Publicaciones en colaboración con investigadores/as de Universidad de Zaragoza (14)

2016

  1. 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

  2. Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Food Quality and Preference, Vol. 48, pp. 216-227

2011

  1. 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

  2. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  2. 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

  3. 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

  1. Colorimetry in Port wines

    Food Science and Technology International, Vol. 2, Núm. 6, pp. 375-382