José Federico
Echávarri Granado
Investigador en el periodo 1992-2018
Universidad de Zaragoza
Zaragoza, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Zaragoza (15)
2016
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Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
Food Chemistry, Vol. 213, Núm. 15, pp. 123-134
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Understanding quality judgements of red wines by experts: Effect of evaluation condition
Food Quality and Preference, Vol. 48, pp. 216-227
2011
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A novel and enhaced approch for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements
Food Chemistry, Vol. 126, Núm. 4, pp. 1862-1869
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Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception
European Food Research and Technology, Vol. 232, Núm. 5, pp. 877-887
2007
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Simplified method for calculating colour of honey by application of the characteristic vector method
Food Research International, Vol. 40, Núm. 8, pp. 1080-1086
2006
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Use of three tristimulus values from surface reflectance spectra to calculate the principal components to reconstruct these spectra by using only three eigenvectors
Journal of the Optical Society of America A: Optics and Image Science, and Vision, Vol. 23, Núm. 8, pp. 2020-2026
2003
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Proposal for a new standard OIV method for determination of chromatic characteristics of wine
American Journal of Enology and Viticulture, Vol. 54, Núm. 1, pp. 59-62
2001
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Simplified measurement of virgen olive oil color: Application of the characteristic vectors method
Journal of the American Oil Chemists' Society, Vol. 78, Núm. 12, pp. 1221-1226
1999
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A new simplified method for measuring the color of wines. III. All wines and brandies: research note
American Journal of Enology and Viticulture, Vol. 50, Núm. 3, pp. 359-363
1998
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Measurements of wine vinegar's color: Aplication of the characteristic vector method
Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 10, pp. 4238-4241
1997
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A new simplified method for measuring the color of wines. I. Red and rosé wines
American Journal of Enology and Viticulture, Vol. 48, Núm. 3, pp. 357-363
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A new simplified method for measuring the color of wines: II. White wines and brandies
American Journal of Enology and Viticulture, Vol. 48, Núm. 3, pp. 364-369
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A proposal for a method to measure the colour of red wines by measuring transmittance at three wavelengths
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 3, Núm. 3, pp. 189-193
1996
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Colorimetry in Port wines
Food Science and Technology International, Vol. 2, Núm. 6, pp. 375-382
1989
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Nuevo método de determinación del color de vinos tintos de Rioja: una propuesta de mejora del método oficial
Óptica pura y aplicada, Vol. 22, Núm. 2, pp. 95-101