A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements
Meléndez-Martínez, A.J., Ayala, F., Echávarri, J.F., Negueruela, A.I., Escudero-Gilete, M.L., González-Miret, M.L., Vicario, I.M., Heredia, F.J.
Published in Food chemistry (15.06.2011)
Published in Food chemistry (15.06.2011)
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Journal Article
Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films
Giménez, M., Olarte, C., Sanz, S., Lomas, C., Echávarri, J.F., Ayala, F.
Published in Food microbiology (01.04.2003)
Published in Food microbiology (01.04.2003)
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Journal Article
Simplified method for calculating colour of honey by application of the characteristic vector method
González-Miret, M. Lourdes, Ayala, Fernando, Terrab, Anass, Echávarri, J. Federico, Negueruela, A. Ignacio, Heredia, Francisco J.
Published in Food research international (01.01.2007)
Published in Food research international (01.01.2007)
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Journal Article
Measurement of Wine Vinegars' Color: Application of the Characteristic Vector Method
García-Parrilla, M. Carmen, Ayala, Fernando, Echávarri, J. Federico, Troncoso, Ana M, Negueruela, A. Ignacio, Heredia, Francisco J
Published in Journal of agricultural and food chemistry (01.10.1998)
Published in Journal of agricultural and food chemistry (01.10.1998)
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Journal Article
Evaluation of chromatic characteristics and pehnolic compounds of Tempranillo grapes during red wine winemaking and preservation
Echávarri, J.F., E-mail: federico.echavarri@dq.unirioja.es, Ayala, F. (Universidad de La Rioja, Logroño (España). Dept. de Química), Carro, A, Ibáñez, B, Casas, S
Published in Congresos y Jornadas - Instituto Tecnológico Agrario de Castilla y León (España) (2005)
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Published in Congresos y Jornadas - Instituto Tecnológico Agrario de Castilla y León (España) (2005)
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