidant Capacity of Betacyanins and Betaxanthins Fractions of Opuntia Dillenii (Ker Gawl) Haw Cactus Fruit
(Elsevier, 2017)
A purification and fractionation of Opuntia dillenii (Ker-Gawl) Haw extracts followed by betalainic and phenolic ... |
Artículo
Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
(Elsevier, 2017)
The effect of the fermentative addition of overripe seeds by-product (Pedro Ximénez white grapes, 3 g/L) on the phenolic ... |
Artículo
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
(Elsevier, 2017)
Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable ... |
Artículo
Influence of Oak Wood Chips–grape Mix Maceration on the Extraction of Anthocyanins from Low‑extractable Anthocyanin Content Red Grapes
(Springer Nature, 2017)
Wine color depends not only on the amount of anthocyanin present in the grapes, but also on the amount of them that may ... |
Artículo
Cyclic Voltammetry to Evaluate the Antioxidant Potential in Winemaking by-products
(Elsevier, 2017)
Grape pomace is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant ... |
Capítulo de Libro |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
Physicochemical and Sensory (Aroma and Colour) Characterisation of a Non-centrifugal Cane Sugar (“panela”) Beverage
(Elsevier, 2017)
Non-centrifugal cane sugar (NCS), also called “panela”, is a high carbohydrate-content food obtained by boil evaporation ... |
Artículo
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, ... |
Artículo
Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles
(Elsevier, 2016)
The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has ... |
Patente. Invención
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 ... |
Artículo
Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation
(Springer Nature, 2016)
Roselle is a plant that accumulates anthocyanins significantly, hence its importance as food coloring and as a source of ... |
Artículo
Effect of Technological Practices on Individual Betalains and Antioxidant Activity of Columbian Betalain-rich Raw Materials
(Wiley-Blackwell, 2016)
The effect of different technological practices on ulluco (ullucus tuberosus) and Opuntia dillenii has been scrutinised. ... |
Artículo
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 ... |
Artículo
Effect of Early Leaf Removal on Vitis Vinifera L. cv. Tempranillo Seeds During Ripening Based on Chemical and Image Analysis
(Elsevier, 2016)
Phenolic composition, colour and morphology variables were monitored during ripening in grape seeds of Vitis vinifera L. ... |
Trabajo Fin de Máster
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 ... |
Ponencia
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 ... |
Artículo
Comparative Physiology During Ripening in Tomato Rich-anthocyanins Fruits
(Springer Nature, 2016)
Solanum lycopersicum L. (tomato) is a very important fruit vegetable with high economic importance and nutritional impact ... |
Artículo
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 ... |
Artículo
Impact of pH and Temperature on the Colour and Betalain Content of Colombian Yellow Pitaya Peel (Selenicereus Megalanthus)
(Springer Nature, 2016)
The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential ... |
Artículo
Near infrared hyperspectral imaging: recent applications in the oenological and viticultural sectors
(SAGE Publications, 2016)
|
Artículo
Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
(Elsevier, 2016)
Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
Optimisation of an Oak Chips-grape Mix Maceration Process. Influence of Chip Dose and Maceration Time
(Elsevier, 2016)
Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this ... |
Patente. Invención
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 ... |
Patente. Invención
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo
Potential use of new Colombian sources of betalains. Color stability of ulluco (Ullucus tuberosus) extracts under different pH and thermal conditions
(Elsevier, 2014)
The potential use of ulluco (Ullucus tuberosus) extracts to be added as natural colorant to other products has been studied. ... |
Artículo
Betalain profile, phenolic content, and color characterization of different parts and varieties of opuntia ficus-indica
(American Chemical Society, 2014)
Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. ... |
Artículo
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 ... |
Artículo
Effect of salt stress in the regulation of anthocyanins and color of Hibiscus flowers by digital image analysis
(American Chemical Society, 2014)
The effect of salt stress (200 mM NaCl for 28 days) on physiological characteristics of Hibiscus rosa-sinensis, such as ... |
Artículo
Application of multivariate statistical analysis to quality control systems. Relevance of the stages in poultry meat production
(Elsevier, 2014)
The poultry meat production includes several stages. In this study, the whole process has been evaluated in order to ... |
Artículo
Impact of adding white pomace to red grapes on the phenolic composition and color stability of syrah wines from a warm climate
(American Chemical Society, 2014)
The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition ... |
Artículo
Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives
(Elsevier, 2014)
In this study HPLC-DAD-MS/MS was applied for the identification of compounds derived from (all-E)-β-carotene following ... |
Artículo
Antioxidant Potential of White Grape Pomaces: Phenolic Composition and Antioxidant Capacity Measured by Spectrophotometric and Cyclic Voltammetry Methods
(Elsevier, 2014)
Antioxidant potential of white grape pomaces from nine different varieties has been evaluated and compared to Zalema ... |
Artículo |
Artículo
A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging
(Elsevier, 2014)
Chemical composition of seeds changes during grape ripening and this affects the sensory properties of wine. In order to ... |
Artículo
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 ... |
Artículo
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 ... |
Artículo |
Artículo
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: ... |
Artículo
Digital Image Analysis and Visual Evaluation of Orange Juice: Influence of Different Measurements' Conditions
(Springer Nature, 2014)
This study assesses the effect of background, surrounding, thickness and dilutions on the colour specifications of orange ... |
Artículo
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, 2014)
Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system ... |
Artículo
Detailed Phenolic Composition of White Grape by-products by RRLC/MS and Measurement of the Antioxidant Activity
(Elsevier, 2014)
The development and validation of a rapid method of RRLC has been carried out to determine the phenolic composition of ... |
Artículo
Comparative Study of the Enological Potential of DifferentWinemaking Byproducts: Implications in the Antioxidant Activityand Color Expression of Red Wine Anthocyanins in a Model Solution
(American Chemical Society, 2014)
Different white winemaking byproducts (pomace, skins, seeds, and stems) were compared as natural sources of phenolic ... |
Tesis Doctoral
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 ... |
Artículo
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
(Elsevier, 2013)
The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has ... |
Artículo
Colour training and colour differences thresholds in orange juice
(Elsevier, 2013)
This study was aimed at training a panel of assessors to evaluate specifically orange juice colour, and to establish the ... |
Artículo
Analysis of food appearance properties by computer vision applying ellipsoids to colour data
(Elsevier, 2013)
The use of computer vision for estimating composition in food products has become wide spread in recent years, especially ... |
Artículo
Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
(Elsevier, 2013)
Ultrafrozen orange juices are produced to preserve the nutritional and sensory quality of the fresh juices. However the ... |
Artículo
Industrial orange juice debittering: Effect on volatile compounds and overall quality attributes
(Wiley-Blackwell, 2013)
Summary: This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of ... |
Artículo
Industrial orange juice debittering: Impact on bioactive compounds and nutritional value
(Elsevier, 2013)
The impact of an industrial debittering process (DP) on nutritional and bioactive compounds in orange juice (OJ) was ... |
Artículo
Grape seed characterization by NIR hyperspectral imaging
(Elsevier, 2013)
Currently, the time of grape harvest is normally determined according to the sugar level in the pulp of the berry. ... |
Artículo
Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during Ripening
(American Chemical Society, 2013)
The potential of near-infrared hyperspectral imaging to determine anthocyanins in intact grape has been evaluated. The ... |
Artículo
Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis Elegans
(American Chemical Society, 2013)
The phenolic composition of the extractable fraction of Zalema grape pomace has been analyzed by HPLC-DAD-MS and consisted ... |
Tesis Doctoral
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 ... |
Artículo
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 ... |
Artículo
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements
(Elsevier, 2013)
The aim of this work was to conduct a detailed colorimetric study, using transmittance and reflectance measurements, to ... |
Artículo
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 ... |
Artículo
Color-copigmentation Study by Tristimulus Colorimetry (CIELAB) in Red Wines Obtained from Tempranillo and Graciano Varieties
(Elsevier, 2013)
A study of the changes of copigmentation phenomenon in wines elaborated from different varieties has been undertaken. ... |
Artículo
Measuring the colour of virgin olive oils in a new colour scale using a low-cost portable electronic device
(Elsevier, 2012)
The Modified Uniform Oil Colour Scale (MUOCS) is proposed for the colour specification of virgin olive oils. MUOCS has 60 ... |
Artículo
Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision
(Elsevier, 2012)
The applications of computer vision technology for acquiring and analysing images have been extended to the quality ... |
Artículo
Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques
(Elsevier, 2012)
The aim of the present work was to determine whether there is any relationship between measurement by transmission and ... |
Artículo
Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region
(Elsevier, 2012)
The study of the evolutions of different wine pigment families, copigmentation/polymerisation processes and colour ... |
Artículo
Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits
(Elsevier, 2012)
The anthocyanin composition of tamarillo (Solanum betaceum Cav., red variety) and Andes berry (Rubus glaucus Benth.) was ... |
Artículo
Ripeness estimation of grape berries and seeds by image analysis
(Elsevier, 2012)
Digital imaging has become a powerful tool for the characterization and quality control of foodstuff. Because of the need ... |
Artículo
Effect of orange juices processing on the color, particle size, and bioaccessibility of carotenoids
(American Chemical Society, 2012)
This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in ... |
Artículo
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 ... |
Tesis Doctoral |
Artículo
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 ... |
Artículo
Effects of Farming Practices on the Quality of Ultra-frozen Mandarin Juice
(Wiley-Blackwell, 2012)
The effects of the farming type (organic or conventional) and cyclodextrin addition on the quality (loss of ascorbic acid, ... |
Artículo
Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio
(American Chemical Society, 2012)
New colorimetric variables have been defined in the uniform CIELAB color space to assess the quantitative and qualitative ... |
Artículo
Visual and instrumental evaluation of orange juice color: A consumers' preference study
(Wiley-Blackwell, 2011)
This study was aimed at (1) finding out correlations between the instrumental and the sensory evaluation of color attributes ... |
Artículo
Plastid analysis of pigmented undifferentiated cells of marigold Tagetes erecta L. by transmission electron microscopy
(Springer Nature, 2011)
Marigold (Tagetes erecta) flowers are primarily used in industry for their high pigment content. Flower color development ... |
Artículo
Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data
(Elsevier, 2011)
The color of orange juice influences consumers' choice, hence much importance has been given to the assessment of this ... |
Artículo
Influence of turbidity grade on color and appearance of virgin olive oil
(Wiley-Blackwell, 2011)
The appearance of most of the commercialized olive oils involves both their color and turbidity depending on the different ... |
Artículo
Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices
(Wiley-Blackwell, 2011)
The effects of organic farming, pasteurisation and addition of β-cyclodextrin on the content of vitamin C, colour, carotenoids ... |
Artículo
Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening
(Elsevier, 2011)
Gulupa (Passiflora edulis Sims. fo edulis) is a tropical fruit native to America. This study was undertaken to characterize ... |
Artículo
A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements
(Elsevier, 2011)
We have devised a more sensible approach to estimate the carotenoid content of orange juices, which can be regarded as a ... |
Artículo
Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern
(Wiley-Blackwell, 2011)
The pigment composition of three Colombian guava varieties, Regional roja, Regional blanca, and Palmira ICA-1, in unripe, ... |
Artículo
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, ... |
Artículo
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 ... |
Artículo
Effects of Salinity Stress on Carotenoids, Anthocyanins, and Color of Diverse Tomato Genotypes
(American Chemical Society, 2011)
One nonanthocyanin-accumulating (Ailsa Craig) and three anthocyanin-accumulating tomato genotypes (Anthocyanin fruit type, ... |
Ponencia
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 ... |
Ponencia
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 ... |
Ponencia
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 ... |
Ponencia
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 ... |
Ponencia
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 ... |
Artículo
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 ... |
Ponencia
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 ... |
Artículo
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 ... |
Ponencia
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 ... |
Ponencia
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 ... |
Ponencia
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 ... |
Patente. Invención
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 ... |
Artículo
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 ... |
Artículo
Pigmentos carotenoides: consideraciones estructurales y fisioquímicas
(Sociedad Latinoamericana de Nutrición, 2007)
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Tesis Doctoral |
Tesis Doctoral
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 ... |
Tesis Doctoral
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 ... |
Tesis Doctoral |
Artículo
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 ... |
Artículo
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. ... |
Artículo
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, ... |
Artículo
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 ... |
Artículo
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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Tesis Doctoral |
Tesis Doctoral |
Tesis Doctoral |
Artículo
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 ... |
Tesis Doctoral
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 ... |
Artículo |
Artículo |
Artículo
Desarrollo de un programa informático para la elaboración y evaluación de dietas
(Universidad de Sevilla, 1997)
|
Artículo
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 ... |
Artículo
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, ... |
Tesis Doctoral |