Luis Almela Ruiz-rekin lankidetzan egindako argitalpenak (27)

2010

  1. Determination of Antioxidant Constituents in Cactus Pear Fruits

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

2007

  1. Monitoring by liquid chromatography coupled to mass spectrometry the impact of pH and temperature on the pigment pattern of cactus pear fruit extracts

    Journal of Chromatographic Science, Vol. 45, Núm. 3, pp. 120-125

2006

  1. Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material

    Journal of Chromatography A, Vol. 1120, Núm. 1-2, pp. 221-229

2005

  1. Appraisal of oxidative enzymatic activities and inulin content during artichoke growth

    Acta Horticulturae

  2. Quantity and quality of proteins in artichoke by-products (Cynara scolymus L.)

    Acta Horticulturae

2004

  1. Glucidic content in canned heart artichoke

    Acta Horticulturae

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

2001

  1. Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits

    Journal of Chromatography A

2000

  1. Effect of electron beam irradiation on color and microbial bioburden of red paprika

    Journal of Food Protection, Vol. 63, Núm. 5, pp. 633-637

  2. High-performance liquid chromatographic screening of chlorophyll derivatives produced during fruit storage

    Journal of Chromatography A, Vol. 870, Núm. 1-2, pp. 483-489

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

1995

  1. Colour changes associated with maturation of the table grape cv. Don Mariano

    Journal of Horticultural Science, Vol. 70, Núm. 5, pp. 841-846

  2. Comparison between the tristimulus measurements Yxy and L*a*b* to evaluate the colour of young red wines

    Food Chemistry, Vol. 53, Núm. 3, pp. 321-327

  3. Proposal of an index for the objective evaluation of the colour of red table grapes

    Food Research International, Vol. 28, Núm. 4, pp. 373-377