Application of tristimulus colorimetry to optimize the extraction of antocyanins from Jaboticaba (Myricia Jaboticaba Berg.)

Montes, C.; Vicario, I.M.; Raymundo, M.; Fett, R.; Heredia, F.J. (2005). Food Res. Int. 38(8-9), 983-988

Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2005). Food Res. Int. 38(8-9), 931-936

Contenido en ácidos grasos trans de las margarinas: evolución en las últimas décadas y tendencias actuales

Griguol, V.I., León, M., Vicario, I.M.(2005). Arch. Latinoam. Nutr.55(4).367-373

Contribution to the Study of Avocado Honeys by their Minerals Content Using Inductively Coupled Plasma Optical Emission Spectrometry

Terrab, A.; Recamales, M.A.F.; González-Miret, M.L.; Heredia, F.J. (2005). Food Chem. 92(2), 305-309

Correlation between visual and instrumental colour measurements of orange juice dilutions. Effect of the background

Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2005). Food Qual. Pref. 16(5), 471-478

Identification of Isolutein (Lutein Epoxide) as Cis-Antheraxanthin in Orange Juice

Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2005). J. Agr. Food Chem. 53(24), 9369-9373

Identification of Zeinoxanthin in Orange Juices

Meléndez-Martínez, A.J.; Britton, G.; Vicario, I.M.; Heredia, F.J. (2005). J. Agr. Food Chem. 53(16), 6362-6367

Instrumental Measurement Of Orange Juice Colour: A Review

Meléndez-Martínez, A.J.; Vicario, I.M.; Heredia, F.J. (2005). J. Sci. Food Agric. 85(6), 894-901

Introducción al zumo de naranja: tipos de zumo y composición química

Meléndez-Martínez, A.J.; Bejines, E.; Vicario, I.M.; Heredia, F.J. (2005). Alim. Eq. y Tecn. 24(205), 49-53

Multivariate Correlation between Color and Mineral Composition of Honeys and by their Botanical Origin

González-Miret, M.L.; Terrab, A.; Hernanz, D.; Recamales, M.A.F.; Heredia, F.J. (2005). J. Agr. Food Chem. 53(7), 2574-2580

Multivariate study of the decontamination process as function of time, pressure and quantity of water used in washing stage after evisceration in poultry meat production

Escudero, M.L.; González-Miret, M.L.; Heredia, F.J. (2005). J. Food Eng. 69(2), 245-251

Performance of Two Color Scales for Virgin Olive Oils: Influence of Olive’s Maturity, Variety, and Harvest Season

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