Color and stability of pigments derived from the acetaldehyde-mediat. condens. between malvidin-3-o-glucoside and (+)-catechin

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

Reproducibility of the Bromthymol Blue Standards used for Color Specification of Virgin olive oil

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

Simplified measurement of virgin olive oil color by application of the characteristic vector method

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

Sistemas continuos de control en producción de aliment. (III). Efecto de la manipulación en el control de calidad de carne de ave

González-Miret, M.L.; Escudero, M.L:; Alonso, S.; Heredia, F.J. (2001). Alimentaria 320, 43-47

Validation of parameters in haccp verification using univariate and multivariate statistics. Application to the final phases of poultry meat production

González-Miret, M.L.; Coello, M.T.; Alonso, S.; Heredia, F.J. (2001). Food Control 12(5), 261-268