GRUPO DE COLOR

Ayala F., J.F. Echávarri, A.I. Negueruela
"New simplified method for measuring the color of wines. III. All wines and brandies"
Am. J. Enol. Vit., 50,3, 359-363.1999

Echávarri J.F., F. Ayala, A.I. Negueruela
"Influence du pas de mesure dans le calcul des coordonnées de la couleur du vin"
Bulletin de l'O.I.V., 73, 369-378. 2000

Moyano M.J., F. Ayala, J.F. Echávarri, J. Alba, A.I. Negueruela, F.J. Heredia
"Simplified measurement of virgin olive oil color by application of the characteristic vector method"
J. Am. Oil Chem, 78,12, 1221-1226. 2001

Giménez M., C. Olarte, S. Sanz, C. Lomas, J.F. Echávarri, F. Ayala
"Influence of packaging films on microbiological and sensorial evolution of minimally processed borage
(borago officinalis)"
Journal of Food Science, 68,3, 1051-1058. 2003

Giménez M., C. Olarte, S. Sanz, C. Lomas, J.F. Echávarri, F. Ayala
"Relation between spoilage and microbiological quality in minimally processed artichoke packaged with
differents films"
Food Microbiology, 20, 231-242. 2003

Pérez-Caballero V., F. Ayala, J.F. Echávarri, A.I. Negueruela
"Proposal for a new standard OIV method for the determination of the chromatic characteristics of wine"
Am. J. Enol. Vit., 54,1, 59-62.2003

fernando.ayala@dq.unirioja.es
Última modificación: 24-04-2009 11:33