Última actualización 07/04/2022
Artículos en Revistas
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs
Meléndez-Martínez, A.J.; Mandić, A.I.; Bantis, F.; Böhm, V.; Borge, G.I.A.; Brnčić, M.; Bysted, A.; Cano, M.P.; Dias, M.G.; Elgersma, A.; Fikselová, M.; García-Alonso, J.; Giuffrida, D.; Gonçalves, V.S.S.; Hornero-Méndez, D.; Kljak, K.; Lavelli, V.; Manganaris, G.A.; Mapelli-Brahm, P.; Marounek, M.; Olmedilla-Alonso, B.; Periago-Castón, M.J.; Pintea, A.; Sheehan, J.J.; Šaponjac, V.T.; Valšíková-Frey, M.; Van Meulebroek, L.; O'Brien, N. (2022). Crit. Rev. Food Sci. Nutr. 62(8). 1999–2049
A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization
Paredes, J.L.; Escudero-Gilete, M.L.; Vicario, I.M. (2022). LWT-Food Sci. Technol. 154. 112728
Effect of regulated deficit irrigation on commercial quality parameters, carotenoids, phenolics and sugars of the black cherry tomato (Solanum lycopersicum L.) ʽSunchocolaʼ
Coyago-Cruz, E.; Corell, M.; Moriana, A.; Hernanz, D.; Stinco, C.M.; Mapelli-Brahm, P.; Meléndez-Martínez, A.J. (2022). J. Food Compos. Anal. 105. 104220
Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides
Baca-Bocanegra, B.; Martínez-Lapuente, L.; Nogales-Bueno, J.; Hernández-Hierro, J.M.; Ferrer-Gallego, R. (2022). Carbohydr. Polym. 287. 119365
First accurate profiling of antioxidant anthocyanins and flavonols of Tibouchina urvilleana and Tibouchina mollis edible flowers aided by fractionation with Amberlite XAD-7
Solarte, N.; Cejudo-Bastante, M.J.; Hurtado, N.; Heredia, F.J. (2022). Int. J. Food Sci. Technol. 57(4). 2416–2423
Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residue
Cejudo-Bastante, M.J.; Oliva-Sobrado, M.; González-Miret, M.L.; Heredia, Francisco J. (2022). Food Chem. 370. 131078
Research progress in imaging technology for assessing quality in wine grapes and seeds
Rodríguez-Pulido, F.J.; Mora-Garrido, A.B.; González-Miret, M.L.; Heredia, Francisco J. (2022). Foods. 11(3). 254
Revalorization of residues from the industrial exhaustion of grape by-products
Mora-Garrido, A.B.; Cejudo-Bastante, M.J.; Heredia, F.J.; Escudero-Gilete, M.L. (2022). LWT-Food Sci. Technol. 156. 113057
Assessment of food sources and the intake of the colourless carotenoids phytoene and phytofluene in Spain
Olmedilla-Alonso, B.; Benítez-González, A.M.; Estévez-Santiago, R.; Mapelli-Brahm, P.; Stinco, C.M.; Meléndez-Martínez, A.J. (2021). Nutrients. 13(12). 4436
Assessment of sensory and texture profiles of grape seeds at real maturity stages using image analysis
Cejudo-Bastante, M.J; Rodríguez-Pulido, F.J.;Heredia, F.J.; González-Miret, M.L. (2021). Foods. 10(5). 1098
Assessment of total fat and fatty acids in walnuts using near-infrared hyperspectral imaging
Nogales-Bueno, J.; Baca-Bocanegra, B.; Hernández-Hierro, J.M.; Garcia, R.; Barroso, J.M.; Heredia, F.J.; Rato, A.E. (2021). Front. Plant Sci. 12. 729880
A study of overripe seed byproducts from sun-dried grapes by dispersive Raman Spectroscopy
Rivero, F.J.; Ciaccheri, L.; González-Miret, M.L.; Rodríguez-Pulido, F.J.; Mencaglia, A.A.; Heredia, F.J.; Mignani, A.G.; Gordillo, B. (2021). Foods. 10(3). 483
Carotenoids: considerations for their use in functional foods, nutraceuticals, nutricosmetics, supplements, botanicals, and novel foods in the context of sustainability, circular economy, and climate change
Meléndez-Martínez, A.J.; Böhm,V.; Borge,G.I.A.; Cano, M.P.; Fikselová, M.; Gruskiene, R.; Lavelli, V.; Loizzo, M.R.; Mandić, A.I.; Mapelli-Brahm, P.; Mišan, A.C.; Pintea, A.M.; Sereikaitė, J.; Vargas-Murga, L.; Vlaisavljević, S.S.; Vulić, J.J.; O'Brien, N.M. (2021). Annu. Rev. Food Sci. Technol. 12. 433–460
Chemical characteristics and colorimetric properties of non-centrifugal cane sugar ("panela") obtained via different processing technologies
Alarcón, A.L.; Palacios, L.M.; Osorio, C.; Narváez, P.C.; Heredia, F.J.; Orjuela, A.; Hernanz, D. (2021). Food Chem. 340. 128183
CIELAB – Spectral image MATCHING: An app for merging colorimetric and spectral images for grapes and derivatives
Rodríguez-Pulido, F.J.; Gordillo, B.; Heredia, F.J.; González-Miret, M.L. (2021). Food Control. 125. 108038
Current challenges and future perspectives in oral absorption research: An opinion of the UNGAP network
Vinarov, Z.; Abrahamsson, B.; Artursson, P.; Batchelor, H.; Berben, P.; Bernkop-Schnürch, A.; Butler, J.; Ceulemans, J.; Davies, N.; Dupont, D.; Flaten, G.E.; Fotaki, N.; Griffin, B.T.; Jannin, V.; Keemink, J.; Kesisoglou, F.; Koziolek, M.; Kuentz, M.; Mackie, A.; Meléndez-Martínez, A.J.; McAllister, M.; Müllertz, A.; O'Driscoll, C.M.; Parrott, N.; Paszkowska, J.; Pavek, P.; Porter, C.J.H.; Reppas, C.; Stillhart, C.; Sugano, K.; Toader, E.; Valentová, K.; Vertzoni, M.; De Wildt, S.N.; Wilson, C.G.; Augustijns, P. (2021). Adv. Drug Deliv. Rev.171. 289–331
Distribution of polyphenolic and isoprenoid compounds and biological activity differences between in the fruit skin + pulp, seeds, and leaves of new biotypes of Elaeagnus multiflora Thunb
Lachowicz-Wisniewska, S.; Kapusta, I.; Stinco, C.M.; Meléndez-Martínez, A.J.; Bieniek, A.; Ochmian, I.; Gil, Z. (2021). Antioxidants. 10(6). 849
Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
Castellanos, E.R.; Jofre, V.P.; Fanzone, M.L.; Assof, M.V.; Catania, A.A.; Diaz-Sambueza; A.M.; Heredia, F.J.; Mercado, L.A. (2021). Food Control. 130. 108343
European database of carotenoid levels in foods. Factors affecting carotenoid content
Dias, M.G.; Borge, G.I.A.; Kljak, K.; Mandić, A.I.; Mapelli-Brahm, P.; Olmedilla-Alonso, B.; Pintea, A.M.; Ravasco, F.; Tumbas Šaponjac, V.; Sereikaitė, J.; Vargas-Murga, L.; Vulić, J.J.; Meléndez-Martínez, A.J. (2021). Foods. 10(5). 912
Evaluation of Near Infrared Spectroscopy (NIRS) for estimating soil organic matter and phosphorus in Mediterranean Montado ecosystem
Serrano, J.; Shahidian, S.; Marques da Silva, J.; Paixão, L.; de Carvalho, M.; Moral, F.; Nogales-Bueno, J.; Teixeira, R.F.M.; Jongen, M.; Domingos, T.; Rato, A.E. (2021). Sustainability. 13(5). 2734
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
Gordillo, B.; Rivero F.J.; Jara-Palacios, M.J.; González-Miret, M.L.; Heredia, F.J. (2021). Food Chem. 346. 128919
Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate
Gordillo, B.; Chamizo-González, F.; González-Miret, M.L.; Heredia, F.J. (2021). Food Chem. 342. 128297
Optimization of protein extraction of oenological interest from grape seed meal using design of experiments and response surface methodology
Baca-Bocanegra, B.; Nogales-Bueno, J.; Hernández-Hierro, J.M.; Heredia F.J. (2021). Foods 10(1). 79
Reduction of the number of samples for cost-effective hyperspectral grape quality predictive models
Nogales-Bueno, J.; Rodríguez-Pulido, F.J.; Baca-Bocanegra, B.; Pérez-Marín, D.; Heredia, F.J.; Garrido-Varo, A.; Hernández-Hierro, J.M. (2021). Foods. 10(2). 233
Screening for innovative sources of carotenoids and phenolic antioxidants among flowers
Meléndez-Martínez, A.J.; Benítez-González, A.M.; Corell, M.; Hernanz, D.; Mapelli-Brahm, P.; Stinco, C.M.; Coyago-Cruz, E. (2021). Foods. 10(11). 2625
Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: influence of milk from different ruminant species
Lobos-Ortega, I.; Hernández-Jiménez, M.; González-Martín, M.I.; Hernández-Hierro, J.M.; Revilla, I.; Vivar-Quintana, A.M. (2021). Food Anal. Meth. 14. 933–943
The colourless carotenoids phytoene and phytofluene: sources, consumption, bioavailability and health effects
Mapelli-Brahm, P.; Meléndez-Martínez, A.J. (2021). Curr. Opin. Food Sci. 41. 201–209
Antioxidant activity, carotenoids, chlorophylls and mineral composition from leaves of Pallenis spinosa: an Algerian medicinal plant
Amrani-Allalou, H.; Boulekbache-Makhlouf, L.; Mapelli-Brahm, P.; Sait, S.; Tenore, G.C.; Benmeziane, A.; Kadri, N.; Madani, K.; Meléndez-Martínez, A.J. (2020). J. Complement. Integr. Med. 17 (1). 20170081
Carotenoid profile determination of bee pollen by advanced digital image analysis
Salazar-González, C.Y.; Rodríguez-Pulido, F.J.; Stinco, C.M.; Terrab, A.; Díaz-Moreno, C.; Fuenmayor, C.; Heredia, F.J. (2020). Comput. Electron. Agric. 175. 105601
Characterization of Andean blueberry in bioactive compounds, evaluation of biological properties, and in vitro bioaccessibility
Baenas, N.; Ruales, J.; Moreno, D.A.; Barrio, D.A.; Stinco, C.M.; Martínez-Cifuentes, G.; Meléndez-Martínez, A.J.; García-Ruiz, A. (2020). Foods. 9(10). 1483
Chemical composition, antioxidant, antimicrobial and anti-inflammatory activity of Prunus spinosa L. fruit ethanol extract
Sabatini, L.; Fraternale, D.; Di Giacomo, B.; Mari, M.; Albertini, M.C.; Gordillo, B.; Rocchi, M.B.L.; Sisti, D.; Coppari, S.; Semprucci, F.; Guidi, L.; Colomba, M. (2020). J. Funct. Food. 67. 103885
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
Fanzone, M.L.; Sari, S.E.; Mestre, M.V.; Catania, A.A.; Catelén, M.J.; Jofré, V.P.; González-Miret, M.L.; Combina, M.; Vazquez, F.; Maturano, Y.P. (2020). Oeno One 54(4). 1041-1058
Comparative study on the use of three different near infrared spectroscopy recording methodologies for varietal discrimination of walnuts
Nogales-Bueno, J.; Feliz, L.; Baca-Bocanegra, B.; Hernández-Hierro, J.M.; Heredia, F.J.; Barroso, J.M.; Rato, A.E. (2020). Talanta. 206. 120189
Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
Nogales-Bueno, J.; Baca-Bocanegra, B.; Romero-Molina, L.; Martínez-López, A.; Rato, A.E.; Heredia, F.J.; Hernández-Hierro, J.M.; Escudero-Gilete, M.L.; González-Miret, M.L. (2020). LWT-Food Sci. Technol. 134. 110201
Copigmentation potential of overripe seeds from sun‐dried white grapes on anthocyanins colour and stability by differential colorimetry
Rivero, F.J.; González-Miret, M.L.; Jara-Palacios, M.J.; García-Estévez, I.; Escribano-Bailón, M.T.; Heredia, F.J.; Gordillo, B. (2020) Int. J. Food Sci. Tech. 55(1). 389–396
Evaluation of near infrared spectroscopy (NIRS) and remote sensing (RS) for estimating pasture quality in Mediterranean Montado Ecosystem
Serrano, J.; Shahidian, S.; Marques da Silva, J.; Paixão, L.; Carreira, E.; Carmona-Cabezas, R.; Nogales-Bueno, J.; Rato, A.E. (2020). Appl. Sci. 10(13). 4463
Foam mat drying of Tommy Atkins mango: effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on carotenoid compounds and colorimetric parameters
Lobo, F.A.T.F.; Domingues, J.; Falcão, D.; Stinco, C.M.; Rodríguez-Pulido, F.J.; Faria, C.E.; Heredia, F.J.; Gomes-de-Lima-Araujo, K.; Hernanz, D. (2020). J. Food. Chem. Nanotechnol. 6(1). 1–8
High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids
Sentandreu, E.; Stinco, C.M.; Vicario, I.M.; Mapelli-Brahm, P.; Navarro, J.L.; Meléndez-Martínez, A.J. (2020). J. Clean Prod. 262. 121325
Identification of new betalains in separated betacyanin and betaxanthin fractions from ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS
Mosquera, N.; Cejudo-Bastante, M.J.; Heredia, F.J.; Hurtado, N. (2020). Plant Foods Hum. Nutr. 75. 434–440
In vitro biological activities of fruits and leaves of Elaeagnus multiflora Thunb. and their isoprenoids and polyphenolics profile
Lachowicz, S.; Kapusta, I.; Swieca, M.; Stinco, C.M.; Meléndez-Martínez, A.J.; Bieniek, A. (2020) Antioxidants. 9(5). 436
Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice
Stinco, C.M.; Sentandreu, E.; Mapelli-Brahm, P.; Navarro, J.L.; Vicario, I.M.; Meléndez-Martínez, A.J. (2020). Food Chem. 331. 127259
Optical, structural, mechanical and thermal characterization of antioxidant ethylene vinyl alcohol copolymer films containing betalain-rich beetroot
Cejudo-Bastante, M.J.; Cejudo-Bastante, C.; Cran, M.J.; Heredia, F.J.; Bigger, S.W. (2020). Food Packaging Shelf Life. 24. 100502
Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy
Ferrer-Gallego, R.; Rodríguez-Pulido, F.J.; Toci, A.T.; García-Estevez, I. (2020). Food Rev. Int. (En prensa)
Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content
Nogales-Bueno, J.; Baca-Bocanegra, B.; Heredia, F.J.; Hernández-Hierro, J.M. (2020). J. Food Sci. 85(2). 324–331
pH-indicating properties and storage stability of a smart edible film based on nopal-mucilage/gellan gum and red cabbage anthocyanins
Solano-Doblado, L.G.; Heredia, F.J.; Gordillo, B.; Dávila-Ortiz, G.; Alamilla-Beltrán, L.; Maciel-Cerda, A.; Jiménez-Martínez, C. (2020). Rev. Mex. Ing. Quim. 19(1). 363–374
Response of Mycorrhizal 'Touriga Nacional' Variety Grapevines to High Temperatures Measured by Calorespirometry and Near-Infrared Spectroscopy
Nogales, A.; Ribeiro, H.; Nogales-Bueno, J.; Hansen, L.D.; Gonçalves, E.F.; Coito, J.L.; Rato, A.E.; Peixe, A.; Viegas, W.; Cardoso, H. (2020). Plants. 9(11). 1499
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
Mapelli-Brahm, P.; Barba, F.J.; Remize, F.; Garcia, C.; Fessard, A.; Mousavi Khaneghah, A.; Sant'Ana, A.S.; Lorenzo, J.M.; Montesano, D.; Meléndez-Martínez, A.J. (2020). Trends Food Sci. Technol. 99. 389–401
Valorization of American barrel-shoot wastes: effect of post fermentative addition and readdition on phenolic composition and chromatic quality of Syrah red wines
Baca-Bocanegra, B.; Nogales-Bueno, J.; Hernández-Hierro, J.M; Heredia, F.J. (2020). Molecules. 25(4). 774–785
Addition of mannoproteins and/or seeds during winemaking and their effects on pigment composition and color stability
Alcalde-Eon, C.; Perez-Mestre, C.; Ferreras-Charro, R.; Rivero, F.J.; Heredia, F.J.; Escribano-Bailoń, M.T. (2019) J. Agric. Food Chem. 67, 4031−4042
An overview of carotenoids, apocarotenoids, and vitamin A in agro‐food, nutrition, health, and disease
Meléndez-Martínez, A.J. (2019). Mol. Nutr. Food Res. 63(15). 1801045
Bioaccessibility of carotenoids, vitamin A and α-tocopherol, from commercial milk-fruit juice beverages: Contribution to the recommended daily intake
Stinco, C.M.; Pumilia, G.; Giuffrida, D.; Dugo, G.; Meléndez-Martínez, A.J.; Vicario, I.M. (2019). J. Food Compos. Anal. 78. 24-32
Characterisation of Moroccan Spurge (Euphorbia) honeys by their physicochemical characteristics, mineral contents and colour
Bettar, I.; González-Miret, M.L.; Hernanz, D.; Marconi, A.; Heredia, F.J.; Terrab, A. (2019). Arab. J. Chem. 12(8). 2052–2060
Color evolution during a coating process of pharmaceutical tablet cores by random spraying
Murillo, M.A.; Rodríguez‐Pulido, F.J.; Heredia, F.J.; Melgosa, M.; Pacheco, J.; Vargas, R.; Montero, E.; Gutiérrez, D. (2019). Color Res. Appl. 44(2). 160-167
Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments
Jara-Palacios, M.J.; Santisteban, A.; Gordillo, B.; Hernanz, D.; Heredia, F.J.; Escudero-Gilete, M.L. (2019). Eur. Food Res. Technol. 245(1). 1–9
Comparison of the bioavailability and intestinal absorption sites of phytoene, phytofluene, lycopene and β-carotene
Mapelli-Brahm, P.; Margier, M.; Desmarchelier, C.; Halimi, C.; Nowicki, M.; Borel, P.; Meléndez-Martínez, A.J.; Reboul, E. (2019). Food Chem. 300. 125232
Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice
Stinco, C.M.; Szczepańska, J.; Marszałek, K.; Pinto, C.A.; Inácio, R.S.; Mapelli-Brahm, P.; Barba, F.J.; Lorenzo, J.M.; Saraiva, J.A.; Meléndez-Martínez, A.J. (2019). Food Chem. 299. 125112
Feasibility study on the use of a portable micro near infrared spectroscopy device for the “in vineyard” screening of extractable polyphenols in red grape skins
Baca-Bocanegra, B.; Hernández-Hierro, J.M.; Nogales-Bueno, J.; Heredia, F.J. (2019). Talanta 192. 353–359
Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varieties
Giuffrida, D.; Cacciola, F.; Mapelli-Brahm, P.; Stinco, C.M.; Dugo, P.; Oteri, M.; Mondello, L.; Meléndez-Martínez, A.J. (2019). Food Chem. 300. 125139
From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota
Žugčić, T.; Abdelkebir, R.; Alcantara, C.; Collado, M.C.; García-Pérez, J.V.; Meléndez-Martínez, A.J.; Jambrak, A.R.; Lorenzo, J.M.; Barba, F.J. (2019). Trends Food Sci. Technol. 83. 63–77
Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases
Gavahian, M.; Mousavi Khaneghah, A.; Lorenzo, J.M.; Munekata, P.E.S.; Garcia-Mantrana, I.; Collado, M.C.; Meléndez-Martínez, A.J.; Barba, F.J. (2019). Trends Food Sci. Technol. 88. 220–227
Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines
Rivero, F.J.; Jara-Palacios, M.J.; Gordillo, B.; Heredia, F.J.; González-Miret, M.L. (2019). Food Chem. 272. 329–336
Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle
Giuffrida-de-Esteban, M.L.; Ubeda, C.; Heredia, F.J.; Catania, A.A.; Assof, M.V.; Fanzone, M.L.; Jofre, V.P. (2019). Food Res. Int. 125. 108553
Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins
Alcalde-Eon, C.; Ferreras-Charro, R.; Ferrer-Gallego, R.; Rivero, F.J.; Heredia, F.J.; Escribano-Bailón, M.T. (2019). Food Res. Int. 126. 108650
On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine
Baca-Bocanegra, B.; Nogales-Bueno, J.; Gorey, B.; Heredia, F.J.; Byrne, H.J.; Hernández-Hierro, J.M. (2019). Eur. Food Res. Technol. 245(10). 2209–2220
Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeys
Jara-Palacios, M.J.; Ávila, F.J.; Escudero-Gilete, M.L.; Gómez-Pajuelo, A.; Heredia, F.J.; Hernanz, D.; Terrab, A. (2019). Eur. Food Res. Technol. 245. 2017–2026
Potential of cooperage byproducts rich in ellagitannins to improve the antioxidant activity and color expression of red wine anthocyanins
Escudero-Gilete, M.L.; Hernanz, D.; Galán-Lorente, C.; Heredia, F.J.; Jara-Palacios, M.J. (2019). Foods. 8(8). 336
Quality, stability, carotenoids and chromatic parameters of commercial Sacha inchi oil originating from Peruvian cultivars
Ramos-Escudero, F.; González-Miret, M.L.; Viñas-Ospino, A.; Ramos-Escudero, M. (2019). J. Food Sci. Technol. 56(11). 4901–4910
Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process
Ogando, F.I.B.; Lima de Aguiar, C.; Napolitano Viotto, J.V.; Heredia, F.J.; Hernanz, D. (2019). Food Res. Int. 122. 643–652
Screening of wine extractable total phenolic and ellagitannin contents in revalorized cooperage byproducts: evaluation by Micro-NIRS technology
Baca-Bocanegra, B.; Nogales-Bueno, J.; García-Estévez, I.; Escribano-Bailón, M.T.; Hernández-Hierro, J.M.; Heredia, F.J. (2019). Food Bioprocess Technol. 12(3). 477-485
Simultaneous determination of dietary isoprenoids (carotenoids, chlorophylls and tocopherols) in human faeces by Rapid Resolution Liquid Chromatography
Stinco, C.M.; Benítez-González, A.M.; Meléndez-Martínez, A.J.; Hernanz, D.; Vicario, I.M. (2019). J. Chromatogr. A. 1583. 63– 72
Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains
Cejudo‐Bastante, M.J.; Hurtado, N.; Muñoz‐Burguillos, P.; Heredia, F.J. (2019). Int. J. Food Sci. Tech. 54(11). 3024–3031
Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties
Coyago-Cruz, E.; Corell, M.; Moriana, A.; Mapelli-Brahm, P.; Hernanz, D.; Stinco, C.M.; Beltrán-Sinchiguano, E.; Meléndez-Martínez, A.J. (2019). Food Chem. 277. 480–489
Yield response to regulated deficit irrigation of greenhouse cherry tomatoes
Coyago-Cruz, E.; Meléndez-Martínez, A.J.; Moriana, A.; Girón, I.F.; Martín-Palomo, M.J.; Galindo, A.; Pérez-López, D.; Torrecillas, A.; Beltrán-Sinchiguano, E.; Corell, M. (2019). Agric. Water Manage. 213. 212–221
A global perspective on carotenoids: metabolism, biotechnology, and benefits for nutrition and health
Rodríguez-Concepción, M.; Avalos, F.J.; Bonet, M.L.; Boronat, A.; Gómez-Gómez, L., Hornero-Méndez, D.; Limón, M.C.; Meléndez-Martínez, A.J.; Olmedilla-Alonso, B.; Palou, A.; Ribot, J.; Rodrigo, M.J.; Zacarias, L.; Zhu, C. (2018). Prog. Lipid Res. 70. 62–93
Analysis of Multifloral Bee Pollen Pellets by Advanced Digital Imaging Applied to Functional Food Ingredients
Salazar-González, C.Y.; Rodríguez-Pulido, F.J.; Terrab, A.; Díaz-Moreno, C.; Fuenmayor, C.A.; Heredia, F.J. (2018). Plant Foods Hum. Nutr. 73(4). 328–335
Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster
Coyago-Cruz, E.; Corell, M.; Moriana, A.; Hernanz, D.; Benítez-González, A.M.; Stinco, C.M.; Meléndez-Martínez, A. (2018). Food Chem. 240. 870-884
Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification
Gordillo-Arrobas, B.; Sigurdson, G.T.; Lao, F.; González-Miret Martín, M.L.; Heredia, F.J.; Giusti, M. (2018). Food. Res. Int. 106. 791-799
Biological active Ecuadorian mango ‘Tommy Atkins’ ingredients—an opportunity to reduce agrowaste
Ruales, J.; Baenas, N.; Moreno, D.A.; Stinco, C.M.; Meléndez-Martínez, A.J.; García-Ruiz, A. (2018). Nutrients 10(9). 1138
Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages
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Colorimetric analysis of Hibiscus beverages and their potential antioxidant properties
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Comprehensive database of carotenoid contents in Ibero-American foods. A valuable tool in the context of functional foods and the establishment of recommended intakes of bioactives
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Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts
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Estimation of total phenols, flavanols and extractability of phenolic compounds in grape seeds using vibrational spectroscopy and chemometric tools
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Extraction of carotenoids from cantaloupe waste and determination of its mineral composition
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Impact of thermal treatments on the bioaccessibility of phytoene and phytofluene in relation to changes in the microstructure and size of orange juice particles
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Implications of the red beet ripening on the colour and betalain composition relationships
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Influence of oak wood chips–grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes
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Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability
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Isoprenoids composition and colour to differentiate virgin olive oils from a specific mill
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Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region
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Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods
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Physicochemical characterization of unique unifloral honey: Euphorbia resinifera
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Phytoene and phytofluene isolated from a tomato extract are readily incorporated in mixed micelles and absorbed by Caco‐2 cells, as compared to lycopene, and SR‐BI is involved in their cellular uptake
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Preliminary data on the safety of phytoene and phytofluene-rich products for human use including topical application
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Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging
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The colourless carotenoids phytoene and phytofluene: From dietary sources to their usefulness for the functional foods and nutricosmetics industries
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Application of imaging techniques for the evaluation of phenolic maturity of grape seeds
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Banana Passion Fruit (Passiflora mollissima (Kunth) L.H. Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity
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Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juices
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Bioactive metabolites involved in the antioxidant, anticancer and anticalpain activities of Ficus carica L., Ceratonia siliqua L. and Quercus ilex L. extracts
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Cyclic voltammetry to evaluate the antioxidant potential in winemaking by-products
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Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method
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Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic composition
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Effect of regulated deficit irrigation on quality parameters, carotenoids and phenolics of diverse tomato varieties (Solanum lycopersicum L.)
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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
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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
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Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity
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Improving the color and aging aptitude of Syrah wines in warm climate by wood-grape mix maceration
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Interaction Between Wine Phenolic Acids And Salivary Proteins By Std-Nmr And Molecular-Dynamic Simulations
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Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
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Measurement of ripening of raspberries (Rubus idaeus L) by near infrared and colorimetric imaging techniques
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Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (“panela”) beverage
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Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit
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Role of epigenetic regulation on the induction of apoptosis in Jurkat leukemia cells by white grape pomace rich in phenolic compounds
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Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy
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Valorization of the whole grains of Triticum aestivum L. and Triticum vulgare L. through the investigation of their biochemical composition and in vitro antioxidant, anti-inflammatory, anticancer and anticalpain activities
Amessis-Ouchemoukh, N.; Ouchemoukh, S.; Benchibane, T.; Hernanz, D.; Stinco, C.M.; Rodríguez-Pulido, F.J.; Heredia, F.J.; Madani, K.; Luis, J. (2017). J. Cereal Sci. 75. 278-285
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
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Chemical composition and “in vitro” anti-inflammatory activity of Vitis vinifera L. (var. Sangiovese) tendrils extract
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Comparative physiology during ripening in tomato rich-anthocyanins fruits
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Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation
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Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging
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Effect of early leaf removal on Vitis Vinifera L. cv. Tempranillo seeds during ripening based on chemical and image analysis
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Effect of rice parboiling on the functional properties of an enzymatic extract from rice bran
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Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain-rich raw materials
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Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus)
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Lycopene, oxidative cleavage derivatives and antiradical activity
Martínez, A.; Melendez-Martínez, A.J. (2016). Comput. Theor. Chem. 1077. 92–98
Menús ofertados en centros de educación infantil de Sevilla: adecuación a criterios nutricionales y a las recomendaciones dietéticas
Vergara, D.; Ríos-Reina, R.; Úbeda, C.; Escudero-Gilete, M.L.; Callejón-Fernández, R.M. (2016). Nutr. Hosp. 33(3). 671-677
Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity
Stinco, C.M.; Escudero-Gilete, M.L.; Heredia, F.J.; Vicario, I.M.; Meléndez-Martínez, A.J. (2016) Food Res. Int. 90. 194-204
Near infrared hyperspectral imaging: recent applications in the oenological and viticultural sectors
Baca-Bocanegra, B.; Nogales-Bueno, J.; Rodríguez-Pulido, F.J.; González-Miret, M.L.; Hernández-Hierro, J.M.; Heredia, F.J. (2016). Nir News. 27(6). 14–18
Optimization of an oak chips-grape mix maceration process. Influence of chip dose and maceration time
Gordillo,B.; Baca-Bocanegra,B.; Rodriguez-Pulido,F.J.; González-Miret,M.L.; García Estévez,I.; Quijada-Morín,N.; Heredia,F.J.; Escribano-Bailón, M.T.(2016) Food Chemistry 206. 249–259
Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles
Cejudo-Bastante,M.J.; Rodríguez-Morgado,B.; Jara-Palacios,M.J.; Rivas-Gonzalo,J.C.; Parrado,J.; Heredia,F.J. (2016) Food Chem. 209. 348–357
Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics
Martínez-Sandoval, J.R.; Nogales-Bueno,J.; Rodríguez-Pulido, F.J.; Hernández-Hierro, J.M.; Segovia-Quintero, M.A.; Martínez-Rosas, M.E., Heredia, F.J. (2016) J Sci Food Agric. 96(5). 1643–1647
The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition
González-Martín, M. I.; Vicente-Tavera,S.; Revilla,I.; Vivar-Quintana,A.M.; González-Pérez,C.; Hernández Hierro,J.M.; Lobos-Ortega,I. (2016). Grasas y Aceites. 67(1). e112
The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines
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Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
Quijada-Morín, N.; García-Estévez, I.; Nogales-Bueno, J.; Rodríguez-Pulido, F.J.; Heredia, F.J.; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T.; Hernández-Hierro, J.M. (2016) Talanta 160. 556-561
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
Fernández-Lara,R.; Gordillo,B.; Rodríguez-Pulido,F.J.; González-Miret,M.L.; Del Villar-Martínez,A.A.; Dávila-Ortiz,G.; Heredia, F.J.(2015). Food Res. Int. 76(Part 3), 645-653
A comprehensive review on the colourless carotenoids phytoene and phytofluene
Meléndez-Martínez, A.J.; Mapelli-Brahm, P.; Benítez-González, A.M.; Stinco, C. (2015). Archives of Biochemistry and Biophysics. 572,188–200
Application Of Differential Colorimetry To Evaluate Anthocyanin-Flavonol-Flavanol Ternary-Copigmentation Interactions In Model Solutions
Gordillo,B.; Rodríguez-Pulido,F.; González-Miret,M.L.; Quijada-Morín,N.; Rivas-Gonzalo,J.; García-Estévez,I.; Heredia,F.J.; Escribano-Bailon,M.T. (2015). J. Agric. Food Chem. 63(35). 7645-7653
Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity
Jara-Palacios,M.J.; Hernanz,D.; Cifuentes-Gómez,T.; Escudero-Gilete,M.L.; Heredia, F.J.; Spencer,J.P.E. (2015). Food Chem. 183. 78-82
Carotenoid and vitamin A content in biological fluids and tissues of animals as an effect of the diet
Álvarez, R.; Meléndez-Martínez, A.J.; Vicario, I.; Alcalde, M.J. (2015). A review. Food Reviews International 31(4). 319-340
Carotenoids and fat-soluble vitamins in horse tissues. A comparison with cattle
Álvarez, R.; Meléndez-Martínez, A.J.; Vicario, I.; Alcalde, M.J. (2015). Animal 9(7). 1230-1238
Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship with Cell Wall Composition at Different Ripeness Stages
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Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays
Stinco,C.M.; Baroni,M.V.; Di Paola-Naranjo, R.D.; Wunderlinb,D.A.; Heredia, F.J.; Meléndez-Martínez, A.J.; Vicario, I.M. (2015). J. Food Comp. Anal. 37, 1-10
Obtaining from Grape Pomace an Enzymatic Extract with Anti-inflammatory Properties
Rodríguez-Morgado, B.;Candiracci,M.;Revilla,E.;Gordillo,B.;Parrado,J.;Castaño,A.(2015). Plant Food Hum. Nutr. 70(1).42-49
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
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Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
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Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques
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A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging
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Antioxidant potential of white grape pomaces: Phenolic composition and antioxidant capacity measured by spectrophotometric and cyclic voltammetry methods
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Application of multivariate statistical analysis to quality control systems. Relevance of the stages in poultry meat production
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Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of Opuntia ficus-indica
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Callus culture development of two varieties of Tagetes erecta and carotenoid production
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Changes in antioxidant capacity and colour associated with the formation of B-carotene epoxides and oxidative cleavage derivatives
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Colour influences sensory perception and liking of orange juice
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Comparative Study of the Enological Potential of Different Winemaking Byproducts: Implications in the Antioxidant Activity and Color Expression of Red Wine Anthocyanins in a Model Solution
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Detailed phenolic composition of white grape by-products by RRLC/MS and measurement of the antioxidant activity
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Development and validation of a rapid resolution liquid chromatography method for the screening of dietary plant isoprenoids: Carotenoids, tocopherols and chlorophylls
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Digital image analysis and visual evaluation of orange juice: influence of different measurements' conditions
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Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs
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Effect of Salt Stress in the Regulation of Anthocyanins and Color of Hibiscus Flowers by Digital Image Analysis
Trivellini, A., Gordillo, B.; Rodríguez-Pulido, F.J.; Borghesi, E.; Ferrante, A.; Vernieri, P.; Quijada-Morín, N.; González-Miret, M.L.; Heredia, F.J. (2014).J. Agric. Food Chem. 62, 6966−6974
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
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Free radical scavenging properties of Phytofluene and Phytoene isomers as compared to Lycopene: a combined experimental and theoretical study
Martínez, A.; Stinco, C.; Meléndez-Martínez, A.J. (2014). The Journal of Physical Chemistry. Part B. 118(33), 9819-25
Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from warm climate
Gordillo, B. Cejudo-Bastante, M.J. Rodríguez-Pulido, F.J. Jara-Palacios, M.J. Ramírez-Pérez, P. González-Miret, M.L. Heredia, F.J.(2014). J. Agr. Food Chem. 62(12). 2663-2671
Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli
Hernández-Hierro,J.M., Esquerre,C., Valverde,J., Villacreces,S., Reilly,K., Gaffney,M., González-Miret,M.L., Heredia,F.J., O’Donell,C.P., Downey,G.(2014). Food Eng.126. 107-112
Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas
Ferrer-Gallego, R.; Hernández-Hierro, J.M.; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T. (2014). Food Res. Int. 62. 1100–1107
Spectroradiometry vs. image analysis in colour measurement in juices from different orange and mandarin varieties
Stinco,C.M, Fernández-Vázquez,R., Heredia,F.J., Meléndez-Martínez,A.J., Vicario, I.M.(2014).Opt. Pura Apl.47(2).139-144
Study of the time-course cis/trans (Z/E) isomerisation of lycopene, phytoene and phytofluene from tomato. Technological and nutritional implications
Meléndez Martínez, A. J., Paulino, M., Stinco, C. M., Mapelli Brahm, P., Wang, X-D.(2014).J. Agric. Food Chem.62(51). 12399–12406
Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
Revilla, I.; Lobos-Ortega, I.; Vivar-Quintana, A.; González-Martín, M.I.; Hernández-Hierro, J.M.; González-Pérez, C. (2014). Czech J. Food Sci. 32. 342–347
A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds
Ferrer-Gallego, R.; Hernández-Hierro, J.M.; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T. (2013). J. Sci. Food Agric. 93(4). 967–972
A simple HPLC method for the comprehensive analysis of cis/trans (Z/E) geometrical isomers of carotenoids for nutritional studies
Meléndez-Martínez, A.J.; Stinco, C.M.; Chun Liu; Xiang-Dong Wang. (2013).Food Chem. 138(2-3).1341- 1350
Analysis of food appearance properties by computer vision applying ellipsoids to colour data
Rodríguez-Pulido, F.J. Gordillo, B. González-Miret, M.L. Heredia, F.J. (2013). Comput. Electron. Agr.99. 108-115
Bioaccessibility, antioxidant activity and colour of Carotenoids in Ultrafrozen Orange Juices: Influence of Thawing Conditions
Stinco, C.M. Fernández-Vázquez, R. Heredia, F.J. Meléndez-Martínez, A.J. Vicario, I.M. (2013). LWT Food Sci Tech. 53(2).458-463
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements
García-Marino, M.; Escudero-Gilete, M.L.; Escribano-Bailón, T.; González-Miret, M.L.; Rivas-Gonzalo, J.C.; Heredia, F.J. (2013). Food Res. Int. 50(1), 20-30
Color-copigmentation study by Tristimulus Colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties
García-Marino, M. Escudero-Gilete, M.L. Heredia, F.J. Escribano-Bailón, T. Rivas-Gonzalo, J.C. (2013).Food Res. Int.51(1).123-131
Colour training and colour differences thresholds in orange juice
Fernández-Vázquez, R. Stinco, C.M. Hernanz, D. Heredia, F.J. Vicario, I.M. (2013). Food Qual. Pref. 30(2). 320-327
Control of quality and silo storage of sunflower seeds using near infrared technology
González-Martín I., Villaescusa-Garcia V., López-González F., Oiz-Jiménez C., Lobos-Ortega IA., Gordillo, B., Hernández-Hierro, J.M.(2013). Grasas y Aceites.64(1).30-35
Differences in colour gamut obtained with three synthetic red food colorants compared with three natural ones. pH and heat stability
Arocas, A. Varela, P. González-Miret, M.L. Salvador, A. Heredia, F.J. Fiszman, S. (2013). Int. J. Food Prop. 16(4)766-777
Effect of tomato extract supplementation against high-fat diet-induced hepatic lesions
Meléndez-Martínez, A.J., Nascimento Andre F., Wang Y., Liu C., Mao Y., Wang X.D.(2013). Hepatobiliary Surg Nutr.2(4).198-208
Evaluation of sensory parameters of grapes using Near Infrared Spectroscopy
Ferrer-Gallego, R.; Hernández-Hierro, J.M.; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T. (2013). J. Food Eng. 118(3). 333–339
Feasibility study on the use of near-infrared hyperspectral imaging for the screening of anthocyanins in intact grapes during ripening
Hernández-Hierro, J.M., Nogales-Bueno, J., Rodríguez-Pulido, F.J., Heredia, F.J.(2013). J. Agric. Food Chem.61(41). 9804-9809
Grape seeds characterization by NIR hyperspectral imaging
Rodríguez-Pulido, F.J. Barbin, D.F. Sun, D-W. Gordillo, B. González-Miret, M.L. Heredia, F.J. (2013).Postharvest Biol. Tech.76. 74-82
Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo
Fernández-Vázquez, R. Linforth, R. Hort, J. Hewson, L. Hernanz, D. Heredia, F.J. Vicario, I.M.; Fisk, I.D. (2013).LWT Food Sci Tech.51(1).65-72
Industrial Orange Juice Debittering: Effect on volatile compounds and overall quality attributes
Fernández-Vázquez, R. Stinco, C.M. Hernanz, D. Heredia, F.J. Vicario, I.M.(2013). Int. J. Food Sci. Tech.48(9).1861-1867
Industrial orange juice debittering: Impact on bioactive compounds and nutritional value
Stinco, C.M. Fernández-Vázquez, R. Hernanz, D. Heredia, F.J. Meléndez-Martínez, A.J. Vicario, I.M. J.(2013). Food Eng.116(1).155-161
Lycopene isomers in fresh and processed tomato products: correlations with instrumental color measurements by digital image analysis and spectroradiometry
Stinco, C.M.; Rodríguez-Pulido, F.J.; Escudero-Gilete, M.L.; Gordillo, B.; Vicario, I.M.; Meléndez-Martínez, A.J. (2013). Food Res. Int. 50(1), 111-120
Native carotenoids composition of some tropical fruits
Murillo, E., Giuffrida, D., Menchaca, D., Dugo, P., Torre, G., Meléndez-Martínez, A.J., Mondello, L.(2013). Food Chem.140(4).825-836
Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis elegans
Jara-Palacios, M.J. González-Manzano, S. Escudero-Gilete, M.L. Hernanz, D. Dueñas, M. González-Paramás, A.M. Heredia, F.J.; Santos-Buelga, C.(2013). J. Agr. Food Chem.61(21).5114-5121
Xanthophyll cycle-related photoprotective mechanism in the Mediterranean seagrasses Posidonia oceanica and Cymodocea nodosa under normal and stressful hypersaline conditions
L. Marín-Guirao, J.M. Ruiz, J.M. Sandoval-Gil, J. Bernardeau-Esteller, Stinco, C.M., Meléndez-Martínez, A.J.(2013). AB.109.14-20
Application of LC-MS and Tristimulus Colorimetry to asses the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region
Gordillo, B.; Mateus, N.; González-Miret, M.L.; Heredia, F.J.; de Freitas, V. (2012). Anal. Chim. Acta 732, 162-171
Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth) fruits
Osorio, C.; Hurtado, N.; Dawid, C.; Hofmann, T.; Heredia, F.J.; Morales, A.L. (2012). Food Chem. 132(4), 1915-1921
Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques
García-Marino, M.; Escudero-Gilete, M.L.; Escribano-Bailón, T.; González-Miret, M.L.; Rivas-Gonzalo, J.C.; Heredia, F.J. (2012). Anal. Chim. Acta 732, 153-161
Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio
Gordillo, B.; Rodríguez-Pulido, F.J.; Escudero-Gilete, M.L.; González-Miret, M.L.; Heredia, F.J. (2012). J. Agr. Food Chem. 60(11), 2896-2905
Effects of farming practices on the quality of ultra-frozen mandarin juice
Navarro, P.; Meléndez-Martínez, A.J.; Heredia, F.J.; Gabaldón, J.A.; Pérez-López, A.J. (2012). J. Food Process Eng. 35(6), 940-949
Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids
Stinco, C.M.; Fernández-Vázquez, R.; Escudero-Gilete, M.L.; Heredia, F.J.; Meléndez-Martínez, A.J.; Vicario, I.M. (2012). J. Agr. Food Chem. 60(6), 1447-1455
Effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn
Ramos-Escudero, F.; González-Miret, M.L.; García-Asuero, A. (2012). Vitae 19(1), 41-48
Feasibility study on the use of visible-near infrared spectroscopy for the screening of individual and total glucosinolate contents in broccoli
Hernández-Hierro, J.M.; Valverde, J.; Villacreces, S.; Reilly, K.; Gaffney, M.; González-Miret, M.L.; Heredia, F.J.; Downey, G. (2012). J. Agr. Food Chem. 60(30), 7352-7358
Identifying the production region of single-malt Scotch whiskies using optical spectroscopy and pattern recognition techniques
Mignani, A.G.; Ciaccheri, L.; Gordillo, B.; Mencaglia, A.A.; González-Miret, M.L.; Heredia, F.J.; Culshaw, B. (2012). Sens. Actuator B-Chem. 171-172, 458-462
Measuring the colour of virgin olive oils in a new colour scale using a low-cost portable electronic device
Fernández-Salmerón, J.; Gómez-Robledo, L.; Carvajal, M.A.; Huertas, R.; Moyano, M.J.; Gordillo, B.; Palma, A.;Palma, A.; Heredia, F.J.; Melgosa, M. (2012). J. Food Eng. 111(2), 247-254
Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision
Rodríguez-Pulido, F.J.; Ferrer-Gallego, R.; González-Miret, M.L.; Rivas-Gonzalo, J.C.; Escribano-Bailón, T.; Heredia, F.J. (2012). Anal. Chim. Acta 732, 78-82
Ripeness estimation of grape berries and seeds by image analysis
Rodríguez-Pulido, F.J.; Gómez-Robledo, L.; Melgosa, M.; Gordillo, B.; González-Miret, M.L.; Heredia, F.J. (2012). Comput. Electron. Agr. 82, 128-133
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. (2011). Food Chem. 126(4), 1862-1869
Application of multivariate statistical analyses to the study of factors affecting white wine volatile composition
Gallo, V.; Beltrán, R.; González-Miret, M.L.; Heredia, F.J.; Hernanz, D. (2011). J. Food Quality 34(1), 40-50
Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern
González, I.A.; Morales, A.L.; Osorio, C.; Meléndez-Martínez, A.J.; González-Miret, M.L.; Heredia, F.J. (2011). Int. J. Food Sci. Tech. 46(4), 840-848
Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data
Meléndez-Martínez, A.J.; Gómez-Robledo, L.; Melgosa, M.; Vicario, I.M.; Heredia, F.J. (2011). J. Food Comp. Anal. 24(6), 837-844
Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices
Navarro, P.; Meléndez-Martínez, A.J.; Heredia, F.J.; Gabaldón, J.A.; Carbonell-Barrachina, A.A.; Soler, A.; Pérez-López, A.J. (2011). Int. J. Food Sci. Tech. 46(10), 2182-2190
Effects of salinity stress on the carotenoids, anthocyanins and colour of diverse tomato genotypes
Borghesi, E.; González-Miret, M.L.; Escudero-Gilete, M.L.; Malorgio, F.; Heredia, F.J.; Meléndez-Martínez, A.J. (2011). J. Agr. Food Chem. 59(21), 11676-11682
Effect of time and storage conditions on major volatile compounds of white wine
Recamales, M.A.F.; Gallo, V.; Hernanz, D.; González-Miret, M.L.; Heredia, F.J. (2011). J. Food Quality 34(2), 100-110
Influence of turbidity grade on color and appearance of virgin olive oil
Gordillo, B.; Ciaccheri, L.; Mignani, A.G.; González-Miret, M.L.; Heredia, F.J. (2011). J. Am. Oil Chem. Soc. 88(9), 1317-1327
Physicochemical characterization of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening
Jiménez, A.M.; Sierra, C.A.; Rodríguez-Pulido, F.J.; González-Miret, M.L.; Heredia, F.J.; Osorio, C. (2011). Food Res. Int. 44(7), 1912-1918
Plastid analysis of pigmented undifferentiated cells of marigold Tagetes erecta L. by transmission electron microscopy
Vanegas-Espinoza, P.E.; Ramos-Viveros, V.; Jiménez-Aparicio, A.R.; López-Villegas, E.O.; Heredia, F.J.; Cruz-Hernández, A.; Quintero-Gutiérrez, A.G.; Paredes-López, O.; Del Villar-Martínez, A.A. (2011). In Vitro Cell. Dev. Biol Plant 47(5), 596-603
Visual and instrumental evaluation of orange juice color. A consumer’s preference study
Fernández-Vázquez, R.; Stinco, C.M.; Meléndez-Martínez, A.J.; Heredia, F.J.; Vicario, I.M. (2011). J. Sens. Stud. 26(6), 436-444
Accumulation of health promoting phytochemicals in wild relatives of tomato and their contribution to the in vitro antioxidant activity
Meléndez-Martínez, A.J.; Fraser, P.D.; Bramley, P.M. (2010). Phytochem. 71(10), 1104-1114
Chemical Analysis and Screening as Anticancer Agent of Anthocyanin-Rich Extract from Uva Caimarona (Pourouma cecropiifolia Mart.) Fruit
Barrios, J.; Cordero, C.; Aristizabal, F.; Heredia, F.J.; Morales, A.L.; Osorio, C. (2010). J. Agr. Food Chem. 58(4), 2100-2110
Effect of increased acidity on the carotenoid pattern and colour of orange juice
Meléndez-Martínez, A.J.; Escudero-Gilete, M.L.; Vicario, I.M.; Heredia, F.J. (2010). Eur. Food Res. Tech. 230(3), 527-532
Implications of blending wines on the relationships between the colour and the anthocyanic composition
Escudero-Gilete, M.L.; González-Miret, M.L.; Heredia, F.J. (2010). Food Res. Int. 43(3), 745-752
Influence of Pre-Fermentative Cold Maceration on the Color and Anthocyanic Copigmentation of Organic Tempranillo Wines Elaborated in Warm Climate
Gordillo, B.; López-Infante, M.I.; Ramírez-Pérez, P.; González-Miret, M.L.; Heredia, F.J. (2010). J. Agr. Food Chem. 58(11), 6797-6803
Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration
Heredia, F.J.; Escudero-Gilete, M.L.; Hernanz, D.; Gordillo, B.; Meléndez-Martínez, A.J.; Vicario, I.M.; González-Miret, M.L. (2010). Food Chem. 118(2), 377-383
Preliminary study on the utility of colour to classify orange juices attending to its processing
Fernández-Vázquez, R.; Stinco, C.M.; Escudero-Gilete, M.L.; Meléndez-Martínez, A.J.; Heredia, F.J.; Vicario, I.M. (2010). Opt. Pura Apl. 43(4), 245-249
Screening of vegetables and fruits from Panama for rich sources of lutein and zeaxanthin
Murillo, E.; Meléndez-Martínez, A.J.; Portugal, F. (2010). Food Chem. 122(1), 167-172
Study of the influence of carotenoid structure and individual carotenoids in the qualitative and quantitative attributes of orange juice color
Meléndez-Martínez, A.J.; Escudero-Gilete, M.L.; Vicario, I.M.; Heredia, F.J. (2010). Food Res. Int. 43(5), 1289-1296
The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis
Moyano, M.J.; Heredia, F.J.; Meléndez-Martínez, A.J. (2010). Compr. Rev. Food. Sci. Food Saf. 9(3), 278-291
Volatile hydrocarbon profile of Iberian dry-dured hams. A possible tool for aythentication of hams according to the fattening diet
Narváez, M.; Vicario, I.M.; Alcalde, M.J.; León, M. (2010). Talanta 81(4-5), 1224-1228
2009
Hurtado, N.; Morales, A.L.; González-Miret, M.L.; Escudero-Gilete, M.L.; Heredia, F.J. (2009). Food Chem. 117(1), 88-93.
Melgosa, M.; Gómez-Robledo, L.; Huertas, R.; Capitán-Vallvey, M.J.; Moyano, M.J.; Heredia, F.J. (2009). J. Am. Oil Chem. Soc. 86(7), 627-639.
Viera, I.; Narváez, M.; Vicario, I.M.; Graciani, E.; León, M. (2009). Grasas y Aceites 60(1), 68-76.
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2009). J. Food Comp. Anal. 22(4), 295-302.
Hernanz, D.; Gallo, V.; Recamales, M.A.F.; Meléndez-Martínez, A.J.; González-Miret, M.L.; Heredia, F.J. (2009). Food Chem. 113(2), 530-537.
Narváez, M.; León, M.; Vicario, I.M. (2009). Grasas y Aceites 60(3), 238-247.
Martín, F.; Escudero-Gilete, M.L.; Vicario, I.M. (2009). Grasas y Aceites 60(3), 284-290.
Escudero-Gilete, M.L.; Meléndez-Martínez, A.J.; Heredia, F.J.; Vicario, I.M. (2009). Grasas y Aceites 60(4), 396-404.
Meléndez-Martínez, A.J.; Escudero-Gilete, M.L.; Vicario, I.M.; Heredia, F.J. (2009). J. Sep. Sci. 32(11), 1838-1848.
2008
Moyano, M.J.; Meléndez-Martínez, A.J.; Alba, J.; Heredia, F.J. (2008). Food Res. Int. 41(5), 513-521.
Moyano, M.J.; Meléndez-Martínez, A.J.; Alba, J.; Heredia, F.J. (2008). Food Res. Int. 41(5), 505-512.
Viera, I., Vicario, I.M., Escudero-Gilete, M.L., Graciani, E., León, M.(2008). Grasas y Aceites.59(4).327-336.
Narváez, M., Vicario, I.M., Graciani, E., León, M.(2008). J. Agr. Food Chem.56(16).7131-7137.
Hernanz, D.; Gallo, V.; Recamales, M.A.F.; Meléndez-Martínez, A.J.; Heredia, F.J. (2008). Talanta 76(4), 929-935.
Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2008). Food Chem. 107(1), 49-54.
Hernanz, D.; Recamales, M.A.F.; Meléndez-Martínez, A.J.; González-Miret, M.L.; Heredia, F.J. (2008). J. Agr. Food Chem. 56(8), 2735-2741.
Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2008). Food Chem. 109(3), 546-553.
Gómez-Robledo, L.; Melgosa, M.; Huertas, R.; Roa, R.; Moyano, M.J.; Heredia, F.J. (2008). J. Am. Oil Chem. Soc. 85(12), 1063-1071.
2007
Viera, I., Vicario, I.M., Graciani, E., León, M.(2007). Anal. Chim. Acta.596(2).319-324
Narváez, M., Vicario, I.M., Graciani, E., León, M.(2007). J. Agr. Food Chem.55(26). 10953- 10961
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2007). J. Food Comp. Anal. 20(7), 638-649
González-Miret, M.L.; Ayala, F.; Terrab, A.; Echávarri, J.F:; Negueruela, A.I.; Heredia, F.J. (2007). Food Res. Int. 40(8), 1080-1086
Osorio, C.; Franco, M.S.; Castaño M.P.; González-Miret, M.L.; Heredia, F.J.; Morales, A.L. (2007). Innovative Food Science and Emerging Technologies 8(3), 353-359
Parrado, J.; Escudero-Gilete, M.L.; Friaza, V.; García-Martínez, A.; González-Miret, M.L.; Bautista, J.D.; Heredia, F.J. (2007). J. Sci. Food Agric. 87(12), 2310-2318
González-Miret, M.L.; Ji, W.; Luo, R.; Hutchings, J.; Heredia, F.J. (2007). Food Qual. Pref. 18(6), 862-871
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2007). Food Chem. 104(1), 169-175
Hernanz, D.; Recamales, M.A.F.; González-Miret, M.L.; Gómez-Míguez, M.J.; Vicario, I.M.; Heredia, F.J. (2007). J. Food Eng. 80(1), 327-335
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2007). J. Agr. Food Chem. 55(8), 2808-2815
Gómez-Míguez, M.J.; Gómez-Míguez, M.; Vicario, I.M.; Heredia, F.J. (2007). J. Food Eng. 79(3), 758-764
Hernanz, D.; Recamales, M.A.F.; Meléndez-Martínez, A.J.; González-Miret, M.L.; Heredia, F.J. (2007). J. Agr. Food Chem. 55(5), 1846-1852
Gómez-Míguez, M.; González-Miret, M.L.; Heredia, F.J. (2007). J. Food Eng. 79(1), 271-278
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2007). J. Agr. Food Chem. 55(4), 1347-1355
Recamales, M.A.F.; Hernanz, D.; Álvarez, C.; González-Miret, M.L.; Heredia, F.J. (2007). Eur. Food Res. Tech. 224(3), 321-327
Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2007). Food Chem. 101(3), 1145-1150
Gómez-Míguez, M.J.; González-Miret, M.L.; Hernanz, D.; Recamales, M.A.F.; Vicario, I.M.; Heredia, F.J. (2007). J. Food Eng. 78(1), 238-245
Escudero, M.L.; González-Miret, M.L.; Moreno, R.; Heredia, F.J. (2007). Food Control 18(1), 69-75
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2007). Food Chem. 101(1), 177-184
Gómez-Míguez, M.J.; Cacho, J.F.; Ferreira, V.; Vicario, I.M.; Heredia, F.J. (2007). Food Chem. 100(4), 1464-1473
Narváez, M.; Vicario, I.M.; Graciani, E.; León, M. (2007). J. Agr. Food Chem. 55(26), 10953-10961
Viera, I.; Vicario, I.M.; Graciani, E.; León, M. (2007). Anal. Chim. Acta 596(2), 319-324
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2007). Arch. Latinoam. Nutr. 57(2), 109-117
Griguol, V.I., León, M., Vicario, I.M.(2007). Grasas y Aceites.58(1).87-98
2006
Gamero, A.; Viera, I.; Rios, J.J.; Graciani, E.; Vicario, I.M.; León, M. (2006). J. Chrom. A 1123(1), 82-91
Recamales, M.A.F.; Sayago, A.; González-Miret, M.L.; Hernanz, D. (2006). Food Res. Int. 39(2), 220-229
González-Miret, M.L.; Escudero, M.L.; Heredia, F.J. (2006). Food Control 17(12), 935-941
Gómez-Míguez, M.; González-Manzano, S.; Escribano-Bailón, T.; Heredia, F.J.; Santos-Buelga, C. (2006). J. Agr. Food Chem. 54(15), 5422-5429
Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2006). Phytochem. 67(8), 771-777
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2006). J. AOAC Int. 89(2), 452-457
2005
Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2005). J. Agr. Food Chem. 53(24), 9369-9373
Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2005). Food Res. Int. 38(8-9), 931-936
Montes, C.; Vicario, I.M.; Raymundo, M.; Fett, R.; Heredia, F.J. (2005). Food Res. Int. 38(8-9), 983-988
Terrab, A.; Recamales, M.A.F.; González-Miret, M.L.; Heredia, F.J. (2005). Food Chem. 92(2), 305-309
Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2005). J. Agr. Food Chem. 53(16), 6362-6367
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2005). Food Qual. Pref. 16(5), 471-478
Escudero, M.L.; González-Miret, M.L.; Heredia, F.J. (2005). J. Food Eng. 69(2), 245-251
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2005). J. Sci. Food Agric. 85(6), 894-901
González-Miret, M.L.; Terrab, A.; Hernanz, D.; Recamales, M.A.F.; Heredia, F.J. (2005). J. Agr. Food Chem. 53(7), 2574-2580
Melgosa, M.; Huertas, R.; Hita, E.; Roa, J.M.; Heredia, F.J.; Alba, J.; Moyano, M.J. (2005). J. Am. Oil Chem. Soc. 82(1), 21-25
Meléndez-Martínez, A.J.; Bejines, E.; Vicario, I.M.; Heredia, F.J. (2005). Alim. Eq. y Tecn. 24(205), 49-53
Avances en la especificación del color de aceites de oliva virgen
Melgosa, M.; Huertas, R.; Hita, E.; Moyano, M.J.; Alba, J.; Heredia, F.J. (2005). Mercacei 43, 142-144
Griguol, V.I., León, M., Vicario, I.M.(2005). Arch. Latinoam. Nutr.55(4).367-373
2004
León, M., Viera, I., Vicario, I.M.(2004). J. Am. Oil Chem. Soc.81(5).447-453
Terrab, A.; Pontes, A.; Heredia, F.J.; Díez, M.J. (2004). Bot. J. Linn. Soc. 146(3), 323-330
Terrab, A.; Heredia, F.J. (2004). J. Sci. Food Agric. 84(13), 1801-1805
Terrab, A.; Recamales, M.A.F.; Hernanz, D.; Heredia, F.J. (2004). Food Chem. 88(4), 537-542
Gómez-Míguez, M.; Heredia, F.J. (2004). J. Agr. Food Chem. 52(16), 5117-5123
Terrab, A.; Hernanz, D.; Heredia, F.J. (2004). J. Agr. Food Chem. 52(11), 3441-3445
Montes, C.; Campos, J.; Pons, A.; Heredia, F.J. (2004). J. AOAC Int. 87(3), 632-638
Terrab, A.; Pontes, A.; Heredia, F.J.; Díez, M.J. (2004). Grana 43(2), 116-121
Terrab, A.; González-Miret, M.L.; Heredia, F.J. (2004). Eur. Food Res. Tech. 218(5), 488-492
Melgosa, M.; Huertas, R.; Hita, E.; Roa, J.M.; Heredia, F.J.; Alba, J.; Moyano, M.J. (2004). J. Am. Oil Chem. Soc. 81(4), 323-329
Terrab, A.; Escudero, M.L.; González-Miret, M.L.; Heredia, F.J. (2004). J. Sci. Food Agric. 84(4), 380-386
Vitamin C in Orange Juices by HPLC: Influence of the Wavelength of Detection
Meléndez-Martínez, A.J.; Bejines, E.; Vicario, I.M.; Heredia, F.J. (2004). Ital. J. Food Sci. 16(1), 79-86
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2004). Arch. Latinoam. Nutr. 54(2), 209-215
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2004). Arch. Latinoam. Nutr. 54(2), 149-154
Melgosa, M.; Alba, J.; Delgado, G.; Delgado R.; Gámiz, E.; García-Monlleó, R.M.; Gómez, L.; Heredia, F.J.; Huertas, R.; Martínez, J.A.; Moyano, M.J.; Negueruela, A.I.; Pérez, M.M.; Rivas, M.J.; Sánchez-Marañón, M.; Soriano, M.; Velasco, M.J.; Yebra, A.; Hita, E. (2004). Ver y Oir 21, 185-192
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2004). Alim. Eq. y Tecn. 23(186), 103-106
2003
Vicario, I.M.; Griguol, V.I.; León, M. (2003). J. Agr. Food Chem. 51(1), 134-139
Terrab, A.; González, A.G.; Díez, M.J.; Heredia, F.J. (2003). Eur. Food Res. Tech. 218(1), 88-95
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2003). J. Agr. Food Chem. 51(25), 7266-7270
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2003). J. Agr. Food Chem. 51(15), 4219-4224
Terrab, A.; González, A.G.; Díez, M.J.; Heredia, F.J. (2003). J. Sci. Food Agric. 83(7), 637-643
Terrab, A.; Díez, M.J.; Heredia, F.J. (2003). Int. J. Food Sci. Tech. 38(4), 387-394
Terrab, A.; Díez, M.J.; Heredia, F.J. (2003). Int. J. Food Sci. Tech. 38(4), 395-402
Terrab, A.; Díez, M.J.; Heredia, F.J. (2003). Int. J. Food Sci. Tech. 38(4), 379-386
Ceballos, C.; Moyano, M.J.; Vicario, I.M.; Alba, J.; Heredia, F.J. (2003). J. Am. Oil Chem. Soc. 80(3), 257-262
El color del zumo de naranja. I. Aspectos químicos
Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2003). Alim. Eq. y Tecn. 22(185), 55-59
Terrab, A.; Heredia, F.J.; Díez, M.J.; Valdés, B. (2003). Bol. R. Soc. Hist. Nat. 98(1-4), 21-28
Caracterización polínica y fisicoquímica de mieles de Lythrum producidas en Marruecos
Terrab, A.; Heredia, F.J.; Valdés, B.; Díez, M.J. (2003). Polen 12, 97-106
Griguol, V.I., Vicario, I.M., León, M.(2003). Grasas y Aceites.54(1).19-23
2002
Terrab, A.; Díez, M.J.; Heredia, F.J. (2002). Food Chem. 79(3), 373-379
Terrab, A.; Díez, M.J.; Heredia, F.J. (2002). Food Sci. Technol. Int 8(4), 189-195
Terrab, A.; Vega-Pérez, J.M.; Díez, M.J.; Heredia, F.J. (2002). J. Sci. Food Agric. 82(2), 179-185
Escudero, M.L:; González-Miret, M.L.; Heredia, F.J. (2002). Alimentaria 335, 93-99
2001
Moyano, M.J.; Ayala, F.; Echávarri, J.F:; Alba, J.; Negueruela, A.I.; Heredia, F.J. (2001). J. Am. Oil Chem. Soc. 78(12), 1221-1226
González-Miret, M.L.; Coello, M.T.; Alonso, S.; Heredia, F.J. (2001). Food Control 12(5), 261-268
Escribano-Bailón, T.; Álvarez-García, M.; Rivas Gonzalo, J.C.; Heredia, F.J.; Santos-Buelga, C. (2001). J. Agr. Food Chem. 49(3), 1213-1217
Melgosa, M.; Pérez, M.M.; Hita, E.; Heredia, F.J.; Alba, J.; Moyano, M.J. (2001). J. Am. Oil Chem. Soc. 78(3), 265-270
Implantación de sistemas de autocontrol en una industria de elaboración de zumo de naranja ultracongelado
Bejines, E.; Rodríguez, M.J.; Alonso, S.; Heredia, F.J. (2001). Alimentaria 321, 121-126
Estabilidad cromática de zumos de naranja ultracongelados
Rodríguez, M.J.; Bejines, E.; Alonso, S.; Heredia, F.J. (2001). Todo Citrus 12, 45-52
González-Miret, M.L.; Escudero, M.L:; Alonso, S.; Heredia, F.J. (2001). Alimentaria 320, 43-47
Influencia del tratamiento de la muestra en la determinación de vitamina C en zumos de naranja
Meléndez-Martínez, A.J.; Rodríguez, M.J.; Bejines, E.; Heredia, F.J. (2001). Todo Citrus 13, 33-42
2000
Melgosa, M.; Pérez, M.M.; Hita, E.; Moyano, M.J.; Alba, J.; Heredia, F.J. (2000). J. Am. Oil Chem. Soc. 77(10), 1093-1099
Internet aplicado a la docencia universitaria en el desarrollo de la capacidad de resolución de problemas y pensamiento crítico
Heredia, F.J.; Vicario, I.M.; González-Miret, M.L. (2000). Rev. Ens. Univ. 16, 57-61
González-Miret, M.L.; Alonso, S.; Heredia, F.J. (2000). Alimentaria 310, 31-35
1999
Coello, M.T.; Sánchez, M.J.; Vicario, I.M.; Heredia, F.J.; Martín, M. (1999). J. Sci. Food Agric. 79(15), 2087-2093
Hernanz, D.; Heredia, F.J.; Beltrán, R.; Fernández-Recamales, M.A. (1999). Talanta 50(2), 413-421
García-Parrilla, M.C; Heredia, F.J.; Troncoso, A.M. (1999). Food Res. Int. 32(6), 433-440
Moyano, M.J.; Melgosa, M.; Alba, J.; Hita, E.; Heredia, F.J. (1999). J. Am. Oil Chem. Soc. 76(6), 687-692
Método rápido de obtención de aceite de oliva virgen para determinación de acidez
Martínez, F.; Moyano, M.J.; Alba, J.; Ruiz, M.A.; Hidalgo, F.; Heredia, F.J. (1999). Grasas y Aceites 50(2), 122-126
1998
Heredia, F.J.; Francia-Aricha, E.; Rivas-Gonzalo, J.C.; Vicario, I.M.; Santos-Buelga, C. (1998). Food Chem. 63(4), 491-498
García-Parrilla, M.C; Ayala, F.; Echávarri, J.F:; Troncoso, A.M.; Negueruela, A.I.; Heredia, F.J. (1998). J. Agr. Food Chem. 46(10), 4238-4241
García-Parrilla, M.C; Heredia, F.J.; Troncoso, A.M. (1998). Sci. Alim. 18(2), 211-221
Guzmán, M.; Vicario, I.M.; Guillén, R. (1998). J. Am. Oil Chem. Soc. 75(12), 1711-1715
Vicario, I.M., Malkova, D., Lund, E.K., Jonhson,I.T.,(1998). Ann. Nutr Metab.42(3).160-169
González-Miret, M.L.; Alonso, S.; Heredia, F.J. (1998). Alimentaria 297, 91-97
1997
Guzmán, M.; Vicario, I.M.; Guillén, R. (1997). J. Agr. Food Chem. 45(7), 2452-2457
Guillén, R.; Vicario, I.M.; Guzmán, M. (1997). Nahrung 41(3), 162-166
García-Parrilla, M.C; González, A.G.; Heredia, F.J.; Troncoso, A.M. (1997). J. Agr. Food Chem. 45(9), 3487-3492
Heredia, F.J.; Troncoso, A.M.; Guzmán, M. (1997). Food Chem. 60(1), 103-108
García-Parrilla, M.C; Heredia, F.J.; Troncoso, A.M. (1997). Nahrung 41(4), 232-235
García-Parrilla, M.C; Heredia, F.J.; Troncoso, A.M.; González, A.G. (1997). Talanta 44(1), 119-123
Guzmán, M., Vicario, I.M., Guillén, R.(1997). J. Agr. Food Chem.45(7). 2452-2457
Desarrollo de un programa informático para la elaboración y evaluación de dietas
Vicario, I.M.; Heredia, F.J.; Álvarez, C. (1997). Rev. Ens. Univ. extr-97, 253-256
Fibra dietética. Problemas en la definición y métodos de análisis
Vicario, I.M., Troncoso, A.M.(1997). Alim. Eq. y Tecn.16(3).85-89
Peroxidacion lipidica, antioxidantes de la dieta y enfermedad cardiovascular
Vicario, I.M.(1997). Nutr. Clín. Diet. Hosp.17(3).97-106
Vicario, I.M., Guillén, R., Guzmán, M.(1997). Grasas y Aceites.48(2).96-102
1996
Guerrero, M.I.; Herce-Pagliai, C.; González, A.G.; Heredia, F.J.; Troncoso, A.M.; Cameán, A.M. (1996). Sci. Alim. 16(2), 143-149
García-Parrilla, M.C; Heredia, F.J.; Troncoso, A.M. (1996). J. Liq. Chromatogr. R.T. 19(2), 247-258
Vinos jóvenes monovarietales de Zalema de la D.O. Condado de Huelva. Estudio analítico
Hernanz, D.; Fernández-Recamales, M.A.; Heredia, F.J. (1996). Alim. Eq. y Tecn. 15(8), 45-49
Contenido en fibra en muestras de pan tostado: valores de fibra bruta y fibra dietética frente a valores del etiquetado
Álvaro, B.; Artacho, C.; Heredia, F.J.; Troncoso, A.M.; Vicario, I.M. (1996). Alimentaria 273, 83-86
1995
Heredia, F.J.; Guzmán, M. (1995). Sci. Alim. 15(6), 551-558
Los cítricos en la nutrición
Vicario, I.M.(1995). Mercados2(8).17-18
1994
Guerrero, M.I.; Heredia, F.J.; Troncoso, A.M. (1994). J. Sci. Food Agric. 66(2), 209-212
García-Parrilla, M.C; León, M.; Heredia, F.J.; Troncoso, A.M. (1994). Food Chem. 50(3), 313-315
Heredia, F.J.; Guzmán, M. (1994). Acta Alimentaria 23(1), 33-42
Depósitos para fermentación, conservación y envejecimiento de vinos
Hernanz, D.; Fernández-Recamales, M.A.; Heredia, F.J. (1994). Alim. Eq. y Tecn. 13(9), 53-58
Estándares dietéticos. II. Usos y aplicaciones
Vicario, I.M.; Heredia, F.J.; García-Parrilla, M.C; Troncoso, A.M. (1994). Nutr. Clín. Diet. Hosp. 14, 104-110
1993
Heredia, F.J.; Guzmán, M. (1993). J. Food Quality 16(6), 429-437
Heredia, F.J.; Guzmán, M. (1993). J. Food Quality 16(6), 439-449
Guillén, R.; Vicario, I.M.; Guzmán, M. (1993). Fett Wissenschaft Technologie 95(6), 225-227
Heredia, F.J.; Guzmán, M. (1993). Alim. Eq. y Tecn. 12(9), 73-76
Heredia, F.J.; Guzmán, M. (1993). Alim. Eq. y Tecn. 12(8), 37-42
1992
Heredia, F.J.; Guzmán, M. (1992). Food Chem. 43(2), 125-128
Estándares dietéticos
Heredia, F.J.; García-Parrilla, M.C; Troncoso, A.M. (1992). Nutr. Clín. Diet. Hosp. 12, 174-180
1991
Guillén, R.; Yépez, F.; Heredia, F.J.; Guzmán, M. (1991). J. Sci. Food Agric. 54(4), 619-633
Heredia, F.J.; Guzmán, M. (1991). Food Chem. 39(2), 167-174
1990
Factores relacionados con los reactivos que pueden influenciar la determinación de la rancidez oxidativa por el ensayo de ATB
Vicario, I.M., Guillén, R., Guzmán, M.(1990). An. Bromatol.XLII(1).115-125
Parámetros cromáticos en vinos tintos españoles
Heredia, F.J.; Guzmán, M. (1990). An. Bromatol. 42, 279-286
1989
Contribución a la caracterización cromática de vinos de la variedad Cencíbel de la zona Castellano-Manchega
Heredia, F.J.; Guzmán, M. (1989). An. Bromatol. 41, 383-391
1988
Heredia, F.J.; Guzmán, M. (1988). Acta Alimentaria 17(2), 103-111
Optimization du dosage du TBA de l'huile d'olive avec extraction unique
Vicario, I.M.; Guillén, R.; Guzmán, M. (1988). Rev Franc des corps gras 35(11), 443-446
Heredia, F.J.; Guzmán, M. (1988). Alimentaria oct-88, 89-92
Ensayo del ATB en muestras de aceites vegetales
Guillén, R., Vicario, I.M., Martínez, Manuel, Guzmán, M.(1988). Alimentaria.193(25).57-59
1986
Heredia, F.J.; Guzmán, M. (1986). Sem. Vitivinic. 2104-5, 4959-4963
Utilidad de los parámetros cromáticos en la evaluación de la calidad de los vinos tintos
Heredia, F.J.; Cameán, A.M.; Guzmán, M. (1986). Rev. Agr. Tec. Alim. 26(4), 477-481
 

Laboratorio de Color y Calidad de Alimentos. Área de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Sevilla.
C/Profesor García González 2. 41012 Sevilla (España). Teléfono: +34 9545 57017   -   e-mail: color@us.es