Publikationen, an denen er mitarbeitet Luis Almela Ruiz (27)

2010

  1. Determination of Antioxidant Constituents in Cactus Pear Fruits

    Plant Foods for Human Nutrition, Vol. 65, Núm. 3, pp. 253-259

2002

  1. Microbial inactivation of paprika by a high-temperature short-X time treatment. Influence on color properties

    Journal of Agricultural and Food Chemistry, Vol. 50, Núm. 6, pp. 1435-1440

  2. Screening and mass-spectral confirmation of betalains in cactus pears

    Chromatographia, Vol. 56, Núm. 9-10, pp. 591-595

1999

  1. Dependence between apparent color and extractable color in paprika

    Color Research and Application, Vol. 24, Núm. 2, pp. 93-97

1998

  1. Dependence between colour and individual anthocyanin content in ripening grapes

    Food Research International, Vol. 31, Núm. 9, pp. 667-672

1997

  1. Chemotaxonomical classification of red table grapes based on Anthocyanin profile and external colour

    LWT - Food Science and Technology, Vol. 30, Núm. 3, pp. 259-265

1996

  1. Changes in pigments, chlorophyllase activity, and chloroplast ultrastructure in ripening pepper for paprika

    Journal of Agricultural and Food Chemistry, Vol. 44, Núm. 7, pp. 1704-1711

  2. Measuring the color of table grapes

    Color Research and Application, Vol. 21, Núm. 1, pp. 50-54

  3. Varietal classification of young red wines in terms of chemical and colour parameters

    Journal of the Science of Food and Agriculture, Vol. 70, Núm. 2, pp. 173-180