 GRUPO DE COLOR
Publicaciones más recientes
S.
Sanz, C. Olarte, J. F. Echávarri, F. Ayala, M.C. Giménez
"Effects of packaging atmosphere on color evolution of minimally
processed artichoke"
 Acta Horticulturae, 660,
569-574. 2004
F. Ayala, J.F.
Echávarri, P. Renet, A.I. Negueruela
"Use of three tristimulus values from surface reflectance spectra
to calculate the principal components to reconstruct these spectra by
using only three eigenvectors"
J. Opt. So. Am. A, 23, 2020-2026. 2006
M. L.
González-Miret, F. Ayala, A. Terrab, J.F. Echávarri, A.I. Negueruela,
F. J. Heredia
"Simplified method for calculating colour of honey by application
of the characteristic vectors method"
Food Res. Int., 8,40, 1080-1086.2007
C. Olarte, S. Sanz,
F. Ayala, J.F. Echávarri
"Influence of exposure to light on the sensorial quality of
minimally processed cauliflower"
J. Food Sci., 72,1, 12-18. 2007
M. L.
González-Miret, F. Ayala, A. Terrab, J.F. Echávarri, A.I. Negueruela,
F. J. Heredia
"Evaluation of different varieties of cauliflower for minimal
processing"
J. Sci. Food Agr.,
87, 266-273. 2007
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fernando.ayala@dq.unirioja.es
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