Evolution of Quality Characteristics of Minimally Processed Asparagus During Storage in Different Lighting Conditions by Sanz, S, Olarte, C, Ayala, F, Echávarri, J.F

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A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements by 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.

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Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films by Giménez, M., Olarte, C., Sanz, S., Lomas, C., Echávarri, J.F., Ayala, F.

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Evaluation of different varieties of cauliflower for minimal processing by Sanz, S, Olarte, C, Echávarri, J.F, Ayala, F

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Simplified method for calculating colour of honey by application of the characteristic vector method by González-Miret, M. Lourdes, Ayala, Fernando, Terrab, Anass, Echávarri, J. Federico, Negueruela, A. Ignacio, Heredia, Francisco J.

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Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis) by Giménez, M., Olarte, C., Sanz, S., Lomas, C., Echávarri, J.F., Ayala, F.

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A proposal for a method to measure the colour of red wines by measuring transmittance at three wavelengths / Propuesta de un método de medida del color de vinos tintos mediante la... by Juárez, M.C., Echávarri, J.F., Negueruela, A.I.

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Measurement of Wine Vinegars' Color:  Application of the Characteristic Vector Method by García-Parrilla, M. Carmen, Ayala, Fernando, Echávarri, J. Federico, Troncoso, Ana M, Negueruela, A. Ignacio, Heredia, Francisco J

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Colorimetry in Port wines / Colorimetría de vinos de Oporto by Echavarri, J.F., Ayala, F., Figueira, A.R., Negueruela, A.I.

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